 Look y’all- these right here- they definitely have to be my favorite invention of this entire year!! First of all, It’s my favorite time of year. If you know me at all, you know that. Fall is in the air. Halloween is coming up. Ahhhhh! Just my favorite time. Sooooo ‘tis the season!! I seriously can’t wait for you to try these. Jose and I devouredddd them. Hope y’all enjoy! Tag me on IG @thedailykale if you make them!
For these you will need: Crushed Graham crackers (Gluten Free or regular) Pumpkin peanut butter + Coconut flour Marshmallows (Vegan or regular) Melted Chocolate (for top and bottom) Filling: Pumpkin peanut butter + coconut flour:
Directions:
Chocolate Topping/bottom: 1- 1/2 cup chocolate chips 1 tsp melted coconut oil (optional) Directions:
To make the cups:
0 Comments
 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 :)  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!  Happy Monday folks! I made these last week- they are melt in your mouth... super delicious. Y’all know I love all things chocolate - but also trying to be festive, so I had to add my twist on it. I gotta mention these were pretty easy to make too! Please let me know if y’all make them :) love seeing your re-creations. Recipe by The Daily Kale Pecan Pie Filling: 1 cup pecans 1/4 cup cashews (sub almonds or walnuts) 4 tbsp maple syrup (I used @choczero) 2 tbsp coconut oil pinch of salt Bake just the pecans and cashews for 7 minutes at 350. Then cool. Add to blender with other ingredients and blend until it becomes a nut butter consistency. About 3-5 minutes. Chocolate cups: 1 cup chocolate chips ( I used @lilys_sweets ) 6 tbsp coconut cream Pinch of salt Directions: Using a double boiler or make shift method like I do, stir everything together until completely smooth and creamy. . In 6 silicone cups, place 1 tbsp of the chocolate mixture in each. Freeze for 10 minutes. Place 1 tbsp of the pecan pie butter in each cup. Freeze for another 10-15 minutes. Top each cup evenly with the rest of the chocolate mixture. 1-2 tbsp in each on top. Freeze for another 10 minutes to set. I kept these refrigerated, but you can keep them in the freezer and bring them out a few minutes before enjoying :) |
Recipe
|
