Pumpkin Fiber Protein Balls

Ingredients:

1/4 cup Zen Basil Seeds

1/2 cup nut butter (almond or peanut butter)

1/4 cup flaxseeds

1/4 cup hemp seeds

1/4 cup pumpkin puree

1/2 tsp pumpkin spice

Pinch of cinnamon

1 teaspoon vanilla extract

1/4 cup honey

Topping:

2 tablespoons almond butter

1 tablespoon maple syrup (to mix and drizzle over the top)

Instructions:

In a large mixing bowl, combine the Zen Basil Seeds, nut butter, flaxseeds, hemp seeds, pumpkin puree, vanilla extract, and honey.

Stir the mixture until everything is evenly combined. If the mixture seems too dry, you can add a bit more nut butter or honey to help bind everything together.

Once the mixture is well combined, use your hands to roll it into small balls, about 1 inch in diameter.

Place the energy balls on a baking sheet lined with parchment paper, and chill them in the refrigerator for at least 30 minutes to firm up.

For the topping, mix together 2 tablespoons of almond butter and 1 tablespoon of maple syrup. Drizzle this mixture over the chilled energy balls.

Once topped, your energy balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week.

These energy balls are perfect for a quick, nutritious snack on the go, packed with fiber, protein, and healthy fats to keep you energized throughout the day. Soft, chewy, nutty, and so delicious!

Pumpkin Spice Ice Cream

Ingredients:

1/4 cup Zen Basil Seeds

1 (13.5 oz) can full-fat coconut milk (avoid lite for creamier texture)

1 cup raw cashews (or 1/2 cup cashew butter if you don’t have a high-speed blender)

1/2 cup pure pumpkin purée

1/3 cup pure maple syrup (or raw honey)

1 1/2 tsp pumpkin spice

1 tsp pure vanilla extract

1/4 tsp Himalayan pink salt

Instructions:

In a high-speed blender, combine all ingredients except the Zen Basil Seeds. Blend until the mixture is smooth and creamy.

Stir in the Zen Basil Seeds, mixing thoroughly.

Taste the mixture and adjust sweetness or spices as needed.

Pour the mixture into a container and freeze for 6 hours or overnight.

For a Creamy Texture:

If the ice cream is too icy after freezing, scoop it into a blender with 1/4 cup milk. Blend for 5-10 seconds, just until smooth.

Return the blended mixture to the freezer for an additional 20-30 minutes to set.

Enjoy your creamy, flavorful Pumpkin Spice Ice Cream!

Chocolate Covered Pistachio Fiber Balls

Ingredients:

1 cup raw nuts (I used 1/2 cup walnuts, 1/2 cup

cashews)

1 cup medjool dates (I soaked mine in warm water first to soften)

1/4 cup Zen Basil seeds

1/4 cup cacao powder

Blend on food processor

Dip in dark chocolate

Freeze for 1 hour

Topping: pistachios

Instructions:

Prepare the Ingredients:

If your dates are not soft, soak them in warm water for 10-15 minutes, then drain and set aside.

Measure out all the ingredients so you’re ready to go.

Blend the Ingredients:

In a food processor, add the walnuts, cashews, soaked dates, Zen Basil Seeds, and cacao powder.

Blend until the mixture is smooth and sticky, making sure all the nuts and dates are well combined.

Form the Balls:

Once the mixture is well blended, scoop out about a tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used up.

Place the rolled balls onto a baking sheet lined with parchment paper.

Dip in Dark Chocolate:

Melt the dark chocolate in a microwave or over a double boiler until smooth.

Dip each ball into the melted dark chocolate, ensuring it’s evenly coated.

Place the chocolate-coated balls back onto the parchment paper.

Add Pistachio Topping:

While the chocolate is still wet, sprinkle crushed pistachios over the top of each ball.

Freeze:

Place the baking sheet in the freezer for about 1 hour, or until the chocolate is set.

Serve & Store:

Once set, your Pistachio Chocolate Energy Balls are ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week.

Enjoy these delicious, gut-friendly energy balls whenever you need a boost of energy or a healthy treat!

