1/4 cup almond butter
1/2 cup hazelnuts, roasted
1/4 cup almonds
1/4 cup honey OR 4 dates, pitted
1 tsp vanilla
1/4 tsp salt
cocoa powder (not SCD legal)
Put hazelnuts and almonds into a food processor and pulse until broken up into little crumbs. Add almond butter, honey, vanilla and salt. Mix until a stiff dough forms. Refrigerate for 30 minutes.
Form into small balls. Roll in a coating of choice. From front to back, the ones pictured here are hazelnut, nothing, coconut, cocoa.
These came about from trying to reproduce the filling of peppermint patties. They are so tasty! (Yes those are my teeth marks)
1/2 cup coconut spread/butter (not the same as coconut oil)
4 tbsp honey
1/2 tsp peppermint extract
Mix filling ingredients by hand. If you want it completely smooth you can process it in a food processor. Place in the fridge for 30 minutes or until it’s hard enough to form into balls. Get a plate out and put parchment paper over it. Take about a spoonful of filling and press it down to form a square on the parchment paper. Do this will all the filling, it should make about 12 squares. These will soften at room temperature so keep them in the fridge.
Crust: (from Comfy Belly)
1 1/2 cups nut flour
4 tbsp butter
1/4 cup honey
1/3 cup honey
1/2 cup homemade yogurt
2 cups dry curd cottage cheese
2 tsp vanilla extract
Combine crust ingredients and pres into a springform pan. Bake crust at 350F for 10 minutes. Let cool. Blend all filling ingredients and pour into pan. Bake at 325F for 45 minutes. Cool in refrigerator.
1 celery stalk
1 tbsp almond butter
Cut celery stalk into 3 pieces. Spread almond butter along the center of the celery pieces. Place 3 raisins on each piece.
Basic Ice Cream Recipe
2 cups yogurt (made from 1/2 whipping cream 1/2 half n half)
1/2 cup honey
1 tsp vanilla extract OR 1/2 tsp mint extract
1 tsp salt
Mix ingredients well. I put this in a bowl in the fridge for a little bit. Then make it in your ice cream maker. Transfer it to the freezer after done and let it freeze well. Most ice cream makers make a ‘soft serve’ ice cream which to me looks like a milkshake. I put mine in the freezer after it’s done and it hardens into normal ice cream.