Ingredients/Peanut Butter Filling
2/3 cup Peanut Butter
1/3 cup Coconut Flour
2 tsp Vanilla
1/4 cup of Date Sugar or Coconut Sugar
Dash of pink H.salt

Chocolate Coating
2 Tbs Coconut oil
2 Tbs Raw Cacao (not cocoa)
1 Tbs canned Coconut milk/or coconut cream
1 1/2 Tbsp Coconut Sugar
1 tsp Vanilla
Pinch of H.pink salt

To Make the Filling:
1. Stir together all ingredients in a medium-size mixing bowl. Add just enough coconut flour so that your dough is no longer sticky. Taste and adjust if needed.
2. Scoop balls onto a parchment lined plate using a small cookie scoop or measuring spoon – 1 tsp to 1 Tbs, depending on how big you like.
3. Optional: roll each ball in your hands to smooth out the surface. Set aside while you prepare the chocolate.

To Make the Chocolate:
1. Melt coconut oil in a saucepan, then stir in the remaining ingredients. Taste and adjust if needed.
2. Dip each ball in the bowl of melted chocolate and turn to coat thoroughly. Use a fork to remove from the bowl or scoop out with a spoon. Set back on parchment.
3. Freeze for 30-60 minutes, until chocolate has hardened. Enjoy!

Recipe Notes:
Keep frozen or refrigerated. Must be kept cold since the chocolate will melt.

Soak the below ingredients for 10 minutes (this will be your egg when cooking):

1 Tbsp. of Ground Golden Flaxseed with 2 Tbsp. of Water= 1 egg

or

1 Tbsp. of Chia seeds with 2 TBsp. of Water=1 egg

350 Degrees
15 minutes

Do this First:
Soak the below ingredients for 10 minutes (this will be your eggs):

2 Tbsp. of Ground Golden Flaxseed
1 Tbsp. of Chia seeds
6 Tbsp. of Water
½ tsp of Baking Soda

Second:
1 ½ Cups of Nut Flour (You can use Almond, Coconut, Pecan, Walnut, or mix all of them… which is what I do)
1 ½ tsp Cinnamon
½ tsp Ginger powder
½ tsp of Nutmeg powder
½ Cup Coconut Sugar
Mix all dry ingredients together before adding the below.

Third:
½ Cup Melted Coconut Oil
2 tsp of Vanilla Extract

Note: Mix all ingredients together before adding frozen blueberries as it is hard to mix well.

Lastly:
Add a small bag (2 Cups) of Organic Wild Main blueberries or a half cup of carrots (grated). Even together it is yummy!

Cook away and enjoy!

Use Organic when you can, no added salt, sugar, preservatives or dyes.

1 Can (15oz) of chickpeas (drain, rinse and mash)

3 Tbs of Tahini
½ Tbs of Date Sugar
1 Tbs of Raw sesame seeds

1 tsp of Mustard powder
½ tsp of Garlic powder
¼ tsp of Cayenne powder
½ tsp of Black Himalayan salt (may need more, determine by taste). If you don’t like the egg taste, you can eliminate this step!

½ of Medium Red Onion (diced)
1 or 2 Celery sticks (diced)
¼ Cup of Sauerkraut (diced)
1-2 Tbs of sliced Black olives (diced)
1 whole Avocado (diced) -mix in at the very end.

Mix all together

Place mixed ingredients on an open-faced whole-grain toast! Yum!
Butter the toast with a little hummus for a little extra moisture and sprinkle Himalayan salt and Rosemary!
1 Avocado, lettuce, and tomatoes to add to your toast!

Makes about 4-6 sandwiches

1 Can (15oz) Chickpeas (No salt added/BPA free)  along with its fluids (don’t drain).
2 Tbsp.  of Tahini
½ Tbsp. Garlic Powder
½ tsp of Cumin Powder
½ tsp of Himalayan Salt
3 squeezed lemon wedges

Place all ingredients in a blender, ideally a food processor until creamy smooth! That is it! So Yummy!

You can add any flavors you want, if you like red pepper, sautée them beforehand and add to your ingredients list.

Always try to use Organic when possible with no added salt, sugar, artificial sweeteners, colors or preservatives. The below does not have to be exact!

Food Items:

• 1 medium yellow onion (diced)
• 5 small garlic cloves, minced (about 1 tablespoon)
• 6 to 7 cups Vegetable Stock (low sodium or no salt added)
• 6 cups fresh or frozen corn kernels (24 ounces frozen)
• 2 large russet potato (cut into bite-size cubes)  (about 3 cups)
• 1 medium red bell pepper (diced)
• 1 teaspoon finely chopped fresh parsley
• 1/4 of Cayenne Pepper (or more to your liking)
• 1/3 Cup almond flour
• 1/3 Cup of filtered water
• Small dash of Himalayan Salt
• Freshly ground black pepper as much as your pallet would like

1. In a large Soup/Stewpot place prepared onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.

2. Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.

3. Transfer half of the mixture to a blender and blend until smooth. (Be careful, do in small amounts and it is HOT). Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.

4. Add the bell pepper, parsley, black pepper, and cayenne. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.

5. *****While that is cooking, place the Almond flour and 1/3 cup of water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste.

Serve hot.

Storage: Cool soup completely and transfer to an airtight glass container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

Just a fun quick meal. Here are Hilary’s Veggie Burgers with Vegan Condiments and Mashed Sweet Potatoes and Veggies!