Ingredients: 1 cup pitted dates 1/2 apple 1 tsp cinnamon 1/3 cup whole roasted flax seeds 1/2 tsp alcohol-free vanilla 1/2 cup almonds 1 tbs melted coconut oil Directions: Throw everything into a food processor and blend until all the ingredients are able to stick together and you have a
Ingredients: 2 ripe avocados, peeled and pitted 4 ripe bananas 1/3 cup unsweetened organic cocoa powder Stevia to taste 1 tsp organic vanilla extract (non-alcoholic if sensitive) Coconut cream (optional) Directions: Add all ingredients to a food processor. Pulse for at least 2-3 minutes to completely mash avocados and bananas.
Ingredients: 3 cups cooked quinoa room temp or cold (equivalent to about one cup dry) 3 eggs, extra-large, at room temperature 2 cups mashed, very ripe banana (or 1 cup banana and 1 cup frozen blueberries) 1/4 cup coconut oil 2 tsp ground cinnamon 1 tbs vanilla extract 1/2 tsp
Ingredients: 1 cup unsweetened almond or coconut milk 3/4 cup fresh blueberries, blackberries and raspberries 2 tbs chia seeds 5-6 drops liquid stevia Directions: Combine the almond or coconut milk together with the chia seeds and fruit in a glass jar with a lid. Cover and shake well, set aside
Ingredients: 3 bananas, mashed (about 1½ cups) 3 large eggs 1 tbs vanilla extract 1 tbs stevia ¼ cup palm shortening 2 cups blanched almond flour (not almond meal) ½ tsp Celtic sea salt 1 tsp baking soda Directions: Pulse together bananas, eggs, vanilla, stevia, and shortening in a food
Soak dates in warm water for a half an hour to soften. Discard water before blending the dates. Add all ingredients except for the water into a food processor or Vitamixer and blend until creamy and smooth. Add water to thin the mixture and help blend. Don’t hesitate to add more cocoa
In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom
In a blender, combine coconut milk, vanilla, bananas, and coconut flour. Blend until smooth. Core and slice apple into wedges. Serve fruit alongside dip. Extra dip can be kept in an airtight container in the fridge for several days. Vegan/Vegetarian/GF/DF/Paleo Recipe borrowed and adapted from Platejoy! Inspired to make cooking
Blend all ingredients in blender until smooth. Pour into popsicle molds and freeze 6 to 8 hours overnight. Vegan/Vegetarian/GF/DF/Paleo
Place apples (washed and cored) in a large, lidded glass oven proof bowl. Place 1 strip of lemon rind, 1/4 of a vanilla bean, and 1 cinnamon stick inside each apple. Drizzle apples with lemon juice. Bake covered at 350 degrees for 60 to 75 minutes. Serve warm or cold.
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