Chocolate Chip Maple Cream Squares

Ingredients:

1 cup almond meal
1/2 cup coconut flour
4 medjool dates
1/4 cup coconut oil
2 tablespoons almond butter
1 tablespoon maple syrup
1/2 teaspoon salt
2 tablespoon dark chocolate, chopped

1 cup raw cashews, soaked overnight
1/2 cup coconut cream
1/2 cup coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon maple extract
a pinch of salt
1 tablespoon psyllum husk (optional)

2 tablespoons coconut oil
2 tablespoons raw cacao
1 tablespoon maple syrup


Combine base ingredients in a food processor and stir in chocolate. Press into wax paper lined pan.

Combine filling ingredients in a blender and blend until smooth. Pour over crust and freeze overnight.

Remove from pan and cut into 1 inch squares.

Whisk glaze in a bowl and drizzle over the squares.

Mango Passion Fruit Tart

Ingredients:

1 cup buckwheat, roasted (or almond meal)
1 cup old fashioned oats
a pinch of salt
3 tablespoons coconut oil
3 tablespoons maple syrup
2 tablespoons cashew butter

4 passion fruits, seeds removed
2 cups mango, diced
1 can coconut cream
1 teaspoon vanilla bean paste
1/2 cup agave
1 teaspoon agar dissolved in water
juice of 2 mandarins

Process crust ingredients in a food processor and press into pan.

Combine filling ingredients in a blender and puree until smooth. Pour over the crust and refrigerate until set.

Garnish with more passion fruit, edible flowers, and mint or basil sprigs.

Watermelon Colada

Ingredients:

4 cups watermelon, seeded and diced
12 ounces pineapple, diced and frozen
2 cups coconut milk
1/2 teaspoon rum flavoring

Blend all ingredients and serve immediately.