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Brownies
Optional Topping
1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper. Grease with 1 tablespoon of coconut oil and set aside.Combine the flax seeds with water in a small bowl and set aside.
2. In a mixing bowl, mix almond butter and coconut sugar together, until incorporated, then add the vanilla extract, maple syrup, and flax/water mixture. Mix until combined.
3. Add the dry ingredients into the wet ingredients. Fold it all together and stir until no lumps remain. The mix should be sticky.
4. Pour the brownie batter into the prepared...
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Shortbread Cookie:
Caramel Coconut Layer:
• 6 ounces 70% bittersweet chocolate
• 2 large eggs
• 10 drops vanilla cream or plain liquid stevia extract
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1 cup (8 ounces) coconut milk
This recipe and more can be found in The Daniel Plan Cookbook.
Ingredients
2¼ cups full-fat coconut milk
2½ teaspoons unflavored gelatin powder
½ cup maple syrup
zest of 1 lemon
½ teaspoon ground cardamom
1 teaspoon alcohol-free, gluten-free pure vanilla extract
1/8 teaspoon sea salt
½ cup fresh or frozen raspberries
Directions
Step 1: Place ¼ cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.
Step 2: Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for five minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.
Step 3: Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.
Ingredients
For the crust
4 cups raw pecan or walnut pieces
1 cup raw agave nectar
2 Tbsp cinnamon
2 tsp sea salt
For the filling
8 cups of avocado
11/2 cup raw agave nectar
1 cup raw cacao powder
2 Tbsp cinnamon
2 tsp nutmeg
2 tsp sea salt
3 cups water
1. In a food processor process the nut crust until a dough ball forms.
2. Press the crust into the bottom of a 10-inch cheese cake pan evenly.
3. In a high-speed blender combine all the filling ingredients and blend until rich and cream.
4. Pour the filling into the pan evenly over the crust.
5. Freeze the pie for 8 hours.
6.Remove from the freezer and let thaw for 7minutes.
7. Cut into slices and serve.
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