If you love carrot cake, these Rainbow Carrot Dotcake® Style Mini Cakes are for you! Inspired by the viral trend, they feature soft, warmly spiced carrot cake layers, rich cream cheese frosting, and a sweet, crunchy candied rainbow carrot topping in every bite.
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Almond flour cupcakes for Passover… tied with a ribbon of hope 🏷️
These are grain-free — almond flour, mashed banana and peanut butter — and because they bake up so moist, a toothpick will not tell you when they are done. Use a thermometer and pull them at 203–205F. Each one gets cored with an apple corer and filled with blue and white sprinkles before the lid goes back on. The trick that makes the ribbon read as one piece: frost them, lay them out in the shape, then press a parchment-lined tray on top, flip the whole thing over and refrigerate for thirty minutes so the frosting flattens into a single surface.
If you’re like us and always looking for ways to reduce sugars and all the mess, then you’re going to love being in on this little secret! Skip the frosting and cream cheese, and instead, bake your cake until just done, and use the heat from your cake to bind your cake pops together!
We used clean ingredients for our cake pops such as pure maple syrup, gluten-free almond flour, and Certified Humane Free Range eggs.
No-Bake Brownie Batter Rice Cakes 🍫 Have you tried the latest viral food trend yet? Rice cakes have officially made a come-back!! I’m obsessed with our rendition because it’s a chocolate lover’s dream… fudgy + creamy and addicting! 🍫 We used brown rice cakes, almond butter, our homemade brownie batter (our take on chocolate hummus), and drizzled melted dark chocolate on top. You need to try this sweet and salty combination!!!
An easy and flavorful autumn recipe that incorporates warm apples, spicy cinnamon, nutmeg, and of course sweet honey! Drizzle some of our maple glaze over the top for extra goodness!!
Three ingredients, no baking and no dairy: a tub of whipped topping, half a box of dye-free sandwich cookies and a store-bought graham crust. It lives in the freezer until you need it.
Blend the whipped topping until you could turn the bowl upside down and nothing would fall out. That stiffness is the entire structure of the pie — stop early and it never sets properly however long it sits in the freezer. Out of the freezer about fifteen minutes before serving.