1. Wash, core and chop fruit into slices or chunks. 2. Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins. 3. Cook over medium heat, stirring occasionally, for 10 minutes.4. Add lemon juice and cinnamon. Cook for another 10 minutes, until soft.5. While
Heat a large cast-iron pan over medium heat. Add enough coconut oil to lightly coat the bottom. Add cinnamon and monkfruit sugar and let heat for 1 minute. Add sliced bananas in a single layer, with plenty of space in-between. Let the bananas caramelize for 2-3 minutes or until deeply
Melt/soften the coconut butter in the microwave (or on stove, however, note that it burns very easily so if using stove use low heat and add a little coconut oil to prevent burning). If using cacao or cocoa powder, stir in here. Pour into muffin liners (you can use a
Place chopped and frozen bananas, tahini and salt into a food processor and blend until creamy. This should take 1-2 minutes. If needed, you can add non-dairy milk 1 Tbs at a time to get the food processor moving. You should end up with creamy ice cream consistency similar to
Ingredients: 3/4 cup whole chia seeds 1 can whole coconut milk, full fat 1 can organic pumpkin ~1/2 cup cool water (more or less depending on thickness of coconut) 1 Tbsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1 Tbsp honey or Stevia to taste 1⁄2 tsp
Ingredients: 3 large, ripe bananas, well mashed (about 1 1/2 cups) 1 tsp vanilla extract 1/4 cup coconut oil, barely warmed to liquid state 2 cups rolled gluten-free oats 2/3 cup almond meal 1/3 cup coconut, finely shredded & unsweetened 1/2 tsp cinnamon 1/2 tsp fine grain sea salt 1
Ingredients: ⅓ – ½ cup vanilla almond butter, chilled for 24 hours 1 tablespoon golden flaxmeal 1 cup unsweetened dark chocolate chips Directions: Stir flax meal into vanilla almond butter. Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and
Pit the dates yourself, extracting each pit and discarding. Add the dates, coconut flakes and walnuts to the food processor and mix on high until thoroughly mixed. Press the mixture into the bottom and sides of a pie tray. Set to the side. Blend all filling ingredients together in the
Ingredients: 3 cups unsweetened coconut flakes ½ cup butter (1 stick) 3-6 drops liquid stevia (optional) Directions: Over medium low heat, melt butter in a 12-16″ skillet. Add coconut flakes to melted butter, and stir to coat. Continue stirring until coconut has turned a light golden color, being careful not
Ingredients: 1/2 cup raw almonds 1/2 cup raw walnuts 1 tsp ground cinnamon 1/4 tsp sea salt 1/2 cup raisins 1 cup grated carrots (about 2 medium carrots, grated) 1 tbsp unsweetened applesauce 1 tbsp virgin coconut oil, melted 1 tsp finely grated lemon zest Directions: Line an
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