Ingredients

CINNAMON BROWN BUTTER CHOCOLATE PECAN PIE BARS

Crust:

Filling:

• 6 tbsp butter
• 6 tbsp heavy cream
• ⅓ cup zero calorie sweetener
• 1 tsp vanilla extract
• 2 cups chopped pecans

Topping:

• 3 tbsp sugar free chocolate chips
• ½ tsp coconut oil

Method

1. Preheat the oven 350 F and prepare a 8×8 inch pan with parchment paper.
2. Place the cookies and almond flour into a food processor and blend until fine crumbles form.
3. Add in the melted butter and pulse to combine.
4. Press the mixture into the bottom of the prepared pan and bake it for 6-7 minutes and the edges start to brown.
5. Add the butter, heavy cream and zero calorie sweetener to a medium sized pot over mediumheat.
6. Cook for 12-15 minutes and the mixture starts to darken in color.
7. Remove from the heat and stir in the vanilla extract and pecan pieces until well coated.
8. Transfer to the crust and press the mixture evenly over the crust. Chill for at least 2 hours.
9. Add the chocolate and coconut oil to a microwave safe dish and cook for 20 seconds, stir and cook another 20 seconds and stir smooth.
10. Drizzle chocolate over the pecans. Chill until chocolate hardens. Cut into 16 bars and serve.

Ingredients

MINI CHOCOLATE CHIP CAKES

Cake:

Filling:

Topping:

• 1 cup sugar free white chocolate chips
• 1 tbsp coconut oil
• 2 tbsp sprinkles

Method

1. Preheat the oven to 350 F and prepare a 12×9 inch cake pan with non-stick spray and parchment paper.
2. In a mixing bowl, whisk together the almond flour, sweetener, protein, baking powder and salt.
3. Break the muffins into small crumbles and incorporate them into the dry ingredients.
4. In another bowl, whisk together the oil, ricotta, eggs and vanilla.
5. Add the dry ingredients to the wet and use a rubber spatula to stir until no dry spots remain. Transfer the batter to a cake pan and bake for 17-20 minutes and cook through. Let cool and flip the cake over onto a cutting board.
6. Cut the cake in 44 even cubes (about 1”).
7. Stir the filling ingredients together and then transfer to a piping bag. Pipe about 1 tablespoon of filling on top of half of the cut cakes and then sandwich with remaining cakes.
8. Melt the white chocolate and coconut oil together until smooth. Spoon white chocolate over each cake.
9. Top with sprinkles and serve.

Ingredients

PEPPERMINT MOCHA HOT CHOCOLATE

Toppings:

• ½ cup sugar free whipped cream
• 2 tsp crushed candy canes

Method

1. Place all the ingredients into a high speed blender and blend until smooth.
2. Top with whipped cream and candy canes.
3. Serve immediately.

Ingredients

PEPPERMINT BARK DONUTS

Frosting:

• ½ cup sugar free white chocolate chips
• ½ tbsp coconut oil
• 2 tbsp crushed candy canes

Method

1. Preheat the oven to 350 F and prepare two standard donut pans with non-stick spray.
2. In a bowl, stir together the flour, cocoa powder, zero calorie sweetener, protein powder, baking soda,baking powder and salt.
3.  In another microwave safe bowl, break the Peppermint Bark bar into small pieces and add themilk. Place the bowl into the microwave for 45 seconds.
4. Stir smooth using a fork, if there’s still large chunks, return to the microwave for another 15 seconds.
5. Let cool slightly before whisking in oil and eggs.
6. Add the wet ingredients to the dry and stir until a batter forms and no dry spots remain.
7. Transfer the batter to a large plastic zip bag and cut a small hole in the corner to create a piping bag.
8. Pipe the batter into 8 of the donut cavities. Bake the donuts for 12-15 minutes and cooked through. Let cool.
9. Once the donuts are cooled, melt the white chocolate chips and oil together until smooth.
10. Dip each donut the white chocolate. Top with candy pieces.
11. Let the chocolate set for 10 minutes before serving.