FOR BARS: ½ cup (120 g/4.2 oz) creamed  coconut milk  1½ cups (112 g/4 oz) unsweetened shredded coconut  ¼ cup (55 g/1.9 oz) coconut oil,  at room temperature 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered  2 teaspoons sugar-free vanilla extract or 1 teaspoon vanilla powder Pinch salt Few drops liquid stevia, to style   (non-obligatory) 20 complete almonds (24 g/0.8 oz)  FOR COATING  ( use any of the Do-it-yourself  Darkish Chocolate recipes talked about within the weblog) 2 ounces (56 g) extra-dark 90 p.c chocolate  0.8 ounces (24 g) cacao butter   Instructions  1.  To make creamed coconut milk, comply

  2 cups (520 g) sunflower seed butter (16-ounce jar) 1 cup (192 g) coconut palm sugar 1 tablespoon (15 ml) vanilla extract ¼ teaspoon salt Instructions 1.  Preheat the oven to 350°F (180°C, or fuel mark 4). Line a baking sheet with parchment paper. 2. In a medium bowl, combine collectively the sunflower seed butter, coconut palm sugar, vanilla extract, and salt and stir till nicely mixed. Type golf ball– dimension items of dough and set on the ready baking sheet. (Be sure that the cookies have about 1 inch [2.5 cm] between them. You could have to make

 1½ cups (360 g/12.7 oz) creamed coconut milk  6 giant egg yolks 2 giant eggs ¼ cup (40 g/1.4 oz) erythritol or  Swerve, powdered  ¼ cup (60 ml /2 fl oz) MCT oil 2 teaspoons sugar-free vanilla extract  or 1 teaspoon vanilla powder Few drops liquid stevia, to style  (elective) Instructions: 1.  Make the creamed coconut milk a day forward (see field for directions).  2. In a meals processor, mix the creamed coconut milk, egg yolks, eggs, erythritol, MCT oil, and vanilla. Pulse till easy and creamy. In order for you  a sweeter style, add the stevia and pulse once

  1 cup (240 g) mascarpone cheese 1 cup (250 g) full-fat ricotta cheese 36 drops liquid stevia (vanilla taste) 1 tablespoon (15 ml) lemon juice ¼ teaspoon orange extract ½ teaspoon vanilla extract 2 tablespoons (15 g) uncooked, unsalted,  shelled pistachio nuts ¼ ounce (7 g) 85 p.c darkish  chocolate  Instructions: 1.  Put each cheeses, the stevia, lemon juice, orange extract, and vanilla extract in a medium-size bowl and whip with an electrical mixer for 3 to 4 minutes, till mild and fluffy. Spoon into little dishes; the servings are small as a result of it’s so wealthy. At

 2 cups (520 g) almond or cashew butter 4 eggs 1 cup (340 g) maple syrup ½ cup (112 g) grass-fed butter, melted 2 tablespoons (16 g) arrowroot powder 2 teaspoons (10 ml) vanilla extract 1 teaspoon baking soda ½ teaspoon salt 1 cup (175 g) plus 1 cup (non-compulsory) darkish  chocolate chips, divided Instructions:  1. Preheat the oven to 325°F (170°C, or gasoline mark 3). Grease an 8 x 13 inch  (20 x 33 cm)-baking dish or 9 inch (23 cm)-pie plate.  2. In a medium bowl, mix the almond butter, eggs, maple syrup, butter,  arrowroot powder, vanilla, baking

  2 cups (200 g) almond meal ½ cup (96 g) coconut palm sugar 2 tablespoons (16 g) arrowroot   powder 1 tablespoon (7 g) floor cinnamon 1 teaspoon salt ¾ teaspoon baking soda 4 eggs, room temperature  ½ cup (112 g) grass-fed butter, melted ¼ cup (85 g) maple syrup 1 teaspoon vanilla extract ½ cup (50 g) uncooked walnuts, roughly  chopped ½ cup (50 g) uncooked pecans, roughly  chopped ½ cup (73 g) uncooked almonds, roughly  chopped ½ cup (75 g) raisins Instructions: 1.  Preheat the oven to 350°F (180°C, or fuel mark 4). Line a baking sheet with

 ½ cup (56 g) coconut flour 2 tablespoons (16 g) psyllium husk powder 1 tablespoon (12 g) coconut palm sugar 1 teaspoon floor cinnamon ¼ cup (54 g) coconut oil 1 cup (235 ml) boiling water 1/3 cup (75 g) sunflower seed butter 10 strawberries, thinly sliced  Instructions: 1.  Preheat the oven to 375°F (190°C, or fuel mark 5). Line a baking sheet with parchment paper. In a medium bowl, combine collectively the coconut flour, psyllium husk powder, coconut palm sugar, and cinnamon. Add the coconut oil and sizzling water and stir all of it collectively. 2. Unfold the dough

  ¾ cup (84 g) coconut flour ¾ cup (144 g) coconut palm sugar 1 tablespoon (6.6 g) pumpkin pie spice 1 teaspoon floor cinnamon ¾ teaspoon baking soda ½ teaspoon salt 9 eggs, room temperature 1/3 cup (82 g) pumpkin purée 2 tablespoons (40 g) maple syrup 1 teaspoon vanilla extract 2 tablespoons (28 ml) unsweetened  canned coconut milk (stirred first) 1/3 cup (80 ml) coconut oil, melted 1 cup (175 g) darkish chocolate chips Instructions: 1.  Preheat the oven to 350°F (180°C, or fuel mark 4). Line eighteen cups of a muffin pan with silicone or paper muffin

 4 ounces (112 g) cacao butter ½ cup (40 g/1.4 oz) unsweetened  cacao powder 1/3 cup (50 g/1.8 oz) erythritol or  Swerve, powdered  1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder Pinch salt Few drops liquid stevia, to style  (optionally available) Instructions: To make darkish chocolate utilizing cacao powder: Soften the cacao butter in a double boiler, or heat-proof bowl positioned over a small saucepan crammed with 1 cup (235 ml) of water, over medium warmth. Take away from the warmth and set apart. Stir within the cacao powder, erythritol, vanilla, and salt. In order for you a