Ingredients:

For the Ice Cream

2 cups (1 pint) heavy whipping cream, cold

1 (14 oz) can sweetened condensed milk

1 tablespoon pure vanilla extract

1/8 teaspoon fine sea salt (optional, enhances flavor)

For the Cookie Dough:

3/4 cup All Purpose Flour

6 Tbsp mini Chocolate Chips

1/4 Cup Butter, softened

1 tsp Vanilla

2 Tbsp Milk

1/4 Cup Brown Sugar

2 Tbsp Cane Sugar

Make the Edible Cookie Dough:

• In a medium bowl, cream together butter, brown sugar, and granulated sugar until smooth.
• Mix in vanilla, milk, salt, and heat-treated flour until a soft dough forms.
• Fold in the mini chocolate chips.
• Roll into small chunks or flatten pieces and place on a plate—chill while you prepare the ice cream.

Make the Ice Cream Base:

• In a large bowl, whip the cold heavy cream with a hand or stand mixer on medium-high speed until stiff peaks form (about 2–3 minutes).
• In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt.
• Gently fold the whipped cream into the condensed milk mixture until fully combined and smooth.

Assemble & Freeze:

Fold in the chilled cookie dough pieces.

Pour the mixture into a loaf pan or freezer-safe container.

Smooth the top, cover with plastic wrap or parchment, and freeze for at least 6 hours or overnight.

Ingredients

1 cup pitted Medjool dates

1 cup raw cashews

1/2 cup unsweetened shredded coconut

1 cup fresh mixed berries (strawberries, blueberries, raspberries)

2 tablespoons chia seeds

1 teaspoon vanilla extract

Pinch of sea salt

Extra shredded coconut for rolling

Instructions

• Prepare the berries: Wash and hull strawberries, cutting larger ones into smaller pieces. Pat all berries dry with paper towels to remove excess moisture.
• Process the base: In a food processor, pulse the dates until they form a paste. Add cashews and process until finely ground but still slightly chunky.
• Add flavors: Add the shredded coconut, chia seeds, vanilla, and salt. Pulse to combine.
• Incorporate berries: Gently fold in the fresh berries, pulsing just 2-3 times to mix without completely breaking them down.
• Form balls: Using your hands, roll the mixture into 1-inch balls. If the mixture is too wet, add more coconut. If too dry, add one date at a time.
• Coat and chill: Roll each ball in extra shredded coconut. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
• Store: Keep refrigerated for up to one week in an airtight container.

Ingredients

4 large ripe peaches

3 frozen bananas, sliced

1/4 cup fresh mint leaves

2 tablespoons raw honey or pure maple syrup

1 tablespoon fresh lemon juice

1/4 cup coconut cream (the thick part from a chilled can of coconut milk)

Optional: chopped toasted almonds for garnish

Instructions

• Prepare the grill: Heat grill or grill pan to medium heat. Lightly oil the grates.
• Grill the peaches: Cut peaches in half and remove pits. Grill cut-side down for 4-5 minutes until you get nice grill marks and the peaches are slightly softened. Flip and grill another 2-3 minutes.
• Cool and prep: Let grilled peaches cool completely, then remove skins (they should slip off easily). Cut into chunks.
• Blend the base: In a high-speed blender or food processor, combine frozen banana slices with coconut cream. Process until smooth and creamy.
• Add flavors: Add the grilled peach chunks, mint leaves, honey or maple syrup, and lemon juice. Blend until smooth, stopping to scrape down sides as needed.
• Texture check: The mixture should be thick like soft-serve ice cream. If too thick, add coconut cream one tablespoon at a time. If too thin, add more frozen banana.
• Serve immediately: Scoop into bowls and garnish with chopped almonds if desired. For a firmer texture, freeze for 30 minutes before serving.
• Storage: Transfer to a freezer-safe container and freeze for up to 2 weeks. Let thaw for 5-10 minutes before scooping if frozen solid.

