Serves: 10-12 people. Prep: 30 minutes. Freeze Time: 4 hours+ Ingredients For the Crust: ¾ cup of almond flour ¾ cup of gluten-free oats ⅓ cup of shredded coconut flakes 1/4 cup of walnuts 2 teaspoons
Ingredients For the Cake Pops: 3 Tbsp Almond Flour ¼ cup Ripple Vanilla Protein Powder 2 Tbsp Maple Syrup 1 tsp Ginger ½ tsp Cinnamon ½ tsp Nutmeg ¼ tsp Ground Cloves ¼ tsp Allspice ¼ cup Maple Cashew
Ingredients Makes: 9 servings Crust: 1/2 cup almonds ¼ cup walnuts 3/4 cup shredded coconut 3 medjool dates, pitted 2 tablespoons coconut oil 1 teaspoon ground cinnamon Pinch of sea salt Fillin
Makes: 2 servings Ingredients 1 scoop Ripple Vanilla Protein Powder 1/2 cup almond flour ¼ cup almond butter ¼ cup maple syrup 2 tablespoons dairy-free chocolate chips 2 tablespoons vegan sprinkles Ri
Makes: 8 servings Ingredients 2 cups Ripple Vanilla Milk 2 teaspoons matcha powder ½ cup dairy-free white chocolate chips 2 teaspoons coconut oil Directions Commbine the milk and matcha powder in a bl
Combine Ripple Milk and cereal in a large bowl and set aside to soak for twenty minutes.
Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.
In a large bowl, combine your coconut flour, peanut butter and monk fruit sweetener and mix until combined.
Place chocolate chips in a double boiler over low heat. Continue stirring until the chocolate has melted completely.
To begin, make a double broiler and melt your chocolate chips.
Preheat the oven to 350º F. Lightly oil and flour three 9-inch round cake pans…
Combine all ingredients (except walnuts) in a food processor and blend until smooth…