Happy National Peanut Butter Day.
Chocolate and Peanut Butter are a match made in heaven. These cups are easy to make, only 3 ingredients, vegan, gluten-free, low sugar, paleo and all kinds of happiness.
Easy Peasy Directions:
Melt your favorite chocolate chips with coconut oil in the microwave in 20 sec increments, stirring each time until melted.
Spoon into bottom of candy or mini cupcake liners. Freeze until solid. (Approx. 30 min)
Add your favorite unsweetened nut butter (peanut, almond, cashew) and freeze again (Approx. 15 min)
Add melted chocolate to the top, freeze until set.
This cheese spread is so good! A little bit of zip, creamy and cheesy. Great for sandwiches or as a veggie dip.
1/2 cup of soaked cashews
1 TBS Lemon Juice
1 1/2 TBS Nutritional Yeast
1 TBS Coconut Oil
1 1/2 TSP Chili Powder (or more to taste)
1 TSP Italian Herb Blend (dried)
UnSweetened Non-Dairy Milk (I used Almond)
Place all ingredients in a high speed blender, start with a tablespoon milk, blend, add more milk until desired consistency.
Asparagus Tomato Sandwich
Toast gluten-free bread. Spread cheese spread on each slice. Saute asparagus and green bell pepper in coconut oil over med-high heat for a couple minutes to lightly cook but retain slight crunch. Add tomato, salt and pepper. For non-vegan add salmon.
My house we love all things tacos. When a recipe for ice cream tacos came up on my newsfeed I knew there was a way to make a healthier version. This ice cream has a deep rich flavor from the coconut cream and the cacao. The waffles are fluffy and the cinnamon/coconut sugar blend gives a great pop that really compliments the ice cream.
Coconut Mexican Hot Chocolate Ice Cream
1 Can Coconut Cream, chilled
1 Frozen Banana
2 TBS Cacao Powder
1/4 Cup Cacao Nibs
1/4 Cup Raw Honey
1/4 Cup Coconut Sugar
1 Tsp Cinnamon
1/2 Tsp Cayenne Pepper
Pinch of Salt
Take the hard coconut cream from the can and add to a food processor or blender. (Leave the liquid in the can). Add the rest of the ingredients and blend on medium speed. (stopping to scrap down the sides a couple times.) Place in a glass dish, cover with plastic wrap and freeze.
1/2 Cup Almond Flour
1/2 Cup Tapioca Flour
1 Tsp Baking Powder
Pinch of salt
Mix all the dry ingredients together
2 eggs (or flax eggs to make vegan)
1/4 Cup Unsweetened Apple Sauce
2 Tsp Pure Maple Syrup (or Raw Honey)
1 Tsp Vanilla
2 Tsp Cinnamon
Add to the dry ingredients and mix together. Heat waffle iron, spray with oil and cook according to the directions of your waffle maker.
Mix together Cinnamon and Coconut Sugar on a plate. Place warm waffle in the mixture and coat on both sides.
Ice Cream Taco
Scoop frozen ice cream into waffle and fold in half. Optional topping: melted chocolate chips (like Enjoy Life or Lily’s) fresh whipped cream or coconut cream, pomegranate seeds, cinnamon/coconut sugar mixture.
Here is a little chocolate treat to help you celebrate Valentine’s Day or any day you need a chocolate celebration. Protein packed, low sugar and low carb. A rich, decadent, satisfying treat.
Chocolate Almond Tofu Pudding
1 8oz pkg. cubed firm tofu
2 tbsp. cocoa powder
3 tbsp. almond butter
2 tbsp. Enjoy Life Chocolate Chips (or chocolate chips of choice)
4 tbsp. Maple syrup
2 stevia packets (optional)
1 tbsp. chia seed
1 tsp cinnamon
1 1/2 tbsp. of nut milk or half & half (if needed)
Put all ingredients in a blender or food processor (I use the Ninja Master Prep)
and blend until smooth, add milk or half n half if needed if mixture is too thick. Chill in the refrigerator for 30 min or longer. Serve Cold
Topping ideas, Chocolate chips, cocoa nibs, fresh berries, chopped almonds, unsweetened coconut, chia seeds