Say goodbye to the viral Dubai strawberry cups of summer — and hello to Zupas-style caramel apple dessert cups that are going bonkers  this fall. But we’re giving it a twist — a better-for-you version you can enjoy as a snack, not just a dessert! 💚 🥥  Coconut Crunch Topping (1 serving) 2 tbsp unsweetened shredded coconut 1 tbsp chopped pecans ½ tsp coconut oil, melted ½ tsp maple syrup Pinch of sea salt Directions: Mix together, spread on a lined tray, and bake at 325°F for

Soft, chewy, and naturally gluten-free — these Italian Amaretti Cookies are pure almond bliss! 🍪✨ Customize them your way: choose your favourite granulated sugar or sweetener, and make them with egg white or aquafaba (yep, that magical liquid from a can of chickpeas!). Perfect with coffee or as a quick dessert. ☕ PART 1 video: https://youtube.com/shorts/IZv6v7axvqI?si=YVHokW-7rrJrAYPq PART 2 (aquafaba version): https://youtube.com/shorts/hAMjDDGr2ww?feature=share Makes about

Dare to take a bite? These Oozy Chocolate Spiderweb Tarts are gluten-free, dairy-free, and perfectly creepy for Halloween! With a crunchy oreo cookie crust, a gooey “bloody” caramel centre, & a silky dark chocolate ganache, they’re spooky & indulgent & guaranteed to impress your little ghouls and goblins. 👻✨ Makes 4 x 4” tarts. Don’t have small tart shells? You could make LOTS of tiny spiderweb tarts using a cupcake pan/liners 🍪Oreo Cookie Crust: * 240g gluten-free double s

No gluten, no dairy, no refined sugar — just creamy, dreamy, blueberry cheesecake perfection. Equipment: 6” springform pan or cake ring with bottom wrapped in foil INGREDIENTS Crust: -1/2c pecans -1/2c almond flour -4 medjool dates, pitted -1 tbsp coconut oil, melted -pinch of sea salt Filling: -1 1/2 cups cashews, soaked overnight then drained & rinsed -1 cup coconut cream (from top of a can of full fat coconut milk that has been chilled overnight) -1/2 cup maple syrup -zest

Made with almond flour! It's gluten-free, grain-free (no oats or rice flour), dairy-free, oil-free, refined sugar free & paleo. It's...