Sweet Spicy Wings

These sweet and spicy wings are a perfect combination of savory soy sauce, honey sweetness, and the kick of Sriracha. Grilled to perfection, they make for a delicious and crowd-pleasing barbecue dish.

Ingredients:

• 2 lbs chicken wings
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp Sriracha sauce
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish

Instructions:

Mix soy sauce, honey, Sriracha sauce, ginger, garlic, vegetable oil, and sesame oil in a bowl

This will make the marinade

Put chicken wings in a big plastic bag that can be closed again and again

Then, pour half of the marinade over the wings

Put the bag in the fridge for at least an hour, or overnight for better taste

Warm up the grill over medium-high heat

Take the wings out of the sauce and season them with pepper and salt

The wings should be cooked all the way through and have a nice char after 15 to 20 minutes of grilling, turning them over every so often

During the last 5 minutes of cooking, brush the wings with the rest of the marinade

After the wings are done cooking, put them on a serving platter and top them with chopped green onions and sesame seeds

Enjoy your sweet and spicy wings while they're still hot!

No-Bake Vegan Mini Chocolate Cheesecakes

These vegan mini chocolate cheesecakes don't need to be baked and are a delicious treat that's great for any event. They're rich, creamy, and impossible to resist because they're made with healthy things like cashews, coconut cream, and cocoa powder. Plus they're simple to make and don't need to be baked!

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1/4 cup coconut cream
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips, melted
• 1 cup vegan graham cracker crumbs
• 2 tablespoons coconut oil, melted

Instructions:

In a food processor, blend soaked cashews, coconut cream, cocoa powder, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy

Divide the mixture into mini cupcake liners, filling each about halfway

Place the cheesecakes in the freezer to set for about 30 minutes

In a small bowl, mix vegan graham cracker crumbs with melted coconut oil until well combined

Remove the cheesecakes from the freezer and top each with a spoonful of melted vegan chocolate chips

Sprinkle the graham cracker mixture over the melted chocolate

Return the cheesecakes to the freezer and let them set for another 30 minutes, or until firm

Once set, remove the mini cheesecakes from the liners and serve chilled

Enjoy your indulgent and creamy vegan mini chocolate cheesecakes!

Chocolate Hazelnut Zucchini Cupcakes

Enjoy the subtle benefits of zucchini along with the rich flavors of chocolate and hazelnut in these paleo-friendly cupcakes. Ideal for a guilt-free indulgence!

Ingredients:

• 2 cups shredded zucchini
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/3 cup raw honey
• 1 teaspoon vanilla extract
• 1/2 cup hazelnut flour
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips optional, for topping

Instructions:

Preheat the oven to 350F 175C

Line a muffin tin with paper liners

In a large bowl, whisk together the eggs, melted coconut oil, raw honey, and vanilla extract

Add the shredded zucchini to the wet ingredients and stir until well combined

In a separate bowl, mix together the hazelnut flour, almond flour, cocoa powder, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full

If desired, sprinkle dark chocolate chips on top of each cupcake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely