Ingredients:

• 3 cups almond flour
• 1 teaspoon baking soda
• 2 eggs
• 1/4 cup olive oil
• 2 tablespoons almond milk
• 1 teaspoon vanilla extract
• 4 tablespoons raw honey
• 1 cup Enjoy Life chocolate chips (or preferred variety)

Directions:

1. Preheat oven to 350.
2. Mix almond flour and baking soda. Set aside.
3. Whisk together eggs, olive oil, almond milk, and vanilla extract. Mix well. Add to almond flour mixture.
4. Add honey and mix completely. Then stir in chocolate chips.
5. Drop by tablespoons and bake for 2 minutes.

Ingredients:

• 1 cup raw macadamia nuts
• 1/3 almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon raw honey
• 2 tablespoons coconut oil
• 2 tablespoons Enjoy Life chocolate chips

Directions:

1. Process macadamia nuts, almond milk, honey, vanilla, and oil in blender until creamy.
2. Place mixture in saucepan and heat for 2 minutes.
3. Line a 7×5 glass baking dish with parchment paper and spread mixture until evenly distributed.
4. Add chocolate chips and, using a knife, swirl the chocolate through the macadamia nut mixture.
5. Freeze for around 3 hours. Cut into squares. KEEP FROZEN.

Ingredients:

(for the brownies)

• 1/3 cup raw pecans
• 1/2 cup almond flour
• 4 tablespoons dark cacao powder
• 5 pitted medjool dates
• 1 1/2 teaspoons vanilla extract
• 1/2 tablespoon coconut oil

(for the cookie dough)

• 3 oz. Enjoy Life chocolate chips
• 6 tablespoons melted coconut oil
• 3 tablespoons almond milk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon & 1 teaspoon raw honey
• 1 1/2 cups almond flour

Directions:

(for the brownies)

1. Grind down pecans into meal in blender.
2. Remove pits from dates and process into a paste.
3. Mix pecan meal with almond flour, cacao powder, date paste, vanilla, and coconut oil.
4. Line 7×5 glass baking dish with parchment paper and spread mixture evenly.

(for the cookie dough)

1. Whisk together coconut oil, almond milk, vanilla extract, and honey
2. Gently fold in the chocolate chips
3. Spread mixture on top of the brownie and use parchment paper to smooth the top of cookie dough
4. Refrigerate until dough is firm, about 1 hour.

Ingredients:

(for the mini muffins)

• 3/4 cup almond flour/meal
• 2 tbsp. coconut flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp apple pie spice
• 1/3 cup organic apple cider
• 2 eggs
• 2 tbsp raw honey
• 1/4 tsp organic vanilla extract

(for the topping)

• 2 tbsp coconut oil
• 2 tbsp organic coconut palm sugar
• 1 tbsp cinnamon
• 1 tsp apple pie spice

Directions:

(for the mini muffins)

1. Preheat oven to 350 degrees
2. Mix together dry ingredients; almond flour/meal, coconut flour, baking soda & powder, cinnamon, apple pie spice.
3. Mix together wet ingredients; eggs, cider, honey, vanilla. Add into dry ingredients.
4. Spoon mixture into lightly greased mini muffin pan.
5. Bake 12-15 minutes for until lightly browned on top.

(for the topping)

1. Mix together dry spices and sugar in a shallow bowl.
2. Allow muffins to cool.
3. Once muffins have cooled, dip just the tops first in coconut oil then in sugar&spice mixture.

Ingredients:

• 1/2 cup coconut flour
• 4 bananas
• 4 eggs
• 4 tbsp coconut oil
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup cashew butter (see recipe for homemade cashew butter under truffles), or other nut butter


Directions:

1. Preheat 350 degrees.
2. Combine banana, eggs, nut butter, and oil in blender.
3. Add in coconut flour, cinnamon, baking soda, baking powder, and vanilla. Mix well.
4. Pour into greased loaf pan and spread evenly.
5. Bake 55-60 minutes or until toothpick comes out clean. (Metal pans make take less time.)
6. Remove from oven and flip onto cooling rack.

