
RECIPES (cont.)
•
Preheat the oven to 350 F and line 8-9 muffin cups.
•
Drain the beans and rinse extremely well, then pat dry. (This is important because it
gets rid of any bean flavor.)
•
Blend all ingredients until smooth in a blender. (If using a blender without a tamper,
stop occasionally to stir ingredients with a spoon so they will blend evenly.)
•
Pour into the muffin cups – don’t overfill or they will rise and then sink in the
centers. Bake 20 minutes. They will appear underdone – let sit 20 minutes and they
will firm up.
*Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.
BITE SIZE KEY LIME PIE Serves 4
Filling:
2 Avocados
2 Tbsp Lime Juice
1/2 Cup Coconut Oil
2 Tbsp Honey
Crust:
1/2 Cup Almond Pulp; ground up almonds
1/2 Cup Dates (not soaked)
Pinch of Salt
•
Blend all Filling ingredients together. Set aside. Clean out blender.
•
For the crust, process dates almond pulp, and salt together until semi-smooth.
•
Press the crust into greased or lined muffin tins.
•
Spoon in filling. Freeze for 1-2 hours.
If it freezes hard, like ice cream, just leave out for 5 minutes before eating.
SMOOTH & CREAMY MOCHA CHIA PUDDING Serves 4
1/2 cup chia seeds
1 1/2 cups unsweetened vanilla almond milk + more, if necessary
1/2 cup brewed coffee, cooled to room temperature
1/2 cup tightly packed pitted soft Medjool dates
1/3 cup unsweetened cocoa powder
1 tsp pure vanilla extract
1 tsp instant espresso powder
pure maple syrup or honey to taste, if desired
shaved dark chocolate with espresso beans and/or cacao nibs, for serving, optional
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
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