INGREDIENTS: Makes 8 cookies, about ~3.5″ (~9 cm) in diameter 1/2 cup unsweetened cocoa powder 1/2 cup blanched almond flour 1/4 cup oat flour (or other gluten-free flour*) 1/4 teaspoon baking soda 1/4 teaspoon aluminum-free baking powder 1/8 teaspoon sea salt 5 Tablespoons unsalted butter**, preferably organic Sweetener options: 6 Tablespoons erythritol + 2 Tablespoons xylitol + 1/4 teaspoon good-tasting pure stevia extract OR 6 Tablespoons Truvia + 6 packets sugar-free sweetener of choice 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon xanthan gum*** *Millet flour works well in this recipe for a certified gluten-free safe option. ** You might be able to substitute coco


INGREDIENTS: 1 cup full almond or coconut milk 1/3 cup Nutilight Strawberries DIRECTIONS: Gather all ingredients and popsicle moulds. Place the milk and Nutilight in a blender and blend until thoroughly combined. Add the already cut strawberries Pour into a popsicle moulds. Freeze and serve (6 servings)


INGREDIENTS: Strawberries Nutilight DIRECTIONS: Rinse the strawberries, then pat them dry with a paper towel. Using a sharp paring knife, hull the berries by cutting a circle around the leaves/stem, making sure to insert the knife about a third to halfway into the berry. You can cut a little bit wider of a circle than you might normally cut around the leaves to make extra room for the Nutilight. Then with a teaspoon fill the hollow of each strawberry with Nutilight. Repeat until you’ve filled all the strawberries.


INGREDIENTS: 3 egg whites 1/4 cup sugar (or sugar substitute) 1 2/3 cups confectioners' sugar (sugar substitute in the blender will become confectioners sugar) 1 cup finely ground almonds DIRECTIONS: Line a baking sheet with a silicone baking mat. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, ab


HOW TO MAKE THEM: Buy the wonton sheets, add some Nutilight (and nuts or bananas if desire) to the center of the sheet, make a little "bag" with them and fry them! OMG! To die for, just make sure you fry them for just 1 minute.. Enjoy!!


INGREDIENTS: (Serves 2) 1 1/2 cups almond milk 1/3 cup Nutilight 4 ounces bourbon, Frangelico, cacao rum, or chocolate liqueur (optional) 1 cinnamon stick (optional as well) Whipped cream or marshmallows, to top DIRECTIONS: In a pot over medium-high heat, bring the milk to a simmer. Add the Nutilight, stirring until it has melted and become incorporated. Add the cinnamon stick (optional) and bring to a simmer. Divide the bourbon between two mugs, if using (2 ounces per mug). Ladle the hot milk mixture into the mugs and serve with fresh whipped cream or marshmallows.


INGREDIENTS: 2 tbsp oatmeal flour 2 egg whites 1 pinch of baking powder 1 tsp vanilla extract Stevia and cinnamon to taste DIRECTIONS: Mix all ingredients in a blender and start making your crepes TOPPINGS: - Nutilight - Fruits - Coconut Whip Cream


INGREDIENTS: 1 package of flour tortillas 1 Ice cream pint (we recommend Arctic Zero, Halo Top, So Delicious, or any that you love) Nutilight for the topping cinnamon to taste DIRECTIONS: Cut the flour tortillas in triangles. Then pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes. Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain and sprinkle them with the cinnamon. Put them all together add some ice cream


INGREDIENTS: ½ cup Nutilight ¼ cup cocoa powder ½ cup heavy cream 3 tablespoons corn syrup ⅛ teaspoon kosher salt DIRECTIONS: Combine all the ingredients in a medium sauce pan on medium low heat and bring to just boil. Immediately remove the pan from the heat. Pour the hot fudge into your blender or food processor and blend for 1 minute on high speed. Serve warm. Store airtight for up to a week. Reheat hot fudge on the stovetop or in microwave.