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Dinner

cauliflower soup

Dinner

Roasted Cauliflower Soup With Shiitake Mushrooms

butternut squash cakes with mascarpone and pomegranate seeds

Dinner | Sides + Snacks

Squash Cakes With Mascarpone + Pomegranate

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All in a (few) days work! 👩🏻‍🍳 Local s

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Local shoutouts:
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A little Florida wedding weekend dump ☀️ 🦐

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COCONUT COFFEE TAHINI MACAROONS (makes ~14) INGRE

COCONUT COFFEE TAHINI MACAROONS
(makes ~14)

INGREDIENTS:

1/2 cup unsalted cashew butter
2.5 tbsp tahini (or melted coconut butter)
1/4 cup maple syrup
2.5 tbsp melted coconut oil
1.5 tbsp coconut flour
1.5 cups unsweetened small coconut flakes (+ 2 tbsp more)
3/4 tsp vanilla
2 tsp espresso powder

choc drizzle:
1/4 cup dark chocolate chips
1 tsp coconut oil
1/8 tsp sea salt

RECIPE:

Mix cashew butter, tahini, maple, melted coconut oil, salt, vanilla + espresso powder in a bowl.

Add in the coconut flakes + coconut flour and mix well until combined. I needed a couple extra tbsp of coconut flakes (listed in the ingredients) so that’s why it’s additional. You want it to be sticky but not fully sticking to your spatula.

Freeze until semi-hard to the touch, about 10 minutes. Make the chocolate drizzle by microwaving everything together for 30 seconds at a time (or using very low heat on the stove quickly).

Using small cookie scoop, scoop the dough and use your other hand to press into the flat side so it fills out the mold. Lay onto parchment-lined baking sheet. Pour the chocolate drizzle + add flakey sea salt on top.

Freeze for another 5-10 minutes to set and enjoy! Can be stored in the fridge for 10 days or freezer for one month.

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