 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 Ingredients: Cookie Dough: 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* Instructions:
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:
Instructions: 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) Instructions:
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 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 Ingredients: * 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 Instructions: 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 Mango Banana Bread w/ Toasted Coconut Glaze (Gluten Free, Vegan, Paleo, Whole30 + Sugar Free)6/17/2021  My fun little tropical twist on Banana Bread is here! I actually made this weeks ago, a tad late on posting it- sorry about that y'all- But it's here now! And it's ready to be made by YOU :) I hope you love it as much as we did. Recipe is below. Mango Banana Bread w/ Toasted Coconut Glaze Recipe by: The Daily Kale Wet ingredients: 2 bananas (mashed) 1 cup mango (chopped) 3 tbsp almond butter 3 tbsp coconut oil 3-4 tbsp coconut cream 2 flax/chia eggs (or reg eggs) 1 tsp vanilla extract . Dry ingredients: 2 cups almond flour 2 tbsp golden monk fruit 1 tsp baking powder 1/2 tsp cinnamon Pinch of salt . Toasted Coconut Glaze: 4 tbsp coconut cream (top part) 2-3 tbsp powdered monk fruit (or powdered sugar) 2 tsp lime juice Topping: 6-8 tbsp toasted coconut Directions: Preheat oven to 350. Mix all dry ingredients together. In a food processor, blend all wet ingredients together. Combine both wet and dry ingredients together and stir. Mix in the chopped mango. Note* The batter is thicker than normal banana bread batter. Place mixture in parchment paper lined loaf pan, and even it out with a spatula. Bake for 45-50 minutes. Cool for about 10 minutes in the pan, then take out of pan and let cool completely before icing and slicing! To make the glaze, stir everything in a bowl together until smooth. If needed add more powdered sugar to make it thicker. Tag me on instagram @thedailykale #thedailykale if you make it! I love seeing your re-creations!
 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: Cookie base: Dry:
Directions:
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 |
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