Ingredients:

1 cup & 2 tbsp coconut flour
1/4 tsp baking soda
5 eggs
1/2 cup coconut oil
1/4 cup raw honey
1/4 cup blue agave nectar
1 tbsp vanilla extract
2 tsp lemon juice


Directions:

1. Preheat 350 degrees.
2. Mix dry ingredients.
3. Separate the whites of 2 eggs into a bowl. Whisk remainder of eggs and 2 egg yolks together.
4. Whisk together oil, honey, agave nectar, vanilla, and lemon juice until well combined.
5. Add dry ingredients into wet.
6. Add in eggs little by little.
7. Beat egg whites until foam forms. Fold into batter.
8. Pour into casserole dish or brownie pan lined with parchment paper or coconut oil cooking spray.
 9. Bake for 30 minutes or until edges are golden brown.

Ingredients:

• 3/4 cup Enjoy Life chocolate chips
• 1 12oz package of firm tofu (cut into chunks)
• 1/4 cup pomegranate juice
• 1 tbsp cocoa powder
• 1 tbsp agave nectar

Directions:

1. Microwave chocolate chips at 20 second intervals until melted.
2. Combine tofu and pomegranate juice in blender until smooth.
3. Add cocoa powder, agave nectar, and cooled melted chocolate. Blend completely.
4. Chill in fridge for 1 hour. Leave chilled until ready to serve.

Ingredients:

• 2 1/2 cups almond meal
• 2 tbsp coconut flour
• 1/2 cup coconut oil
• 2 tbsp full fat coconut milk
• 2 tbsp raw honey
• 1 tsp vanilla extract
• 1 cup Enjoy Life chocolate chips

Directions:

1. Mix wet ingredients together.
2. Fold in almond meal and coconut flour gently. DO NOT over mix or it will become too oily.
3. Gently add in chocolate chips as desired.
4. Mold mixture into bite sized balls and place onto baking sheet covered in parchment paper.
5. Refrigerate balls of cookie dough for about 30 minutes to an hour.
6. While they harden, melt remaining chocolate chips in microwave for about 2 minutes. Mix well until chocolate is smooth.
7. Roll hardened truffle through chocolate until coated and place back onto plate or baking sheet in fridge.

Ingredients:

• 1 cup Bob Mill gluten-free oat flour
• 1/4 tsp baking soda
• 2 tbsp rice milk
• 1 egg
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 1/4 cup Enjoy Life chocolate chips
• 1/4 cup organic seedless raisins

Directions:

1. Preheat oven to 350 degrees.
2. Mix together oat flour and baking soda.
3. In separate bowl, whisk together egg, melted coconut oil, rice milk, and vanilla.
4. Add wet mixture to oat flour mix. Fold together until fully combined.
5. Mix in chocolate chips and raisins.
6. Bake 15-20 mins; until cooked through but still soft.

Ingredients:

(for the cakes)

• 1/2 cup Bob Mill gluten-free oat flour
• 1/2 cup coconut sugar
• 4 tablespoons Kerry Gold butter
• 2 large eggs
• 1/2 tsp baking powder
• 1 tsp vanilla extract

(for the brown sugar caramel maple glaze topping)

• 4 tbsp. Kerry Gold butter
• 1/2 & 1/4 cup coconut sugar
• 1/2 cup full fat coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup pure maple syrup
• 2 tbsp. tapioca flour
• 2 tbsp. melted coconut oil
• 3 slices thick cut bacon

Directions:

1. Preheat oven to 375 degrees..
2. In blender or with a hand mixer, beat together all cake ingredients until smooth and creamy.
3. Pour into greased muffin tins, filling just halfway, and bake 15 mins.
4. While cakes are baking, begin cooking bacon until crisp. Set aside.
5. In a mixing bowl combine maple syrup, tapioca flour, coconut oil, and 1/4 cup sugar. Set aside to thicken.
6. In a medium sauce pan, heat butter, coconut milk, sugar, and vanilla. Bring to a boil and allow to boil for 3 mins; stirring occasionally.
7. Remove cakes from muffin tin and pour heated glaze mixture over cakes while both are still warm.
8. Allow to cool 5 mins and add thickened maple glaze topping over caramel. Crumble bacon on top.
9. Enjoy.