Ingredients

1 cup tahini

1/2 cup honey

1 tbsp cocoa

4 tbsp almond flour

2 tbsp tapioca

2 tbsp coconut flour

1 tbsp psyllium husk (optional)

3 tbsp olive oil

1 tsp baking powder

Method

Mix the honey and tahini then add the cocoa until forming a paste.

Add all other ingredients.

Shape into cookies and bake for up to 20 minutes

Ingredients

Crust

1 cup almond flour

1/2 cup coconut flour

1/4 cup coconut oil

1/4 cup maple syrup

1 tsp vanilla

Mix & spread onto cake pan then refrigerate.

Cream

3/4 cup cashew (previously soaked in water for few hours)

3/4 cup coconut yogurt

1/4 cup coconut oil

1/4 cup coconut sugar

1/3 cup coconut milk (full cream)

1 tbsp cocoa

Blend and pour onto the crust then freeze for 30 minutes

Ingredients

1/4 cup mashed banana

6 tbsp oat flour

1 tsp baking powder

1 tsp almond butter

1 tbsp maple

1 tbsp oil

Method

Combine all ingredients.

Add to a ramekin or a bowl & microwave for 1 minute

Ingredients

1 ripe persimmon

1 tbsp cocoa

Blend and serve.

Biscuits

1 cup almond flour

1/3 cup tapioca

1/4 cup olive oil

1/4 cup maple syrup

1 scoop vanilla protein

1 tsp baking powder

Mix and bake for 20 minutes

Caramel

1 cup dates soaked in boiling water for 10 minutes

1/4 cup almond butter

1 tsp vanilla

Method

Blend and use as glaze

Ingredients

1/4 cup chocolate

2 tbsp coconut oil

2.5 tbsp oat flour

1 tsp baking powder

1/4 cup almond milk

Method

Melt the chocolate

Mix with the other ingredients

Microwave for 1 minute

Ingredients

1/2 cup dates

1 cup black beans

1 cup melted chocolate

Method

Blend all ingredients and scoop out to shape into balls.

Dip into melted chocolate and refrigerate.

Recipe

2 cups oats

1/3 cup psyllium husk

1/2 cup: chia seeds, pumpkin seeds, sunflower seeds, hemp seeds

2.5 cups water

1/4 cup olive oil

Pinch of salt

Method

Mix all ingredients

Let it set overnight in the fridge

Bake for 15 minutes