In Goodies Against The Grain: February 2016

Monday, February 22, 2016

Coco-Hemp Protein Bars (Raw, Nut-Free, Paleo, Vegan Option)

I am going to let you in on a little secret: I’m in love!

WITH HEMP SEEDS! They are so yummy. Also, they’re chock-full of protein, and have a great 3:1 ratio of omega-3 and -6 fatty acids. Lately, I have been sprinkling them all over my yogurt, and in my green smoothies! But I really wanted to create a recipe where hemp is the star- where you can taste the deliciousness, and the hemp flavor is not hidden.

That’s where these bars come in. They are really easy to make, and only a few ingredients are needed. There are no nuts in this recipe, so the bars are great for our nut-free friends, too! The combination of the coconut-chocolate flavor is mixed with the earthy taste of hemp seeds and the sweetness of raw honey, to create a scrumptious bar!

These treats are best stored in an airtight container in the freezer, and eaten cold. If they are too firm to eat, let them thaw at room temperature for a few minutes. I brought these in my lunchbox to school with me, and they gave me a great boost of energy! Enjoy, and let me know how you liked them in the comments below :)

Makes 6 full-sized bars.


¼ cup chia seeds
¼ cup ground golden flax seeds (flax meal)
¼ cup Cacao powder
2 Tbs + 2 tsp raw liquid honey (or maple syrup, for vegan)


  1. In a large bowl, mix together all the ingredients except for the honey.
  2. Stir in the honey, and mix with your hands until fully combined. The dough should resemble wet crumbs.
  3. Line a (bread) loaf pan with plastic wrap. Press the dough into it, firmly and evenly.
  4. Place the pan in the freezer for 1 hour.
  5. Remove the pan from the freezer. Gently lift the solid mixture out of the pan, and peel away the plastic wrap. Carefully, cut the bars width wise (the short way).
  6. Eat right away, or leave at room temp for a few mins before eating. Bars should be stored in the freezer, but can be refrigerated for short amounts of time. They are more solid if frozen.

Thursday, February 4, 2016

Raspberry-Chocolate Sweetheart Cookies

Valentine’s Day is coming! The holiday of love, hearts, and chocolate. Did I mention chocolate? This obviously makes it the best holiday ever! Ever.

I mean- what says, “I love you” more than a basket of freshly baked paleo Raspberry-Chocolate Thumbprint Cookies? Basically nothing. Which is why you need to make these cookies ASAP. They are paleo and also just happen to be vegan as well!

They are rich, crisp, and chocolate-y, filled with a tart/sweet raspberry jam, and topped with delicious dark chocolate. They are ah-mazing. And suuuuuper addictive, so be careful!

Makes 18 cookies.


¼ cup cacao powder
scant ¼ tsp sea salt
¼ cup coconut oil, melted and cooled to room temp
Fruit-sweetened raspberry jam (I used the Trader Joes’ organic kind)


1.     In a food processor, pulse together the dry ingredients just until combined.
2.     Pulse in the wet until a smooth dough ball forms.
3.     Scoop round tablespoon-sized balls of dough onto a parchment-lined baking sheet. Space the balls about 1 ½ inches apart. Press your thumbprint gently into the center of the balls.
4.     Scoop ½ a teaspoon of jam into the center well of each cookie.
5.     Bake at 350 degrees F for 12 minutes. Transfer cookies to a cooling rack.
6.     Now, melt the chocolate chips in a double boiler over high heat, until smooth and melted. Let cool.
7.     Once both the cookies and the chocolate are cool, drizzle the chocolate over the cookies. (I did this using a ziplock baggie filled with the chocolate. Then I cut off a tiny piece of baggie from the corner, and used it as a piping bag for pretty chocolate design.)
8.     Let the chocolate set, then serve the cookies!