 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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 Alright so first off, I’m sorry about the wait for these. Jose’s birthday was last Tuesday. But they are here now :) these were obviously inspired by My boyfriend = Jose’s love for madeleines. He really likes the pumpkin ones from Starbucks. So did I order madeleine molds just to make my own version of these for him? Yup yup. Sure did. They are soft, sweet, pumpkin-y, a little chocolate-y, Madeleine-y... you get the point. Anywho, enjoy! Tag me on instagram if ya make them!
Chocolate Dipped Pumpkin Madeleines Recipe by The Daily Kale Ingredients: 2 cups almond flour 4 tbsp @lakanto golden monkfruit (can sub coconut suar) 1/8 tsp pumpkin pie spice Pinch of cinnamon + nutmeg Pinch of salt 2 tbsp pumpkin 4 tbsp coconut oil (melted) 4 tbsp almond milk Chocolate dipping sauce: 1/2 cup chocolate chips (@lilys_sweets ) 1 tbsp coconut oil 4 tbsp coconut cream 1 tbsp pumpkin Pinch of pumpkin pie spice, nutmeg, cinnamon Pinch of salt Directions: Combine all dry ingredients and stir. Combine all wet ingredients in a separate bowl, and stir. Add them together and stir. Evenly distribute the mix into molds. I ended up using two molds which made 18 total. Bake for 15 min. at 350. Take out of molds and let sit on a cooling rack. While they are cooling make your chocolate sauce. Place all ingredients in stainless steel bowl. Boil a pot of water and then turn off the heat. Place bowl on top of the pot and stir together while the mixture is melting. Line a pan with parchment paper. Dip them in the chocolate sauce half way and place on the lined pan. Put it in the freezer for 15 min to set. Store in an air tight container in the fridge.  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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