 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:
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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:
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
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!
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