Chocolate Banana Ice Cream

An easy recipe for a quick summer treat! This one is very popular in our house. We make it with our Honey Pecan Pie and with our Cashew Cookie Butter as well, but there's something special about the banana chocolate combo that makes it perfect the way it's outlined below. I hope you love this one as much as we do! Pro tip- warm a tablespoon of our dark chocolate fudge to drizzle on top for a magic shell once it's made!

Ingredients :
2 ripe bananas
2 T Dark Chocolate Fudge Coconut Butter + 1 T for magic shell

Instructions :
1. Peel and cut ripe bananas into coins.
2.Put bananas in an airtight container
3. Freeze banana pieces for at least 2 hours
4. Blend frozen banana pieces with coconut butter in a small food processor, until
resembles creamy soft -serve ice cream
5. Eat immediately or transfer to an airtight container and freeze until solid
6. Melt 1 Tbsp of Dark Chocolate and drizzle over ice cream and enjoy!

Recipe and pics by Noelle of thepenandpiper.com 

Low Carb Samoas

These cookies are a must! Our friend, Abby, first suggested this recipe and I was a bit skeptical. It's not that I doubt her talent because she's a wonderful cook, but I have a very soft spot for these decadent treats. In fact, I'm glad they're only sold in January because it helps me get excited when they're around and then {almost} forget them when they're not around. You can try these low carb cookies as the recipe is laid out with erithrytol or substitute coconut sugar or maple syrup for a paleo version.
(yields approximately 26 cookies)

Ingredients:
Cookie:

• 1 cup coconut oil
• 1/2 cup erithrytol
• 2 cups almond flour
• 1 tsp vanilla
• 2 1/2 tbsp coconut flour

“Caramel”:

• 1/2 cup nikki’s cookie butter
• 4 tbsp canned coconut cream
• 1/2 cup cashew butter
• 2 tbsp coconut oil
• 1 cup shredded unsweetened coconut

Chocolate drizzle:

• 1 cup nikki’s chocolate fudge
• 3 tbsp cocoa powder 

Preparation:

1. Preheat oven to 300 degrees
2. Mix coconut oil, vanilla, and erithrytol until combined 
3. Add in coconut flour and almond flour, stir until combined
4. Cover counter top or baking sheet with parchment paper, then remove dough and roll/or flatten with hands until about 1 inch thick
5. Use the top of a glass to cut circles in the dough then use a smaller circle (such as the lid of vanilla extract) to cut out the center
6. Carefully use a spatula to pick up each cookie, remove center circle and place them on a separate baking sheet with parchment paper
7. Place remaining dough back into the bowl and continue this process until dough is gone
8. Bake cookies for about 12 minutes or until edges start to brown
9. Once cooled, place in the freezer for at least 5 minutes to set
10. For the caramel layer, make sure all ingredients are room temperature then combine
11. Dip each cookie in the caramel layer on both sides, then repeat with the shredded coconut, then place back on the parchment paper
12. Once all cookies are dipped, freeze again for at least 5 minutes
13. Take 1 cup of Nikki’s chocolate fudge coconut butter microwave or heat on stovetop and mix in 3 tbsp of cocoa powder
14. Dip bottom half of cookie in chocolate mixture
15. Take the extra chocolate and drizzle on the top of the cookies
16. Freeze for 10 more minutes to set

Recipe and pictures by Abby of @abbyskitchen on Instagram.

No-Bake Chocolate Cookies

• 1/2 cup Dark Chocolate Fudge coconut butter
• 1/4 cup brown rice syrup
• 1/2 cup sunflower seeds
• 1/4 cup almonds (I used blanched but raw or roasted works)
• 1/4 cup pumpkin seeds
• 1/4 cup hemp hearts
• 1/4 cup dairy-free mini chocolate chips
• optional extracts: vanilla, almond extract, or mint!

1. Line a baking tray with parchment paper and set aside.
2. In a small blender or food processor, pulse together all nuts and seeds until broken down into a coarse meal. Be careful not to pulse too long, some seed and nuts can remain whole. Set aside.
3. In a large sauce pan on low heat add dark chocolate coconut butter, brown rice syrup, and extract if using. Stir together for about 2 minutes until warm. Add in dairy-free chocolate chips and the nut & seed meal. Use a spatula to combine all ingredients well.
4. Use a cookie scoop or rounded tablespoon to drop onto parchment paper. Use your hands to shape the dough into even cookie shape if desired. Place baking tray in freezer for 15 minutes, or in fridge for 30 and allow cookies to set. 
5. Store cookies in fridge and enjoy cold! 

Note: cookies may also be stored in freezer, but you may want to allow to come to room temperature before eating.

Recipe created and photographed by Ashley of @fitmittenkitchen on IG.

Berry Galette

Strawberry season is my favorite! I love snacking on them fresh and incorporating them into salads and sweets! They have a burst of flavor that makes them wonderful in many recipes, but I especially like them in this berry galette. Mixed with some fresh blueberries, this is a wonderful twist on a berry pie! 

Ingredients:

• 3/4 cup almond flour
• 1 cup + 2 tbsp tapioca flour
• 1/2 tsp salt
• 1 tbsp maple/coconut sugar
• 3.5 tbsp Nikkis Vanilla Cake Batter Coconut Butter (slightly cold but solid)
• 3 tbsp grass-fed butter, cold
• 1 egg
• 1-2 tbsp cold water
• 1 - 2 cups chopped berries
• lemon juice
• honey or maple syrup

Preparation:

1. In a food processor, combine the almond flour, tapioca, salt, sugar, coconut butter, and butter. Pulse until it resembles sand/crumbs. Add the egg, pulse to combine. Pulse in 1 tbsp of water at a time until the dough starts to pull away from the sides of the food processor. 
2. Remove dough and place on a sheet of plastic wrap. Knead in remaining 2 tbsp tapioca flour. Divide into two even portions. Wrap with plastic wrap and flatten to a disk. Let the dough chill in the fridge for at least an hour. 
3. Toss together the berries, lemon juice and honey/maple syrup to taste. Set aside
4. Preheat oven to 400F. Remove dough from plastic wrap and flour surface with a little tapioca flour. Dough will soften pretty quickly, so work fast to roll out dough. Roll dough out to about 3/8" thick (thinner the better, dough will crisp up better).
5. Add the berries in the center of the dough and fold up the edges. Brush sides of egg wash (optional) and sprinkle with a little granulated maple/coconut sugar. Bake for 20 minutes at 400F or until edges have become slightly golden and berries are soft and juicy. 

Recipe and pictures by Denise of @denimelon on Instagram.