2 cups coconut oil, soft but not liquefied
1/4-1/2 cup raw honey
1 teaspoon vanilla
1/8 teaspoon sea salt (optional)
Mix all ingredients in a food processor, using just enough raw honey to make mixture pleasing and sweet. Pour into a greased 8×8 inch glass pan. Place in refrigerator or freezer until firm. Cut into 1 inch squares. Eat one square every 30 minutes (or every hour) to overcome sugar/starchy carbohydrate cravings and addictions. Within a few days, your cravings are gone. Store in refrigerator or cool place (coconut oil melts at 76 degrees Fahrenheit). Enjoy!
5 cups almond flour
3 cups cooked pumpkin*, pureed
½ cup lard, butter, or coconut oil
1 cup raw honey
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
½ teaspoon cloves
2 cups of raisins
Mix all ingredients. Fill lined or greased unlined muffin tins 3/4 full. Bake at 350 degrees Fahrenheit for 15-17 minutes. Enjoy!
*Cooked pumpkin: Cut pumpkin lengthwise. Scrape out seeds. Place cut side up on cookie sheet. Bake at 350 degrees Fahrenheit for about an hour. Scrape out cooked pumpkin.
Blend first four ingredients. Freeze for about an hour before putting mixture in ice cream maker. Churn in ice cream maker. When ice cream is starting to take shape, add frozen semi-sweet chocolate chips. Continue to freeze in ice cream maker until desired consistency. Enjoy!
-Any combination of coconut milk, yogurt, and kefir works.