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Toasted Coconut Peanut Butter Patties (Vegan + Keto)

3/3/2021

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Peanut Butter + Toasted Coconut + Chocolate...
the combination of alllllll combinatons. Rightttttt? 

Y'ALL.

I can't express how good. You must make these... and hopefully when you do, tag me @thedailykale on instagram! I am so excited for these cookies to be in your life.

I don't wanna waste anymore time with the chit chat, so I'll get right to it.. and as always, enjoy my friends!


Toasted Coconut Peanut Butter Patties
Recipe by: The Daily Kale

Ingredients

Cookie:

1/2 cup toasted coconut shreds
2 tbsp coconut flour
1 scoop protein powder 
3 tbsp maple syrup (@choczero)
1 tbsp golden monkfruit 
Pinch of salt
Coconut milk 4-5 tbsp  or coconut creamer ( I used NutPods Coconut Macaroon)

Directions:
Preheat oven to 350.
Mix all dry ingredients and stir. Add in wet ingredients and stir until combined. Shape into balls and then flatten with your hands.
Place on parchment paper lined pan.
Should make about 8-10 cookies depending on size. Bake for 17 minutes. Let cool completely.

Note:
* If not using protein powder sub 3-4 more tbsp of coconut flour.

Toasted Coconut Peanut Butter Caramel:
Ingredients:
3 tbsp toasted coconut
1-2 tbsp coconut creamer (@nutpods) (optional)
2 tbsp peanut butter
3 tbsp maple syrup
3 tbsp coconut oil

Note!
* Sub coconut creamer for melted coconut oil

Directions:
Once the cookies have cooled, place about 2 tsp of the caramel evenly right on top of the cookie.
Freeze for 20 minutes. * while it’s in the freezer, make your chocolate coating :)


Chocolate coating:
1 cup chocolate chips (I used @choczero)
5-6 tbsp of canned coconut milk

Directions:
Using a double boiler method, melt the chocolate chips and then add in the coconut milk and stir until smooth and creamy. 
Dip the frozen cookies into the chocolate mixture and coat them completely in the chocolate tapping off the excess. Place them back into the freezer to set for about 20-30 minutes. Store in your fridge in an air tight container.

#thedailykale

Substitutions:
  • Sub peanut butter for almond butter (or another nut butter)
  • Sub sugar free maple syrup for regular maple syrup or agave
  • Any chocolate chips of your choice!
  • Coconut Flour for almond flour 
  • Golden monkfruit for any granulated sugar (ie. coconut sugar)
  • Coconut milk for another non dairy milk (only for cookie, can not be sub'd for coating)
​

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Mediterranean Cauliflower Tater Tots (Keto + Vegan Friendly) w/ Tzatziki sauce

2/27/2021

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Back to back Cauliflower Tater tot recipes? Yup... thats right. I am on a cauliflower tater tot kick and there is no such as flavor-less/ plain food in my house hold. Ya'll know I had to throw my spin on it! I hope you love this recipe and tag me @thedailykale or comment below if you try it out! 

Mediterranean Cauliflower Tater Tots

Recipe by : The Daily Kale

Ingredients:


1/4 cup Spinach (chopped)
3-4 Sun dried tomatoes (small, chopped)
4 tbsp Crumbled Feta (Vegan or non)
4 tbsp Kalamata Olives (chopped)
2 Flax eggs (or 1 regular egg)
1/8 tsp Paprika, oregano, black pepper
1/8 tsp Garlic powder
2 tbsp Fresh Parsley (chopped)
Salt and Pepper ( to taste)



Directions:
  • Cut cauliflower into florets and then boil for 5 minutes until tender. Do not over cook.
  • Strain and let sit for 5-10 minutes until most of the water is out and it's dry.
  • Place in a food processor and pulse for a few seconds. Don't over do this- cause ya definitely don't want caulfower mush! Just 'rice' it.
  • Place the steamed riced cauliflower in a bowl and add in the flax eggs and stir until combined. Add in 2 tbsp of the almond flour, spices, olives, spinach, sun dried tomatoes and feta and stir. You should have a sticky mixture enough to mold into tot shapes. If not, add more sauce or almond flour and adjust depending on the size of your cauliflower head.
  • Preheat the oven to 425.
  • Stir together 4 tbsp of almond flour with spices and pour evenly onto a plate.
  • Mold the cauliflower mixture into tater tot shapes with your hands and then on the separate plate, roll around in the almond flour mixture until each one is coated. Shaking off the excess.
  • Spray a parchment paper lined pan with oil and then place the tots carefully on the pan giving them enough space apart.
  • Bake for 25-30 minutes, flipping halfway through. Serve with tzatziki sauce. SO very good! Perfect appetizer. Enjoy my friends!

Tzatziki sauce: 
3/4 cup greek yogurt ( dairy free or regular)
1/2 English cucumber (grated and strained)
1 tbsp lemon juice
Salt and pepper (to taste)
1/2 tsp garlic powder
1.5 tbsp dried dill

  • Stir all ingredients together in a small bowl. And enjoy!
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Buffalo Cauliflower Tater Tots (Keto + Vegan)

2/22/2021

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Baked Queso Fresco Pasta (Low Carb)

2/7/2021

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Game Day Snack Recipes (Keto, Vegan, Paleo & Gluten Free)

1/31/2021

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Rounded up some of my favorite recipes that I've created that are perfect for any event! Since we are all staying home and hopefully having a little fun making food in our own kitchens, I hope you'll give one of my recipes a try! Tag me on Instagram if you do :) @thedailykale

