Using a rubber spatula mix the butter and sugar vigorously until the sugar melts and
a thick syrup forms.
Not exact matches
Then place the strawberries (with the green top removed), banana, cashews, maple
syrup and coconut oil in for about 5 minutes to allow a
thick, creamy middle to
form.
Add maple
syrup, vanilla extract, and 1/4 tsp sea salt and blend again until a
thick dough begins to
form, wiping down the sides of the food processor as needed.
The rest of the ingredients are added — maple
syrup, a touch of molasses, cinnamon, nutmeg, cayenne and a little lemon juice — to simmer away and reduce until a
thick, sticky
syrup forms.
Stir in maple
syrup and coconut oil until a
thick dough is
formed.
Add the chia seeds and fruit
syrup and continue to heat on low until a
thick gel has
formed.
Cook for 7 to 10 more minutes until the liquid
forms a
thick syrup.
Boil until a
thick amber coloured
syrup forms, turning skillet to ensure even cooking, about 20 minutes.
Add the coconut oil, maple
syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a
thick dough
forms (It will resemble wet crumbs that stick together when you pinch them with your finger).
Mix well until the sweetener is completely dissolved and a
thick syrup is
formed.
Add the Maple
syrup and process until a
thick dough
forms.
Add flax egg,
syrup and coconut oil to the bowl and mix together with a spatula until it
forms a
thick, pliable dough.
Add collagen, nut butter, coconut flour,
syrup, and spices to a blender or food processor and blend / process until a
thick dough
forms.
You could blend a few tablespoons of maple
syrup with some peanut butter, cacao and vanilla extract to
form a smooth icing, or even try blending in some coconut butter or avocado into it too for a
thicker icing (though you'll need to add some maple
syrup or liquid stevia into the icing mix too to keep it sweet).