Snacks & Desserts

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.

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

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

Ingredients: ½ cup almond butter ½ cup coconut oil ½ cup raw honey (or less if you want it less sweet) 1 tsp vanilla Salt to taste,  mix together, pour over popcorn and mix with hands.

Ingredients: ¾ cup almond flour 1 ½ cup coconut (unsweetened shredded) ¼ cup plus 1-2 tablespoons honey ¼ cup coconut oil, 2 tsp vanilla 1 vanilla bean scraped (optional), pinch of salt Combine almond flour with coconut. Mix honey, coconut

Ingredients: 1/2 cp almond butter 1/2 cup coconut oil 1/2 cup honey 1 Tbs vanilla 1/2 tsp sea salt Blend in blender until smooth. Then put 1 cup of the mixture in a 10″ skillet (or 9 in cake pan).

Ingredients: 2 cups raw walnuts (can experiment with different types of nut) 1 cup unsweetened shredded coconut ¼ cup raw honey 1/8 teaspoon salt Put all ingredients into a food processor. Mix well. Form into balls and refrigerate for up

Ingredients: 1½ cups blanched almond flour 1¼ cups tapioca starch 6 tablespoons organic coconut flour 1 teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon kosher salt 2 teaspoons ground cinnamon ½ teaspoon ground allspice ½ teaspoon freshly ground whole

Ingredients: 4/3 cp brown rice flour 2/3 cp tapioca starch 1/2 tsp xanthan gum 1 tsp baking soda 1/4 tsp baking powder 2 tsp ground ginger 1 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp black pepper 1/4 tsp salt

Prep Time: 10 min • Cook Time: 0 min • Ready in: 4:10 h • Yield: 1 1/2 – 1 2/3 cups frosting Ingredients • a 14-ounce (396-gram) full-fat can of coconut milk, chilled overnight • 1/4 cup (60 grams)