ORDER COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgEDessert Made Easy eBook: https://the-domestic-geek.myshopify.com/products/dessert-made-easyGluten Free Desserts: http://bit.ly/2qTHnA8Vegan Desserts: http://bit.ly/2qTRwgfMore Dessert Recipes: http://bit.ly/2kVDw5vSummer Salads: http://bit.ly/2qHlo2sSummer Recipes: http://bit.ly/1Tq1PipSummer Drinks: http://bit.ly/2pxecp3Frequently Used & Favorite Items: http://amzn.to/2qTillcWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Purchase my eBooks here: http://bit.ly/ShopEatsHealthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookMade with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipesMeal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18Peanut Butter Cookies: https://inspiredentertainment.com/recipe/4-ingredient-peanut-butter-cookies/1 cup peanut butter½ cup rolled oats½ cup coconut sugar1 eggIn a large bowl, mix all ingredients together. Roll dough out into 1 inch balls and place on a parchment lined baking sheet. Using a fork, gently press down dough balls to form a cookie shape. Bake at 350ºF for 8-10 minutes.Brownies: https://inspiredentertainment.com/recipe/4-ingredient-brownies/2 cups Medjool dates, pitted½ cup cocoa powder2 cups walnuts½ cup dark chocolate, meltedPlace walnuts into the food processor and blend to create a coarse walnut flour. Add dates and cocoa powder and blend until a dough forms. Press mixture into a well greased or parchment-lined baking dish and top with melted chocolate. Allow to set in the refrigerator for at least an hour. Enjoy!Peanut Butter Cups: https://inspiredentertainment.com/recipe/vegan-peanut-butter-cups/1 cup peanut butter1 tbsp agave2 cups dark chocolate, finely chopped2 tsp coconut oilSea salt to taste (optional)In a medium sized bowl, mix together peanut butter with agave. Spoon small discs of peanut butter onto a parchment-lined baking sheet and freeze. Place chocolate and coconut oil over a double boiler and melt over low heat. To assemble cups, line a muffin tin with paper liners and fill with 2-3 tsp of melted chocolate. Allow mixture to solidify slightly in the refrigerator. Place disc of frozen peanut butter into the centre of each chocolate filled cupcake liner and top with melted chocolate. Sprinkle with sea salt to taste and refrigerate for at least 20 minutes.Enjoy!Baked Apples: https://inspiredentertainment.com/recipe/easy-baked-apples/2 apples, cut in half and cored2 tbsp maple syrup1 tsp cinnamon¼ cup granola (optional)vanilla greek yogurt (optional)Place apples onto a parchment-lined baking sheet and drizzle with maple syrup to taste. Sprinkle with cinnamon and bake at 350ºF for 25-30 minutes, or until softened and slightly golden. Serve with your favourite granola and/or greek yogurt and enjoy!Flambéed Bananas: https://inspiredentertainment.com/recipe/flambeed-bananas/2 Bananas, thickly sliced3 tbsp Rum2 tbsp Coconut Sugar2 tbsp Coconut oil*** REMEMBER TO TURN HOOD VENT & STOVE OFF BEFORE YOU FLAMBÉ ***In a large skillet over medium-high heat, add coconut oil. Once melted, add bananas and cook until slightly golden, flipping once. Sprinkle over sugar and rum. Cook for another minute and flambé. If you aren’t comfortable flambéing, just cook the banana for another 1-2 minutes or until the sugar has caramelized.Enjoy!*** PLEASE USE CAUTION WHEN USING AN OPEN FLAME IN THE KITCHEN AND KEEP A FIRE EXTINGUISHER NEAR BY****SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon