Crunchy Honey Nut Clusters with Chocolate Drizzle

Yield: 16–20 Small Squares (8X8 Pan)

• 2 cups gluten-free corn flakes + crushed gluten-free crackers (keep cracker pieces chunky, not powdery)
• 1 ½ cups mixed nuts (crushed peanuts, cashews, and whole pistachios)
• ½ cup honey
• ¼ cup butter (or coconut oil)
• ¼ cup brown coconut sugar
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 2–3 oz chocolate (high cacao, minimal ingredients)
• ½ teaspoon coconut oil

1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a dry pan over medium heat, toast the nuts and corn flakes for 3–5 minutes until fragrant. Set aside.
3. In a small saucepan, combine honey, butter, and coconut sugar.
   Bring to a gentle boil over medium heat and cook for about 2 minutes, stirring constantly, until slightly thickened and frothy.
4. Remove from heat and stir in vanilla extract and sea salt.
   Immediately pour over the dry ingredients and mix quickly until evenly coated.
5. Transfer mixture to prepared pan.
   Place parchment on top and press down firmly using your hands or the bottom of a glass to compact tightly.
6. Refrigerate for 1–2 hours, until fully set and firm.
7. Melt chocolate with ½ teaspoon coconut oil until smooth.
8. Drizzle over the cold, set base using a spoon in a zig zag motion.
9. Return to refrigerator for 10–15 minutes, until chocolate is firm and matte.
10. Lift from pan using parchment overhang.
    Use a sharp, non-serrated knife and press straight down for clean cuts.

THE PERFECT DEVILED EGG DIP

 Prep time: 15 mins | Yields: Approx. 2 cups

This dip is a sophisticated twist on the classic appetizer, offering a silky, mousse-like texture that feels incredibly light yet indulgent. It’s the perfect creamy centerpiece for a fresh platter of crisp cucumbers and seed crackers.

• 8 hard-boiled eggs (boiled 9 minutes, peeled)
• 1/3 cup plain Greek yogurt
• 1/4 cup light mayo
• 1/2 dill pickle, roughly chopped
• 1 tbsp Dijon mustard
• 1 tbsp rice wine vinegar
• 1/2 tsp monk fruit sweetener (or honey/sugar)
• 1/4 tsp Kosher salt
• 1/4 tsp onion powder
• 1/4 tsp lemon pepper

For the Top:

• Fresh chives, finely chopped
• Smoked paprika, for dusting

Place the whole hard-boiled eggs, Greek yogurt, light mayo, Dijon mustard, rice wine vinegar, and the monk fruit sweetener into the food processor.

Process on high for 45–60 seconds. Stop once or twice to scrape down the sides with a spatula. Continue blending until the mixture is completely uniform and has a whipped, silky consistency.

Add the roughly chopped pickle, salt, onion powder, and lemon pepper. Pulse just 3 or 4 times. This incorporates the seasonings and the pickle flavor without breaking the smooth "mousse" texture of the base.

Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes. This allows the flavors to meld and the dip to set slightly.

Just before serving, top with a generous sprinkle of fresh chives and a dusting of smoked paprika for that classic deviled egg look.

Serving Suggestions: Vegetables: Cucumber rounds, mini bell pepper "boats," or endive leaves. Gluten-free seed crackers or air-popped pita chips are great too!