Ingredients:
2 medium size avocados
1 quarter cup raw cocoa powder
2 teaspoons of stevia (or honey)
1 quarter cup of coconut/nut milk of choice
1 teaspoon of almond butter

Optional toppings:
rasperries
cherries
almond slices
banana slices

Instructions:
-Blend or puree the avocado first
-Mix the coconut/milk, stevia and cocoa powder in a bowl
-Add the avocado, almond butter and mix everything together
-Transfer into individual bowls and add toppings
-Chill in the fridge until ready to eat

Ingredients for crust:

1 half cup almonds
1 half cup shredded coconut
1 teaspoon water
1 and half teaspoon melted coconut oil
3 pitted dates

Instructions for crust:
-Add the almonds to a food processor and grind up
-Add the dates, water and coconut and blend until in a dough consistency
-Pour in the coconut oil last and blend until the mixture can stick together for a crust
-Press the mixture into the bottom of a small 6” form pan

Ingredients for the pie:
2 large avocados
4 tablespoons of melted coconut butter
4 tablespoons of melted coconut oil
1 half cup of lime juice
5 tablespoons of coconut nectar
1 teaspoon pure vanilla
a pinch of himalayan salt/sea salt
zest of a lime to taste

optional:
a few drops of stevia for extra sweetness, top with raspberries

Instructions for filling:
-Place the avocados, lime juice, coconut nectar, vanilla and salt into a food processor and blend well
-Add in the coconut oil, butter and zest last and blend well
-Pour the mixture over the crust and place in the fridge overnight or at least until firm (about 9 hours)

Ingredients:
1 half cup oats (gluten free if you are gluten intolerant)
1 and a half cups of blanched almond flower
1 cup cocao/carob chips (or chocolate chips of choice)
1 half teaspoon baking soda
2 pinches himalayan salt
1 half cup rice flower
1 half cup melted coconut oil
1 half cup maple syrup
1 half teaspoon vanilla extract

Instructions:
-Place the oats in the food processor and turn on until finely ground
-Add the rice flour, almond flour, baking soda and himalayan salt
-Add the maple syrup and coconut oil and blend with the mixture
-Place the mixture into a large bowl and add in the carob or chocolate chips
-Place the cookie dough in the fridge until chilled
-Use a spoon or mini ice cream scoop and place balls of dough onto a parchment paper
-Push down or to flatten and then bake cookies for about 6 minutes at 350 F or until golden brown

Ingredients:
4 cups of chopped strawberries
4 teaspoons lemon juice
2 cans of coconut milk
1 half cup maple syrup
1 half teaspoon xanthan gum

Instructions:
-Place all of the ingredients in a blender and blend until smooth.
-Put the mixture into the fridge for about 7 hours and then process in an ice cream machine
-Eat as soft serve or place in freezer until hard

optional:
-include nuts, chopped strawberries or fruit of choice before you freeze the mixture or add afterwards as a topping
-drizzle with tahini or healthy chocolate sauce

Ingredients:
1 half cup coconut flour
3 quarters of cocoa powder
2 tablespoons of flax seeds or chia seeds
1 half teaspoon baking soda
2 teaspoons baking powder
3 quarter cup of honey/maple syrup
1 quarter cup coconut milk
2 tablespoons coconut oil
500 grams of baby peas (canned) drained and rinsed
2 teaspoons of vanilla extract/vanilla
1 third cup of maple syrup (depending on taste of sweetness)

Chocolate topping:
3 and a half tablespoons of cocoa powder
3 tablespoons of powdered peanut butter (or cocoa powder)
2 tablespoons of coconut oil
1 tablespoon water
pinch of himalayan/sea salt
1 quarter cup honey/maple syrup

