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Calling all lemons! A home for those who look great but feel like absolute crap to make some lemonade out of lemons.

Paleo Cookie Dough Crack Balls

Paleo Cookie Dough Crack Balls

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These. Are. Crack. I know I have my Superfood Chocolate Frosting Crack Balls but these are even more delicious, addicting, and oh my gosh I really should stop making these because I can't keep it in my pants when I'm around them. I'm warning you--you will eat these all in one sitting. Read on at your own risk. 

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The best part about these is that they are actually good for you. Packed with protein from collagen, almond flour, and almond butter, PH balancing from the Pink Himalayan Salt and magnesium filled from the dark chocolate, you can feel great about eating these as breakfast or dessert. 

I made these as a treat to myself for my 27th birthday and might have eaten them for breakfast...maybe...I'm an adult I swear. These are a really nice birthday or celebration treat for friends and you can always double the recipe if you want to make them for a party.

These are seriously a Trader Joe's level crack-snack. Enjoy the deliciousness. Try not to get addicted! 

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They take less than five minutes to make and are gluten free, dairy free, refined sugar free, and paleo. You can keep them in the fridge if you like a bit of a softer texture or the freezer if you want something a little harder. If you are trying to cut down on sugar, you can replace the chocolate with dried fruit or nuts and the maple syrup with coconut oil. 

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Paleo Cookie Dough Crack Balls

Ingredients: 

  • 3/4 cup almond flour 
  • 1/4 cup tapioca flour 
  • 3-4 capfuls Vital Proteins Bovine Collagen
  • 2 teaspoons vanilla extract 
  • 2 tablespoons maple syrup 
  • 1 tablespoon ghee
  • 1/4 teaspoon Pink Himalayan Salt (for balls) and to taste to top
  • 1/4 teaspoon cinnamon 
  • 1/8 teaspoon nutmeg 
  • 1 tablespoon almond butter 
  • 1 tablespoon coconut butter 
  • 1 cup dark chocolate chips

Directions: 

  • Combine all ingredients except for chocolate chips in mixing bowl and stir until well combined and almost a cake batter texture 
  • Fold in 1/3 cup of the dark chocolate chips until well combined 
  • Wet hands and form small balls to place on parchment paper sprayed with olive or coconut oil to avoid sticking 
  • Place in fridge or freezer depending on desired consistency 
  • While the balls set, melt remaining dark chocolate with 1-2 tablespoons coconut oil in 30 second increments until fully melted 
  • Top balls with chocolate and a bit of Pink Himalayan Salt and place back in fridge or freezer for at least thirty minutes or until chocolate hardens
  • Serve cold and hide from your roommate because they won't be able to resist! 
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