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 Y’all remember back in October when I re- created my childhood favorite aka Fudge Stripes, but then also pumpkin-ified it? Yeahhhh well this is basically another take on it and we’re not sure which one we like better. So good! So fun to make too. I realize I really like cutting shapes out of dough and drizzling icing on it . Yummmm. Tag me on instagram if ya make it! @thedailykale #thedailykale.
Recipe by The Daily Kale Dough: 2 cups almond flour 2 tsp ginger 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp cinnamon 1 tbsp golden monkfruit Pinch of salt 4 tbsp coconut oil (melted) 1.5 tbsp almond milk Cashew Egg Nog icing: 1 cup cashews 3 tbsp maple syrup 2 tbsp coconut oil (melted) 4 tbsp egg nog creamer (@nutpods) 3-4 tbsp water Directions: For the dough, mix together all the dry ingredients in a bowl. Then in a separate bowl mix together the wet ingredients. Combine the two and stir until it’s come together. I even kneaded the dough with my hands a couple of times. Put the dough between two pieces of parchment paper and even it out. Not to thin though. Using a 1 cup size measuring cup as cookie cutter, cut out cookies and then cut out circle in the middle. Take the scrap pieces and continue putting the dough back together until your finished. It made about 12 cookies for me. Bake at 350 for 11-14 minutes. Let completely cool before dipping in icing. For the icing place all ingredients in the a blender and blend until completely smooth. Dip the bottom of the cookie in the icing. Place it sitting bottom up. Freeze cookies for about 30 m-1 hour. So that you can flip them over and won’t get icing everywhere. Drizzle with more icing. Store in the freezer until your ready to eat them! Thaw for about 5-10 minutes.   No I have not started to decorate or listen to Christmas music, I have a pretty hard core rule for myself to wait until right after thanksgiving. But you do you boo boo. But! what I haveeeee been doing is enjoying a bunch of holiday lattes and food so that I can share some dope recipes with y’all! Like this one. Proud creator of these babies. Tag me in all of your re-creations. (also if you want a discount on the nutpods website use my code ‘thedailykale’. *Substitutions at the end. Gingerbread ‘Orero’ Cookies: Recipe by The Daily Kale C0okie: 1 1/2 cups almond flour 2 tsp ginger 1.5 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp baking soda Pinch of salt 2 tbsp coconut oil (melted) 4 tbsp maple syrup (@choczero) 1-2 tbsp almond milk Egg Nog Filling: 4 tbsp softened butter (vegan or reg.) 1/4 cup powdered sugar (@lakanto) 2 tbsp tapioca flour (@bobsredmill) 2 tbsp egg nog creamer (@nutpods) Pinch of cinnamon, nutmeg, ginger and salt Directions: In a bowl stir together all of the dry ingredients for the cookie. In a small separate bowl stir together the wet ingredients for the cookie. Combine the two together and stir. Use your hands to mold together the dough. Refrigerate the dough for 30 minutes. . For the filling place the flour and sugar together and stir. Then add in the butter and creamer and whisk together until smooth and creamy. *This hardens up into a paste just by refrigerating for 10 minutes. . Bake cookies at 350 for 10-12 minutes. Let them cool completely before putting the filling in between. Store in refrigerator so they will stay held together. Enjoy ! *I tagged brands that I used to keep these sugar free, but you can of course substitute for real powdered sugar and maple syrup. Also you can use regular egg nog if you prefer, I just love the nutpods creamer :)  Alright y’all- todayyyyy I’m sharing a super good recipe that has also helped me through some almost hangry moments this past week.
. I gotta say this wasn’t an intentional recipe, but ya know when you open a can of pumpkin for a recipe and then have the rest of the can sit in your fridge until it molds? Well I wasn’t about to let that happen again. So I had to think of something that didn’t involve the oven (fall has not shown up here) and I came up with these magic cups. Vvvvvery happy with how they turned out- I hope if you try them out for yourself, that you’ll love them too! Recipe and directions below: . Chocolate Pumpkin Almond Butter Cups Recipe by The Daily Kale Base Layer: 3/4 cup almond flour 4 tbsp cacao powder (@navitasorganics ) 6 tbsp almond butter 5 tbsp maple syrup (@choczero ) Pinch of pumpkin spice Pinch of salt . Filling: 2 tbsp pumpkin purée 3 tbsp maple syrup 4 tbsp almond butter 1 tbsp coconut flour . Chocolate Topping: 1/2 coconut cream 1/2 cup chocolate chips (@lilys_sweets ) 1 tbsp maple syrup . The brands tagged are personally the ones I use (and love) and also they are all sugar free - but feel free to substitute to the brands you have :) Directions: For the base layer, stir all dry ingredients together. Then add in the syrup and almond butter. And mix, it will be a little bit crumbly. Take 8 silicone molds and press evenly into the bottom of each of the molds. When you press them into the bottom it will stay together. *Watch my stories for the video of how I did it*. For the filing: mix everything together except for the flour, until it’s fully combined. Then add in the flour and stir once again. With a spoon, place evenly on top of the base layer in the molds. Place in freezer, while you make the chocolate topping. Using a double boiler method- or if you actually have one, place the coconut cream and then add in the chips and the syrup and stir until melted and creamy. (try not to eat all of this goodness at this moment, cause this part is soooooo good omgah). Take out of freezer and place the creamy chocolate evenly on top of each one. Store in the fridge for at least an hour so it can set. Then enjoyyyyyy  Peanut Butter Caramel Sauce ! only 3 ingredients - and super super delicious.
. Put it on anything you see fit. Personally I made a fun little situation with these pears. I topped these slices with coconut yogurt, granola, cinnamon, drizzle of the caramel sauce and beautiful edible rose petals by @suncorefoods cause I’m fancyyyyy -nah I’m actually not, but I do love playing with my food! . 3 tbsp coconut oil (melted) 3 tbsp maple syrup (I used @choczero) 2 tbsp peanut butter —-- Stir everything together in a small bowl until it becomes completely smooth and combined. Enjoy! |
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