Ingredients

For the peach filling:

6–7 fresh peaches (about 6 cups), peeled, pitted, and sliced

2–3 tbsp maple syrup or honey (adjust to taste)

1 tbsp lemon juice

1 tsp vanilla extract

1/2 tsp cinnamon

1 tsp arrowroot powder or cornstarch (to thicken)

For the topping:

3/4 cup almond flour

1/2 cup rolled oats

1/4 cup whole wheat flour (or more almond flour for gluten-free)

1 1/2 tsp baking powder

1/4 tsp salt

3 tbsp coconut oil (solid) or cold grass-fed butter

1/4 cup unsweetened almond milk (or milk of choice)

1 tbsp maple syrup or honey

Instructions

Preheat oven to 375°F (190°C).

Prepare the peach filling:

In a mixing bowl, toss the peaches with maple syrup (or honey), lemon juice, vanilla, cinnamon, and arrowroot powder. Spread evenly into a lightly greased 9x9 or similar baking dish.

Make the topping:

In a separate bowl, mix almond flour, oats, whole wheat flour, baking powder, and salt. Cut in the coconut oil or butter until crumbly. Stir in almond milk and maple syrup until just combined.

Drop spoonful's of topping over the peaches (it will spread a little as it bakes).

Bake 35–40 minutes until the topping is golden and the filling is bubbling.

Cool slightly before serving. Delicious with a dollop of Greek yogurt or coconut cream!

Ingredients:

2 ripe peaches (diced)

1/4 cup chia seeds

1 cup coconut milk

1 tablespoon maple syrup

1/2 teaspoon vanilla

1/4 cup chopped almonds

fresh basil leaves for garnish

Instructions:

• Mix chia seeds, coconut milk, maple syrup, and vanilla.
• Refrigerate 4 hours until thickened.
• Layer with fresh diced peaches and almonds.

Ingredients:

4 cups cubed seedless watermelon

Juice of 2 limes

2 tablespoons fresh lime zest

1 tablespoon raw honey (optional)

2 tablespoons fresh torn mint

Instructions:

• Puree watermelon with lime juice, zest, and honey if desired.
• Pour into shallow dish and freeze, scraping with fork every 30 minutes for 3 hours to create crystals.
• Serve garnished with mint.

Ingredients:

2 cups heavy whipping cream

2 cups fresh strawberries

1 (14 oz) can sweetened condensed milk

1/2 cup unsweetened cocoa powder

1 tsp vanilla extract

1/4 tsp sea salt

Instructions:

• In a large mixing bowl, use a hand mixer (or stand mixer) to whip the heavy cream until stiff peaks form (3–4 minutes). Set aside.
• In a separate large bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla extract, and salt until smooth and fully combined.
• Gently fold the whipped cream into the chocolate mixture in batches using a spatula. Be careful not to deflate the cream—mix until just combined and silky.
• Stir in strawberries
• Pour the mixture into a loaf pan or freezer-safe container.
• Smooth the top and optionally sprinkle extra chocolate chips on top.
• Cover and freeze for at least 6 hours, or overnight, until firm

Ingredients:

2 lbs fresh rhubarb, cut into 1-inch pieces

1/2 cup coconut sugar (or raw cane sugar)

2 tablespoons honey

1 tablespoon rose water

1/2 teaspoon vanilla extract

Zest of 1 orange

For the mascarpone cream:

8 oz mascarpone cheese, room temperature

1 cup heavy cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Pinch of sea salt

For serving:

1/4 cup pistachios, roughly chopped

Dried rose petals (food-grade)

Fresh mint leaves

Instructions:

• Cook rhubarb with coconut sugar in a heavy-bottomed pot over medium heat, stirring occasionally, until tender and jammy (about 15-20 minutes).
• Remove from heat and stir in honey, rose water, vanilla, and orange zest. Let cool completely.
• In a large bowl, whisk mascarpone until smooth. In a separate bowl, whip cream with powdered sugar, vanilla, and salt to soft peaks.
• Gently fold whipped cream into mascarpone until just combined.
• Gently fold cooled rhubarb mixture into the cream, creating beautiful streaks (don't overmix).
• Divide among 6-8 glasses or bowls. Chill for at least 2 hours.
• Before serving, top with chopped pistachios, rose petals, and mint leaves.

