Hi guys! Let me know what you think of the new site! And how about our new ad for Flipbox? It was created and produced by Muskrat Content, an LA-based production company. Thank you to them for capturing the true heart and soul of Our Flip Side Life & FlipBox! Check out our new video below.
And while I’m giving credit where credit is due, I wanted to give Nathaniel Allen from The Proud Path a huge thank you for taking my vision to life to the next level!
Credits & Follow Now!
@muskratcontent
www.muskrat.tv
@theproudpath
www.theproudpath.com
We are celebrating the launch of the new site and our first commercial with bubbles and these delicious Pecan Cups!
Ingredients
Crust
1 1/4 cup gluten-free graham crackers (or 1 sleeve gluten-free graham crackers)
1/4 cup coconut oil
1/4 tsp cinnamon
Filling
2 cups toasted pecans, coarsely chopped
1 1/2 cup coconut palm sugar
1 tbsp water
3 tbsp coconut oil
1/2 cup dairy-free chocolate chips
1 tsp vanilla extract
3 eggs, room temperature
1/4 tsp sea salt
Instructions
Crust: Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners and spray with cooking spray. Add graham crackers to a food processor and pulse until you achieve a fine meal. Add 1/4 cup coconut oil and pulse to combine. Using a spoon distribute among muffin tins and press down using a spice jar. Bake 7-10min or until golden brown. Remove from oven and let cool.
Filling: In a small saucepan over medium heat add the coconut palm sugar, water, and melt (be patient it takes a few mins). Once the sugar has melted and starts to bubble, add the rest of coconut oil, chocolate chips, vanilla, and salt. Stir using a whisk until all the ingredients are combined. Transfer the mixture to a bowl and let cool, 1-2 min. Add the eggs and mix using an electric mixer, then fold in the toasted pecans using a spatula. Pour the filling evenly into muffin tins and top with extra pecans (optional). Bake 25-30min or until center is mostly set. Remove from the oven and let cool completely before serving. Enjoy!
