1 Cup Almond Milk (Preferably Homemade OR Original Unsweetened)
1 tbsp Raw Cacao Powder (raw cocoa powder, found any any health food store)
1 tbsp Raw Local Honey or Maple Syrup
2 tbsp Chia Seeds
A few drops of vanilla
Pinch of Sea Salt
Blend ingredients together well. Pour into a nice glass and let sit in refrigerator for 15 minutes. The chia seeds will absorb the milk and transform into a delicious and super health pudding! Great as a snack or a post-dinner treat. I also love to quadruple the recipe and pour into four 8-oz mason jars to keep in the fridge for a grab-and-go snack!
1/4 cup coconut cream (take full-fat can of coconut milk, place in fridge, separate water from the cream that separates, and gently heat the cream back to room temperature)
1 tbsp coconut oil, melted
1/4 cup maple syrup
3 tbsp cornstarch or arrowroot powder
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch of ground cloves
Grease a 9-inch pie dish very well and preheat the oven to 350F.
In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough.
These are supposed to be a cookie, but they taste more like muffin tops to me because of the delicious cakey consistency of baked coconut flour.
1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/3 cup dark chocolate chips
Preheat oven to 350. Mix all ingredients (minus the chocolate chips) together in a medium bowl until well combined. It will seem runny at first, but the coconut flour will absorb the moisture and the batter will thicken as you stir. Fold in chocolate chips.
Spoon mixture onto greased or lined cookie sheet, and press the dough down into more of a cookie shape, as they will not melt down! Bake for 12-14 minutes, and allow to cool for 10 before enjoying.
1/4 cup good parmesan (or pecorino romano if you prefer to use non-cow dairy)
After cutting the zucchini into matchsticks, place it in a colander and set in the sink. Toss with 1 teaspoon salt. Let it sit 10 minutes, then squeeze well with paper towels to remove as much excess moisture as possible (do not rinse).
Toast almonds in a medium dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate and let cool.
Heat olive oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add zucchini and cook, tossing occasionally, until cooked, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. Enjoy!