¾ cup almond flour
1 cup organic coconut flour
1 cup tapioca starch (aka tapioca flour)
2 tsp. organic cinnamon
2 tsp. organic pumpkin pie spice
½ cup organic maple syrup
½ cup organic coconut oil
½ cup filtered water
Preheat oven to 375 degrees. Line muffin tray with baking cups. Mix crust ingredients together in a medium bowl. Use your hands to knead the dough. It should be the same consistency of crust. If it is really wet add a little more tapioca flour, and if it is really dry add a little more water.
Set bowl in the refrigerator while you work on filling and topping.
Slice apples for topping and set aside. Mix remaining ingredients for topping in a small bowl.
To assemble, fill muffin tins ½ way with crust mixture. Add 1 spoonful of apple butter to each muffin tin. Add 1 tbsp more of the crust mixture to each muffin to cover the apple butter. Add apples to the top of each muffin and sprinkle with cinnamon and sugar. You will probably have left over apples.
Bake for 20 minutes. Allow to cool 5 minutes before unwrapping, serve with vanilla ice cream.
2 ¼ cup organic all-purpose flour
2 tsp. organic baking powder
½ tsp. salt
½ tsp. organic ground nutmeg, (plus more for topping)
½ tsp. organic cinnamon
¾ cup organic unsalted butter
½ cup organic sugar
½ cup organic packed brown sugar
2 organic egg yolks
1 tsp. organic vanilla extract
½ cup organic eggnog
½ cup organic butter
3-5 tbsp. organic eggnog
½ tsp. organic vanilla extract
3 cups organic powdered sugar
Preheat the oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, set aside. In the bowl for an electric mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in vanilla and eggnog. With the mixer on low add the dry ingredients and mix just until combined.
Scoop dough out by heaping tablespoonful’s and drop on parchment lined baking sheet, spacing 2 inches apart. Bake 11-13 minutes. Allow to rest before transferring to cooling rack.
Frosting: In a bowl, beat the butter until pale and fluffy. Add the vanilla extract and 3 tbsp. of the eggnog and add the powdered sugar. Add more eggnog to reach the desired consistency.
4 organic dried figs (soaked first for 1 hour in 1/2 cup filtered water to soften)
1/2 cup soaking water reserved from the figs
1/2 cup Manitoba Harvest® Organic Hemp Hearts
1/4 cup organic chia seeds
1/2 cup organic unsweetened shredded coconut
1/2 tsp. organic cinnamon
1/4 tsp. organic ginger
Dash of organic nutmeg
1/4 cup organic raw cacao powder
2-3 tbsp. organic maca powder
2-3 tbsp. organic coconut palm nectar
Soak the figs in the 1/2 cup soaking water for 1 hour first. (This softens them and helps the process go much smoother).
After soaking, chop the figs into 6 smaller pieces each and break them up. Add them to the food processor.
Add the water reserved from soaking and remaining ingredients into the food processor and process until a thick dough is formed.
Scoop the dough into ball sized shapes, refrigerate for firmness.
Store in the freezer, defrost at room temperature for 5 minutes.
12 oz. organic dark chocolate
12 oz. organic extra firm tofu
½ -1 cup organic plain soy milk
2 tbsp. organic agave syrup or organic maple syrup
1 tsp. organic vanilla extract
2 tsp. organic peppermint extract
In a small saucepan, melt the chocolate. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally.
Crumble the tofu in a blender. Add the soy milk, agave and extracts. Blend until smooth.
Add the chocolate to the tofu and blend until well combined, scraping down the sides with a spatula.
Transfer the mousse to an air tight container and let chill for about an hour before serving.
10 organic Medjool dates, pitted and soaked in warm water for 5 minutes
2 tbsp. organic raw cacao powder
1/4 cup raw organic walnut pieces
1/4 cup organic unsweetened shredded coconut
Pinch of sea salt
Optional toppings: organic cacao nibs, ground goji berries, almond flour, etc.
In a food processor, pulse dates, cacao powder, walnuts, half of the coconut, and salt until mixture combines and begins to form a ball.
Divide the mixture into 8 portions and roll each portion into a round ball.
Roll each truffle in the remaining coconut and/or optional toppings.
Store truffles in an airtight container for up to a week.
1/2 cup filtered water
1/3 cup organic black (forbidden) rice
4 oz. canned light organic coconut milk
1/4 tsp. organic ground cardamom
1/4 tsp. sea salt
1 organic vanilla bean, sliced in half
24 oz. organic Greek yogurt
4 organic tangerines
Combine water and rice in a medium saucepan. Bring to a boil and reduce heat to maintain a gentle simmer. Cover and cook until the rice has absorbed all the water. The rice should be cooked yet still somewhat firm.
Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add vanilla bean, cardamom, and salt. Stir until combined. Add the rice to the pan with the seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid. Remove the vanilla bean and chill the rice.
Among 4 glasses, layer half of the rice, half the yogurt, and half the tangerines. Repeat, using the remaining ingredients. Serve immediately.
Preheat oven to 350 degrees F. Grease an 8″x8″ baking dish and line with parchment paper.
In a food processor, pulse the pecans until they begin to clump together and can be formed into a ball. Be careful not to over process and turn into pecan butter.
Melt coconut oil and brown rice syrup and stir to combine.
Transfer pecan mixture into a large bowl and combine with the rest of the ingredients. Knead the dough to fully incorporate all of the crust ingredients. Add a little coconut oil if the mixture is too dry.
Firmly press the dough into the greased and lined baking dish to form an even crust. Score the crust with a fork.
Bake for 9-12 minutes, watching closely so it doesn’t burn. Remove from oven and cool for at least 10 minutes.
Meanwhile, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Pulse until smooth. Add the coconut flour and process until fully combined. Adjust sweetener if desired.
Carefully pour the filling over the cooled crust and spread it out evenly. Cover and refrigerate for at least 6 hours or overnight.
Lift the bars out of the pan using the parchment paper edges. Use a sharp knife to cut the bars, wiping the blade clean between cuts. Serve chilled.
1/2 cup organic raw pecans
1/3 cup organic Medjool dates
pinch sea salt or Himalayan pink salt
1 1/2 cups raw organic cashews, soaked for 4-12 hours
1 organic lemon, juice & zest
1 whole organic vanilla bean, scraped (or 1 teaspoon organic vanilla extract)
1/3 cup raw organic coconut oil, room temperature
1/3 cup raw organic agave
2 pints organic seasonal fruit of choice (chopped strawberries, chopped figs, blueberries, raspberries, blackberries, etc)
2 teaspoons raw organic agave
Add all crust ingredients to a food processor and pulse until fully and mixture is the consistency of bread crumbs. Line the bottom of a 7” spring form pan with parchment. Firmly and evenly press mixture into pan.
In a clean food processor or high-speed blender, place all filling ingredients and blend on high until completely smooth. Stop blending and scrape sides with a rubber spatula a few times during this process.
Gently pour the filling on top of your crust and smooth with a spatula. Chill in the freezer.
When ready to serve, remove from freezer to slightly thaw while you prepare the fresh fruit mixture.
In a small bowl, gently mix your fruit of choice with the agave. Spoon the topping mixture on top of your cheesecake.
To serve, run a sharp knife under hot water and cut into slices. Store leftovers in the freezer.