Place cacao butter in small pot. Fill a
Blend cacao powder, cashews, dates and maple
n 3 Tbsp of the butter over medium heat, stirring until
Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.
Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
Top with your favourite berries or other toppings.
Bon Appetit!
Line a muffin pan with paper liners.
Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
Refrigerate until set, 3 to 4 hours.
Cream together butter, peanut butter, sugar, brown sugar, egg and vanilla.
Add flour and baking soda.
Mix well.
Roll into balls.
Place one ball in each cup of a greased mini-muffin pan.
Bake at 350 for 8-10 minutes.
While baking, unwrap Peanut Butter Cups.
After cookies come out of the oven, place 1 Peanut Butter Cup in each cookie.
Let them cool completely.
Using a butter knife, carefully remove cookies from pan.
ith parchment paper cut-out; BUTTER top of parchment paper insert
Melt butter in heavy sauce pan until
Combine cannabis and butter and simmer over low heat for 20 minutes.
Strain out the cannabis and use in recipes which require butter.
frigerator 30 minutes before using.
Beat butter until very soft and
reak up any lumps. Add butter and pulse until the mixture
BY HAND: Cut the butter into small pieces. Place 1
nd sugar [and salt if using unsalted butter] together in a big
aper or wax paper, or butter it well.
In a
Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
Melt the almond bark according to package directions.
Dip each cookie in the melted chocolate, covering it entirely.
Place on wax paper.
Add sprinkles if desired and put in the refrigerator to cool and set.
Store in air-tight container for up to one week.
*I have also made using Nutella for the filling.
br>To Make Fresh Plum Butter:
In a blender or
heat 2 tablespoons of the butter over medium heat. Add the
Cream butter, sugar and
vanilla
thoroughly.
Add salt to flour (not sifted).
Stir
to
blend.
Add
dry ingredients and nuts to creamed mixture.
Shape into 1-inch balls, flatten out with a fork.
Bake on
ungreased
cookie sheet at 350\u00b0 for 10 to 12 minutes.
Roll
in powdered sugar while warm.
Yields 5 dozen cookies.
Omit salt if using salted butter.
hink it tastes better). The butter beans can be substituted for