Ingredients:
1 half cup shredded coconut (unsweetened)
1 half cup pecan or almond nuts (or nut of choice)
1 half cup medjool dates (soaked in boiling water for 30 mins to an hour)
1 tablespoon water
1 tablespoon coconut oil (or water)
pinch of himalayan/sea salt
(extra coconut to roll in)

optional:
-roll in cacao
-roll in hemp seeds

Instructions:
-Place the nuts into a food processor and blend until roughly chopped
-Add the coconut, dates, water and coconut oil and blend until very well mixed through
-Using a tablespoon, take spoonfuls of the mixture and roll with your hands into balls (the size of your choice)
-Use some shredded coconut to roll them in
-Place the balls onto a baking sheet or plate covered in parchment paper
-Put them into the fridge until they harden and become firm (at least 30 minutes)
-You can store them in a container or plastic bag for about two weeks

Ingredients:

4 Fuji apples
1 teaspoon of cinnamon
1 half teaspoon of paprika

Equipment:
2 large baking pans
2 cooling racks
apple slicer (mandolin slicer)

Instructions:
-Preheat your oven to about 250 degrees
-Use the mandolin slicer to slice the apples into thin slices (they need to be evenly sliced so it is better to use a slicer than a knife). They need to be thin so that they can crisp
-Only use the full slices so that they take the same amount of time to finish
-Place the cooling rack over the pans so that you can lay the slices on the racks for better baking (parchment doesn’t work as well)
-Mix the cinnamon and paprika in a cup and sprinkle over the apples before putting them in the oven
-Leave them in the oven for about 50 minutes (depending on the heat of your oven) or until they are golden and firm
-They should be crisp when out of the oven for about 2 minutes (if they are still soft put them back in the oven until they do)
-It is important to transfer the apple crisps (when they are ready) immediately from the cooling racks to a plate so that they don’t stick to the racks.
-Wait for them to cool down and then enjoy.

Ingredients:

8 large apples (Honeycrisp or Granny Smith)
4 tablespoons almond butter
4 tablespoons coconut oil
6-8 tablespoons of pure maple syrup
6-8 tablespoons of almond milk (or coconut milk/nut milk of choice)
20 medjool dates
1 and half teaspoon of vanilla extract
2 pinches of himalayan/sea salt
1 and half cups of nuts (almonds, pecans, etc)

optional:
half the recipe if you only want 4 apples or double the recipe for 16

Instructions:
-Soak the dates in boiling water for about 10 minutes
-Chop the nuts in a food processor until cut into pieces (but not too fine) and set aside in a bowl
-Line a baking sheet with parchment paper
-Place all of the other ingredients into a food processor and blend until smooth (add 3 or 4 teaspoons of nut milk if the mixture is too thick)
-Pour the mixture into a smallish bowl for dipping the apples
-Firmly insert a stick into each apple until stable
-Roll the apples around in the caramel sauce
-Place the apples on the baking sheet and place in the fridge for about 10 minutes
-Take the apples and dip the tops of the apples in chopped nuts
-Place the apples back in the fridge for another 10 minutes or so or until ready to serve

Ingredients:
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup of chia seeds
1 half cup of sesame seeds
1 half cup of flax seeds
2 big garlic cloves finely grated
1 half teaspoon himalayan/sea salt
2 cups of water
some himalayan salt or herbs to season

Instructions:
-Preheat the oven to 300 degrees F
-Place parchment on a baking sheet
-Pour all of the seeds in a bowl
-Add the water, salt and garlic and stir together until mixed thoroughly
-Leave the mixture to sit for a few minutes until the seeds have absorbed some of the water and there is no longer any water at the bottom of the bowl when stirred
-Spread the mixture on the parchment paper (into three or four rectangles) and flatten with a spoon or spatula in a thin layer
-Season with some himalayan salt and/or herbs of choice
-Place in the oven for about 35 minutes and then flip the rectangles over, and bake for about 20 minutes or until the crackers are a golden around the edges (keep an eye on them to make sure they don’t burn)
-Take the rectangles out of the oven and let them cool for about 15 minutes
-Take a pizza slicer or sharp knife and cut the rectangles into the shape of your choice (squares, rectangles, diamonds etc).
-Dip the crackers, add to salads or use as a base for a cracker sandwich
-You can store the crackers in the freezer for about a month or for 2 weeks in an airtight container

