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.
1 cup chocolate chips ( I used @lilys_sweets )
6 tbsp coconut cream
Pinch of salt
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 :)
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!
Hear me out : PUMPKIN Fudge Stripes (keto/sugar free/vegan) yup. That’s right. I did a thing.... and soooooo happy with the outcome. Can’t wait for y’all to try this out!
Personally I grew up on these fudge stripes cookies more than even Girl Scout cookies and I am not mad about it. Big fan of that Keebler Elf guy. Just had to add my own lil flare to it and pumkini-fy it, causeeee tis the season.
Pumpkin Fudge Stripe Cookies:
Recipe by: The Daily Kale
2 cups almond flour
4 tbsp coconut oil
4 tbsp maple syrup ( I used @choczero)
2 tbsp pumpkin
Pinch of pumpkin spice
1/4 tsp salt
Chocolate: (for drizzle and bottom)
1/2 cup chocolate chips
1 tbsp coconut oil
Preheat oven to 350.
For the dough, place all dry ingredients in a bowl and stir. Add in the wet ingredients and stir together until combined. Knead a couple times.
Take two pieces of parchment paper and put the dough in between it. Flatten out with your hands or a rolling pin. I just used my hands.
Take a small-ish cup and place on top of the cookie dough. Cutting out about 5 cookies. Then take a very small bottle cap and cut the circle out of the middle of the cookies.
Take all of the scraps and place back in the bowl and knead it together again.
Keep doing this until you have no dough left. This made about 12 cookies for me. It will depend on how flat you made the dough.
Bake for 13 minutes. Carefully move them to a cooling rack and let cool for at least 30 minutes. Then place in the freezer for 15 minutes, while you make the chocolate sauce.
Use a double boiler or make shift one :pot of boiling water, turn off heat and place all sauce ingredients in a bowl and stir over the pot. Mix until completely smooth and combined.
Once the cookies have been in freezer for 15 min. Carefully dip the bottom of the cookie in the sauce. Sit them up right (with the chocolate bottom side up), freeze for another 5 min. The chocolate should be solid and not melted at all, So carefully flip the cookies over and then drizzle the rest of the chocolate on top. Place in freezer for 5 min to set. Then after that store them in the fridge and take out about 5 min before enjoying :)
Cinnamon Toast Crunch Peanut Butter Cups: sugar free/ keto : allllll of it.
Fun fact about me: I used to love this cereal growing up. Another fact: I used to barely put milk in my cereal bowl, if I did at all. Normally I’d just put the cereal in my bowl with no milk and eat it with a spoon. Look I hate a soggy cereal, ok ?! Anyone else feel me on this?.
Good news though, these treats aren’t soggy. But they are pretttty good. To make them keto/sugar free- I used @catalinacrunch cereal + @lilys_sweets chocolate chips. Y’all gotta let me know if you try them!
Cinnamon Toast Crunch Peanut Butter Cups:
Recipe by: The Daily Kale
1 cup Catalina crunch cinnamon toast cereal
1 cup @lilys_sweets chocolate chips
1 tbsp. coconut oil
7 tsp. peanut butter
Chocolate Covered Pumpkin Cake Balls:
Yep that’s right - back to back pumpkin recipes coming in hot. Let it be known, fall is my favorite season- and it doesn’t feel that way outside here right now - but I’m making it taste like it! So without further ado- here’s the recipe (with substitutes at the end) Comment below if you make them! #thedailykale
Chocolate Covered Cake Balls
Recipe by: The Daily Kale
4 tbsp. pumpkin purée
5 tbsp. almond butter
2 tbsp. coconut oil
3 tbsp. maple syrup (@choczero)
1 tbsp. granulated sugar (@lakanto golden)
Pinch of Cinnamon, nutmeg, pumpkin spice
1 cup almond flour
2-4 tbsp. almond milk (optional)
For the chocolate coating:
1/4 cup chocolate chips (@lilys_sweets )
*Regular maple syrup for Choc Zero
*Any runny but butter for almond butter
*Any type of non dairy milk