Ingredients:

For Pie Filling:

1 - 14 oz canned pure pumpkin, make sure it is pure (or you can roast your own pumpkin and puree it)

1 can organic coconut milk

3 eggs

2 tablespoons raw honey

1 teaspoon pure vanilla extract (or vanilla beans)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon sea salt

For Pie Crust:

2 eggs

1/4 cup organic coconut oil

2 tablespoons raw honey

1/4 cup organic coconut flour

3/4 cup organic unsweetened shredded coconut

Directions:

Preheat oven to 350 degrees.

For Pie Filling:

Add all wet ingredients and spices together and combine with a hand mixer. Add dry ingredients and blend well.

For Pie Crust:

In another bowl, add eggs, coconut oil (melted), sea salt and raw honey and combine with a hand mixer.  Add coconut flour and shredded coconut to the egg mixture and combine.  Grease a 9.5 inch glass baking dish with coconut oil.  Press pie crust batter with your hands evenly into the dish. 

Pour the pie filling into the pie crust and bake on 350 degrees for about 50 minutes, cool and enjoy!  

*Nut free!*

Ingredients:

1 & 1/2 cups Shredded Unsweetened Coconut 

1/4 cup Coconut Flour

1 pinch of Salt

2 tablespoons Raw Honey

2 tablespoon Lemon Juice

2 teaspoons Vanilla (or vanilla beans) 

2 teaspoons Lemon zest 

1/4 cup Coconut Oil (melted)

Directions:

Mix all of your dry ingredients together.  

Mix in all of the wet ingredients and add in your melted coconut oil. 

Roll mixture into walnut size balls.

Place your cookies to set/chill in the fridge for about an hour.

Makes approximately 15 cookies.

Ingredients:

1 (100gm) bar 100% cacao unsweetened baking chocolate

1 (398ml) can unsweetened organic coconut milk

1 tablespoon of raw honey

1 tablespoon organic extra virgin coconut oil

Directions:

Break up chocolate bar into pieces and place in a blender or food processor and pulse until coarsely chopped.  Heat coconut milk, raw honey and coconut oil in a pan and simmer.

Pour heated coconut milk mixture into blender/food processor and blend until smooth.  Pour mixture into glass containers and refrigerate overnight.

Ingredients:

1 can coconut milk

2 tablespoons coconut oil (added as a thickener)

3 Organic apples of your choice, (peeled and chopped)

1-2 tablespoons cinnamon

Directions:

Place all ingredients in a pot and cook until apples are softened.  Pour straight into blender or food processor and blend until smooth.  Refrigerate.

Ingredients:

6 eggs

1/4 cup coconut oil

1/4 cup coconut milk

2-3 tablespoons raw honey

1 teaspoon vanilla extract

1/2 cup coconut flour

1/2 teaspoon baking powder (aluminum free)

2 teaspoons cinnamon

1/2 teaspoon sea salt

2 apples (both peeled)

Directions:

Preheat oven to 350 degrees.  Whisk the eggs, coconut milk, honey, vanilla and one pureed apple together. Combine coconut flour, baking powder, cinnamon and sea salt. Stir the dry ingredients into the wet. Measure out the coconut oil (melt oil), and add into the batter and mix. Cut the second peeled apple in half. Cut one half into slices and the other half into small pieces. Add the diced apple pieces into the batter. Grease all sides of a 8”x8” pan.  Pour the batter into your greased pan. Place apple slices all over the cake and sprinkle with cinnamon. You can also drizzle some honey over the apple slices and then sprinkle with cinnamon. Bake for 25-30 minutes, until browned on top and a toothpick comes out clean.