https://www.flickr.com/photos/rpavich/11686364825 презентация

(ground)
2 tablespoons Erythritol
1/4 cup blueberries

Top Cake Layer
1 teaspoon vanilla extract (organic)
1 teaspoon apple cider vinegar
1/4 cup coconut milk (unsweetened)
1/3 cup honey (organic)
2 eggs (medium, beaten)
1/4 cup blueberries
1/3 cup coconut flour
1/2 teaspoon baking soda

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lightly with coconut oil. Put the coconut oil into cake pan, and place the pan into the oven until the oil is melted. Distribute the oil evenly at the bottom of the cake pan and sprinkle coconut sugar over the coconut oil. Sprinkle the cinnamon on top of coconut sugar layer. Place the blueberries, alternating with the sliced peaches, on top of the coconut sugar layer. Set aside.

Mix all the top cake layer ingredients, except for the coconut flour, in a large mixing bowl. Mix in the coconut flour to the mixture after. Pour the cake batter on top of blueberry layer in the pan and spread evenly.

Bake for around 25 minutes, or until top is brown and the center is firm. Remove the pan from the oven and let cool. Use a butter knife and slide around the edge of pan to loosen the cake. Turn the cake pan upside-down onto serving platter. Add walnuts on top to garnish. Slice into 8 even pieces and serve.

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teaspoon sea salt
1/3 cup coconut oil (melted)
1/2 cup applesauce
1/2 cup honey (raw, melted)
5 eggs (medium, room temperature)

Frosting
3 tablespoons honey (raw)
2 teaspoon cinnamon
1 cup coconut oil
Dash of sea salt

mini cupcake liner. Mix the coconut oil, applesauce, honey and eggs in a medium-sized bowl. Beat with a hand mixer on medium speed for around 30 to 45 seconds. Combine the almond flour, coconut flour, arrowroot powder, and salt in a separate medium-sized bowl. Use a fork to mix together and break any clumps apart.

Mix the dry to the wet ingredients. Beat the mixture for about 20 seconds on medium speed. Ensure all ingredients are combined well. Pour the mixture into the cupcake liner to about 3/4 full. Bake for around 25-30 minutes. Take the cupcakes from the oven and let it cool.

To start making the frosting, combine all ingredients into a mixing bowl, and beat for around 30 seconds on medium speed until all is well combined. Frost the cupcakes and start eating!

soda
1/2 cup walnuts (chopped)
1/8 teaspoon sea salt
1/2 cup chocolate chips
1/4 teaspoon cinnamon
1/2 cup almond butter (smooth)
3 eggs (beaten)
1/4 cup honey
1 teaspoon vanilla extract

Instructions:
the oven to 350F and in a large mixing bowl, combine the mashed bananas, almond butter, eggs, honey and vanilla, and mix until well blended. Add the coconut flour, baking powder, baking soda, cinnamon, and salt. Mix well. Fold in the walnuts and chocolate chips into the mixture.

Using a cookie scooper, drop mounds of the dough into 9 baking cups lined in a muffin pan. Bake for around 25 minutes. Let the muffins cool on a rack. Once cooled, remove from the silicone pan and serve.

teaspoon baking soda
3/4 cup Swerve
1 egg (large)
1 teaspoon vanilla extract

Instructions:
Preheat the oven to 325F. Mix the almond butter, salt, baking soda, Swerve, egg and vanilla extract together in medium-sized bowl. Fold the dark chocolate chips into the mixture.

Spoon small amount of batter onto a parchment paper lined baking sheet. Flatten the dough by crisscrossing a fork on top of it. Bake for about 13 to 15 minutes or until the sides are slightly brown. Let the cookies cool on a rack. Serve once cool and crisp.

tablespoons coconut oil (melted)

Filling
2 cans pumpkin (organic)
3 cups cashews (raw)
1 tablespoon ginger (ground)
1/2 tablespoon cloves
2 tablespoons cinnamon
1/2 tablespoon nutmeg
3/4 cups honey (raw)
2/3 cups coconut oil (melted)

it becomes soft. Set aside. Preheat the oven to 350F. For the crust, mix the walnuts, pecans, macadamia, and coconut oil. Blend in a food processor or a blender until smooth. Spread the mixture into a 8” spring-form pan, and press it firmly to keep it even and thin. Bake the crust in the oven for about 20 minutes or until it turns a little brown. Let it cool, then set aside.

For the filling, put the softened cashew in a food processor or blender, and blend until it is fine. Add the pumpkin, ginger, cloves, cinnamon, nutmeg, honey, and coconut oil . Mix well until it's really creamy. Spread the filling over the baked crust evenly. Chill the cheesecake in the freezer for a few hours until it is firm. Thaw the cheesecake at least an hour before it is served. Slice it into 12 servings and enjoy!

(dried)
1 1/2 teaspoons ginger (ground)
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 cup coconut sugar
2 eggs (large, room temperature)
1 teaspoon lemon extract
1/2 cup coconut oil (melted)
Frosting
1/4 cup cranberries (dried)
2 teaspoons lemon extract
1 tablespoon lemon zest
2 tablespoons honey (raw)
1/2 cup vegetable shortening

Put a piece of parchment paper at the bottom of the pan covering both sides. Make sure to extend a few inches extra on both edges of the pan.

Combine the coconut flour, almond flour, ginger, salt, and baking soda together. Add the coconut sugar after. Whisk the eggs in another bowl. Add the lemon extract and melted coconut oil. Mix well. Combine the wet into the dry ingredients, and stir until well combined. Fold in the dried cranberries next.

Pour the mixture into the prepared pan, and bake for about 20 to 25 minutes. Remove the pan from oven, and let it cool on a rack. Lift the bars out of the pan by pulling the sides of the parchment paper.

For the frosting, blend the lemon extract, lemon zest, honey, and shortening together. Spread the mixture evenly into the pan. Add the dried cranberries as toppings. Cut the cranberry bars into 16 small pieces and serve.

cocoa powder (unsweetened)
1/4 cup coconut palm sugar
3 eggs (organic, large)
1/4 cup almond butter (creamy)
1/2 cup coconut oil (melted)
1/4 cup honey

Instructions:
Preheat the oven to 350F. Place the dark chocolate bar into a medium-sized mixing bowl, and melt it using a double boiler.
Stir the coconut oil slowly into the melted chocolate. Add in the eggs, almond butter, and honey. Whisk in the cocoa powder and coconut palm sugar to the mixture. Slowly fold the chocolate chips together in the batter.

Grease an 8” square glass pan with coconut oil, and pour the brownie batter in. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let the brownies cool, then cut into 9 smaller pieces. Serve and enjoy!

teaspoon vanilla extract
2 cups coconut milk (full fat)

then drain. Set aside. Warm the coconut milk on medium heat in a deep pot. Remove the coconut milk from the heat once it is very warm, and add the chopped dark chocolate in until it melts. Mix the vanilla extract next.

Add the gelatin sheets, and stir for about 1 to 2 minutes until it dissolves completely in the mixture. Pour the mixture into cups and refrigerate for at least 2 hours or until firm. Serve and enjoy!

teaspoon sea salt
1/3 cup almond butter
1 tablespoon coconut oil
1 egg (large)

Filling
2 avocados (medium, ripe)
2 tablespoon lime zest
2 teaspoons Stevia powder
1/4 teaspoon sea salt
1/4 teaspoon vanilla extract
1/4 cup lime juice
1 tablespoon coconut oil

processor or blender. Add the lime zest, Stevia, and salt. Mix well until incorporated. Add the flax meal into the mixture, and blend until the mixture is firm.

Press the mixture into six 3″ silicone tart shells or mini muffin cups. Bake in the oven at 350F for around 20 minutes. Blot the shells with paper towel if they come out oily and let them cool. Set aside.

Combine all the filling ingredients in a food processor or blender, and process until the filling mixture is smooth. Refrigerate for around an hour, before filling the tart shells with the mixture. Serve and enjoy!

seed meal
1/8 teaspoon sea salt
3/4 cup almond flour
1/4 cup chocolate chips
1 tablespoon almond butter
1 tablespoon coconut oil
2 teaspoons vanilla extract
1 tablespoon honey (raw)

coconut oil, vanilla, and honey into a large mixing bowl. Mix the ingredients using a hand mixer, until well incorporated.

Roll the mixture into 1-inch balls and place the balls on parchment paper lined baking pan. Place the truffles in the fridge to let it set, for around 30 minutes.

Using a double boiler, melt the chocolate and almond butter. One by one, dip the rolled balls in the melted chocolate. Put the truffles with chocolate coating on top of the baking pan lined with parchment paper. Add chopped almonds as toppings.

Chill in the fridge for at least an hour, or until the chocolate is firm. Serve and enjoy!

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