Flourless Peanut Butter Muffins - These flourless peanut butter muffins are so good.  They are vegan, gluten free, egg free, grain free and dairy free.  You can even keep them paleo by using sunflower butter or almond butter. It only takes 3 simple ingredients to make them!  The recipe is super easy, requires no mixer and has no added sugar!…RECIPE  




chai isn’t just for tea anymore

chai + persimmon coconut panna cotta
cooking time: 10 mins
prep time: 10 minutes
chilling time: 6 hours

2 ½ tsp powdered gelatin
3 tbsp water

1 - 15 oz can coconut milk + 2 tbsp coconut milk
¼ cup coconut sugar
2 pinches cardamom
2 pinches ground cloves
½ tsp cinnamon
¼ tsp ginger
3 inch piece of vanilla bean, scraped

2 large ripe fuyu persimmons

3 tsp coconut flakes

1.divide water into 2 bowls: 2 tbsp in 1 bowl, 1 tbsp in the other
2. sprinkle 1 ¾ tsp gelatin in the bowl with 2 tbsp water + stir. sprinkle remaining ¾ tsp gelatin into bowl with 1 tbsp water + set both aside. gelatin will clump up + this is ok
3. in a small pan, heat the coconut milk, sugar, spices + vanilla
4. remove milk mixture from stove + strain into a mixing bowl
5. whisk in the 2 tbsp of gelatin mixture into the milk so that the gelatin melts
6. fill desired jars or bowls ¾ of the way full with milk mixture. place in fridge to solidify for at least 3 hours
7. after coconut mixture is set, start making persimmon topping by pureeing the persimmons with 2 tbsp of coconut milk until smooth
8. move persimmon mixture to a small pan + bring to a boil. remove from heat + whisk in remaining gelatin mixture until it melts
9. spoon persimmon mixture into set coconut milk containers + place back in fridge to set for at least 3 hours
10. when you are ready to serve, toast coconut flakes in a skillet on the stove for 2 - 3 minutes, stirring frequently to ensure the flakes do not burn
11. sprinkle the toasted coconut flakes on the panna cottas
12. drizzle with honey + serve

**** if you do not like coconut, you can substitue almond milk