COCONUT & PEANUT BUTTER EASTER EGGS

COCONUT Easter Eggs

1/4 cup almond flour
3/4 cup shredded coconut
3 tbsp syrup
.5-1 tbsp almond milk

• Mix ingredients, roll into eggs, freeze till harden

• Melt about 1/4 cup chocolate chips & 1 tsp coconut oil

• Once eggs are hardened, coat with chocolate mixture then freeze till ready to eat!

PB Easter Eggs
1/4 cup PB
1 tbsp syrup
1/4 tsp vanilla
1/2-1 tbsp coconut flour

• Mix ingredients, roll into eggs, freeze till harden

• Melt about 1/4 cup chocolate chips & 1 tsp coconut oil

• Once eggs are hardened, coat with chocolate mixture then freeze till ready to eat!

BERRY CRUMBLE

I have tried a LOT of different apple crisp, berry crisp, apple crumble, etc, etc out there and came up with this recipe to top them all!  Easy to make, healthy, and tasty!

INGREDIENTS:
5-7 apples
1 pound frozen raspberries, thawed
¾ cup old-fashioned rolled oats
½ cup almond flour or almond meal 
½ cup chopped almonds (you can use walnuts or pecans if you want) 
½ teaspoon ground cinnamon 
Couple dashes nutmeg
¼ teaspoon fine sea salt 
⅓ cup maple syrup 
2 tbsp brown sugar (or more maple syrup)
1 tsp baking powder 
¼ cup virgin coconut oil, melted 

DIRECTIONS:
1. Preheat the oven to 400°F. 8 x 8-inch baking dish
2. In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Transfer apples to baking dish; top with raspberries.
3. In the same bowl, whisk together the oats, almond flour or meal, nuts, cinnamon, nutmeg, and salt. Add the maple syrup, brown sugar, and oil and stir until combined. 
4. Spread the oat topping evenly over the berry mixture. 
5. Place in the center of the oven. Bake until the topping is golden brown and the fruit is bubbling, 25 to 30 minutes
ENJOY!