By L. Evans-Ostraat 3 cups white beans – pre-cooked and rinsed, then smash these 1 cup almond butter 1/3 cup coconut oil 1/3 cup ghee or butter 2/3 cup raw honey 2 teaspoons vanilla 1 cup almond flour 5 eggs,
Gummy Candy
Get Silicon molds with different candy shapes. Mix 1 cup fruit juice with 1/3 cup gelatin in a pan and let sit for a minute until thickens. After thickened, put on stove low heat and add ½ cup honey and
Pumpkin Pie
Blend together in blender: 15 oz can pumpkin puree, 2/3 cup full fat coconut milk (or goat milk or goat or sheep yogurt sweetened with honey before measuring out), 6 Tbsp honey (can add 1-2 more Tbsp if desired), 2
Custard
6 eggs 1/2 cup sweetener to taste 1/4 tsp salt 2 tsp vanilla and or almond extract Whisk together above ingredients. 4 cups milk – heat slowly to 180* Slowly add hot milk to egg mix while whisking mix. Continue
Paleo Pecan Pie
Prep time: 15 minutes Cook time: 30 minutes Ingredients: 1/2 lb raw pecans 1 cup pure maple syrup or light colored raw honey 3/4 cup date paste 3 large eggs 1/4 cup ghee melted (plus more, unmelted, to grease the
Butter Cookies
Mix well together: 1 cup butter, ½ cup honey Mix in: 1 egg, 1 TB vanilla, ½ tsp baking powder. In a separate bowl mix: 2 cups nut flour, 1 cup tapioca starch, ¼ tsp baking soda, 3 TB coconut
Honey Chocolate
Ingredients: 1/4 cup ghee or butter 1/4 cup coconut oil 1/4 cup raw nut butter 2-3 TB raw honey 3/4 cup unsweetened cocoa powder 1/2 tsp vanilla Put ghee, coconut oil, nut butter, and honey in deep saucepan and heat
Hot Cocoa
For about 2 servings: 1 can full of fat coconut milk, ~1/2 can water, ~1/4 cup honey, ~1/4 cup cocoa more or less to taste. Put everything in a pot and heat on low heat until hot stirring frequently.
Pumpkin Pie Coconut Milk Custard
Ingredients: 5 large eggs 3 TBs honey 1 cup full fat coconut milk 1 cup butternut squash, steamed 1 tsp vanilla 1/2 tsp cinnamon 1/8 tsp chives 1/8 tsp ginger 1/8 tsp allspice Blend until frothy in blender or stick
Cocoa Crunch Cups
Melt together: Cocoa ½ cup, coconut oil ½ cup, almond butter ½ cup, ¼ cup raw honey. Pour into tiny muffin cups ¼ inch thick. Add whatever else you like to the cup: shredded coconut, cocoa nibs, chopped nuts, a