Instructions:
-Preheat oven at 390 degrees F (200 degrees C)
-Place the dry ingredients into a big bowl and mix thoroughly
-Place the wet ingredients into a food processor with the young peas and blend
-Add the dry ingredients to the wet ingredients and mix very well (add more coconut/nut milk if it is too thick and more flour if it is too runny)
-Grease a brownie mould with coconut oil or line them with parchment paper to avoid sticking
-Place brownie mixture into the moulds and then place them in the oven for about 40 minutes and check with a toothpick (if the mixture is still runny, leave in longer)
-Make the chocolate topping by adding all of the ingredients into a bowl and mixing very well
-Once the brownies are removed from the oven and cool down, add the topping to the brownies
-Enjoy and store for later

Ingredients:
1 and a half cup of coconut flour
1 half cup of coconut sugar
1 teaspoon of sea or himalayan salt
3 teaspoons of cinnamon powder
4 tablespoons of lucuma powder
1 cup maple syrup
1 cup almond butter
1 cup melted cocoa butter
2 tablespoons of vanilla

Instructions:
-Place the coconut flour, coconut sugar, lucuma powder, cinnamon powder and himalayan/sea salt into a bowl and mix
-Blend the almond butter, vanilla and maple syrup in a food processor
-Chop the cocoa butter finely and melt until liquid. Add a cup of this to the liquid ingredients and blend until smooth
-Pour the liquid mixture over the dry ingredients in the bowl and stir until the mixture looks like cookie dough
-Firmly press the mixture into molds of choice (silicone works well)
-Put in the fridge to set (an hour or more) and keep them stored in the fridge

Ingredients:
1 cup macadamia nuts
1 cup cashews
2 cups peeled and chopped carrots
1 cup water
2 tablespoons coconut oil
1 half cup honey
1 quarter teaspoon himalayan/sea salt
1 quarter teaspoon cloves
1 half teaspoon ginger
1 teaspoon cinnamon

Ingredients for cream:
1 cup cashews
1 tablespoon of lecithin powder (non GMO)
1 cup coconut milk
1 quarter cup of honey
1 tablespoon vanilla
1 half cup coconut oil
1 tablespoon lemon juice
pinch of sea/himalayan salt

Instructions for ‘whipped cream’ (make this first and let the ‘cream’ chill in the fridge for about an hour before using):
-Place the nuts, coconut milk, honey, vanilla, lemon juice and himalayan salt into a blender/processor and blend until smooth
-Add the coconut oil and lecithin into the mixture and blend again until smooth
-Pour into a bowl and chill for about an hour

Instructions:
-Place the nuts, salt, clove, cinnamon, ginger, water, coconut oil and honey into a food processor and blend until smooth
-Add the chopped carrots to the processor and blend again until smooth
-Pour this mixture into a springform pan (a pan that has sides that can be removed from the bottom of the pan) and place it in the fridge until it has set (for a few hours)
-Before serving top with the whipped cream

Ingredients for filling:
5 large apples
3 ripe pears
9 medjool dates
1 and a half teaspoon cinnamon
1 or 2 tablespoons of lemon juice
1 teaspoon of vanilla extract
a pinch or two of himalayan salt

Ingredients for crust:
1 and a half cups of cashews
1 and a half cups of coconut (shredded and unsweetened)
3 tablespoons of melted coconut oil
2 pinches of himalayan salt
3 tablespoons of maple syrup

Instructions:
-Make the crust first by grinding the nuts and coconuts into powder in a food processor
-Add the coconut oil, the salt and maple syrup and process until fully mixed
-Press the crust into tart pan (8” tart pan) with removable bottom
-Place in the freezer while making filling
-Peel, core and cut the apples into quarters
-Dice the pears and remove cores
-Puree 3 of the apples in a food processor along with the dates, lemon juice, cinnamon, and salt (it should be as smooth as possible
-Place pureed mixture into a large bowl
-Rinse the processor and chop the other apples in the processor- the apples should not be pureed
-Add the chopped apples to the puree mixture
-Add the sliced pears and mix well
-Add more pear slices if the mixture is too wet
-Pour the mixture onto the crust and allow to set in the fridge

optional:
-add some healthy cashew cream on top
-top with crushed nuts, pecans or coconut