Lee Hersh

GRAIN FREE PEANUT BUTTER COOKIES

December 17, 2023 by Lee Hersh Leave a Comment

GRAIN FREE PEANUT BUTTER COOKIES

I always feel so much success when my brother approves a recipe. I made him a big batch of these last weekend to take home after he came over for dinner. Now that he goes to the University of Minnesota, I actually get to see him about once a week. He gives me a reason to bake sweet stuff, too. I can have a few and then give the rest to him and not feel bad!

I love this recipe because there are only a few ingredients and made with no refined grains! Coconut flour is not actually a grain, it’s ground from from defatted coconut meat. It’s high in fiber and low carb. Best part is- I found this in the bulk section. #winning

As you can see the dough turns out like typical cookie dough. You role it into a ball and use your fork to flatten it out and give it some pretty criss crosses.

Ingredients for GRAIN FREE PEANUT BUTTER COOKIES

1 cup peanut butter
2/3 cup organic cane sugar
1 egg, large
1/4 cup coconut flour
1 teaspoon baking powder

Instructions

First, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
In a medium size bowl, mix together 1 cup of peanut butter with 1 egg. In another medium size bowl, mix together sugar, coconut four, and baking powder.
Then, with a wooden spoon, mix the wet and dry ingredients by slowing adding dry ingredients to wet.
Roll about 1-2 tablespoons of dough between your palms and place on cookie sheet.
Then, take a fork, and press into dough. (The cookies don’t really expand that much)
Bake cookies at 350 for 9-11 minutes. (My sweet spot was exactly 10!).
Let cookies cool for at least 10 minutes before serving. They will firm up!

They didn’t really expand at all in the oven, so just be mindful of that as you are making your cookies

Nom nom nom nom.

Dip one of these suckers in a giant glass of milk and you have THE perfect afternoon delight

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No-Bake Gingerbread Pumpkin Snowballs

December 17, 2023 by Lee Hersh Leave a Comment

No-Bake Gingerbread Pumpkin Snowballs

I’m sure you area all wondering if I woke up yesterday morning to get my 5AM workout in…Well- the answer is no.

I unfortunately had the most TERRIBLE night of sleep ever! I went to bed at 9:00 tired as can be…and laid there until 3:30…WIDE AWAKE. Not sure how that adds up, but I decided to take the day off from working out in hopes for a better recovery on my lack of sleep!

Surprisingly I had a very productive day!

I know a few days ago I called these Vegan Gingerbread Pumpkin Snowballs, but apparently there is a giant debate whether or not powdered sugar is vegan or not. If anyone has a firm answer on this- please let me know! I’d love to know myself if powdered sugar is vegan or not

Ingredients for No-Bake Gingerbread Pumpkin Snowballs

almond meal
cake spice
cinnamon
ginger
molasses
pumpkin puree
brown rice syrup
powdered sugar

These balls are a little different than my typical recipe because I didn’t use any nut butter. I did use almond meal, which would eventually turn into nut butter if you whirled it in a food processor!

My girlfriend Rachel actually helped me with this recipe…and the staging too…SNOWMAN.

OM NOM NOM. I like to store these in the freezer, for some reason I like them better frozen…and they stay better for a longer amount of time.

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No-Bake Gingerbread Pumpkin Snowballs

Author: Lee Hersh
Total Time: 20 minutes

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Instructions

First, place powdered sugar in a small bowl, set aside. Then, place almond meal and spices in a medium size bowl. Then, add molasses, pumpkin puree, and brown rice syrup and mix with a wooden spoon. The mixture should be similar to cookie dough and hold the shape of a ball.
2. Next, using a tablespoon cookie scoop, roll out balls of down between your palm. Then, roll in powdered sugar.
3. Store in the refrigerator (or freezer)

Prep Time: 20 minutes

HOW TO MAKE VEGAN CHOCOLATE CHIPS

December 11, 2023 by Lee Hersh Leave a Comment

VEGAN CHOCOLATE CHIPS

Are you dairy-free, vegan, or paleo and love your chocolate? Easily make your own chocolate chips sans refined sugar and dairy!

