Almond Maple Cookies

  • 1.5 cups almond flour

  • 1 tsp. baking soda

  • 1 tsp. vanilla extract

  • 1/3 cup maple syrup

Preheat over to 325F. Mix in bowl. Thin layer of coconut oil on baking sheet. Roll into balls and place on baking sheet. Wet two fingers and press down on each ball to semi-flatten. Bake for 15-20 minutes.
**I originally found this recipe on Instagram - I lost the page so these were my measurements and baking time! 

PB & J Cheesecake

  • 1.5 cups unsalted peanuts

  • 10 medjool date (pitted)

  • 1.5 cups natural peanut butter

  • 400 g silken tofu

  • 3 tbsp maple syrup

  • 1 tbsp peanut butter powder or vanilla powder

  • 1 pint strawberries

Blend peanuts and dates in a GOOD quality food processor or blender. The crust mix will not blend properly in a standard blender, please do not try because you will waste the ingredients. Flatten crust in cheesecake dish. Blend natural peanut butter, silken tofu, and 2 tbsp maple syrup. Put filling mix on crust. Refrigerate for a minimum of 30 minutes. Blend strawberries, 1 tbsp of maple syrup, and 1 tbsp of peanut butter powder or vanilla powder. Drizzle topping mix on top when ready to serve.
**This recipe is from Contentedness Cooking:
https://www.contentednesscooking.com/raw-vegan-strawberry-peanut-butter-cheesecake/