Chocolate Raspberry Crunch Bars

Ingredients:

1/4 cup Zen Basil Seeds

1/3 cup creamy nut butter

1/3 cup vegan sweetener of choice

1 tsp vanilla extract

2 lightly salted rice cakes

1/4 cup roasted and salted peanuts, finely chopped (plus extra for garnish)

1/2 cup vegan chocolate chips

2 tsp coconut oil

Flaky sea salt to top

For the Filling:

- 1 cup Strawberries, chopped

- 1 Tbsp Zen Basil Seeds

- 2 Tbsp Honey

Chocolate Topping:

1/2 cup dark chocolate chopped

2 Tbsp coconut oil

Instructions:

1. Line a 9x5 inch loaf pan with parchment paper, ensuring that the paper overhangs on the sides for easy removal later.

2. In a medium bowl, mix together the Zen Basil Seeds, nut butter, sweetener, and vanilla extract until smooth.

3. Crumble the rice cakes into the nut butter mixture and stir to combine.

4. Add the chopped peanuts to the mixture and mix again until evenly distributed.

5. Transfer the rice cake mixture into the prepared loaf pan, and press it firmly and evenly into the pan.

6. Place the loaf pan in the fridge to set while you prepare the chocolate topping.

7. In a separate microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 15-second increments, stirring in between, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate and coconut oil together using a double boiler.

8. Remove the loaf pan from the fridge, and pour the melted chocolate over the rice cake mixture, spreading it evenly with a spatula to coat the entire surface.

9. Sprinkle the top with flaky sea salt for a delightful contrast of flavors.

10. Return the pan to the fridge and chill for 30-40 minutes, or until the chocolate is completely set.

11. Once set, remove the bars from the pan using the parchment paper overhang.

12. Prepare the Filling:

- In a small pot, combine the chopped strawberries, Zen Basil Seeds, and honey.

- Heat the mixture over medium heat for a few minutes, until the strawberries soften and release their juices. Stir occasionally. Add the filling to a jar a freeze for 10-15 minutes.

13. Once the jam is nice and chilled, spread over the rice cake mix.

14. In a bowl, melt the dark chocolate with coconut oil.

15. Drizzle the chocolate over the jam. freeze for another 10 minutes.

16. Remove from freezer and cut into 6-8 squares!

Mango Candy Bars

Ingredients:

Ingredients:

• 2 tablespoons Zen Basil seeds

• ½ cup water

• Dash of salt

For the Mango Mixture:

• 2 cups unsweetened frozen mango

• 1 cup unsweetened desiccated coconut

• ¼ cup sweetness of choice (2 tablespoons maple syrup and 2 tablespoons monk fruit)

For the Chocolate Coating:

• 200 grams sugar-free dark chocolate

• ½ tablespoon coconut oil

Instructions:

1. Combine Zen Basil seeds, water, and salt. Mix and set aside for 5 minutes to fully hydrate.

2. In a food processor, combine the frozen mango, desiccated coconut, and sweetener. Blend until smooth.

3. Mix the hydrated Zen Basil seeds into the mango mixture.

4. Spread the mixture in a lined baking dish and freeze until firm.

5. Slice into bars. Melt the dark chocolate and mix with coconut oil.

6. Dip each bar into the melted chocolate and return to the freezer or fridge briefly to set.

7. Enjoy this nutrient-dense snack anytime!

Keto Peanut Butter Balls

Ingredients:

1 cup peanut butter powder

1 cup Greek yogurt

1/4 cup Zen Basil Seeds

1/2 cup dark chocolate chips

Instructions:

In a bowl, mix the yogurt, peanut butter, and Zen Basil seeds. If you would like it more sweeter, add 1/4 cup honey or maple syrup.

Freeze for 10 minutes.

Roll mixture into little balls.

Melt dark chocolate with coconut oil

Drizzle chocolate over the the protein balls.

Sprinkle with salt and enjoy!

Paleo Cookie Dough Bars

Ingredients:

- 1 cup smooth nut butter

- 2 tablespoons honey or maple syrup

- 1 cup almond flour

- 1/4 cup Zen Basil Seeds

- 1 teaspoon vanilla extract

- 1/4 cup coconut flour

Topping:

- 1/4 cup dark chocolate chips

- 1 tablespoon coconut oil

Instructions:

1. In a large bowl, mix together the nut butter, honey or maple syrup, almond flour, Zen Basil Seeds, vanilla extract, and coconut flour until a dough mixture forms.

2. Press the dough into a lined tin.

For the Topping:

1. In a small ramekin, melt the dark chocolate chips and coconut oil in 30-second increments until smooth and glossy.

2. Pour the melted chocolate mixture over the dough.

3. Sprinkle with some flaky salt.

4. Refrigerate for 2 hours until firm.

5. Slice into squares and enjoy!

Keep stored in the fridge or freezer.

