Nourish
FALL RECIPE ROUNDUP: THE SWEETS, SNACKS, AND TREATS WE’RE MAKING THIS SEASON
While there’s no shortage of fall recipe roundups touting all the sweet and savory goodness there is to bake and cook, we’re partial to the list below. Scroll through for cookies, fudge, truffles, and more—and head to the B3 Kitchen for even more ideas!
NUTTY CARAMEL CORN (pictured above)
INGREDIENTS
1/4 cup almonds
1/4 cup peanuts or hazelnuts
1/4 cup walnuts
1/2 cup brown rice syrup
8 cups popped popcorn (1/2 cup kernels yields 10 cups popped corn)
INSTRUCTIONS
- Preheat oven to 350F. Place the nuts on a cookie sheet and toast until they begin to turn golden and give off a nutty aroma (8-10 minutes; if using hazelnuts, remove skin after toasting). Set aside.
- Heat the jar of rice syrup in a pan of boiling water to soften it. Place popped corn and nuts in a large bowl; pour syrup over them. With moistened hands, mix well so syrup lightly covers them all. This is sticky business, so keep remoistening hands and work quickly.
- Transfer mixture to a parchment-lined baking sheet and spread out to a single layer. Bake for 8-10 minutes and not a minute more. Let cool for 5 minutes before removing with a spatula.
B3 COOKIE
INGREDIENTS
1 cup coconut oil, melted
1⅓ cup coconut palm sugar
2 Tbs ground chia seeds
2 tsp pure vanilla extract
2 cups almond flour
1½ tsp baking soda
1½ tsp cinnamon
¼ tsp sea salt
1 cup unsweetened shredded coconut
2½ cups gluten-free oats
1/3 cup dark chocolate chips (optional)
INSTRUCTIONS
- Melt the coconut oil in a glass dish; set aside to cool.
- Prepare chia “eggs”: Mix the ground chia seeds with 6 tablespoons of water. Stir and set aside to thicken and gel.
- Once the coconut oil has cooled and the chia “eggs” are thick, mix sugar into the oil, beating well, and then add in chia “eggs” and vanilla extract.
- Preheat the oven to 350 degrees Fahrenheit. Add the dry ingredients (gluten-free flour, baking soda, cinnamon, and salt) into the wet. Mix until barely combined. Stir in the coconut and oats. If mixture is too dry, add a little water or extra coconut oil.
- Place the dough in the refrigerator for at least 15-20 minutes or in the freezer for 8-10 minutes to chill and firm slightly.
- Line the cookie sheets with parchment paper or coat them with nonstick spray. Scoop the dough into 2-inch-round balls and space them evenly on the sheets. Bake on the middle rack for 12-15 minutes. They are done when the bottoms are golden and the edges look lightly golden.
- Let cool on a wire rack for 5 minutes, then enjoy. Once fully cooled, these store well in an airtight container for several days; freeze to keep longer.
SWEET & SAVORY PISTACHIO-STUFFED DATES
INGREDIENTS
1/2 cup unsalted shelled pistachios
2 Tbs. olive oil
14 Medjool dates, pitted
3 Tbs. unsweetened shredded coconut
1/2 tsp. coarse sea salt
INSTRUCTIONS
- In a food processor combine the pistachios, 1 Tablespoon olive oil, and 1 ½ Tablespoons shredded coconut. Process until a thick paste is formed, scraping down the sides as necessary, about 2 minutes.
- Stuff each date with a bit of the mixture, and then top with a sprinkle of shredded coconut, coarse sea salt, and a drizzle of olive oil.
- Store dates in an airtight container in the fridge for up to one week.
BARRE3 CHOCOLATE TRUFFLES
INGREDIENTS
1 cup pitted Medjool dates
1 cup roasted hazelnuts
1/4 cup raw cacao powder, plus extra for rolling
2 Tbs. almond butter
1 Tbs. coconut butter (or coconut oil)
½ tsp. almond extract
½ tsp. sea salt
2 Tbs. finely shredded unsweetened coconut
INSTRUCTIONS
- Soak the dates in a bowl of hot water until soft, about 20 minutes. Drain.
- In a food processor, combine the dates, hazelnuts, cacao powder, almond butter, coconut butter, almond extract, salt, and coconut. Process for 2 minutes, or until the mixture is finely ground and holds together when pressed. You may need to add a little water.
- Scoop out rounded spoonfuls of dough with a mini ice-cream scoop, about 2 Tablespoons each. Roll the dough in your palms to make a ball. Roll each ball in the extra cacao powder.
- Place the finished balls on a plate or baking sheet or in a glass storage container. Refrigerate for an hour or so before eating. Store in the freezer or fridge.
COCONUT MATCHA FUDGE
INGREDIENTS
3 cups unsweetened coconut, medium shred
2 1/2 tsp. organic matcha powder
1 5.4-oz. can unsweetened coconut cream
1/4 cup coconut oil
1/4 cup hemp hearts
1 Tbs. vanilla extract
1/2 cup maple syrup
INSTRUCTIONS
- Line an 8×8 baking dish with plastic wrap.
- Add shredded coconut, hemp hearts, and matcha powder to the bowl of a food processor and process for 5 minutes or until consistency is fine and smooth.
- Add coconut cream, coconut oil, vanilla extract, and maple syrup. Process 4-5 minutes more until you have a smooth batter-like consistency.
- Pour the batter into the plastic-wrap-lined baking dish.
- Refrigerate 2 hours or until set.
- Lift the fudge out of the pan and remove the plastic wrap. Place fudge on a cutting board.
- Use a sharp knife to cut into 1-inch squares.
- Store in an airtight container, chilled or in a cool, dry place.