There is something for everyone in here! No matter what type of diet you follow. Enjoy!
Fiesta Polenta Bites
(vegan and gluten free)
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Buffalo Chicken Salad Bites
(keto and gluten free)
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    Recipe
    ​Index:

    All
    Almond Butter Nutella
    Apple Pie Cinnamon Rolls
    Avocado Brownies
    Avocado Toast
    Baked Eggplant Fries
    Baked Queso Fresco Pasta
    Banana Soft Serve
    Basil Mayo
    BBQ Tofu Tenders
    Bell Peppers
    Black Bean Mexican Casserole
    Blueberry Banana Smoothie Bowl
    Blueberry Chia Jam
    Breakfast Recipes
    Broccoli Brown Rice & Bechamel Casserole
    Brownie Ballz (Keto)
    Buffalo Cauliflower
    Buffalo Cauliflower Tater Tots
    Buffalo Chicken Bell Peppers
    Buffalo Chicken Salad (Keto)
    Butternut Squash Soup
    Cacao Truffles
    Cashew Cheeze
    Cashew Ranch
    Cauliflower Crust Pizza
    Cauliflower Rice
    Cauliflower Tater Tots
    Chia Jam : Blueberry
    Chia Pudding
    Chickpea Curry Taquitos
    Chickpea "Tuna" Salad
    Chipotle Mayo
    Chocolate Bark
    Chocolate Dipped Peanut Butter Cookies
    Chocolate Glazed Donuts (Keto)
    Chocolate Pumpkin Almond Butter Cups
    Cinnamon Roll Donuts (Keto)
    Cinnamon Toast Crunch PB Cups
    Coconut Chocolate Chip Oatmeal Cookies
    Coconut Peanut Butter Eggs
    Cookies
    Curried Cauliflower Soup (Keto + Vegan)
    Curried Lentil Soup
    Desserts
    Fiesta Polenta Bites
    Fig & Almond Butter Toast
    Fried Brown Rice
    Gingerbread Peanut Butter Patties
    Gluten Free Bread Crumbs
    Granola
    Grits
    Guacmole
    Hearts Of Palm Mozzarella Sticks
    Jackfruit Enchiladas
    Jackfruit Jalapeno Poppers
    Jalapeño Cornbread Muffs
    Keto
    Keto Appetizers
    Keto Breakfast Recipes
    Keto Desserts
    Keto Lunch + Dinner Recipes
    Keto Recipes
    Keto Sauces
    Keto Side Dishes
    Key Lime Pie Cups
    Kung Pao Chicken
    Kung Pao Sauce
    Lemon Poppyseed Muffins
    Low Carb
    Lunch & Dinner
    Mac & Cheeze
    Madeleines
    Maple Pecan Banana Cookies
    Maple Pecan Chocolate Gingerbread Bars
    Mediterranean Cauliflower Tater Tots
    Mexican Casserole
    Mint Cheesecake Crumb Brownies
    Mint Chocolate Fudge Crunch Balls
    Mint Chutney
    Mole Sauce
    No Bake- Chocolate Chip Cookie Dough Balls
    No Sugar Added Pumpkin Cookies
    Oats
    Oil Free
    Paleo Recipes
    Pasta
    PB & J Ice Cream
    Peanut Butter Caramel Sauce
    Peanut Butter Eggs
    Peanut Sauce
    Pecan Pie Fudge Cups
    Pesto
    Pita Pizza
    Polenta
    Polenta Bites
    Polenta Recipe
    Potato & 'Beef' Enchiladas
    Pumpkin Cake Balls
    Pumpkin Chocolate Muffs
    Pumpkin Fudge Stripes
    Pumpkin Maple Donuts
    Pumpkin Pancakes
    Pumpkin Protein Twix Bars
    Pumpkin Seed Pesto Oil Free
    Pumpkin Spice Milk
    Ranch Dressing
    Ranch Dressing Vegan
    Raw Blueberry Cheesecake
    Raw Mint Oreo Cookies
    Raw Peanut Butter Cups
    Raw Strawberry Cheesecake
    Raw Vegan Chocolate Peanut Butter Cheesecake
    Roasted Cauliflower
    Roasted Chickpeas
    Samosa Pinwheels
    Sauces & Dips
    Smoothie Recipes
    Snacks
    Snow Balls
    Sparkling Grapefruit Margarita
    Spicy Cheezy Grits
    Teriyaki Almonds
    Thai Cilantro Almond Sauce
    Thai Toast
    Toasted Coconut Peanut Butter Patties
    Toast Recipes
    Tofu Lettuce Cups
    Tofu Satay
    Tzatziki Sauce
    Vegan Chili
    Vegan Desserts
    Vegan Mayo
    Vegan Mexican Fiesta Pizza
    Vegan Recipes
    Wontons In Spicy Garlic Chili Oil (Keto)

    Instagram: @TheDailyKale
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    oh, hi !

    I'm Krysten, the founder of The Daily Kale. I'm a Health Connoisseur. Dreamer. Believer. & Lover. I believe we can change our lives, moods, & future, through eating the right foods... And treating ourselves right. I want to help you take care of yourself and have fun! That's why I created The Daily Kale, for myself and for you. To share healthy recipes and a healthy lifestyle, in hopes of inspiring you and showing you how fun and easy cooking can be.
    Hope you enjoy my recipes!

    Follow me on Instagram @TheDailyKale

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    Desserts


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    Disclaimer: Everything posted here is just tips & suggestions. Please consult a doctor first.
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  • Home
  • Recipes
    • Keto Lunch/Dinner
    • Keto Desserts
  • By Krysten
  • Behind The Kale
    • Discount Codes