Pumpkin Brownies

Ingredients:

• 3/4 cup pumpkin purée

• 1/2 cup nut butter of choice (I used @artisanaorganics tahini)

• 1/4 cup + 2 TBS honey, maple syrup or date syrup ( I used @kartago_datesdate syrup)

• 1/4 cup + 1 TBS cocoa powder

• 1 tsp vanilla extract

• Chocolate chips (optional)

• 1/4 tsp salt (optional — if your nut butter is unsalted)

Directions:

1. Combine everything in a large bowl and mix until smooth. Gently stir in chocolate chips (if using).

2. Grease an 8×8 baking dish with cooking spray and scrape the batter into the dish.

3. Bake at 350 for 25 min.

Vanilla Ice Cream (2-Ways)

1. Coconut Ice Cream

• 1 14oz can full fat coconut milk

• 1/4 cup maple syrup, honey or @kartago_dates date syrup (or a keto/sugar free liquid sweetener!)

• 2 tsp vanilla extract

• 1/4 tsp salt

Directions:

1. Measure out all your ingredients.

2. Blend your coconut milk, sweetener, vanilla extract and salt in a high speed blender or whip in a large bowl with an electric mixer.

3. Taste your ice cream mixture and add more sweetener or vanilla extract if desired.

4. Transfer your mixture to a freezer friendly dish (with a lid) and freeze for 6-8 hours. If you have an ice cream maker, you could transfer the mixture now and use that instead of freezing.

5. Remove from the freezer after 6+ hours and let it sit out for 5-10 minutes before scooping.

2. Banana Ice Cream

• 4 bananas (previously chopped into small pieces and frozen for a couple hours)

• 1/4 cup dairy free milk

• 1 tsp vanilla extract

Directions:

1. Blend frozen bananas in a high speed blender or a food processor until smooth.

2. Add in milk to help blend/process if necessary.

3. Enjoy immediately as a soft serve option or freeze for 30-60 minutes and then scoop!

Who is trying this out?