Joni’s Heavenly Chocolate Recipe
As seen on Joni Table Talk

Ingredients
2 cups of almond flour
2 cups of melted butter
1 cup of pecan pieces
28 oz packages of cream cheese, softened
2-3 full drops of liquid stevia (or monk fruit)
3 packages of instant sugar free chocolate pudding mix
6 cups of fat free milk
1 large tub of cool whip

As seen on Joni Table Talk

1 serving • 15 minutes

Ingredients
4 ounces cooked salmon fillet, diced
1 avocado, diced
1 cup cooked quinoa 
1 can hearts of palm, sliced
1⁄2 cup cherry tomatoes, halved
1⁄2 cup kale leaves, sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper (to taste)

Directions
In a bowl, toss together all ingredients.

As seen on Joni Table Talk

1 serving • 15 minutes

Ingredients
4 oz cooked chicken breast, diced
1 avocado, diced
1 red bell pepper, diced4 romaine lettuce leaves
1⁄4 cup organic salsa
1⁄2 cup cooked quinoa 

Directions

Evenly divide the chicken, avocado, and bell pepper onto the romaine leaves. Roll each tightly into a “taco.” Top each taco with salsa and serve with a side of quinoa.

Notes: Substitute ingredient: Instead of quinoa, serve with brown rice

As seen on Joni Table Talk

2 servings • 10 minutes

Ingredients
4 cups baby spinach
1 1⁄2 cups cold water
2 ice cubes
2 kiwis, peeled and chopped
2 tablespoons unsweetened coconut flakes
2 tablespoons slivered almonds
2 tablespoons hemp seeds
2 bananas, frozen, chopped

Directions
Add the frozen bananas, baby spinach, water, and ice cubes to a blender. Blend until smooth. Divide between two bowls and top with rest of ingredients.

As seen on Ministry Now

Ingredients:

Boiled chicken or rotisserie
1 cup sour cream
1 cream of mushroom soup
Salt pepper
Crackers crumbled on top
Butter melted on crackers
Drizzled

Bake at 350 for 35 mins

As seen on Joni Table Talk

Ingredients:

1 ½ cup cashews
1 ½ cups unsweetened coconut flakes
¾ cup chocolate chips
¾ can (11-12 oz) coconut condensed milk (or regular condensed milk)

Instructions

• Preheat oven to 350F.
• In a bowl mix together all of the ingredients and coat well with the coconut condensed milk.
• Make large spoonfuls of the mixture on a parchment lined baking sheet, making sure to give ample room because the coconut condensed milk spreads.
• Bake for 15-16 minutes until golden.
• Remove from the oven. If the coconut milk has spread, take a spoon and gently push it towards the cookie.
• DO NOT TOUCH THE COOKIES for 10 minutes or so, you need to let them cool, so the condensed milk hardens!

As seen on Joni Table Talk

Ingredients:

3 bananas
2 eggs
¼ cup oil
1 cup oatmeal
½ cup of almond flour (you can use oatmeal as well)
1 tsp cinnamon
1 tsp baking powder
¼ cup monk fruit sweetener
1 tsp baking soda
Pinch of salt

Directions:

Mix everything and turn on the oven at 350F. Let it cook above 30 or 35 minutes.

As seen on Joni Table Talk

Ingredients:

350 g cream cheese
2 eggs
120 ml Greek yogurt
80g monk fruit sweetener
1 tsp vanilla
Pinch of salt

Directions

• Preheat the oven at 430F
• Mix all ingredients.
• Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

As seen on Ministry Now

Ingredients:
6 sweet potatoes
1 cup white sugar
1/2 cup milk
1/2 cup melted butter
1 tsp. vanilla extract
2 eggs
1/2 tsp. salt
1 cup dark brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans

Directions:

Step 1: In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.

Step 2: Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2-quart casserole dish.

Step 3: Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium-high and blend until smooth.

Step 4: Reduce speed to low and add sugar, milk, 1/2 cup of melted butter, vanilla, eggs and salt. Mix well.

Step 5: Pour sweet potato mixture into the casserole dish.

Step 6: Prepare the topping in a small bowl by whisking together the brown sugar, flour, 1/3 cup of melted butter and chopped pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Ingredients:

• 1 cup butter (for a healthier option, use coconut oil instead which is super good for you!)
• 1½ cups brown sugar (if wanting to reduce sugar, you could try just 1 cup)
• 4 tablespoons water
• 2 tablespoons flax-seed meal (can be  found at any local health food store)
• 2 large eggs
• 1 teaspoon vanilla (optional, for flavor)
• 2 cups plain flour (for a healthier option, try substituting with coconut flour, either half or all)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups oats, thick cut if you can get them
• 1 cup or more chocolate chips/sultanas/almonds/macadamia nuts (optional, whatever sounds good to you!)
• 2-4 tablespoons of brewer’s yeast (IMPORTANT: Do not substitute any other products or yeasts for the brewer’s yeast! That’s the ingredient that makes the cookies work, along with oats. Nutritional yeast and baker’s yeast is different. If you don’t notice much of an increase the first time, add more brewer’s yeast.)