Happy post Thanksgiving! I am writing this from my grandparent’s couch in Chicago right now I’ve finally had a normal night of sleep after being majorly jet-lagged for the past 2 weeks. It’s partially my fault because I’ve been letting myself go to bed at like 7 and inevitably waking up at 4. Thank you Vibe Israel!

Speaking of Israel. One of the things I was most excited to bring back was this vegan chocolate recipe! One of our day trips was learning how to make vegan desserts and the seminar we took was all about chocolate! I was super pumped because I normally buy the Enjoy Life Semi-Sweet Dairy-Free Chocolate Chips, but making my own would be so much cooler (and healthier!).

We made these adorable little candies using vegan chocolate and I added pomegranate seeds and orange zest to mine. SO DELICIOUS. The original recipe called for unsweetened baking chocolate + cocoa butter + sweetener. I modified the recipe a wee bit (I used coconut butter instead of cocoa), but still turned out DELISH!

All you need is for VEGAN CHOCOLATE CHIPS

100% unsweetened baking chocolate
coconut butter or cocoa butter <— either will work
maple syrup

You’ll also need some sort of vessel to squeeze little dots of chocolate out to make your chips.

I found a ketchup bottle with a pointy tip and that did the trick! I suggest using a piping bag with a pointy tip like this one.

The baking chocolate I found at Target, but you can also order it online. The key is finding 100% UNSWEETENED so that there is no added crap in it That way you can add you own sweetener and flavor.

Once you combine everything together over low heat on the stove, you can transfer into your piping vessel and start squeezing away! My chips were more on the “mini” side, but you can make them as big as you want!

Best part is, they don’t have to be perfect! Nooo, no they don’t!

After you’ve piped all your chips, you can transfer the baking sheet right into the freezer for them to set.

And wam bam! You’ve got yourself creamy homemade chocolate chips made with NO dairy or refined sugar!

IT’S LIKE MAGIC.

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HOW TO MAKE VEGAN CHOCOLATE CHIPS

Author: Lee Hersh
Total Time: 30 minutes

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4 oz. 100% Unsweetened Baking Chocolate
3 tablespoons coconut butter or cocoa butter
3 tablespoons maple syrup

Instructions

First, line 2 baking sheets with parchment paper. Set aside.
Next, place all ingredients in a small pot (this is important- put everything in at the same time!). Turn burner to low/medium heat. Stir continuously until everything is melted together.
Using a spatula, transfer into your piping vessel. Pipe your vegan chocolate chips onto your baking sheets. I filled about 2 sheets.
Then, transfer baking sheets into the freezer and let harden for about 30 minutes.
The chips should easily remove off of the parchment paper. Store in a small, air-tight container in the freezer.

Prep Time: 20 minutes
Cook Time: 10 minutes

Paleo Cashew Butter Cookies

December 10, 2023 by Lee Hersh Leave a Comment

The Paleo Cashew Butter Cookies are gluten-free and free of oil they are made using coconut sugar to provide the sweetness. They are exactly as Tollhouse Chocolate Chip Cookies!

It is almost always something frozen and baked product in my freezer no matter the item. I’m frequently asked how I use all the meals I prepare (because I cook lots of it). My answer is that most of my baked items are put in bags that are frozen and put in freezers for future use. A few things, such as fresh citrus and herbs are thrown away however I would not allow delicious paleo-friendly treats to be wasted, trust me!

You’re not kidding me I’ve made 10 attempts to come up with the perfect grain-free chocolate chip biscuit.

If, at first, you do not get it right, you can do it another time.

Boom baby. I created two batches of these and gave them away to my fitness-conscious acquaintances to try. I received two thumbs-up from everyone!

So. These Paleo Cashew Butter Cookies are ….

Crunchy on the outside
Soft and gooey on the inside
Made with a cashew butter base
Oil-Free
Gluten-Free
PALEO!
Better than Tollhouse

You read it exactly. They’re better than Tollhouse and I’ll give you my word!

If you were to ask Blake what his thoughts were on the cookies, he would not have any idea. Since I kept them hidden.

