Freezer Apple Fudge. Ingredients:

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Ada Sheryl Foster
5 years ago
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Freezer Apple Fudge Ingredients: 2 cups peeled diced organic apples 1/2 cup organic maple syrup 1 cup organic raw cashews 1/2 cup organic coconut oil 1/4 cup organic tahini 1/2 tsp organic cinnamon

1 Freezer Apple Fudge Ingredients: 2 cups peeled diced organic apples 1/2 cup organic maple syrup 1 cup organic raw cashews 1/2 cup organic coconut oil 1/4 cup organic tahini 1/2 tsp organic cinnamon 1/2 tsp organic vanilla extract 1/4 tsp sea salt Makes 64 pieces Nutritional analysis per piece: Protein: 1 g Fat: 3 g Carbohydrate: 3 g Calories: 40 Fibre: 0 g Sodium : 10 mg Directions: 1. In a sauté pan cook apples with maple syrup over medium high heat until juices have reduced and apples are caramelized; about 5 minutes. 2. Scrape apples into a high powered blender or food processor; blend with cashews, coconut oil, tahini, cinnamon, vanilla and salt until finely puréed. 3. Line a 9-inch square baking pan with a piece of parchment paper long enough to run up two sides for easy removal. Using a rubber spatula scrape mixture into pan evenly, smoothing the surface. Sprinkle with additional cinnamon if desired. 4. Freeze uncovered for three hours or until frozen. 5. Slice fudge with a thin sharp knife into eight pieces, then again crosswise eight times to make 64 equal pieces. Keep frozen in an air-tight container layered with wax paper. 6. Will keep frozen for up to one month.

2 Click here to see a video with instructions for making this delicious recipe!

Pumpkin Pie Bites Ingredients: Pumpkin filling: 3/4 cup organic pumpkin purée 1/3 cup organic hemp hearts 2 organic eggs 1/3 cup Xylitol or Lakanto (monk fruit sweetener) 2 tbsp organic coconut oil 2

3 Pumpkin Pie Bites Ingredients: Pumpkin filling: 3/4 cup organic pumpkin purée 1/3 cup organic hemp hearts 2 organic eggs 1/3 cup Xylitol or Lakanto (monk fruit sweetener) 2 tbsp organic coconut oil 2 tsp organic pumpkin pie spice 1 tsp organic vanilla extract 1 tsp organic lemon juice 1/4 tsp sea salt For the crust: 1/3 cup organic coconut flour 3 tbsp organic coconut sugar 1-1/2 tbsp organic coconut oil Topping (optional): Whipped coconut cream pumpkin pie spice

4 Directions: 1. Preheat oven to 350 F. 2. Line a 24 mini muffin pan with paper cups. 3. In a bowl combine coconut flour, coconut sugar and oil. Measure 1 teaspoon into each mini muffin cup, flatten into bottoms with a small spoon or fingers. Set aside. 4. In a high powered blender or food processor, purée pumpkin, hemp hearts, eggs, sweetener, coconut oil, pie spice, vanilla, lemon juice and salt until very smooth. 5. Pour into muffin cups and bake for 13 to 15 minutes until just lightly puffed, but centres are still wobbly. 6. Let cool completely before serving. Best enjoyed chilled and topped with a dollop of whipped coconut cream and sprinkling of pumpkin pie spice. Makes 24 mini pie bites Nutritional analysis per pie: Protein: 1 g Fat: 5 g Carbohydrate: 5 g Calories: 70 kcal Fibre: 1 g Sodium: 30 mg Click here to see a video with instructions for making this delicious recipe!

Salted Caramel Frosted Brownies Ingredients Brownie: 1/2 cup organic coconut oil, melted 1/2 cup maple syrup 1/4 cup organic unsweetened almond milk 2 organic eggs 1 tsp organic vanilla extract 3/4

5 Salted Caramel Frosted Brownies Ingredients Brownie: 1/2 cup organic coconut oil, melted 1/2 cup maple syrup 1/4 cup organic unsweetened almond milk 2 organic eggs 1 tsp organic vanilla extract 3/4 cup chopped organic dark chocolate 1/2 cup organic coconut flour 1/2 cup organic oat flour 1/2 cup organic raw cocoa powder 1/2 tsp baking soda 1 tsp flaked sea salt Frosting: 1 cup cold solid organic coconut milk* 1/4 cup organic raw cocoa powder 1/4 cup Xylitol or Lakanto (monk fruit sweetener) Salted Caramel: 4 organic Medjool dates 1/4 cup boiling water *Tip: Not all brands of coconut milk are the same. For best results, look for ones without the emulsifier guar gum in the ingredient list or shake cans of full fat coconut milk to find solidified coconut cream and very little water. Ensure coconut cream is very cold for best results.

Directions: 1. Preheat oven to 350 F. 2. Line a 9-inch square baking pan with parchment paper; set aside. 3. In a large bowl whisk together melted coconut oil, maple syrup, almond milk, eggs, and vanilla.

6 Directions: 1. Preheat oven to 350 F. 2. Line a 9-inch square baking pan with parchment paper; set aside. 3. In a large bowl whisk together melted coconut oil, maple syrup, almond milk, eggs, and vanilla. In another bowl combine chocolate, coconut flour, oat flour, cocoa powder and baking soda. Fold into wet ingredients. Spread into baking pan evenly and bake for 12 to 15 minutes until lightly puffed, but centre is still wobbly. 4. Let brownies cool in pan, then cover with plastic wrap and chill for one hour before frosting. 5. Remove brownie from pan and spread with frosting. Drizzle with caramel sauce and sprinkle with sea salt. Slice into 16 equal pieces. 6. For frosting: whip coconut milk, cocoa powder, and sweetener on high speed with a stand mixer until light and fluffy, about 5 minutes. 7. For caramel: blend pitted dates and boiling water together using an immersion blender or blender until very smooth. Makes 16 squares Nutritional analysis per square: Protein: 3 g Fat: 11 g Carbohydrate: 20 g Calories: 185 Fibre: 2 g Sodium: 170 mg Click here to see a video with instructions for making this delicious recipe!

COOKIES, MUFFINS & BARS. Created by Mama Recharged

COOKIES, MUFFINS & BARS. Created by Mama Recharged COOKIES, MUFFINS & BARS Created by Mama Recharged Double Chocolate Black Bean Cookies 10 ingredients 25 minutes 10 servings 1. Preheat oven to 375. Line a baking sheet with parchment paper. 2. Measure