2 cups (200 g) walnut halves 2 tablespoons (30 g) granular Swerve 18 drops liquid stevia (English toffee taste) 1 tablespoon (15 ml) soy sauce 2 teaspoons coconut oil, melted ½ teaspoon sriracha sauce ½ teaspoon smoked paprika 1/8 teaspoon cayenne pepper Salt, to style Instructions: 1.  Preheat the oven to 325°F (170°C, or fuel mark 3). Line a jelly roll pan with baking parchment. 2. Put the walnuts in a medium-size bowl. In a custard cup, combine collectively all the things else however the salt. Pour this over the walnuts and stir till they’re evenly coated. Unfold the nuts on the baking parchment in a single layer.

  ¼ cup (56 g) coconut oil 2 cups (454 g) uncooked shelled pumpkin seeds 4 teaspoons (12 g) Creole seasoning  Instructions: 1.  Put a big skillet over medium-low warmth and soften the coconut oil. Add the pumpkin seeds and stir till they puff a bit and begin turning golden, about  5 to six minutes. 2. Stir within the Creole seasoning and take away from the warmth. That’s it!

2 scallions ¾ cup (175 g) mayonnaise ¼ cup (60 g) bitter cream 1 tablespoon (15 ml) soy sauce 1 teaspoon grated recent ginger ½ teaspoon sesame oil ¼ teaspoon sriracha sauce 1 clove of garlic, crushed ½ cup (70 g) roasted salted cashews Instructions: 1.  Put all the pieces however the cashews in your meals processor. Pulse till all the pieces is finely chopped and blended. 2. Add the cashews and pulse simply sufficient to cut them up and distribute them, however to not pulverize them. You need recognizable bits of cashew in your dip. 3. Serve! When you’ve

  2 cups (150 g/5.3 oz) unsweetened  shredded coconut  ½ cup (75 g/2.6 oz) almonds 2.5 ounces (70 g) darkish chocolate,   85 % cacao solids or extra  2.5 ounces (70 g) cacao butter ¼ cup (40 g/1.4 oz) erythritol  or Swerve Few drops liquid stevia, to style  (non-compulsory) Instructions: 1.  Preheat the oven to 350°F (175°C, or fuel mark 4). Unfold the coconut and almonds on a baking sheet. Place it within the preheated oven and roast for five to eight minutes, or till the coconut is flippantly golden. Stir a couple of times to stop burning. Take away from

1½ cups (210 g/7.4 oz) sunflower seeds ½ cup (65 g/2.3 oz) pumpkin seeds  2 teaspoons floor cinnamon Pinch salt Instructions:  In a meals processor, mix the sunflower seeds, pumpkin seeds,  cinnamon, and salt. Pulse till clean. The precise period of time relies upon  in your processor. Spoon the butter right into a glass container. Seal and retailer  at room temperature for as much as 1 week, or refrigerate for as much as 3 months.

 1 cup (120 g/4.2 oz) pistachio nuts 1 cup (75 g/2.6 oz) shredded unsweetened coconut  1 cup (130 g/4.7 oz) macadamia nuts  1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder Pinch salt Instructions:  In a meals processor, mix the pistachios, coconut, macadamia nuts, vanilla, and salt. Pulse till easy. The precise period of time will depend on your  processor. Spoon the butter right into a glass container. Seal and retailer at room  temperature for as much as 1 week or refrigerate for as much as 3 months.

 3 cups (300 g/10.6 oz) pecans 1 to 2 teaspoons pure maple extract ½ teaspoon floor cinnamon 1 teaspoon sugar-free vanilla extract  or ½ teaspoon vanilla powder Pinch salt. Instructions  In a meals processor, mix the pecans, maple extract, cinnamon, vanilla, and salt. Course of till clean. The precise period of time is dependent upon your processor.  Spoon the butter right into a glass container. Seal and retailer at room temperature for as much as 1 week or refrigerate for as much as 3 months.