MWAHAHAHA.

If I love something so is so much, I’ll put them into a bag and conceal them in the frozen berries, so that they aren’t discovered by the thief. #moreformelessforyou #sorrynotsorry

For those who aren’t able to access cashew butter (I purchase mine at Trader Joe’s or make my own), )…no concerns! I’ve tried this recipe using almond butter, and it worked perfectly. I’ll not forget that the nut butters I used were extremely slippery. In other words, they were so they were drippy that I could pour the nuts on my oatmeal. Be aware of this while following the recipe. The goal is for to have your “dough” to appear and feel like cookies would. If it’s dry or dense then add a couple of tablespoons of almond milk. If the liquid is too thick gradually add additional coconut flour (we’re talking about teaspoons at one interval).

Whip up this easy coconut flour mug cake for dessert in just a couple of minutes. It's paleo, grain-free, and refined sugar-free!

Paleo Cashew Butter Cookies

Author: Lee Hersh
Total Time: 14 minutes

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Wet Ingredients

1 cup of creamy cashew butter unsalted (if it’s salted butter, eliminate salt addition from the recipe)
2 eggs, large
1 teaspoon pure vanilla extract

Dry Ingredients

2/3 cup coconut palm sugar
1.5 teaspoons Coconut flour
1 tablespoon baking soda
Sea salt pinch
1/2 cup chocolate chip that is dairy-free

Instructions

The first step is to heat the oven to 350oF. After that, cover the baking sheet with parchment sheet.
Put wet ingredients into an appropriate size bowl, then whisk them until they are well combined. After that, mix the dry ingredients, and mix. The result should be like “cookie dough.” The oiliness will depend on how thick the cashew butter you use (mine was very oily) it is possible to add a couple of spoons of almond milk.
Put the dough in the refrigerator for 15 to 20 minutes, or until get firm.
Use a 1-inch cookie scoop, shape dough into a small ball between your palms and put it onto a the cookie sheet. Make use of your palms to gently make it more flat. Repeat
Bake them at 375oF for about 10 minutes, or until they start to change color and turn to a golden brown.
Allow to cool at least 5 minutes prior to removing from pan.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 1 cookies
Calories: 137
Fat: 8

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Grain-Free Pumpkin Brownies

December 9, 2023 by Lee Hersh Leave a Comment

Grain-Free Pumpkin Brownies

Looking for a fall treat made with REAL ingredients? Make these delicious grain-free pumpkin brownies that are decadent, chewy, and irresistible!

These brownies are legit the most amazing dessert I’ve ever made…and I’ve made a lot of dessert. Linley and I tested these babies 4 times before getting it JUST right. I based the recipe off of Davida’s Avocado Brownies, but there’s no avocados involved. When I was in Toronto a few months ago (I can’t believe it’s already been a few months since I as in the TO), I had the pleasure of eating her Avo Brownies first hand and huzzzzzah….they were delicious!

These brownies are made with a coconut flour base, making them grain-free. They’re made sans dairy, gluten, and refined-sugar making them paleo-friendly! “Hey mama.”

Gonna throw it out there….yah need the eggs for these babies! I didn’t attempt a vegan variation because most of the liquid from this recipe comes from the eggs. The eggs also help bind everything together and make they “fudgy.”

Eggs = good.

Ingredients for Grain-Free Pumpkin Brownies

eggs
maple syrup
pumpkin puree
vanilla extract
coconut flour
cocoa powder
coconut sugar
baking powder
dark chocolate chips

I sweetened the brownies with part maple syrup and part coconut sugar. Maple syrup has been my bestie lately. It screams all things fall. Yerp.

Looking for a fall treat made with REAL ingredients? Make these delicious (grain-free) paleo pumpkin brownies that are decadent, chewy, and irresistible!

