• Tristan Thibodeau, MSN

Recipe from featured Nutritionist Kelly Maia Agnew!

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When Kelly and I decided to collaborate for a summer peach recipe extravaganza I'm not going to lie, I was pretty giddy with excitement! Can you say woman crush?!

This chick is a full-blown nutrition and wellness warrior and nutrition maven as she inspires hundreds with her fun, light, and hilarious personality.

Here's an excerpt from Kelly's website:

"I realized that I needed to make some serious changes. I needed to create sustainable healthy habits, so I turned to nutritious foods and a regular gym routine. I was determined to put the weight back on, but it was going to be muscle, not fat. I was going to treat my body with the respect that it deserved for the first time in my life."

Can you say INSPIRING! One thing I have learned during my short time in the health and wellness world is that building a strong tribe of fellow professionals who inspire you is incredibly important as it allows you to take risks you otherwise wouldn't!

Long story short, this woman is amazing and in our summer recipe collaboration, she created some incredibly delectable Peach Cobbler Cups! For more inspiration and information from Kelly, check out her website at http://www.kellymaianutrition.com/


Prep Time

10 minutes

Cooking Time

20-30 minutes


Makes 10-12 depending on the size of muffin tray

Ingredients: CRUST:

  • 1 cup oats

  • 2/3 cup almonds

  • 1/4 cup cashews

  • 1/4 cup hemp seeds

  • 3 tbsp coconut oil

  • 5 dates, chopped


  • 6-7 peaches thinly sliced

  • 1/4 cup water

  • 2 tbsp maple syrup (could use coconut sugar or honey)

  • 1/2 tsp cinnamon (omit if you're not a fan)


  1. Combine all crust ingredients in a food processor and process until all of the nuts are ground. This will become the crust of your peach cups. Test the stickiness by making a small ball out of the mixture - if you find that it's not sticking well, add another tbsp of coconut oil and mix again.

  2. Grease a muffin tray with a little bit of coconut oil, and start forming your peach cups by molding the crust into the cups. Build up the edges a little but don't make the base too thick. Stick in the fridge to cool and harden.

  3. To make the peach filling, add all peach filling ingredients to a saucepan and heat over medium heat. Stir occasionally to ensure peaches are not sticking to the bottom of the pan. Keep cooking for about 10 minutes until peaches are reduced and the liquid is syrupy.

  4. Remove the cups from the fridge and add the peach mixture to the cups. Return to fridge to cool the peach cups. When they're fully cooled, remove from fridge, pop them out of the muffin tray, and top with whatever garnish you wish. They are pictured with a sprinkle of coconut flakes and coconut sugar. Other delicious toppings could include chocolate drizzle or whipped coconut cream.

  5. Keep in the fridge for a few days or freeze for a month or two.