Toast the pecans and shredded coconut in a 350 F oven for 5 minutes
Add the toasted mixture to the bowl of a food processor with the remaining ingredients and process until the mixture starts to form a ball.
Using a small ice cream scoop or tablespoon, shape the dough into cookies and place on a baking sheet.
Refrigerate for 1 hour until set. Store in an airtight container for up to 7 days.
In a high-powered blender or food processor mix 4 frozen ripe bananas, cut into pieces, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, and 1 teaspoon maple syrup or date…
These dairy and nut-free stuffed shells have become a favorite for family meals as well as for dinner parties. The recipe was offered by Plantstrong, and created by Ami…
From the Diabetes Cookbook by Brenda Davis, RD