Tiger Nut Chocolate Chip Walnut Cookies
- 1/3 cup Swerve Sweetener
- 1/4 cup Vitacoco Coconut Oil
- 1 egg
- 2 tsp vanilla extract
- 1-1/2 cups Organic Gemini Tiger Nut Flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4c chopped walnuts
- 1/4 cup Lilys Stevia Sweetened Chocolate Chips
In a medium bowl whisk together sugar, melted coconut oil, egg, and vanilla extract. Either by hand or with an electric hand mixer.
Add tigernut flour, sea salt, baking soda and stir in until combined. Fold in the chocolate chips/walnuts and mix together into a ball of dough.
Preheat your oven to 350° F. Line a baking sheet with parchment paper.
Once chilled, scoop 12 cookie dough balls and place them on the prepared baking sheet (about 6 fit on a regular baking sheet). Top with a few more chocolate chips/chunks.
Bake the chocolate cookies for 12-15 minutes until the edges are just set. Don’t overbake them. Leave the cookies one the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature 2-4 days.
Raspberry Coconut Chocolate Cups
- 1 cup unsweetened cocoa or cacao
- 1 cup melted Vitacoco Coconut Oil
- ¼ cup maple syrup, Madhava Agave 5, or Sweet Drops Liquid Stevia
- ¼ tsp sea salt
- 1 cup King Arthur Almond Flour
- 3/4 cup shredded coconut
- 1 cup raspberries fresh or frozen( thawed)
- 1 Tbsp maple syrup, Madhava Agave 5, or Sweet Leaf Liquid Stevia
- 1 Tbsp melted Vitacoco Coconut Oil
- Line a mini muffin pan with 24 liners (you can spray a little coconut oil so the liners stick well).
- In a medium sized bowl add your cocoa, melted coconut oil, maple syrup & sea salt. Whisk until full combined and smooth.
- Take a little less than 1 Tbsp of the melted chocolate and pour into each liner 1 at a time. Using a small Pastry Brush or a small spoon brush the chocolate until it is almost all the way up the sides. Place in the freezer for 10-minutes.
- While the chocolate is firming up, make your filling. First place the oats and coconut in a food processor or blender and process for about 30 seconds. Pour this mixture into a small bowl and set aside. Next add your thawed raspberries to the food processor and process until pureed. Add in your oat/coconut mixture, coconut cream, maple syrup, melted coconut oil and vanilla. Again, process until all combined.
- Remove your chocolate from the freezer. Take about 1 Tbsp of the filling at a time and roll into a ball. Flatten and place on each chocolate base. Once finished, spoon the remaining melted chocolate over each filled muffin cup, making sure the raspberry coconut filling is completely covered. Place back in the fridge for 10-minutes or until firm. Keep chocolate cups in fridge until ready to eat (they melt slightly). Enjoy these amazing raspberry treats!
Beet Raspberry Gummies
- 1c beet juice
- 1c raspberries mashed and pureed
- 2tbsp liquid sweetener ( Madhava Agave 5 or Sweet Leaf Liquid Stevia)
- 4 scoops Vital Proteins Beef Gelatin
In a small saucepan, combine the juice and the agave 5 or stevia and heat over medium heat until steaming hot (just before boiling).
Lower the heat to the lowest setting. Whisk in the gelatin one tablespoon at a time, making sure each tablespoon is fully dissolved in the liquid before adding the next.
Once the gelatin is fully dissolved, remove from the heat and use a dropper or small spoon to put in your gummy molds.
Put in the refrigerator to firm up completely – if your molds are small, it should only take about 10 to 15 minutes for them to firm up enough to pop out.
If you don’t have enough molds to use all the gummy mixture at once, you can pour the extra into a small pan and cut them into squares, OR you can gently reheat/melt the mixture over low heat when your molds are empty and ready to be used again.
Store the gummies in a sealed container in the refrigerator. Repeat for other flavors!