Ingredients: 2 Tbsp honey, divided 3 Tbsp water, divided 1/2 cup roasted & salted macadamia nuts 2 bunches kale, thick stems removed, leaves thinly sliced 2 tablespoons white wine vinegar 1 1/2
tablespoons creamy almond butter
Chocolate Hazelnut Granola Recipe 3 cups old - fashioned rolled oats 3 tablespoons unsweetened natural cocoa powder 3 tablespoons virgin coconut oil 3
tablespoons creamy almond butter 1/3 cup pure maple syrup 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla 1 cup coarsely chopped hazelnuts (toasted and skinned)
Not exact matches
1/4 cup
creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2
tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
2 cups of all - purpose flour 1/2 cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut
butter 1/4 cup of
creamy peanut
butter 1 cup of
almond milk 2
tablespoons of
butter 2 eggs 1/2 cup dark chocolate chips (optional)
1
tablespoon ground chia seeds 3
tablespoons water 1 cup
creamy almond butter 5
tablespoons cocoa powder 6
tablespoons coconut sugar 2
tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1
tablespoon of
almond butter + extra for drizzling on top
almond milk to blend — I try to add as little as possible as I like my smoothie to be super
creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or
almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
What's in it: The sauce: 1
tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons sesame oil 1
tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons soy sauce 1
tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons rice vinegar 2
Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
Tablespoons tahini,
creamy peanut or
almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1
tablespoon sriracha (less if you're not into spicy)
1
tablespoon ground chia seeds (I grind mine in a coffee grinder) 3
tablespoons water 1 cup
creamy almond butter * 1/2 cup coconut sugar 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
CHOCOLATE PEANUT
BUTTER CAKE: 1 1/4 cups Coconut Sugar 1/2 cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
BUTTER CAKE: 1 1/4 cups Coconut Sugar 1/2 cup plus 1
tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark) 1/2 cup plus 1
tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural
Creamy Peanut
Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
Butter 3/4 cup Unsweetened Vanilla
Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (optional)
Pin It Ingredients: Crust 1/2 cup unsweetened coconut flakes 2 1/2 cups
almond meal / flour 1/2 cup coconut flour 1/2 teaspoon salt 4
tablespoons coconut oil 4
tablespoons maple syrup Caramel Layer 1 cup
creamy nut
butter (I used cashew but you... Continue Reading →
1/2 cup Natural
Creamy Peanut
Butter (I used Trader Joe's no - stir) 2
Tablespoons Almond Milk 2
Tablespoons Maple Syrup 1/2 teaspoon Vanilla Stevia + 1/2 teaspoon Vanilla Extract 3/4 cup Oats 1/2 cup unsweetened Shredded Coconut 1/4 cup Chopped Peanuts 1/4 cup Cacao Nibs or Mini Dark Chocolate Chips
Or you can mix together 1/2 cup
creamy peanut /
almond butter, 2
tablespoons maple syrup, and a pinch of cinnamon on the stove and pour over as well.
3/4 cup
Creamy Natural Peanut
Butter 1/4 cup Maple Syrup 1/4 cup
Almond Milk 2 teaspoons Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can use Gluten - Free) 3
Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3
Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips
2
tablespoons (24g) unrefined coconut oil 3 - 4
tablespoons (42 - 56g) unsweetened almondmilk 1/4 cup (60g)
creamy cashew
butter 1/4 cup (70g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (185g) Bob's Red Mill super-fine
almond flour 1/2 cup (75g) Bob's Red Mill gluten - free 1 - to - 1 baking flour 2
tablespoons (20g) Bob's Red Mill potato starch 1/2 cup (50g) Bob's Red Mill date sugar 2 teaspoons (8g) Bob's Red Mill baking powder 3/4 teaspoon (3g) fine sea salt 2 ounces 100 % cacao, roughly chopped Sea salt flakes, optional
1 cup
creamy peanut
butter 1/2 cup shredded coconut 1/2 cup
almond butter 2
tablespoons coconut sugar 2
tablespoons brown rice syrup
creamy garlic
almond butter sauce 1 1/2 cup chicken stock 1/2 cup
almond butter 1
tablespoon worcestershire sauce 1 1/2 teaspoon garlic powder
Daikon Radish Pasta with Corn and Tomatoes in
Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1
tablespoon coconut oil 1
tablespoon sesame oil 1
tablespoon minced ginger 2 teaspoons sriracha 1
tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2
tablespoons tamari 1
tablespoon smooth
almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional
Several times a week, at breakfast, I'll split an avocado in half, remove the pit and fill the cavity with a
tablespoon of
creamy, dreamy, delicious Toasted
Almond Butter.
What's in it: The sauce: 1
tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons sesame oil 1
tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons soy sauce 1
tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons rice vinegar 2
Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
Tablespoons tahini,
creamy peanut or
almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1
tablespoon sriracha (less if you're not into spicy)
Ingredients: 75 ml water 3
tablespoons (45 ml)
creamy unsweetened
almond butter 1
tablespoon (15 ml) coconut aminos 1 teaspoon (5 ml) chili sauce or hot sauce 2
tablespoons (30 ml) coconut sugar 1 garlic clove, minced 1/2 lime, juiced 2
tablespoons (30 ml) Avocado Oil 1 egg, * whisked (optional) 1/2 sweet onion, chopped 3
tablespoons (45 ml) chopped nuts (of your choice) 3
tablespoons (45 ml) scallions, chopped 2 medium zucchinis, spiralized