Chen Kirshenbaum

This dessert is gluten free, dairy free, and refined sugar free! Pour the batter into a lined 8×8 brownie dishand drizzle with almond butter. Pour the almond butter into lines and then usea toothpick to pull across the lines to create the design. A totally optional step,but who doesn’t love the almond butter?

It’s definitely one of the more complicated recipes I have ever shared, but it’s still gluten free, dairy free, and refined sugar free. If you follow the recipe, it should all make sense, but never hesitate to leave me a comment and ask anything 🙂 Hope you guys love this one as much as I do • 1/4 cup orange juice (from one whole orange) Keep one half to the side and with the other half: melt the 1/2 chocolate bar and add it into the mixture with the cacao powder. To create the marble effect: spoon some vanilla cake mix into clumps on bottom, fill in the spaces with the chocolate, and then use a toothpick to swirl one flavor into the other.

I love to have warm lemon water every morning, I love to use lemon juice as my salad dressing, and freshly squeezed lemonade makes any hot day infinitely better. Especially when the seasons start to change and the heat returns, I love playing around with citrusy fruits in order to make refreshing desserts perfect for a hot summer day. I found a dairy free whip cream at the grocery store for the filling and then rolled with this recipe to make the little cups! Using a mini muffin tin, turn it upside down and spray it with a little avocado or coconut oil.

and I was becoming impatient, so I’ve started playing around with making my own recipe and this one did not disappoint. It’s perfectly creamy and perfectly sweet without all the added chemicals and random words you’ve never heard of and can’t pronounce. This recipe will work with a regular sweet potato, but the color of the frosting will change. Once the potato is very soft, throw 1/2 cup of the mash into a food processor