Makes enough for a good feed
Ingredients:
¾ cup of cacao butter (96g)
2 tablespoons of honey
2 tablespoons of cacao powder
¾ cup almond meal (or hemp seeds blended to powder meal form)

Action:
1. Melt the cacao butter either in the sun or very low on the stove.
2. Add the melted cacao butter, cacao powder & honey to a bowl & stir well so it all blends in together.
3. Add the almond meal and stir well. It should be smooth.
4. Set it in chocolate molds or a baking dish and let it set in the freezer or fridge until hard!

+ ADD 3 tablespoons of almond butter for a creamier chocolate
+ ADD whole nuts to make “Nut Chocolate Block”
+ ADD raisins, blueberries, sultanas to make “Fruit Chocolate”
+ ADD fruit and nuts to make “Fruit Nut Chocolate”

*The finer the almond meal the smoother the chocolate will be

Makes 1 big pie

Ingredients:
Base
½ cup of cacao butter (113g)
2 tablespoons of honey
2 tablespoons of cacao powder
¼ cup almond meal

Filling
1 cup of peanut butter or almond butter or hemp butter for nut allergies 

Icing
1 avocado
3 tablespoons of cacao powder
4 tablespoons of honey or maple syrup

Action:
For the base…
1. Melt the cacao butter in the sun or extremely low heat on a stove.
2. In the pot you melted the cacao butter in; add the rest of the ingredients, honey, almond meal and cacao powder and mix well with a spoon.
3. Grease a brownie tray with coconut oil lightly (or use non-stick paper)
4. Pour the base into the tray and wobble tray until the mixture is flat and smooth.
5. Place in the freezer to harden while making the other layers! (Approx 20 minutes!)
For the icing…
6. In a bowl mash the avocado into a puree. Then add the cacao powder and honey and mix well until a chocolate icing! (You could also use blender!)
Putting it together…
7. Take the base out of the freezer. Put of layer peanut butter over chocolate base. Then spread a layer of icing over the peanut butter layer!
8. Set in fridge for two hours then cut and eat!!!

Makes an abundance of ice cream to serve one or many
For VANILLA….
Ingredients:
1 cup of cashews (or hemp seeds if nut allergies)
2/3 cup of water
1 teaspoon of vanilla or 1 vanilla bean
4 tablespoons of honey

Action:
1. In a powerful food processor or ice cream maker blend all ingredients until as creamy and frothy as you can make it!
2. Pour the mixture into a container and set the ice cream in the freezer overnight or until frozen.
3. Serve with fresh fruit, nuts and/or chocolate sauce!

+ ADD 1 or more tablespoon of Cacao Powder to make “Chocolate Ice Cream”
+ ADD 1 tablespoon of Cacao Powder, 3 tablespoons of Cacao Nibs to make “Chocolate Chip Ice Cream”
+ ADD 1 cup of strawberries into the blender and make “Strawberry Ice Cream”
+ ADD 2 tablespoons of green tea to make “Green Tea Ice Cream”
+ ADD 2 tablespoons of coffee to make “Coffee Ice Cream”
+ ADD Drop Raw Cookie Dough Balls into half frozen ice cream to make “Cookie Dough Ice Cream”
+ ADD a handful of mint leaves and a drop of mint oil to make “Mint Ice Cream”
+ ADD A handful of mint leaves & a drop of mint oil & cacao powder to make “Chocolate Mint Ice Cream”

* The more powerful the blender the creamier the ice cream will be
* Use 1 cup of dates instead of honey if you choose

Makes 12 balls

Ingredients:
2/3 cups of rolled oats (gluten free)
2/3 cups of cashews
1 teaspoon of vanilla extract or 1 vanilla bean
2 teaspoons of honey or maple syrup
1 teaspoon of Himalayan salt
2 tablespoons of cacao powder
2 tablespoons of cacao nibs (will be the ‘chocolate chips’)

Action:
1. Blend the cashews and oats in a food processor so it makes a ‘flour meal’ consistency.
2. In a bowl add this blend, along with the vanilla, salt and honey and stir. Once all mixed add the cacao nibs and stir!
3. Taste and add water if needed, or more honey if you like it sweeter. It should be a cookie dough consistency.
4. Roll the mixture into balls.
5. On a plate roll the balls in cacao powder.
6. Eat and enjoy! Keep in fridge. 

+ADD Peanut Butter to make it “Peanut Butter Cookie Dough”
* You can make this without cacao nibs
* Use Vanilla Beans if possible. If not use Vanilla Extract the kind without added sugar – check the ingredients on the back!

Makes one large cheesecake
Ingredients:
2 cups macadamia nuts (or use walnuts, brazil nuts, almonds but macadamias seem to work best!)
1 1/2 cups cashews
1/2 cup pitted dates
1/4 cup dried coconut
6 tablespoons coconut oil melted
1/4 cup lime juice
1/4 cup maple syrup, honey or raw agave nectar
1 sun-dried vanilla bean or 1 tablespoon of vanilla extract
3 cups mixed berries, such as blueberries and raspberries for garnish

Action:
1. Soak the cashews and macadamias in water in separate bowls for at least 5 hours.
2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
3. Place cashews, coconut oil, lime juice, maple syrup, vanilla and 6 tablespoons of water in a food processor and do it until smooth fluffy puree texture.
4. Pour mixture onto crust, and freeze 2 hours or until firm. Remove from freezer, slice while frozen, and serve with berries!!!  Let is defrost to get soft or eat it as a hard slice!