Ingredients:

Blueberry Filling:

2 cups fresh or frozen blueberries

1 tbsp maple syrup or honey

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp arrowroot starch or tapioca flour (for thickening)

Oat Crust & Topping:

1½ cups rolled oats (gluten-free if needed)

¾ cup almond flour

¼ tsp sea salt

½ tsp cinnamon

¼ cup coconut oil, melted

¼ cup maple syrup or honey

1 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C). Line an 8x8" baking dish with parchment paper.

Make the blueberry filling:

• In a small saucepan over medium heat, combine blueberries, maple syrup, lemon juice, and zest. Stir and simmer for 5–7 minutes until the berries begin to break down. Stir in the arrowroot starch and cook for 1–2 more minutes, until thickened. Set aside to cool slightly.

Make the crust/topping mixture:

• In a mixing bowl, stir together oats, almond flour, salt, and cinnamon. Add melted coconut oil, maple syrup, and vanilla. Mix until crumbly.

Assemble:

• Press ⅔ of the oat mixture firmly into the bottom of the baking dish for the crust.
• Pour the blueberry filling over the crust and spread evenly.
• Sprinkle the remaining oat mixture on top and gently press it in.
• Bake for 30–35 minutes, or until golden on top and bubbly around the edges. Let cool completely in the pan to firm up before slicing.

Serve:

• Cut into squares and enjoy as-is, or top with a dollop of coconut whipped cream or Greek yogurt if desired.

Ingredients:

For the filling:

4 cups rhubarb, chopped into ½-inch pieces

2 tbsp arrowroot starch or tapioca flour

¼ cup pure maple syrup (or raw honey)

1 tsp vanilla extract

Zest of ½ an orange (optional for brightness)

For the crisp topping:

1 cup almond flour

½ cup chopped pecans or walnuts

¼ cup shredded unsweetened coconut

¼ tsp sea salt

1 tsp cinnamon

¼ cup coconut oil, melted

2 tbsp maple syrup

Instructions:

• Preheat oven to 350°F (175°C). Grease a medium baking dish (8x8 works well) with coconut oil.
• In a mixing bowl, toss chopped rhubarb with arrowroot, maple syrup, vanilla, and orange zest.
• Spread the rhubarb mixture into the baking dish.
• In a separate bowl, mix almond flour, nuts, coconut, sea salt, and cinnamon. Stir in coconut oil and maple syrup until crumbly.
• Sprinkle the topping evenly over the rhubarb.
• Bake for 35 minutes, until the top is golden and rhubarb is bubbling.
• Let cool slightly before serving. Great with a dollop of coconut yogurt or cashew cream.

Ingredients (Makes ~10 cookies)

2 ripe bananas, mashed

1 cup rolled oats (gluten-free if needed)

¼ cup almond butter or peanut butter

1 tsp cinnamon

1 tsp vanilla extract

Pinch of salt

Optional: ¼ cup dark chocolate chips or raisins

Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a bowl, mix mashed bananas, oats, nut butter, cinnamon, vanilla, and salt until well combined.
• Fold in chocolate chips or raisins if using.
• Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
• Bake for 12–15 minutes or until golden on the edges.
• Cool before storing in an airtight container.

Ingredients (Makes ~12 bites)

1 cup Medjool dates (pitted and soaked in warm water for 5 min)

¾ cup raw almonds

¼ cup almond butter

2 tbsp unsweetened cocoa powder

1 tbsp chia seeds

½ tsp vanilla extract

Pinch of sea salt

Optional: 1 tbsp cacao nibs or dark chocolate chips (85%+)

Instructions

In a food processor, pulse almonds until finely chopped.

Add drained dates, almond butter, cocoa, chia seeds, vanilla, and salt. Blend until sticky and uniform.

