Dark Chocolate w nuts

1/2 c avocado oil

1 c unsweetened cocoa powder

1/4 c granulated sweetener (pyure stevia or monkfruit mixed w erythritol)

1 tsp vanilla

1/2 tsp salt

Mix well in 2 c pyrex. Spoon onto nuts placed in ice cube trays.

Freeze 2 hrs. 

Pop them out and keep them in a ziolock or tupperware in the freezer until just before serving. 

Alternate shown here: spread chocolate onto glass baking dish (sprayed w avocado oil). Add nuts to the top. Freeze for 2 hrs. Loosen entire chocolate chunk and drop upside-down onto wooden cutting board. Chop into half dollar sized pieces. Store as mentioned above. 

Tasty Pumpkin Muffins or Waffles

Pumpkin Bars

I decided to just make pumpkin bars with no cranberries. It just wouldn't be the same to use unsweetened cranberries. And I redid it my way. It turned out great!

See the Original Recipe below (and a homemade Pumpkin Pie Spice)

https://www.tasteofhome.com/recipes/cranberry-pumpkin-bread/

Ingredients

• 2-3/4 cups alternate flour blend
• 1 c vanilla pea protein powder
• 1/2 cup Pyure granulated sugar substitute
• 1/3 c Almond milk
• 4 teaspoons pumpkin pie spice (*)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs, room temperature (or 5 med)
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup olive oil
• 1/2 c water
• 1 cup chopped walnuts

Directions

• 1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in walnuts (opt). 
• 2. Spoon into jelly roll pan. Sprinkle 1/2 c chopped dates (opt). Bake at 350° for 30 min.
• 3. Cool, cut and store - fridge (2 weeks) or freezer (2 months).

© 2023 RDA Enthusiast Brands, LLC

(*) Homemade Pumpkin Pie Spice (makes 5T)

https://sallysbakingaddiction.com/pumpkin-pie-spice/print/106809/ 

• Ingredients

  3 Tablespoons (21g) ground cinnamon
• 2 teaspoons (5g) ground ginger
• 1 and 1/2 teaspoons (4g) ground nutmeg
• 1 teaspoon (3g) ground cloves
• 1 teaspoon (2g) ground allspice
• pinch ground black pepper (small pinch, less than 1/8 teaspoon)

• 
  

• Instructions

  1. Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.
  2. Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier.
  3. This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.

Coconut Cranberry Chews

November 2024 Update  -

I'm finding ways to simplify when I bake. Six weeks ago, I split the recipe below so I had two half recipes. As I measured, I did so to mix and bake one batch while at the same time, I placed the second half batch into two containers for the next time: wet and dry. 

I placed all of the wet ingredients in a wide mouth canning jar and the dry in a gallon sized ziplock.

Place them in their containers in this order: 

Wet --> 3/4 c Olive Oil, 1 1/2  tsp vanilla, 1 c. whole cranberries (if frozen, thaw for 20 min), 2 T Orange Juice concentrate, 1/4 c unsweetened almond milk, 1/4 c water.   And the optional 1/2 orange peel (diced)

Dry --> 1/2 c each: unsweetened coconut, vanilla protein powder (pea protein) and old fashioned (or gluten free) oats, tapioca starch, rice flour; 1/4 c Pyure Organic Stevia blend.

I placed them on the door of my second fridge so I wouldn't forget them.

It was so easy tonight. I just preheated the oven, mixed the already measured ingredients in the two containers together, greased a cake pan and boom - bars. 

Or drop by Tablespoon on greased cookie sheet and bake at 350 F for 11-12 min. Let cool on pan before moving.

350 F for 20-22 min. Cut when cooled. Enjoy!

Note: If they are too crumbly for you. try drizzling 1/2 c. refrigerated coconut milk onto the hot bars when they come out of the oven.

Original Chews --> posted on 27 March 2021

Preheat oven to 350 F

Place in large food processor and mix the following seven ingredients 2 c each: unsweetened coconut, whole cranberries (if frozen, thaw for 20 min), old fashioned oats.

1 c Pyure Organic Stevia blend, 1 1/2 c Olive Oil, 3 tsp vanilla, 1/2 orange peel (diced)

Mix well.  You'll know when you're done because the color will turn pink and cranberries will be in chopped with the largest size being fourths.

Add these to mixture: 1/2 tsp salt, 1 1/3 tsp baking powder, 2 c flour of choice (almond, coconut, brown rice, oat), 1 c tapioca starch.

Blend well.

Opt: add up to 3 T monk fruit liquid sweetener if it's not sweet enough for you.

Drop on greased (use coconut oil spray) jelly roll or cookie sheet by Tablespoon.

Bake at 350 F for 11-12 min.  Take out immediately and let the cookies cool for 10 min in pan.  Move to cooling racks and either pop them in your mouth, serve or let them continue cooling completely before moving into container for storing.

note: they are a little greasy and moist when you place them on the pan, but this is necessary for things to stick together and for the final product to not be crumbly and dry. 

This is the Stevia I use in all of my recipes.