Homemade It's-It Ice Cream Sandwich

Ingredients:

1 cup almond butter

3/4 cup oats

1/4 cup Zen Basil Seeds

1/4 cup sweetener of choice

1/4 cup cacao powder

2 tablespoons coconut oil

1/4 cup dark chocolate

16 oz cottage cheese

2 Coconut Zen Hydrates

Instructions:

Prepare Ingredients: Gather all the ingredients needed for the ice cream cookies, except for the melted dark chocolate.

Mix the Dough: In a bowl, combine almond butter, oats, Zen Basil Seeds, sweetener, and cacao powder. Mix everything thoroughly until well combined.

Prepare Tray: Line a cooking tray with parchment paper to prevent sticking.

Shape Cookies: Take the mixed dough and form it into cookie shapes. Place each cookie on the prepared cooking tray.

Freeze: Place the tray with the shaped cookies in the freezer. Let them freeze for at least 4 hours, or ideally overnight, until they are firm.

Prepare Chocolate Topping: While the cookies are freezing, heat up coconut oil with some dark chocolate until melted. Keep this mixture aside for later use.

Make Ice Cream: In a food processor, combine 16 oz of cottage cheese with 2 Coconut Zen Hydrates. Blend until smooth. Transfer the mixture into a container suitable for freezing and let it freeze for at least 4 hours, or overnight, until it solidifies.

Assemble: Once the cookies and ice cream are properly frozen, remove them from the freezer.

Add Chocolate Topping and Harden: Pour the melted dark chocolate over each frozen cookie, covering them completely with a layer of chocolate. Then, return the tray to the freezer for an additional 5-10 minutes to allow the chocolate topping to harden and set properly.

Serve: Plate the chocolate-coated cookies alongside scoops of the prepared ice cream. Enjoy your delicious ice cream cookies!

No Bake Chocolate Raspberry Oat Cups

Ingredients:

Makes 8 cup

1 1/2 cups oats

2 banana, mashed

1/2 cup organic peanut butter or nut butter of choice

1 1/2 cups raspberries

2 tbsp zen basil seeds

1 tsp vanilla extract

Optional 1/3 cup maple/honey

For the chocolate layer:

1/4 cup dark chocolate

1/4 cup white chocolate

2 date (melted water)

2 tsp coconut oil

Flake of salt and pistachios

Instruction:

Prepare the Base:

In a bowl, combine the mashed banana, 1 tbs of Zen Basil seeds. Mix well until smooth. Next add nut butter and oats. Stir well to form the base mixture.

Jam filling:

In a small bowl add raspberries and vanilla ( If desired, add maple syrup/honey to sweeten the mixture, in this photo I skipped it). Smash with the back of a fork to create a jam texture and add the rest of Zen Basil seeds, mix well, set for 5 min.

2. Form the Cups:

Line 8 muffin tin with paper liners.

Divide the oat mixture evenly among the muffin cups, pressing it down firmly into the bottom to form a crust layer. Fill each oat base cup with Zen raspberry jam.

3. Prepare the top layer:

Melt the chocolate with coconut oil: Microwave in 30-second intervals, stirring each time, until the chocolate is completely melted and smooth.

4 different topping.

Melt 1/4 cup white chocolate with 1 tsp coconut oil, to top coat 3 of the cups.

Melt 1/4 cup dark chocolate with another 1 tsp coconut oil to top coat 3 more of the cups.

Melt date jam (cut the dates into small pieces and 1 cup water bring to boil, use the back of spoon to smash and simmer till it forms into a jam mixture). In this photo, one cup with date jam and the rest of date jam mix with left over melted white chocolate to create a cameral topping.

Carefully drizzle the melted chocolate or date jam over the raspberry jam in each muffin cup, spreading it evenly to cover the raspberries.

Sprinkle a flake of salt over the top of each cup for a touch of flavor.

4. Freeze for one hour and Serve with crush pistachios

Recipe originally created by Jessie Jane Daye on Instagram: @jessiejanedaye

We are incredibly grateful for her creative recipe and for educating about @zenbasil all from the goodness of her beautiful heart “double the fiber over chia.”

These no-bake chocolate raspberry oat cups are perfect for a quick and delicious treat. They can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy!