Raw coconut butter balls

1 cup raw peanuts
10 medjool dates
1 TBSP raw honey
Sea salt
Garnish with coconut

1. Blend in processor.
2. Roll in balls.
3. Roll in coconut.

These are amazing!!

Cherry-Pumpkin Granola

1/2 cup sunflower seeds
1 cup uncooked quinoa
1/2 raw pumpkin seeds
1/3 cup raw almonds, diced
1/4 cup flaxseeds
1/2 cup shredded coconut
1/4 cup maple syrup or raw honey
1/4 cup coconut oil, melted
1 TSP nutmeg
1/2 TBSP cinnamon
Dash of sea salt
1 cup dried cherries
1/4 cup raw cacao nibs (optional)

1. Preheat oven to 180C.
2. Stir all dry ingredients together( except for cherries and cacao)
3. Mix honey or maple syrup with coconut oil and pour over granola.
4. Add spices and bake on baking sheet for 20-25 minutes, stirring every 8-10 minutes.
5. Remove, stir in cherries and cacao, and allow to cool.
6. Serve with cooked apples, almond milk, fresh fruit, blueberry puree (warm), or eat as a trail mix.

Blueberry Butter Breakfast bites

Gluten free or raw flax crackers
Almond butter (I used Trader Joes Raw Almond Butter)
Blueberries (I used frozen and heated a bit)
Raw chia seeds

1. Layer cracker with almond butter.
2. Sprinkle with chia seeds.
3. Garnish with blueberries.

Served alongside a warm glass of almond milk with nutmeg.

Gluten-Free Cinnamon Pumpkin Pancakes (vegan optional)

2 cups buckwheat flour
1/2 cup maple syrup or honey (maple syrup is preferred)
1 1/2 cups almond milk
2 organic eggs (or 2 TBSP chia seeds in 6 TBSPs water)
1 cup pumpkin puree
Dash of nutmeg, cinnamon cloves and sea salt
1. Mix in a large bowl by hand.
2. Using coconut oil, make pancakes using 1/4 cup batter per pancake.
3. Top with maple syrup, raw honey, raw almond butter, raw or cooked apples or berries, macadamia nuts, and/or shredded coconut.

No Bake Velvet Pumpkin Pie with Whipped Coconut Frosting

Crust
1 cup nuts (pecans, walnuts, almonds)
1/2 cup dates (Medjool are my favorite)
1/4 cup shredded coconut
2 TBSP raw cacao or carob (optional)
Dash of salt

1. Blend in a processor and push into a pie pan.




Filling
1/4 cup coconut oil
1/2 cup dates
1/2 cup coconut milk or almond milk
1 vanilla pod
1/4 cup maple syrup
1 1/2 cups pumpkin pure (or I can of pumpkin puree)
1 TBSP cinnamon
1 TSP nutmeg
1/2 TSP cloves
Dash of sea salt
1. Blend in processor and pour onto crust.

Frosting
1 cup coconut cream or full fat coconut milk (Trader Joe's has both)
1/4 cup maple syrup
Squeeze of orange or lemon
1/2 vanilla pod (optional)
1/3 cup coconut oil, melted

1. Process nuts until finely ground.
2. Add other ingredients until fluffy.
3. Top on filling.
4. Refrigerate overnight.
5. Top with fresh pecans as a garnish.