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Private Selection Pure Vanilla Extract -- 16 fl oz


Private Selection Pure Vanilla Extract
  • Our price: $23.99

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Private Selection Pure Vanilla Extract -- 16 fl oz

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Private Selection Pure Vanilla Extract Description

  • Made with Madagascar Vanilla Beans
  • Ideal for Baking, Cocktails, & Desserts
  • Non GMO

Made with Madagascar vanilla beans for a rich, mellow & sweet flavor.

Free Of
GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Vanilla bean extractives in water, sugar cane alcohol.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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No-Bake Chocolate-Dipped Pumpkin Cookies (Vegan)

This recipe deserves your favorite mixing bowl as it really may make the ultimate healthy fall treats. Stir together wholesome ingredients including pumpkin puree, tiger nut flour and maple syrup, form into cookies and coat with melted chocolate. After a quick trip to the fridge, the chocolate forms a delicate coating that gives way with a snap to plump and crumbly, perfectly spiced pumpkin. They’re as welcome at a party as they are for a grab-and-go breakfast. Chocolate-Dipped Vegan Pumpkin Cookies on Serving Plate on a Table in Front of Pumpkins

No-Bake Chocolate-Dipped Pumpkin Cookies (Vegan)

Cookies

  • 1 cup pumpkin puree
  • ½ cup cashew butter
  • ½ cup tiger nut flour (or coconut flour)
  • ¼ cup maple syrup
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin spice
  • ½ tsp. vanilla extract (optional)

Coating

  • 2 cups chocolate chips
  1. Line baking sheet with parchment paper.
  2. In large bowl, combine all pumpkin cookie ingredients and mix well until thoroughly combined. (Note: If batter is too sticky, add a little more flour, 1 tablespoon at a time.)
  3. Spoon out 1-½ tablespoons of batter, roll into ball, flatten into cookie shape and place on baking sheet. Repeat with remaining batter. Freeze until firm, 10-15 minutes.
  4. Using double boiler, heat chocolate chips. Using 2 forks, carefully pick up cookie, dip in chocolate until fully coated. Place on baking sheet. Repeat with remaining cookies.
  5. Let coating firm up at room temperature for 10 minutes and refrigerate until ready to serve.

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