Slowly bring the water and
coconut nectar mixture to a boil while stirring.
Use either a stand mixer or hand mixer (medium speed) to whip together the ingredients as you slowly add in
the coconut nectar mixture.
Not exact matches
In a bow whisk together the pumpkin puree,
coconut oil, almond or peanut butter, agave
nectar, vanilla extract and the flaxseed
mixture.
The Vanilla Bean Cheesecake layer is made from a simple
mixture of Cashews, Refined
Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and So
Coconut Oil (always use refined unless you want to impart a
coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and So
coconut - ty flavor to your desserts), Agave
Nectar, Vanilla Bean Paste, Lemon Juice and Soy Milk.
(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour
mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of
coconut nectar, and olive oil in place of
coconut oil.
Add the dates,
coconut oil,
coconut or agave
nectar, and vanilla and process again until the
mixture comes together.
Pour in the date
nectar, tahini and melted
coconut oil and stir well to combine; you want a nice sticky
mixture.
I used raw cashew butter instead of PB, and a
mixture of
coconut nectar, stevia, and maple extract in place of the maple syrup.
While the dry
mixture is rotating in the processor, drip in the
coconut oil, Truvia
Nectar, and peppermint extract into the food processor and mix until smooth.
3 cups
Coconut Flour 1 cup Macadamia Nuts (ground to a powder) 2 cups Cashew Flour 1/2 cup
Coconut Nectar 1/4 cup
Coconut Crystals 1 - 2 Tbsp
Coconut Oil, melted 2 Tbsp Vanilla Extract 1/2 tsp Sea Salt Water (if needed to thin
mixture)
Add the
coconut oil, agave
nectar, applesauce, and vanilla and mix with a rubber spatula until the
mixture forms a smooth dough.