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BITE SIZE KEY LIME PIE Serves 4
• Blend all lling ingredients together. Set aside. Clean out blender.
• For the crust, process dates almond pulp, and salt together until semi-smooth.
• Press the crust into greased or lined mufn tins.
• Spoon in lling. Freeze for 1-2 hours.
• If it freezes hard, like ice cream, just leave out for 5 minutes before eating.
Filling:
2 avocados
2 tbsp lime juice
½ cup coconut oil
2 tbsp honey
Crust:
½ cup almond pulp; ground up almonds
½ cup dates (not soaked)
pinch of salt
SMOOTH & CREAMY MOCHA CHIA PUDDING Serves 4
• Combine chia seeds, 1 ½ cups almond milk, coffee, and pitted dates in blender jar, stir
with a spoon to do not mix yet.
• Refrigerate at least 8 hours, or overnight.
• Remove from refrigerator and now blend the chilled ingredients until smooth.
• Add in the cocoa powder, vanilla, and espresso powder. Blend until very smooth.
• Stream in extra almond milk, 1 tbsp at a time, to reach desired consistency. If the pud-
ding isn’t quite sweet enough for your taste, add liquid sweetener, 1 tsp at a time, until
desired sweetness is reached.
• For optimal results, chill nished pudding in the fridge for 2 hours before serving.
½ cup chia seeds
1 ½ cups unsweetened vanilla almond milk
½ cup brewed coffee, room temperature
½ cup pitted soft Medjool dates
1/3 cup unsweetened cocoa powder
1 tsp pure vanilla extract
1 tsp instant espresso powder
pure maple syrup or honey to taste
optional: shaved dark chocolate with
espresso beans/cacao nibs, for serving
RECIPES (cont.)
BLACK BEAN BROWNIES Serves 10
• Preheat oven to 350 F.
• Combine all ingredients except chips in blender, and blend until smooth.
• Stir in the chips, then pour into a greased 8×8 pan.
• Bake the black bean brownies 15-18 minutes, then let cool at least 10 minutes before
trying to cut. If they appear undercooked, place in the fridge overnight and they rm up!
1 ½ cups black beans (or a 15-oz can, drained
and rinsed very well)
2 tbsp cocoa powder
½ cup quick oats
¼ tsp salt
1/3 cup honey
2 tbsp sugar
¼ cup coconut or vegetable oil
2 tsp pure vanilla extract
½ tsp baking powder
½ cup to 2/3 cup chocolate chips
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