Almond and Pumpkin Slice

As requested by my friend Cattie, here is the recipe for this handy, dandy slice. It's easy to throw together, super moist with a tender crumb and freezes well, and is gluten free and keto. If your pumpkin is not super sweet, you may need to add more of your preferred sweetener. As always, sweeten to your taste levels. I don 't like things super sweet, so I tend to err on the side of less is more. t = teaspoon

INGREDIENTS

• 125 g butter, room temperature
• 80-100 g natvia (sweetener)
• 5-10 drops liquid stevia concentrate 
• 125 g cream cheese, room temperature
• 125 g almond butter, or preferred nut butter
• 125 g sour cream
• 1 t vanilla extract
• 3 eggs
• 110 g raw pumpkin, grated or shredded in blender or food processor
• 50 g almond meal
• 1 t baking powder
• 0.5 t salt 
• 20 g coconut flour
• 1 t psyllium husk powder
• 20 g chia seed - ground

METHOD

Cream butter and natvia in a stand mixer or by your chosen method until light and fluffy, then add in the cream cheese and almond butter until well combined. In a jug, stir together the eggs, the sour cream and the vanilla. Reduce the speed of the mixer and add in the sour  cream mixture slowly until all incorporated.  Stir the pumpkin into the wet mix.

In another bowl, stir all the remaining ingredients together and then fold the dry ingredients into the wet. When combined, pour into a lined baking tray and bake at 160 C fro 45-60 minutes, checking for doneness with a toothpick from 40 minutes.

OPTIONAL -  You can add extra spices, like cinnamon to the mix. Walnuts would also complement the taste of this slice. I garnished mine with a few slivered almond.

Berry Ripe Fat Bomb

I used to love Bounty Bars, and occasionally they came out with a dark chocolate cherry version. I had no cherries, but I did have cranberries and it worked out so well. I suggest you keep them in the freezer so you aren't tempted to eat them all in one go :)

INGREDIENTS

• 3/4 cup shredded coconut
• 2-3 T nut butter of choice
• 1/2 t salt plus a pinch
• 1-2 t sweetener of choice or to taste
• 1 T sugar free syrup of choice (I used maple)
• 1 cup frozen cranberries
• 200 g  90% dark chocolate
• 1/3 cup coconut oil
• extra shredded coconut to garnish

METHOD

Take the cranberries and gently cook until they release their liquid. Cool slightly, then use a stick blender or other method to puree. OPTIONAL: Strain the seeds off before continuing. 

Place coconut, nut butter, salt, sweetener and syrup into a food processor and process until well chopped, crumbly and combined. Add in the cranberry puree and pulse until mixed. If too dry, add some extra coconut oil or even butter. Check for sweetness, adjusting is necessary.  Place into a well lined dish or evenly split between 24 silicone mini muffin molds. Put in the fridge for 5 minutes while you prepare the topping. Gently melt the chocolate with the coconut oil, adding the pinch of salt. Pour this evenly over the top of the cranberry mixture, then sprinkle the extra coconut over the top. Place in freezer until set. Break into shards or pop out of the silicon mold, depending how you set them, then store in the freezer. Eat frozen as a delicious treat.