What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Shortbread GF Twix Bars, in collaboration with Skinny Dipped Almonds.

Been a little more TMI lately on my Instagram stories than usual but I’m glad y’all are interested. It’s not that I don’t want anyone to know what’s going on, I’m just not usually someone to talk about this to more people than Joel. I just think there is more fun stuff to talk about, like these shortbread twix bars by @kalejunkie. I understand now that there are SO many of you with a similar situation going on and this is giving you peace about having a baby of your own some day. I’m happy to share my story and let you know that all things are possible! I learned that even without a period I was still ovulating to get pregnant with Poppy naturally without any complications. I’m still waiting on all my bloodwork and ultrasound results to see if there is anything else going on but for now I’m having a period just like I remembered it three and a half years ago… Joy!

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Now onto these shortbread twix bars (recipe by @kalejunkie) that I topped with Skinny Dipped dark chocolate peanut butter almonds. Like what they heck, these were so good I had two instantly!

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For the base:

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour 
  • 1/4 cup maple syrup
  • 1/3 cup melted coconut oil

For the caramel:

  • 1/2 cup almond butter 
  • 1/3 cup melted coconut oil 
  • 1/4 cup maple syrup 
  • 1/2 tsp vanilla extract

For the chocolate layer:

  • 1 dark chocolate bar
  • 1/4 cup melted coconut oil 
  • One small packet Skinny Dipped dark chocolate peanut butter almonds, slightly crushed
  • Pinch of pink himalayan sea salt

Directions:

  • Preheat oven to 350°F. 
  • Line 8×8 baking dish with parchment paper. Whisk together ingredients for the base layer in a medium size bowl. Pour into the baking dish and bake for 12 minutes. 
  • While the base layer is cooling, whisk together the ingredients for the caramel layer. Pour the mixture on top and use a spatula to make sure it’s even. Refrigerate for at least one hour.
  • Remove from fridge and make the chocolate layer by melting the chocolate bar and coconut oil in the microwave. Pour on top and even out with a spatula. Evenly distribute the slightly crushed Skinny Dipped dark chocolate peanut butter almonds. Refrigerate for at least two hours. Remove from fridge and cut into 19 bars. EAT THEM ALL, or share with a friend. Aka share with me because these are already almost gone. 🙃⚡️


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Chocolate Chaga Covered Stuffed Dates, in collaboration with Four Sigmatic.

“Literally the best dessert I’ve had, EVER.” 👏🏼 Frozen chocolate covered stuffed dates aren’t new to the gram but they are new to the Plotnik home. Those were Joel’s exact words after first bite and he’s not wrong. These frozen chocolate CHAGA covered stuffed dates (with crunchy coconut cashew almond butter) and topped with flakey himalayan salt are the best desserts ever. Don’t save them for just dessert though, eat them anytime of day or night.

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Ingredients:

Instructions:

  • Pit your dates and split them in half. Scoop in as much of the nut butter as you can and close the dates back up.
  • Melt your dark chocolate in a double boiler over medium heat (or in a microwave safe dish in 30 second increments). Once melted, stir in Four Sigmatic chaga elixir. Pour chocolate chaga mixture into a small ramekin.
  • Roll, or dip, the dates in the melted chocolate chaga mixture, sprinkle flakey pink salt on top, place the date on a plate covered with parchment paper, and place in the freezer to harden. Let harden for 30-60 minutes and enjoy!

Click here for my Four Sigmatic GIVEAWAY!

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