I told y’all last year that I was gonna make my own OG versions of fudge stripes for every season... so here we are!
Just to recap, I’ve made Pumpkin, Ginger Bread + Orange Creamsicle... who knows what’s next! Fudge Stripes were hands down one of my favorites when I was a kid, so this is me showing my appreciation to them...
Tag me @thedailykale if you make it! Enjoy y’all! #thedailykale
Snickers Fudge Stripes
recipe by The Daily Kale, aka Krysten Jorgensen
2 cups almond flour
1 scoop protein powder ( I used @FourSigmatic)
1/2 tsp cinnamon
4 tbsp golden monk fruit (Sub any granulated sugar)
Pinch of salt
4 tbsp coconut oil (melted)
2-4 tbsp almond milk*
5. Place in between two pieces of parchment paper and press it out evenly with your hands or even a roller, but I just used my hands.
6. Cut out circles with a measuring cup, and use a shot glass or something similar to cut out the small hole in the middle. Continue until you finish all the dough.
***These made 9 cookies for me. It varies depending on how thick you make the dough. Don’t make them to thin because you want them to be sturdy enough to hold up!
7. Bake for 17 -20 minutes.
***These will need to let sit for at least 5 minutes to form, so don’t overlook- they are not meant to be touched/picked up right after they get out of the oven. So be patient and give them a minute to continue forming/cooking while they cool. Definitely don’t dip them in the chocolate while they are hot. Make the caramel and the chocolate while they are cooling.
Peanut Butter Caramel:
Stir everything together until smooth and creamy.
Add more creamer/nut milk if necessary.
Chocolate fudge ( for topping/bottom)
1 cup chocolate chips
1 tsp coconut oil
3-4 tbsp coconut milk/or cream (can)
*Chopped Peanuts for topping (2-3 tbsp)
I made these a couple days ago and they’ve been saving me in hangry moments (always helpful)
It’s salty, it’s sweet, it’s nutty, it’s espresso-y, it’s hit the spot-y, it’s basically an all around legit cookie. I hope y’all will give this one a try and tag me @thedailykale if you do!
Salted Caramel Latte Chocolate Chip Cookies
recipe by: Krysten Jorgensen, aka The Daily Kale
* 2 cups almond flour
* 2 tbsp golden monk fruit
* 4 tbsp coconut oil (melted)
* 4 tbsp maple syrup ( I used @choczero)
* 2 tbsp almond butter
* 2 tbsp espresso powder (or coffee powder)
* 1/4 tsp salt
* 1/4 cup chocolate chips
* 1/4 cup almond milk
* 1/2 tsp vanilla extract
Almond butter Caramel Sauce:
* 2 tbsp almond butter
* 3 tbsp coconut oil (melted)
* 3 tbsp maple syrup
* 2 tbsp caramel creamer ( @nutpods)
* Pinch of salt
1. Preheat oven to 350.
2. For the dough, place all dry ingredients in a bowl and stir. In a separate bowl, stir together the wet ingredients.
3. Add in the wet ingredients to the dry and stir together until combined.
4. Shape the cookies and place on a parchment paper lined pan. Sprinkle with a little extra salt on top.
5. Bake for 17-20 minutes.
6. Let sit on pan for at least 5 minutes after you take out of the oven. They will seem like they would fall apart initially- but that’s why it’s important to let them sit. They just need 5 minutes or more to solidify.
7. Stir together all of the caramel sauce ingredients until smooth and combined and creamy. Let cookies cool before drizzling the caramel sauce on top and storing in a container. Enjoy!
Oooooh and don’t forget you can use my nutpods code! It’s : thedailykale
Where are all my simple recipe lovers at?! Yup that’s right, this requires a high speed blender and no funny business! all ya do is put this in a blender (blend it) pour in a lined loaf pan, freeze it... and voila... super flavorful fudgeeeey fudge! These are great to have in the fridge for a snack or dessert anytime you want a little somethin’ extra. Who wants to try it? Tag me @thedailykale if you do!
Blackberry Cheesecake Thumbprint Cookies
Y’all... I couldn’t be more excited to share these with you honestly. I seriously loved how they turned out...so I will just get straight to it and not waste anytime! Here ya go:
I can’t tell ya how fast we ate these up! So so good. I really hope y’all try it out and love it too! Tag me @thedailykale if you make it Have a great day
Peanut Butter + Toasted Coconut + Chocolate...
the combination of alllllll combinatons. Rightttttt?
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
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)
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.
* If not using protein powder sub 3-4 more tbsp of coconut flour.
Toasted Coconut Peanut Butter Caramel:
3 tbsp toasted coconut
1-2 tbsp coconut creamer (@nutpods) (optional)
2 tbsp peanut butter
3 tbsp maple syrup
3 tbsp coconut oil
* Sub coconut creamer for melted coconut oil
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 :)
1 cup chocolate chips (I used @choczero)
5-6 tbsp of canned coconut milk
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.