Fold in cacao nibs or chocolate chips, if using.

Roll into 1-inch balls and refrigerate for 30 minutes to set.

Store in an airtight container in the fridge for up to 7 days.

Ingredients:

1 cup unsalted butter, softened

1/2 cup creamy peanut butter

2 eggs

3 cups all-purpose flour

1 cup light brown sugar

3/4 cup granulated sugar

1 tsp vanilla

1/4 tsp salt

1 tsp baking soda

1 cup chocolate chips

Directions:

• Preheat oven to 375 degrees
• In a medium bowl, mix together the butter and sugar, until creamy.
• Add in the eggs, peanut butter, and vanilla, mix until well combined.
• In a separate bowl, combine dry ingredients.
• Slowly mix in dry ingredients to creamed mixture until fully combined.
• Chill in the fridge for 20 minutes.
• Roll 2 inch balls of dough and place on baking sheet.
• Bake for 8-10 minutes, or until golden
• Transfer to a baking rack to cool.

Ingredients:

1 cup unsalted butter, softened

2 eggs

3 cups all-purpose flour

1 cup light brown sugar

3/4 cup granulated sugar

1 tsp vanilla

1/4 tsp salt

1 tsp baking soda

1 cup chocolate chips

Directions:

• Preheat oven to 375 degrees
• In a medium bowl, mix together the butter and sugar, until creamy.
• Add in the eggs and vanilla, and mix until well combined.
• In a separate bowl, combine dry ingredients.
• Slowly mix in dry ingredients to creamed mixture until fully combined.
• Chill in the fridge for 20 minutes.
• Roll 2 inch balls of dough and place on baking sheet.
• Bake for 8-10 minutes, or until golden
• Transfer to a baking rack to cool.

Ingredients:

2 ripe avocados

1/4 cup unsweetened cocoa powder

1/4 cup pure maple syrup

1/4 cup almond milk

1 tsp vanilla extract

Pinch of sea salt

Instructions:

Blend everything in a food processor until smooth. Chill for 30 minutes. Top with berries or shaved dark chocolate.

Ingredients:

4 apples, sliced thin

1 tsp cinnamon

1 tbsp coconut oil

1 tbsp maple syrup

Instructions:

Toss everything together, spread on a baking sheet, and bake at 375°F for 25–30 minutes. Serve warm with a dollop of Greek yogurt.

Ingredients:

2 bananas, sliced

1/4 cup almond butter

1/2 cup dark chocolate chips

1 tsp coconut oil

Instructions:

Sandwich almond butter between banana slices. Freeze 30 minutes. Melt chocolate with coconut oil, dip each bite, and freeze again until set.

Ingredients:

1 cup coconut milk (canned)

3 tbsp chia seeds

1 tbsp maple syrup

1/2 tsp vanilla

Instructions:

Whisk everything in a bowl. Refrigerate overnight. Top with mango and toasted coconut before serving

Ingredients:

1 cup rolled oats

1/2 cup almond butter

1/4 cup honey

1/4 cup raisins or chocolate chips

1 tsp cinnamon

Instructions:

Mix everything together. Roll into balls and chill for 20 minutes before enjoying.

Ingredients:

10 Medjool dates, pitted

1/4 cup natural peanut butter

Sea salt, dark chocolate (optional)

Instructions:

Stuff each date with peanut butter. Chill or drizzle with chocolate and sea salt.

Ingredients:

1 cup pumpkin puree

1 1/2 cups oats

1/4 cup maple syrup

1 tsp pumpkin spice

1/4 cup chopped walnuts

Instructions:

Mix all, spread in a baking dish, and bake at 350°F for 20–25 minutes. Cool and cut into squares.

Ingredients:

1 cup shredded zucchini

1/4 cup almond flour

1/4 cup cocoa powder

1/4 cup maple syrup

1 egg

1/4 cup dark chocolate chips

Instructions:

Mix all, pour into a lined pan, and bake at 350°F for 25 minutes.