Looking to get started with barre3? Find your local studio or sign up for a 15-day free trial today!
While there’s no shortage of fall recipe roundups touting all the sweet and savory goodness there is to bake and cook, we’re partial to the list below. Scroll through for cookies, fudge, truffles, and more—and head to the B3 Kitchen for even more ideas!
NUTTY CARAMEL CORN (pictured above)
INGREDIENTS
1/4 cup almonds
1/4 cup peanuts or hazelnuts
1/4 cup walnuts
1/2 cup brown rice syrup
8 cups popped popcorn (1/2 cup kernels yields 10 cups popped corn)
INSTRUCTIONS
- Preheat oven to 350F. Place the nuts on a cookie sheet and toast until they begin to turn golden and give off a nutty aroma (8-10 minutes; if using hazelnuts, remove skin after toasting). Set aside.
- Heat the jar of rice syrup in a pan of boiling water to soften it. Place popped corn and nuts in a large bowl; pour syrup over them. With moistened hands, mix well so syrup lightly covers them all. This is sticky business, so keep remoistening hands and work quickly.
- Transfer mixture to a parchment-lined baking sheet and spread out to a single layer. Bake for 8-10 minutes and not a minute more. Let cool for 5 minutes before removing with a spatula.
B3 COOKIE
INGREDIENTS
1 cup coconut oil, melted
1⅓ cup coconut palm sugar
2 Tbs ground chia seeds
2 tsp pure vanilla extract
2 cups almond flour
1½ tsp baking soda
1½ tsp cinnamon
¼ tsp sea salt
1 cup unsweetened shredded coconut
2½ cups gluten-free oats
1/3 cup dark chocolate chips (optional)
INSTRUCTIONS
- Melt the coconut oil in a glass dish; set aside to cool.
- Prepare chia “eggs”: Mix the ground chia seeds with 6 tablespoons of water. Stir and set aside to thicken and gel.
- Once the coconut oil has cooled and the chia “eggs” are thick, mix sugar into the oil, beating well, and then add in chia “eggs” and vanilla extract.
- Preheat the oven to 350 degrees Fahrenheit. Add the dry ingredients (gluten-free flour, baking soda, cinnamon, and salt) into the wet. Mix until barely combined. Stir in the coconut and oats. If mixture is too dry, add a little water or extra coconut oil.
- Place the dough in the refrigerator for at least 15-20 minutes or in the freezer for 8-10 minutes to chill and firm slightly.
- Line the cookie sheets with parchment paper or coat them with nonstick spray. Scoop the dough into 2-inch-round balls and space them evenly on the sheets. Bake on the middle rack for 12-15 minutes. They are done when the bottoms are golden and the edges look lightly golden.
- Let cool on a wire rack for 5 minutes, then enjoy. Once fully cooled, these store well in an airtight container for several days; freeze to keep longer.
SWEET & SAVORY PISTACHIO-STUFFED DATES
INGREDIENTS
1/2 cup unsalted shelled pistachios
2 Tbs. olive oil
14 Medjool dates, pitted
3 Tbs. unsweetened shredded coconut
1/2 tsp. coarse sea salt
INSTRUCTIONS
- In a food processor combine the pistachios, 1 Tablespoon olive oil, and 1 ½ Tablespoons shredded coconut. Process until a thick paste is formed, scraping down the sides as necessary, about 2 minutes.
- Stuff each date with a bit of the mixture, and then top with a sprinkle of shredded coconut, coarse sea salt, and a drizzle of olive oil.
- Store dates in an airtight container in the fridge for up to one week.
BARRE3 CHOCOLATE TRUFFLES
INGREDIENTS
1 cup pitted Medjool dates
1 cup roasted hazelnuts
1/4 cup raw cacao powder, plus extra for rolling
2 Tbs. almond butter
1 Tbs. coconut butter (or coconut oil)
½ tsp. almond extract
½ tsp. sea salt
2 Tbs. finely shredded unsweetened coconut
INSTRUCTIONS
- Soak the dates in a bowl of hot water until soft, about 20 minutes. Drain.
- In a food processor, combine the dates, hazelnuts, cacao powder, almond butter, coconut butter, almond extract, salt, and coconut. Process for 2 minutes, or until the mixture is finely ground and holds together when pressed. You may need to add a little water.
- Scoop out rounded spoonfuls of dough with a mini ice-cream scoop, about 2 Tablespoons each. Roll the dough in your palms to make a ball. Roll each ball in the extra cacao powder.
- Place the finished balls on a plate or baking sheet or in a glass storage container. Refrigerate for an hour or so before eating. Store in the freezer or fridge.
COCONUT MATCHA FUDGE
INGREDIENTS
3 cups unsweetened coconut, medium shred
2 1/2 tsp. organic matcha powder
1 5.4-oz. can unsweetened coconut cream
1/4 cup coconut oil
1/4 cup hemp hearts
1 Tbs. vanilla extract
1/2 cup maple syrup
INSTRUCTIONS
- Line an 8×8 baking dish with plastic wrap.
- Add shredded coconut, hemp hearts, and matcha powder to the bowl of a food processor and process for 5 minutes or until consistency is fine and smooth.
- Add coconut cream, coconut oil, vanilla extract, and maple syrup. Process 4-5 minutes more until you have a smooth batter-like consistency.
- Pour the batter into the plastic-wrap-lined baking dish.
- Refrigerate 2 hours or until set.
- Lift the fudge out of the pan and remove the plastic wrap. Place fudge on a cutting board.
- Use a sharp knife to cut into 1-inch squares.
- Store in an airtight container, chilled or in a cool, dry place.
Looking to get started with barre3? Find your local studio or sign up for a 15-day free trial today!
