- 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
- 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)
- 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
- 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
- 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
- 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
- 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
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)
- 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
- 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.