Hi everyone! I want to share with you two amazing, easy to make and fairly inexpensive dessert options that are guaranteed to be a big hit:
These are incredible Garbanzo Bean cookies!
1 can of garbanzo beans ( you can also use any other kinds of beans you want. Cannellini beans, black beans, kidney beans, etc.)
1/2 cup of peanut butter ( you can also use alternative nut butters as well)
1/4 cup of maple syrup
1 tsp of aluminum-free baking powder
2 tsp pure vanilla extract (make sure it’s not artificial vanilla extract)
pinch of himalayan salt
1/2 cup of cacao nibs or dairy free chocolate chips (I purchased mine at Whole Foods Market)
Optional: add in nuts
- Preheat the oven to 350F. Prepare a baking sheet lined with parchment paper.
- Drain & Rinse your garbanzo beans, then put them in a food processor
- Add in all other ingredients EXCEPT the chocolate chips. Blend it all together.
- After the ingredients are blended together, add the chocolate chips. Mix it all together with a spoon or your hands.
- Roll the batter into balls and place them onto the parchment paper.
- Bake for 15 minutes.
These are a delectable dessert for anyone who is on an auto immune paleo diet. If you have multiple food sensitivities or if you’re working on overcoming an auto immune issue, these are extremely easy and affordable to make.
1 1/2 cup of shredded unsweetened coconut (purchased from Trader Joes)
1 tbsp of coconut flour (purchased from Whole Foods Market)
Pinch of himalayan salt
2 tbsp coconut oil (Trader Joes has the cheapest)
1/8th cup of grade B maple syrup
1 tbsp vanilla extract (optional because this is not usually allowed on an AIP diet)
- Pulse all the ingredients in a food processor until well mixed.
- Roll into balls and put on a baking sheet lined with parchment paper
- Bake at 350F for 10-15 minutes, turn the macaroons over half way through.
- Let them cool in the refrigerator & enjoy!
- Note: a bit more coconut oil may be needed if the mixture is too dry.