 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
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 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 :)  Man oh man did this hit the spot! (They are also low carb/keto) *Recipe below* You can easily swap out the salmon for chicken or tofu if you prefer. Either way— enjoy the beauty of flavorzzzz. I’m inviting all of you and @guyfieri to my flavor town.
. Details: Teriyaki salmon, purple cabbage, yellow bell pepper, scallions, sesame seeds, spicy mayo, all on a tortilla by @unbunfoods -(and I freakin love these tortillas so much!). . Teriyaki sauce: 4 tbsp tamari or soy sauce 1 tsp rice vinegar 1 tsp sesame oil 2 tbsp @lakanto golden (or coconut sugar) 1/2 tsp ginger powder 1/2 tsp garlic powder 1/4 tsp black pepper Pinch of cayenne (omit if you don’t like spicy) 1/2 tsp tapioca or cornstarch* see notes . Mix everything together except tapioca/ cornstarch in a small bowl. Pour half of this mixture on salmon and sauté in pan or bake until done. Add the tapioca/ corn starch to the rest of the mixture and stir. When finished cooking, place salmon in a pan on low heat and add the rest of the mixture to the pan. It will become a glaze like texture in about a minute. Stir salmon around so it’s fully coated. . Spicy Mayo: 1/4 cup mayo (I used @primalkitchenfoods ) 1 tbsp tamari 1 tbsp sriracha 1 tsp golden monkfruit (or any type of granulated sugar) Stir all ingredients together in a small bowl. . Let me know if y’all happen to try my recipe out  So exciiiiiited to share this recipe with ya'll! I was so happy with how these turned out. The flavors were a dream! I must admit I get bored real quick eating just a protein with a vegetable, so I'm always trying to re-create well known recipes and make them healthy and low carb. So when it works- very exciting. I should also mention the way I shaped these at the end are definitely not authentic to a real wonton. But I was playing around with it and trying to figure out how to shape it, to make it work. So you go ahead and shape it whatever way you want! There are no rules in my kitchen! Just flavor and fun :) Wontons in Spicy Garlic Chili Oil Recipe by: The Daily Kale Ingredients: Wonton dough: 1/2 cup almond flour 1/2 tsp baking soda 1 tsp salt Pinch of garlic powder 2 tbsp. psyllium husk powder 1 tsp Xanthan gum 1 tbsp. olive oil 1 cup warm water Filling: 1/2 pound chicken 1 tbsp. tamari 4 tbsp. scallions (chopped) 1 tsp sesame oil pinch of black pepper pinch of garlic powder Garlic Chili Oil: 2 garlic cloves (chopped) 1 tsp. olive oil 3 tbsp. chili oil 1 tbsp. golden monk fruit (Lakanto) 2 tbsp. tamari 1 tsp. Sesame Oil Pinch of Black pepper 1/2 tsp Tapioca Flour or corn starch Directions: For the dough:
 How to cook the wontons:
For the filling:
For the oil:
 Okay ya'll! So Fall is officially here- whether the weather thinks so or not!
I made these bars last week and was soooo happy with how they turned out, Jose included! So of course that means I'm sharing them with you! I can't wait for you to try them. So I'll keep the chit chat to a minimum and get right to it! Tag me on instagram if you make them or comment below! |
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