Dates and Nut Butter
- 8 medjool dates
- 4–6 tbsp almond butter (depending how much you can fit in the date)
- 2 tbsp dark chocolate chunks (optional)
- flaked sea salt to top (optional)
- Use a knife and make a cut down one side of your date lengthwise. Then use your fingers to gently pull out the pit.
- Take a spoon of almond butter and add it to the center of the date, where you just removed the pit.
Dark Chocolate with Berries
- 3.5 ounces dark chocolate (approximately 85 grams)
- 1 cup fresh blackberries
- Optional toppings: freshly grated orange zest and/or flake sea salt
Rinse and dry the blackberries
Roughly chop or break the dark chocolate into pieces, then place in a microwave safe bowl (alternatively you can melt the chocolate in a pan on the stovetop set to low heat, stirring constantly).
Microwave on high heat for 20 seconds, then stir. Repeat until the chocolate is melted (this should take approximately 1-2 minutes depending on the strength of your microwave). Be sure to stir after 20 seconds each time you heat the chocolate.
Allow the melted chocolate to cool for 5-10 minutes.
Place a piece of parchment paper on a large plate or platter.
Add the blackberries to the bowl of melted chocolate and gently stir, making sure that all the blackberries are entirely coated in chocolate.
Use a spoon to scoop out 3-5 blackberries and place them in a little pile on the parchment paper lined plate. Repeat with the rest of the blackberries.
Sprinkle on optional toppings if desired.
Place the plate of chocolate blackberries in the fridge for at least 30 minutes to harden before serving.
Baked Apples with Whole Oats, Pecans and Cinnamon
- 4 apples, halved and cored*
- ½ cup pecans, roughly chopped
- ½ cup old fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon kosher salt
- ¾ cup water
- 1 teaspoon lemon juice
- Preheat the oven to 350 degrees F.
- Place the apples in a 9x13 baking dish.
- To make the filling, combine the pecans, oats, cinnamon, cardamom, and salt in a bowl and stir till fully combined.
- Portion the filling out between the apples.
- Mix the water and lemon juice together. Pour it over the apples.
- Bake the apples for 20 to 25 minutes or until they are tender and the sauce has thickened.
- Serve immediately or store in the refrigerator for up to 3 days.
Mango Lime, Sorbet with Coconut Flakes
- 2 very ripe mangoes (2 to 2 1/2 pounds total)
- Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups). Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap. Freeze the mango until hard, at least 4 hours up to overnight.
- Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.
- Once the mango is completely frozen, transfer it to a food processor. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed. The finished texture should be like creamy sorbet (a few small chunks of mango are fine). Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.
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