Santa Hats

Ingredients:

• strawberries
• ricotta cheese
• liquid stevia – vanilla flavour
• round cookies, wafers or chocolate cake rounds using a cookie cutter (I used flourless chocolate bean cake)

Mix a container of ricotta cheese with vanilla flavoured stevia according to taste preference

Instructions: 

• Cut off the top of the strawberry so that it can stand on its own
• Place the strawberry in the middle of the cookie, pointed side up
• Pipe the ricotta mixture around the base of the strawberry to form the “fur” around the hat
• Pipe a small amount of ricotta onto the tip of the strawberry to resemble a pompom.

Black Bean Brownie (used for base of Santa Hats)

Ingredients:

• 1 can of  black beans (15 oz.)
• 1/3 cup avocado or coconut oil
• 2 large eggs
• 1 teaspoon pure vanilla
• 1/2 cup xylitol
• 1/2 cup cocoa powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon aluminum free baking powder

Instructions:

• In a food processor, (or blender), blend the black beans, oil, eggs and vanilla until smooth (no bean chunks)
• In a mixing bowl, blend the dry ingredients, i.e., xylitol, cocoa powder, salt and baking powder
• Add the dry ingredients to the bean mixture in the food processor. Blend until no lumps are present.
• In an 8×8 parchment lined pan, spread the dough evenly,  about a 1/4 inch thick. (Note: I doubled the recipe and used a cookie sheet with sides.)
• Bake about 20-25 minutes at 350 F. until a toothpick comes out clean. Once the cake is cool, use a cookie cutter to make small circles for the Santa hats to sit on.

Cauliflower Cheese Bites

Ingredients:

• 2 cups riced cauliflower (use a food processor for this)
• 1/2 cup flour (spelt, rye, or grain free coconut flour or almond flour)
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon each of sea salt and pepper
• 4 eggs, whisked
• the green part of 2 green onions finely sliced
• 1/2 cup green peppers, finely chopped
• 1/2 cup red peppers, finely chopped
• 1/2 cup cheddar cheese, finely chopped

Instructions:

• In a large bowl, combine the cauliflower, flour, parmesan cheese salt and pepper. Blend well.
• Add the eggs and blend again. Then add the remaining ingredients and blend.
• Scoop the batter into well greased mini muffin tins. Fill only to the top of the tin.
• Bake at 350 F. for about 25 minutes, until the tops are golden and an inserted toothpick comes out clean.

Chocolate Peanut Butter and Coconut Cups

Ingredients:

• 1 cup of coconut oil (room termperature)
• 1 ½ cup of peanut butter
• ½ cup coconut milk
• ½ cup cocoa powder
• 1 cup shredded unsweetened coconut
• 2 tsp. vanilla
• 2 droppers of stevia

Makes 36

Instructions: 

In a large bowl, mix all the ingredients together until well blended.  Use a spoon or a spatula to do this.  Line a small muffin tin with small paper cup.  Fill with the batter and freeze.

Lemon Caramel Bars (Raw/Vegan)

Square Ingredients:

• 1 1/3 Cup Almonds
• 1 1/3 Cup Cashews
• 1 1/3 Cup Large Fresh Medjool Dates (Pitted & Chopped)
• 1/4 Tsp Sea Salt
• 1 Tsp Vanilla Extract
• 1 Tbsp Fresh Squeezed Lemon Juice
• 1 Tbsp Fresh Lemon Rind

Lemon Caramel Ingredients:

• 10-14 Large Fresh Medjool Dates (Pitted & Chopped)
• 1 1/2 Tsp Vanilla Extract
• 3 Tbsp Fresh Squeezed Lemon Juice
• 1 Tbsp Coconut Oil
• 2 Tbsp Natural Almond Butter
• 10 Drops Liquid Stevia

Extra for Topping:

* 3-4 Tbsp Lemon Rind

Instructions:

• Line your 8×8 baking dish with parchment paper and place in the freezer.
• Place all square ingredients into your food processor and pulse until dough-like with still visible crushed nuts.
• Remove baking dish from freezer and press dough down evenly into baking dish.
• Place all lemon caramel ingredients into your food processor and blend until completely smooth.
• Spread evenly over dough.
• Sprinkle the top of your squares with lemon rind and place squares into your freezer.
• Freeze for at least 3 hours.
• Remove from freezer, cut into squares and enjoy immediately.
• Store in the freezer.
• Best enjoyed with a fork.