Spicy Almond Butter Dip with Sweet Potato FriesCrispy fries, with sweet and spicy dip packed with healthy fats and extra protein, what’s not to love? This recipe may sound fancy, but you only need a few simple ingredients to enjoy a great accompaniment to your sweet potato fries. Sweet Potato Fries Ingredients: 2 medium-sized sweet potatoes 2 tablespoons avocado oil (or oil of your choice) ¼ cup of almond flour Sea salt and black pepper for seasoning Spicy Almond Butter Dip Ingredients: 1 cup smooth almond butter 1 tbsp fresh lemon juice 1 tbsp honey (replace with agave or maple syrup for vegan recipe) 1 and ½ inch piece of peeled ginger, coarsely chopped ⅛ tsp cayenne pepper 1 tsp smoked paprika Kosher salt and pepper Toppings: Toasted sesame seeds Chopped cilantro 3 lime wedges Instructions:
- Line a baking sheet with parchment paper and preheat your oven to 425 Fahrenheit
- Cut your sweet potatoes into ¼” matchsticks and place them in a plastic bag, tossing them in oil. In a small bowl, mix together your almond flour, salt, and pepper before adding into your bag and shaking. Make sure that all of your fries are evenly coated. Line your fries on the baking sheet, making sure they do not touch.
- Bake for 30 to 35 minutes until tender and golden brown. You should flip your fries halfway through the bake.
- For your dip, place almond butter, lemon juice, paprika, cayenne, and honey into a food processor alongside ginger. Add ⅓ cup of ice water and pulse.
- Season with salt and pepper as needed and add a bit more water if you would like a thinner consistency.
- Once your fries have cooled, top with cilantro and sesame seeds to your liking and serve alongside your deliciously spicy almond butter dip.
Almond Butter and Chocolate Pots de CremeHere we have a surprisingly simple little plant-based dessert that’s easy to make at home with only 10 minutes of your free time. The emphasis here is on plant-based! This recipe calls for 2 egg yolks but you can also recreate the recipe with a vegan chocolate mousse. Flexitarians and plant-based dieters read on for a light and fluffy creamy chocolate fridge dessert. This recipe makes 6 small cups of Pots de Creme, and the sweetness can be adjusted with maple syrup. Follow the recipe for a lovely bittersweet bite. *We should also note that you need oven-proof ramekins for this recipe. Ingredients: 1 cup of unsweetened almond milk ½ tsp vanilla extract 2tbsp Barney Smooth Almond Butter 2tbsp maple syrup 2 egg yolks, room temperature A pinch of sea salt 100 grams of coarsely chopped fair-trade dark chocolate. Instructions:
- Preheat your oven to 300 degrees Fahrenheit.
- In a small saucepan, gently heat your almond milk, vanilla extract, and almond butter on low heat to simmer while stirring.
- In a medium-sized bowl, whisk together your egg yolks, maple syrup, and sea salt.
- Remove your milk from the heat and add in your coarsely chopped dark chocolate and allow it to melt into the milk while stirring.
- Once melted, slowly pour the hot milk mixture into your eggs while whisking the bowl consistently. If you’d like a smooth dessert, you can run the mixture through a sieve.
- In a deep baking pan, place 6 oven-proof ramekins and fill the pan up with hot water.
- Place your custard into the cups and carefully take your baking pan and place it in the oven.
- Bake for about 30 minutes until the center of your ramekins are almost set, as they will continue firming as they cool.
- Allow you ramekins to cool completely and then refrigerate for about an hour before serving.
- Top your Creme de Pots with fresh berries, chopped pistachio, and plant-based yogurt or a whipped topping of your choice.