Ingredients: 

12oz baking chocolate 
3 cups unsweetened shredded coconut
​1 can condensed coconut milk

Directions: 

1. Combine shredded coconut with condensed milk in a bowl and mix well. Mixture will form a dough-like ball. 
2. Place mixture onto parchment paper on a baking sheet and freeze for 30 minutes. 
3. Once frozen or firm enough, take out and cut into small rectangles. You should get about 14 pieces or so. I like to place back in the freezer while I do my chocolate. 
4. Heat up chocolate over double boiler or in the microwave in 15 second bursts. Stirring and mixing in between until melted and smooth. 
5. Dip each coconut filling into the melted chocolate and place on parchment to set. 
6. Place in the fridge once all coconut fillings have been coated with chocolate. 

​Bars can last up to 5-6 days in the fridge. 

Ingredients: 

3 handfuls of frozen pineapple
1 handful of frozen cherries
​1 can coconut cream

Directions: 

• Place all ingredients into mixer/blender. Blend well.
• Pour mixture into freezer safe container and freeze for 4-6 hours. 
• Top with fresh dragonfruit and enjoy! 

Ingredients: 

2 C coconut sugar
1/2 C non-dairy milk
1 stick non-dairy butter
4 Tbs cocoa

THEN!

1/2 C creamy or crunchy peanut butter or nut butter of choice
3 C  GF quick oats
1 Tsp vanilla

Optional! 
Cococnut
Dates
Rasins
Nuts
​Anything you'd like! 

Directions: 


1. Bring your first four ingredients to a rolling boil for 90 seconds (1.5 minutes). Remove from heat after 90 seconds of a rolling boil. 

2. Add remaining ingredients and mix well. 

3. Drop by teaspoonfuls onto wax paper and allow to stand in friend for roughly 1 hour. Best overnight. 

Ingredients: 


1 Sugar pie pumpkin
1 Gluten free pie crust
1/2 cup maple syrup
1 large brown egg
1/2 cup coconut milk (from a can)
1 tbsp cinnamon
​1 tbsp allspice

Directions: 


1. You need to bake your pumpkin before starting the process for the filling. Heat your oven to 350 degrees. Cut your pumpkin length wise and scoop out all your pumpkin seeds, set them aside. Then add a little brushing of oil and salt to your pumpkin, bake till tender. About 45 minutes. Let stand and cool for about 15 minutes. 

2.Next place your crust in the oven for about ten minutes. This will bake the inside layers of crust under the pie to avoid a doughy, uncooked crust. 

3. Scoop out all of your pumpkin and put into a high-speed blender. Add all other ingredients and blend well. Pour into your crust. 

4. Bake pie until firm and slightly cracked in the middle. About 1 hour. 

Ingredients: 



1/2 watermelon, frozen
2 handfuls strawberries, frozen 
​2 handfuls of blackberry, frozen
​1-2 cups oatmilk
​2 tbsp local honey

Directions: 


1. Your watermelon must be cubed and frozen to do this, if not, it won't work. 
2. Place all ingredients in a blender and blend until smooth. 
3. Place mixture in a freezer safe container and freeze for 4 hours. Serve chilled with fresh berries. 

Ingredients: 

1/2 pineapple cut and frozen
1 1/2 cup mango, cut and frozen
1 can of coconut milk (Not coconut milk from a carton, it's not the same)
1 tbsp madagascar vanilla extract
2 tbsp local honey

Directions: 

1. Freeze fruit if needed. 
2. place all ingredients into your blender and blend until smooth. 
3. place in freezer safe container for 1-2 hours to set, scoop and enjoy! 

Ingredients: 

1 large honey crisp apple
1/4 cup quick cook oats
3 tbsp oat milk
Allspice
Cinnamon
**optional** buttered toffee pecans and strawberries

Directions:

1. Heat grill or oven to desired temperature, about 350 degrees. 
2. Cut the top off of your apple and core out the center.
3. Taking just a bit more from all sides, create a bowl and chop the rest of your apple, place in a separate bowl. 
4. In the same bowl, add oats, oat milk, allspice, cinnamon and other add-ins. Mix well. 
5. Spoon your oats back into your apple bowl and place the top back on. 
6. Wrap your apple in tin foil and grill or bake until apple is slightly soft. 

Ingredients: 


1-13.5 oz can coconut milk
5 large organic strawberries
4 tbsp maple syrup
3 tbsp arrowroot
1 large peach
Cinnamon
Honey

Directions for Ice Cream: 

1. In a small sauce pan you want to combine half of your coconut milk with your strawberries, and syrup. Simmer, but don't let this boil! 
2. In a small bowl combine the remainder of your coconut milk and your arrowroot until smooth. 
3. Pour mixture into small sauce pan and bring to a very low boil. Constantly stirring to avoid burning. 
4. Set mix in a bowl on the counter to cool for about 30 minutes. 
5. Once mixture is cooled, place it in your ice cream maker. 
6. When your ice cream is nearly finished, grill your peaches, adding cinnamon before you grill and honey after. 
​7. Place ice cream on top and enjoy! 

Ingredients: 

1 can of Miss Jones cream cheese frosting
2 tbsp PB2 powdered peanut butter
2 tbsp Forager cashew yogurt
1 tbsp honey or maple syrup
​Pinch of salt

Directions: 

1. Whip your frosting first, or this fluff turns chunky! 
2. Add remaining ingredients with frosting into a bowl and whip until smooth and creamy. 
3. Put it on your favorite foods. 

Ingredients (Caramel Sauce): 

1/2 C. coconut cream
1/2 C. coconut sugar
1 tsp Madagascar Vanilla
1 tsp Pink Himalayan Salt

Ingredients (cheesecake): 

2 C raw cashews (soaked overnight)
6 tbsp liquid coconut oil
1 Medium lemon (for the juice)
1 tsp madagascar vanilla
1/4 C maple syrup
1 medium, ripe banana
1 small Pink Lady Apple

Ingredients (Crust): 
1-1 1/2 C. filbert hazelnuts ground
1 tsp ground cinnamon
1 tsp nutmeg
2 tbsp coconut oil
2 tbsp peanut butter

Directions for Sauce: 

Combine all ingredients into small sauce pan and simmer until a thick consistency appears. 

Directions for Crust: 

1. Smash hazelnuts
2. combine all ingredients into a bowl
3. Place ingredients into the bottom and 1/4 way up the sides of the springform pan you're putting your cheesecake into. 
4. Bake for 10-15 minutes or until golden brown. 
5. Set aside and let cool while you make your cheesecake filling. 


Directions for Cheesecake filling: 

1. After your cashews are done soaking, drain and process them in a blender or food processor. You're looking for a smooth and creamy texture. 
2. After you have blended your cashews most of the way, add all ingredients but your apple. This is your rim topping. 
3. Next fill your springform pan with your cheesecake filling and FREEZE for 6-8 hours. 
4. Once cheesecake is set, you can top with your Pink Lady apple and caramel sauce! Enjoy!