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GLUTEN-FREE CARROT CAKE FUDGE Serves 6
• Place carrot puree and coconut butter in blender and blend until smooth.
• Add maple syrup and spices. Continue to blend.
• Pour carrot fudge batter into a 6 inch pan. Set in refrigerator.
• Next make coconut cream topping. Remove the solid cream layer from a cold can of
coconut milk. Place cream in a large bowl. Beat with hand mixers to make whipped
cream.
• Remove carrot cake fudge from fridge and place whipped coconut cream on top.
• Place fudge back in refrigerator to set for a few hours.
• Remove and top with desired toppings. Slice and enjoy--slightly chilled.
2 cups of carrots; steamed and pureed
½ cup of coconut butter
2 tbsp maple syrup
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
coconut whipped cream
1 can of thick coconut cream
optional toppings: sprinkles of shredded carrots,
walnut pieces, and dash of nutmeg
RECIPES (cont.)
DIPS, DRESSINGS & SAUCES
CHIPOTLE BLACK BEAN DIP
• Combine all ingredients in blender. Process until smooth.
• Serve with salsa, sour cream and tortilla chips.
2 (15-oz) cans organic black beans - drained
and rinsed
1 garlic clove - chopped
1 small chipotle pepper - chopped
1 tbsp adobo sauce
2 tbsp olive oil or to desired consistency
handful fresh cilantro
pinch sea salt to taste
¼ tsp cumin
juice of 1 lime
CUCUMBER LEMON CASHEW DIP
]
• Combine all ingredients in blender. Process until smooth.
• This will keep in the fridge for up to 5 days in a sealed glass container. Separation may
happen and is totally natural, just stir before serving again.
4 cups of raw cashews
½ cup roma tomatoes, chopped
1 small handful fresh basil
½ cup cucumber, chopped
½ lemon, skin removed
salt to taste
water
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