
Gaian Resonance Holistic Health Coaching
Brianna Kin, INHC

• Comprehensive Counseling • Plant-Based Nutrition • Children's Health •
• Herbalism • Gut Health • Pre/Post-Natal • Immunity • Compassionate Witnessing •
~ Restoring balance within ourselves and the Planet through conscious eating and lifestyle ~

Coconut Date Cookies
6-7 dried pitted dates
1 cup rolled oats
2 cups gluten-free flour
1/2 cup shredded coconut
1/2 tbsp cinnamon
1/4 tbsp nutmeg
1/2 cup olive oil
1/2 cup maple syrup
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Soak dates in 1 cup of water for 30 minutes.
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Preheat oven to 375° F.
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Combine oats, flour, coconut, cinnamon, and nutmeg in a bowl.
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Roughly chop the dates.
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Add oil, syrup, and dates and mix until all ingredients are moist.
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Form little balls and place on a lightly greased cookie sheet (it may take some work to form the dough and get the balls to stick together).
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Press cookies lightly so they do not roll off cookie sheet.
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Bake for 10 minutes.
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Take out cookie sheet and flip cookies.
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Bake for an additional 5-10 minutes.

Raw Chocolate Almond Butter Cups
1 cup raw almonds, ground
2 tbsps raw almond butter
2 tbsps coconut oil
3 tbsps quinoa flakes, ground
2 tbsps raw honey
1 tsp vanilla extract
1 tsp fine Himalayan salt
1 cup raw cacao powder
½ cup coconut oil, melted
½ tsp vanilla extract
1 tsp fine Himalayan
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Whisk cacao powder into coconut oil in double boiler until smooth.
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Turn off heat and add salt and vanilla extract. Set aside in bowl.
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Grind almonds and quinoa flakes in food processor and add to bowl.
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Add coconut oil, raw honey, vanilla extract, and salt.
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Combine well with spoon until thick paste forms.
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Line small muffin tray with paper cups.
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Drizzle one tablespoon chocolate into the bottom of each liner then freeze for 15 minutes or until firm.
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Remove from freezer and top with one teaspoon almond mixture then another tablespoon of chocolate.
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Return to freezer after 20–30 minutes or until mixture is firm.
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Serve immediately or store in refrigerator.