Macaroon Bites

3 cups Unsweetened Shredded Coconut
1 1/2 cups Cocoa Powder (or you can use almond flour)
1 cup Agave Syrup
1/3 cup Coconut Oil, melted
1 Tbsp. Pure Vanilla
1/2 tsp. Celtic Sea Salt

Combine and mix well.  Put in fridge to firm up a bit.  Roll by hand into small balls.  Put in dehydrator at 115 degrees for 24 hours.  Keep chilled.

Yummy Peanut Butter Bites

1/2 cup Natural Crunch Peanut Butter
1/2 cup Flax Oil (or Coconut Oil)
1/2 cup Unsweetened Shredded Coconut
1/2 cup Carob Powder or Cocoa

Thoroughly mix peanut butter with oil.  Stir in shredded coconut and carob or cocoa powder (I prefer the cocoa).  If not thick, add more coconut to be able to form into balls.  (I added 1/4 cup xylitol when I made it with carob powder - it was just too bitter).  Serve immediately or cover and chill.

Chocolate Satin Pie

For the Crust:

2 Tbsp Coconut Oil
¾ cup Almond Flour (blend raw almonds in a blender to make into flour)
¾ cup Cocoa Powder
1-2 Tbsp Maple Syrup (you can use more to taste)

Blend together and press into a pie pan.

For the Filling:

2 ¼ cup Maple Syrup
2 ¼ cup Cocoa Powder
1 cup Coconut Oil

Then blend the filling and pour on top of the crust. Refrigerate and Enjoy!

This would also taste great with raspberries for garnishing and/or some sweet cashew cream.

Creamy Strawberry & Blueberry Pie

For the Crust:

1 - 1 1/2 cups soaked almonds
1/2 cups dates
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup orange juice

Combine in blender and press into pan.

For the Filling:
1/4 cup plus 2 Tbsp agave nectar
2 cups strawberries
1 cup blueberries

One way to do the filling is to stir the agave nectar among the sliced or whole fruit.  Or you can blend the strawberries with the agave nectar, then stir in the whole blueberries.  Decorate the top of the pie with blueberries.  Freeze 1 hour. Let thaw a little before cutting.

You can use just about any fruit that you imagine. Be creative! Experiment!