½ cup (120 ml/4 fl oz) coconut milk or heavy whipping cream ¼ cup (60 ml/2 fl oz) water 1 tablespoon (8 g/0.3 oz) chia seeds 2 tablespoons (32 g/1.1 oz) Chocolate- Hazelnut Butter  1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil 1 tablespoon (10 g/0.4 oz) erythritol or Swerve, powdered, or 3 to five drops liquid stevia 4 to five ice cubes (non-compulsory) Instructions:  In a blender, mix the coconut milk, water, and chia seeds. Let the combination soak for five to 10 minutes. Add the Chocolate-Hazelnut Butter, MCT oil, and erythritol. Pulse till easy

  ¼ cup (60 g/2.1 oz) full-fat cream cheese or creamed coconut milk  ¼ cup (60 ml/2 fl oz) heavy whipping cream or coconut milk ½ cup (120 ml/4 fl oz) water 1 tablespoon (16 g/0.5 oz) Pumpkin Solar  Butter 2 tablespoons (40 g/1.4 oz) unsweet- ened pumpkin purée  ½ teaspoon pumpkin pie spice 1 tablespoon (15 ml/0.5 fl oz) MCT oil or  coconut oil (see Notice) 1 tablespoon (10 g/0.4 oz) erythritol  or Swerve, powdered, or 3 to five drops liquid stevia 4 to five ice cubes (non-obligatory)  Instructions: In a blender, mix the cream cheese, cream, water, Pumpkin

  ¼ cup (60 g/2.1 oz) full-fat cream cheese or creamed coconut milk  ¼ cup (60 ml/2 fl oz) heavy whipping cream or coconut milk ½ cup (120 ml/4 fl oz) water 2 tablespoons (30 ml/1 fl oz) freshly  squeezed lemon juice 1 teaspoon freshly grated lemon zest 1 tablespoon (15 ml/0.5 fl oz) MCT oil or  coconut oil  1 tablespoon (10 g/0.4 oz) erythritol or Swerve, powdered, or 3 to five drops liquid stevia 4 to five ice cubes (optionally available) Instructions:  In a blender, mix the cream cheese, cream, water, lemon juice, lemon zest, MCT oil, and erythritol.

 ½ cup (120 ml/4 fl oz) coconut milk or heavy whipping cream  ½ cup (120 ml/4 fl oz) almond milk  1 tablespoon (8 g/0.3 oz) chia seeds 2 tablespoons (32 g/1.1 oz) Almond Butter 1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil  1 tablespoon (10 g/0.4 oz) erythritol  or Swerve, powdered, or 3 to five drops liquid stevia 1 teaspoon toasted, unsweetened shredded coconut or whipped cream, for topping (optionally available) Instructions:  In a blender, mix the coconut milk, almond milk, and chia seeds. Let the combination soak for five to 10 minutes. Add the Almond Bliss

½ medium (75 g/2.6 oz) ripe avocado,  pitted and peeled  ¼ cup (60 ml/2 fl oz) creamed coconut milk or heavy whipping cream  ½ cup (120 ml/4 fl oz) water 4 to five ice cubes 1 tablespoon (15 ml/0.5 fl oz) MCT oil or  coconut oil (see Word)  2 tablespoons (30 ml/1 fl oz) freshly squeezed lime juice 1 teaspoon freshly grated lime zest 1 tablespoon (10 g/0.4 oz) erythritol or Swerve, powdered, or 3 to five drops liquid stevia Whipped cream or coconut milk, for topping (non-compulsory) Instructions:  In a blender, mix the avocado, creamed coconut milk, water, ice,

 2 giant egg yolks, whites reserved for one more use ½ cup (120 g/4.2 oz) full-fat mascarpone cheese or creamed coconut milk ¼ cup (60 ml/2 fl oz) water 4 to five ice cubes 1 tablespoon (15 ml/0.5 fl oz) MCT oil or  coconut oil  1 teaspoon freshly grated orange zest or ¼ to ½ teaspoon sugar-free orange  extract ¼ teaspoon floor cinnamon 1 tablespoon (10 g/0.4 oz) erythritol  or Swerve, powdered, or 3 to five drops liquid stevia Whipped cream or coconut milk, for topping (optionally available) Instructions   In a blender, mix the egg yolks, mascarpone, water, ice, MCT

  1/3 cup (50 g/1.8 oz) raspberries, contemporary or frozen  ½ cup (120 g/4.2 oz) mascarpone  cheese or creamed coconut milk ¼ cup (60 ml/2 fl oz) water 4 to five ice cubes ½ teaspoon sugar-free vanilla extract  or ¼ teaspoon vanilla powder 1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil 1 tablespoon (10 g/0.4 oz) erythritol  or Swerve, powdered, or 3 to five drops liquid stevia (elective)  Whipped cream or coconut milk, for topping (elective) Instructions:  In a blender, mix the raspberries, mascarpone, water, ice, vanilla, and MCT oil. Pulse till clean. If you would like

2 massive egg yolks, whites reserved for  one other use ½ cup (120 g/4.2 oz) full-fat mascarpone cheese or creamed coconut milk ¼ cup (60 ml/2 fl oz) water 4 to five ice cubes 1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil (see Observe) 1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder 1 tablespoon (10 g/0.4 oz) erythritol or Swerve, powdered, or 3 to five drops liquid stevia Whipped cream or coconut milk, for topping (elective)  Instructions: If utilizing creamed coconut milk, make it a day forward following the directions on web page 93. In

 8 tea baggage 4 cups (950 ml) water ½ teaspoon liquid stevia (plain or  English toffee taste) 1 teaspoon floor cinnamon 1 teaspoon floor cardamom ½ teaspoon floor nutmeg ½ teaspoon floor ginger ¼ teaspoon floor cloves 1¾ cups (410 ml) unsweetened  coconut milk Instructions: 1.  In a giant saucepan, mix the whole lot however the coconut milk and convey to a boil. Flip off the burner and let it steep because it cools. 2. Pressure via a fine-mesh strainer or let the spices settle to the underside and pour off the tea as fastidiously as doable, leaving the powdery

  1½ cups (355 ml) unsweetened coconut milk, chilled 2/3 cup (160 ml) brewed espresso, cooled 2 tablespoons (30 g) powdered Swerve 20 drops liquid stevia (vanilla, chocolate,   hazelnut, or English toffee taste) About 10 ice cubes Instructions:  1.  Put every little thing however the ice in a blender and switch it on. 2. Drop within the ice cubes, one by one, and run till the ice is pulverized. Pour and drink.

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