You can also dehydrate this cracker mixture for a raw version

Ingredients:
15 oz can of white beans (drained and rinsed)
1 and a half cups of avocado
2 or 3 handfuls of fresh spinach (for green colour and added nutrients)
4 jalapeno slices
2-3 garlic cloves (finely grated/minced)
1 teaspoon of himalayan/sea salt
1 teaspoon of ground cumin ( or 2 depending on your taste for cumin)
3 tablespoons of fresh lemon juice
2 tablespoons of tahini
1 tablespoon of hot water

Instructions:
-Place all of the ingredients into a food processor and blend until smooth
-If you need to stop the food processor to wipe the mixture off the edges, stop the processor, scrape the sides and blend until smooth
-Taste a bit of the dip and add any more salt, spices or jalapeños if you desire
-Transfer the dip into a bowl and either use as a spread, dip or as you desire

Ingredients:
Bananas (cut into slices)
Almond butter (nut butter of choice)

Topping ingredients:
2 thirds of a cup peanut or nut butter
1 third of a cup maple syrup
1-2 tablespoons seeds or finely chopped nuts
2 tablespoons melted coconut butter

Instructions:
-Cut the bananas into slices
-Take two banana slices and lather some nut butter on top of one slice and press the other slice onto it like a ‘sandwich’
-Do the above steps until all of the banana slices are used and place them in the freezer for about 10 minutes
-Place all of the topping ingredients into a food processor and blend until smooth and transfer into a bowl
-Take the banana ‘sandwiches’ out of the freezer and dip the banana slices into the ’topping’ (let air dry for about 10 seconds)
-Place all of the ‘banana sandwiches’ that have been ‘dipped’ into the freezer for another 10 minutes to set.
-Store these, ‘bites’ in the fridge or freezer

Ingredients:
1 Large Sweet Potato (or more based on how many slices of ‘toast’ you want to make)
Toppings of choice (almond butter, maple syrup, various vegetables, fruit, berries or avocado, egg, pesto or sauce of choice)

Instructions:
-Take a sharp knife and cut the sweet potato into 1 quarter inch slices (just thick enough to put in a toaster)- if they are too thin they won’t hold their shape and if too thick they will take too long to cook)
-You can then either place the slices into a toaster until done (you may have to place them in a few times if your toaster isn’t as powerful) or you can place them in the oven at 450 degrees F and flip every 5 minutes or so until nicely browned on the outside (tender with some brown spots) and still soft on the inside (about 15-20 minutes)
-When done add your topping of choice on the number of slices of your choice or make a sandwich with filling of your choice (experiment with tastes and enjoy this very simple and easy recipe)

Ingredients:

1 half cup cashews (raw)
3 quarter cup shredded unsweetened coconut
1 third cup rolled oats (gluten free for those who desire a gluten free)
1 cup dried apricots
2 tablespoons honey
2 tablespoons hemp seeds
1 tablespoon coconut oil (melted)
1 pinch himalayan/sea salt

Instructions:
-Take a baking pan and line with parchment paper
-Place the nuts into a food processor and blend until a crumbly consistency – and then place into another bowl
-Place the apricots into the food processor and pulse until chopped finely
-Add the other ingredients to the apricots and blend until thoroughly mixed
-Add the blended nuts and blend again until mixed
-Scoop the mixture into the baking pan and press it down into the pan with a flat surface until firm and flat
-Place the pan into the freezer (for about an hour) and then remove and cut into pieces (size of choice)
-Place into an airtight container for storage (you can store them for up to a month in the fridge)