Cinnamon Cacao Tahini Butter

Ingredients

• 2 Tbsp Tahini
• 2 Tbsp water
• 1 Tbsp cinnamon
• 1 Tbsp cocao powder
• 2 Tbsp maca powder

Directions

1. Mix all ingredients together until it takes the prefered consistancy. Adding more water makes it dippable, adding less makes it spreadable.

Crispy Artichoke Hearts

Ingredients

• 3 cups canned/jarred or frozen artichoke hearts
• 2 tablespoons olive oil
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper coarsely ground
• 1 tablespoon lemon juice fresh squeezed

Ingredients

1. Preheat oven to 425 degrees F, line a cookie sheet with parchment paper
2. In a mixing bowl combine the artichoke hearts with the olive oil and lemon juice. Sprinkle with seasoned salt and black pepper, tossing again to mix.
3. Arrange seasoned artichoke hearts in a single layer on a parchment lined cookie sheet and bake in the middle of the oven at 425 for 45 minutes, flipping them several times during baking, until lightly brown.
4. Remove from oven, hearts will crisp up further as they cool. Transfer to a plate.