Instructions:

• Mix all ingredients together well.
• Bake cookies at 375⁰ for 10-15 minutes.

Yield: 20 Slices (1 Slice Per Serving)
Time: 40 Minutes

Ingredients:

• 6 eggs, separated
  ¼ teaspoon cream of tartar
  1-1/2 cups almond flour
  3 to 4 tablespoons butter, melted
  ¾ teaspoon baking soda*
  3 teaspoons apple cider vinegar*

Directions:

• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the egg whites and cream of tartar.
• Using a hand mixer, whip the eggs until soft peaks form.
• In a food processor, combine the remaining ingredients and blend until well incorporated.
• Transfer the mix to a medium bowl and gently fold in the egg white mixture.
• Grease an 8 x 4-inch loaf pan and pour in the batter.
• Bake for 30 minutes.

*Note: You can substitute 3 teaspoons baking powder for the ¾ teaspoon baking soda and 3 teaspoons apple cider 3 teaspoons apple cider vinegar, if desired.

Servings: 12
Time: 22 Minutes

Ingredients:

• 1 cup all-natural peanut butter
• 1/3 cup monk-fruit sweetner
• 2/3 cup almond flour
• 1 egg
• 1 scoop keto collagen powder
• ¼ teaspoon sea salt

Directions:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine all the ingredients and mix well.
• Using a tablespoon, scoop the batter onto a baking sheet lined with parchment paper, about 2 tablespoons per ball, placed about 2 inches apart. Using a fork, press the balls down in a crosshatch pattern.
• Bake for 12 minutes.

Make it Vegan

Replace the egg with 1 tablespoon flaxseed powder plus 3 tablespoons water. Omit the keto collagen powder, and add ¼ teaspoon vanilla extract.

Servings: 1
Time: 5 Minutes

Ingredients:

• ½ cup full-fat coconut milk
• ½ cup fresh baby spinach
• ½ cup frozen wild blueberries
• 1 scoop keto collagen powder
• 1 tablespoon almond butter

Directions:

• Place all the ingredients in a high-speed blender and blend until smooth.

Make It Vegan
Omit the keto collagen powder and add 1 tablespoon coconut oil.

Time: 10 Minutes
Serves: 6-8

Ingredients:

• 1 cup water
• 1 cup granulated coconut sugar (or maple or date)
• 1 cup lemon juice
• 4 cups cold water
• 3 drops lavender essential oil
• Ice (optional)

Directions:

• In a small pot over high heat, bring the water a boil.
• Dissolve the sugar in the boiling water and stir well.
• Pour the sugar water into a large pitcher.
• Add in the lemon juice and cold water.
• Then, add in the lavender essential oil and stir before serving.
• Add ice to the pitcher, if desired.

Time: 45 Minutes
Serves: 8-12

Ingredients:

• 2 cups gluten-free flour
• 2 cups coconut sugar
• ¾ cup cacao powder
• 2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• Zest and juice of ½ orange, separated
• 1 teaspoon sea salt
• 1 cup coconut milk
• ½ cup melted coconut oil
• 2 eggs
• 1 tablespoon vanilla extract
• 3-5 drops orange essential oil

For the frosting:

• 1 cup butter, softened
• 1/3 cup coconut milk
• 2/3 cup cacao powder
• 1 cup honey
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt

Directions:

• Preheat the oven to 350 degrees F.
• Grease and flour two 9-inch cake pans.
• In a large bowl, mix the flour, sugar, cacao powder, baking powder, baking soda, orange zest and sea salt.
• Next, add the orange juice, coconut milk, coconut oil, eggs, vanilla and orange essential oil. Mix until combined.
• Distribute the batter evenly between the pans and bake for 30 to 35 minutes or until cooked through.
• Remove the pans from the oven and allow the cakes to cool completely before removing from cake pans.
• While the cakes are cooling, prepare the frosting. In a medium bowl, combine all frosting ingredients and mix with a whisk or handheld blender until a smooth consistency is achieved.
• Spread the frosting over one cake and then stack the other cake on top. Cover the cake with the frosting again and serve.