Living Life Unstoppable

  No Bake Carrot Cake Bites If you don't want to go through the mess and stress of making carrot cake from scratch, then you need to try these No Bake Carrot Cake Bites. They are made in one bowl, with only 5 ingredients and are gluten free!   5 based on 2 reviews PIN RECIPE PRINT RECIPE PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 20 MINUTES Author - Hannah Ingredients No Bake Bites 1/2 cup all natural creamy almond butter, can sub any other nut or seed butter 1/4 cup maple syrup, can sub honey, agave or date syrup 1 1/4 cup oat flour  1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger 1/2 cup shredded carrots, I prefer to use a cheese grater or microplane 1/2 cup white chocolate chips, melted with 1 tbsp coconut oil  Other Additions walnuts raisins cinnamon ground ginger SCALE: 1X YIELDS: 12 BITES  Directions In a large mixing bowl, combine maple syrup, almond butter, cinnamon, ground ginger and nutmeg. Use a spatula to mix until fully combined. ...

Lemon Lover’s Lemon Blueberry Sweet Rolls Absolutely to die for, big, soft lemon blueberry sweet rolls bursting with a homemade quick lemon blueberry filling and topped with a luscious lemon cream cheese frosting. These lemon sweet rolls are a glorious new take on my famous cinnamon roll recipe and are perfect for brunch, dessert, and celebrating spring                                                   and summer holidays! Course Breakfast, Dessert, Nut Free, Vegetarian Cuisine American Keyword lemon blueberry sweet rolls, lemon sweet rolls Prep Time 2 hours   hours   20 minutes   minutes Cook Time 40 minutes   minutes Total Time 3 hours   hours Servings 9   servings Author Monique Volz of AmbitiousKitchen.com Ingredients For the dough: Zest from 1 large lemon ½   cup   (100g) granulated sugar ¾   cup   (180g)...

  4 ingredient coconut cream chocolate eggs! Can’t wait to try these!!  Video below 👇 Coconut Cream Chocolate Eggs PREP TIME 30 minutes FRIDGE TIME 1 hour TOTAL TIME 1 hour 30 minutes COURSE Dessert EQUIPMENT 1 silicone 8-count egg mold INGREDIENTS 6 oz semi-sweet or dark chocolate chips  3 oz white chocolate chips  2/3 cup canned coconut cream (just the cream, not the milk) 2/3 cup unsweetened shredded coconut INSTRUCTIONS Add the regular chocolate chips to a microwave safe glass dish and heat until melted, stirring every 30 seconds to avoid burning (or melt on the stovetop using the double boiler method) Coat the bottom of the egg molds completely with the melted chocolate.  Place in the fridge for 15 minutes to allow the chocolate to harden. While the chocolate shells hardens, make the coconut cream filling: melt the white chocolate chips using the same method as before. Once melted, remove from the heat and stir in the coconut cream and unsweetened coconut ...