Ingredients: 1 cp coconut oil 1 cp cocoa powder 1/3 cp raw honey 1 Tbs vanilla Line a cookie sheet with parchment paper. In a pan on low melt stirring constantly melt all ingredients until smooth. Pour over parchment paper.
Carrot Cake Cupcakes
• Prep Time: 15 min • Cook Time: 18 min • Ready in: 33 min • Yield: 8 muffins Ingredients For the carrot muffins: • 1 1/4 cups (125 grams) blanched almond flour • 2 tablespoons (16 grams) coconut flour
Brownies Without Beans
Ingredients: 2 cups nut butter (almond, cashew, sun-butter, macadamia for examples) 3 eggs 1 cup raw organic honey (softened) 1 tablespoon vanilla extract ½ cup dark cocoa powder ½ teaspoon salt, 1 teaspoon baking soda ½ cup homemade chocolate chips
Browned Butter Frosting
Ingredients: 1 stick butter 6 Tbs tapioca starch 1/2 cp honey 1 tsp vanilla Melt butter on medium heat and stir constantly until you see brown bits form at the bottom of the pan. Quickly stir in tapioca starch until
Chocolate Fudge Sauce (Paleo and Vegan)
Ingredients: 1/2 cup coconut cream or the thick part canned full fat coconut milk 1/4 cup unsweetened cocoa powder or raw cacao powder 2 tablespoons pure maple syrup 2 teaspoons organic coconut oil Instructions: In a small saucepan over very
Vanilla Ice Cream (Paleo and Dairy-Free)
Ingredients: 14 ounces full-fat coconut milk (or coconut cream) 1/4 cup raw honey (maple syrup can be substituted) 1/4 cup creamy almond or cashew butter 1 teaspoon pure vanilla extract 1/4 teaspoon sea salt Instructions: Place all ingredients into a
Cacao Nut Butter Fudge
Makes 32 2-inch squares 1 cup almond or cashew butter 128g (about 54) Navitas Organics Cacao Wafers 1/2 cup pure maple syrup 1 tsp vanilla extract 1/4 tsp salt Line an 8×8-inch baking pan with parchment paper and set aside.
Eggnog
Ingredients: 4 eggs 1 cup maple syrup 4 cups goat milk 2 TB vanilla Nutmeg to taste (optional) Mix the eggs and maple syrup. Add goat milk. Heat slowly to 160-170 degrees F, constantly stirring slowly. Do not allow to