Ingredients

1. Crust

• 1 cup almonds, not soaked
• 1 cup unsweetened shredded coconut
• 1 tbsp coconut oil
• 8 dates, pitted (Medjool dates are recommended)
• Pinch sea salt
  

2. Filling

• 2 avocados
• ¾ cup fresh key lime juice, 6 medium limes
• ½ cup coconut nectar or natural sweetener of your choice
• ½ tsp pure vanilla extract
• 1/8 tsp sea salt
• ½ cup coconut oil
• Unsweetened shredded coconut to garnish

Instructions

1. To make the crust, place the almonds in a food processor and process until ground. Add additional crust ingredients and combine. Divide crust mixture to fit 8 tarts or 12 mini-tarts or into weck jars.
   
2. To make the filling, blend all filling ingredients except the shredded coconut until smooth. Pour filling over crust.
   
3. Chill in the fridge or freezer for at least 1 hour.
   
4. Garnish with shredded coconut and lime.
   
5. Refrigerate for up to 2-3 days or freeze.
   

Recipe Compliments:  rawcology™ http://rawcology.com/

Ingredients

CAKE
3 cups all-purpose flour (I used spelt flour)
5 tablespoons dark chocolate cacao powder
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 cup olive  oil
1 ripe avocado, mashed until smooth
2 cups water
2 tablespoons white vinegar / apple cider vinegar
2 teaspoons vanilla extract
1/2 cup maple syrup (vegan) or unprocessed honey  (I used 1/2 cup honey) 
(for a sweeter taste you can increase amount to 3/4 cup maple syrup or honey)
 
FROSTING (optional)
2 ripe avocados, mashed until smooth
1/4 cup maple syrup or unprocessed honey or other healthy sweetener of choice.
5 tablespoons dark chocolate cacao powder

Preparation
Preheat oven to 175C. Grease and flour one medium tin with whole in it or a medium round tin.  In a large bowl, mix first five ingredients. In another bowl, whisk olive oil and next five ingredients.  Pour wet avocado mixture into flour mixture and mix well until smooth. It is easier if you use an electrical mixer to do this.  Pour batter into cake tin. Allow to cook for about 50 - 60 minutes. Keep checking until it is done. You do this by inserting a toothpick or skewer. It should come out clean. Let cake cool in tin for about 15mins and then turn it out onto a rack to cool. Decorate with a layer of frosting on top of the cake. Frosting is optional.

Video link to recipe: https://www.buzzfeed.com/robertbroadfoot/these-banana-oatmeal-muffins-are-perfect-for-a-snack-on-the

INGREDIENTS
2 bananas
2 eggs
⅓ cup maple syrup or raw unprocessed honey
¼ teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
1 tablespoon cinnamon
1 cup Greek yogurt  or goat's / sheep's yogurt
3 cups oats
1 cup whole milk  or almond / rice milk

Optional: preferred toppings (dried cranberries, apples, blueberries, nuts)

PREPARATION1. Preheat the oven to 350˚F/180˚C.
2. In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
3. Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
4. Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
5. Bake for 30 minutes.
6. Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
7. Enjoy!
Inspired by recipe here.

Zesty, simple and easy to make ! 

BASE

• 1/2 cup macadamia nuts or almonds
• 1/2 cup Medjool dates
• 2 tbsp coconut oil
• 2 tbsp shredded  coconut (sugar-free)

METHOD

1. Place all the ingredients into a food processor and blitz until fine and combined. 
2. Divide the base between 6 mini moulds (line molds with baking paper or use silicone molds or use little weck jars).
3. Press down evenly. Place in freezer to set while you make the filling.

FILLING

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• 1/4 cup maple syrup or raw unprocessed honey
• Juice and zest of one lime or lemon
• 1 tsp superfood greens from foodmatters or another mild good tasting one. (optional) 

METHOD

1. Place all the ingredients into the food processor and process until you have a smooth, silky texture. 
2. Take the bases out of the freezer and pour mixture over bases, evenly.
3. Let the cheesecakes set in the freezer for at least 3 hours.
4. Keep cheesecakes in the freezer until 10-15minutes prior to serving.
5. Top with some fresh lime and crushed nuts.

Recipe adapted :  foodmatters TV

These brownies only have 4 ingredients. Super quick and easy to make.

Ingredients

• 1 cup mashed sweet potato
• 1/2 cup smooth peanut butter or other nut butter (e.g. cashew butter or  almond butter)
  
• 2 T pure maple syrup ( I used raw unprocessed honey)
  
• 1/4 cup cocoa powder (I used half dark cocoa powder, half standard cocoa powder
  

Instruction

1. Preheat the oven the 350F / 180C degrees, grease a small cake pan or loaf pan and set aside or line it with grease proof paper.
   
2. In a small pot, over low heat,  melt your nut butter with your pure maple syrup. In a large mixing bowl, add the mashed sweet potato, nut butter, maple syrup and cocoa powder and mix very well.
   
3. Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.

Note:  These brownies are best kept in the refrigerator and best eaten when cooled completely. They are freezer friendly too.

Recipe Compliments : the big man's world http://thebigmansworld.com/