 Y’all, I have a thing for beautiful pink lady apples. The vibrant bright pink color and the flavor. I don’t loveeee all the fruits, not gonna lie, but when it comes to these apples (and honorable mention to honey crisp apples).. I just really love them.
. So I decided a few weeks ago to make these lil cuties. And they turned out just how I wanted :) look I understand they don’t look Ike your regular ole’ cinnamon rolls, but hear me out- if you’re looking for a paleo, no sugar added, vegan, super flavorful and low carb-ish cinnamon roll...This just might be your cup of tea. Alright here ya go. Tag me on instagram if you make them or leave a comment below! Apple Pie Cinnamon Rolls Recipe by The Daily Kale Ingredients: 2 cups almond flour 3 tbsp @Lakanto golden monkfruit 2 tbsp psyllium husk 1 tsp salt 1 tbsp baking powder 1 tsp baking soda 3 tbsp coconut oil (melted) 3/4 cup almond milk Filling: 1/2 pink lady apple 2 tbsp maple syrup (@choczero ) 3 tbsp Lakanto golden 1 tbsp coconut oil 2 tsp cinnamon 2 tsp nutmeg Pinch of salt Directions: For the filling, blend everything together until it makes an apple sauce like consistency. Cream cheese Icing ingredients: 6 tbsp cream cheese(softened @kitehillfoods) 1 tbsp @lakanto golden 1 tsp lemon juice 2 tbsp maple syrup Pinch of nutmeg and cinnamon Directions: Stir everything together until it’s smooth and creamy. Instructions: Preheat oven to 350. For the dough, mix all dry ingredients together first, then add in the wet and stir. Then knead the dough in the bowl a little, forming a ball. Let dough ball sit for 5-10 minutes covered before rolling out into a rectangle. *This is an important step as it gives the psyllium husk time to combine with the other ingredients, so the dough won’t break as much. Spread the filling evenly all over the dough, don’t get too close to the edges cause you’re going to be rolling that area. Add crushed mini bunuelos on top of the filling (optional). Roll width wise, slowly and with the help of your parchment paper so it doesn’t break. Once it’s in a long roll, cut into the sizes you prefer and place on a *sprayed with oil* parchment paper lined pan. Press them down a bit if you want to. Bake for 20-25 minutes. Add crushed mini bunuelos to the top and pour or drizzle on the cream cheese frosting.
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 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!  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 Ingredients: 1 cup Catalina crunch cinnamon toast cereal 1 cup @lilys_sweets chocolate chips 1 tbsp. coconut oil 7 tsp. peanut butter Directions:
 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 Ingredients: 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 ) Directions:
Subs: *Regular maple syrup for Choc Zero *Any runny but butter for almond butter *Any type of non dairy milk  Keto key lime pie cups- say wha say whaaaa.... recipe below* Key lime pie seriously makes my taste buds smile. I loveeeeeee love. Tastes like summer. By the way! this is saved in my story highlights :) so check that out if ya want. As always, comment below or tag me on instagram if you make it! Key Lime Pie Cups Recipe by: The Daily Kale Ingredients: For the crust: 1/2 cup almonds 1/2 cup walnuts 1/2 cup coconut shreds 2 tbsp. lakanto golden monk fruit Pinch of salt 1 tbsp. coconut oil 2 tbsp. water Directions:
For the filling: 1 cup cashews (soaked for 5 hours) 1 avocado 1/4 cup + 2 tbsp. lime juice 1/4 cup coconut oil (melted) 1/3 cup lakanto maple syrup 1/4 tsp salt 2 tbsp. lime zest 2 tbsp. water* Directions:
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