I am looking forward to trying these brownies with a variety of different pureed veggies such as…

sweet potato
avocado
broccoli

Just kidding about the broccoli. That would be disgusting

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Grain-Free Pumpkin Brownies

Author: Lee Hersh
Total Time: 45 minutes

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Instructions

First, preheat oven to 350F and GENEROUSLY spray a 8×8 inch cake pan with coconut oil cooking spray. Set aside.
Next, place wet ingredients in a large bowl and mix together until smooth. Then, add dry ingredients to the same bowl and mix until combined.
Pour batter into pan and use a spatula to spread out evenly.
Bake at 350º for 40-45 minutes.

Prep Time: 5 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 1/9
Calories: 201
Sugar: 23
Fat: 8
Carbohydrates: 33
Fiber: 6
Protein: 5

Healthy Salted Caramel Cups

December 9, 2023 by Lee Hersh Leave a Comment

Healthy Salted Caramel Cups

Healthy Salted Caramel Cups, it’s a real thing! All you need are 4 simple ingredients to make this decadent dessert that’s paleo and vegan-friendly!

Last week, Linley and I made our way to Costco to get ingredients for FFF’s b-day party. MAN, can you find some good deals at that place. Side note: we went to Costco at 1PM on a Thursday and I kid you not, there wasn’t a single parking space available. We had to walk about a mile. and a half. What the what. Everyone and their grandma (literally) was at that place. Our finds included lots of BALL ingredients in bulk (obviously): almond, honey, all-natural PB, dried cherries, and DATES.

DID YOU KNOW…

You can make your own homemade HEALTHY caramel with just 1 ingredient? It’s chewy, decadent and ready in less than 5! All you need are juicy dates and a food processor.

Healthy Salted Caramel Cups, it's a real thing! All you need are 4 simple ingredients to make this decadent dessert that's paleo and vegan-friendly!

Key word.

JUICY.

There’s nothing worse than a dry medjool date. Are you with me?

You guys seem to love all of FFF’s “cup” recipes. I’ve posted my fair share over the years: peanut butter, maple sesame cashew butter, almond butter sea salt.

Well these will not disappoint you. Why? Because their center is a big blog of salted date caramel.

HUBBA HUBS.

Now that I’m single…maybe I’ll marry one of these.

Ingredients for Healthy Salted Caramel Cups

dark chocolate
coconut oil
medjool dates, fresh
Himalayan sea salt, to taste

Seriously though these are HEAVEN.

The best part is…you can eat like 14 of them and not feel bad for a second.

Welllllllll. That might not be the best idea, but you get what I’m trying to say

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Healthy Salted Caramel Cups

Author: Lee Hersh

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3 cups dark chocolate (or dairy-free)
1 tablespoon coconut oil
10 large medjool dates, fresh (the squishier the better!)
Himalayan sea salt, to taste

Instructions

First, prep date caramel by placing dates in a high-speed food processor. Process on high for about a 2 minutes, stopping to scrape the sides a few times. If you are having problems getting the dates to form a paste, add water by the ¼ teaspoon.
Using a ½ teaspoon, scoop out date caramel into your hand and roll into balls. You’ll want to make 24 and will most likely have some leftover date caramel. I like to wet my hands first so that it’s easier to roll into balls. Set aside.
Next, melt chocolate. You can either do this by microwaving for about a minute to a minute and a half, or by melting over the stove. Once the chocolate has completely melted, add in coconut oil and stir.
Place 24 cupcake liners on the bottom of a mini cupcake tin. Then, pour in the first layer of melted chocolate. I used a teaspoon of chocolate. Then, put a ball of date caramel on top and cover that with another teaspoon of melted chocolate.
Sprinkle with Himalayan sea salt and then place in the freezer for at least 30 minutes before serving!

Ingredients for GRAIN FREE PEANUT BUTTER COOKIES

Instructions

WHAT IS YOUR ALL TIME FAVORITE COOKIE FLAVOR?

Ingredients for No-Bake Gingerbread Pumpkin Snowballs

Ingredients

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All you need is for VEGAN CHOCOLATE CHIPS

Ingredients

Instructions

Ingredients

Instructions

Nutrition

Ingredients for Grain-Free Pumpkin Brownies

Ingredients

Instructions

Nutrition

Ingredients for Healthy Salted Caramel Cups

Ingredients

Instructions