Ingredients

For the ice cream base:
• 1/2 cup unsweetened almond milk
• 1 3/4 cups unsweetened coconut milk, separated (or use heavy cream for low carb)
• 6 Tbsp coconut sugar (or Swerve sweetener for low carb [get Swerve here] or use your preferred sweetener)
• 4 egg yolks
• 1 tsp vanilla
For the caramel*:
• 1/4 cup water
• 1/2 cup coconut sugar (click here to get coconut sugar)
• 1 cup coconut milk (for paleo) or heavy cream
• 1/4 tsp real salt
• 1 tsp vanilla
• *For Low carb use the caramel recipe found here

Instructions

For the salted caramel:
(For low carb use this caramel recipe instead--click here
1. In a medium saucepan over medium-high heat, add the water and coconut sugar and bring to a boil.
2. Reduce heat to medium, add the coconut milk and salt. Stir continuously for about 15-20 minutes or until the mixture thickens and darkens in color (very frequent stirring keeps the coconut sugar from burning).
3. Remove from the heat and stir in the vanilla extract.
4. Allow to cool completely before adding to the ice cream.
For the ice cream base:
5. Mix the almond milk, 1 1/2 cups coconut milk (or heavy cream), and coconut sugar (or Swerve sweetener) in a medium saucepan over low heat and cook until heated through.
6. Place the egg yolks in a medium bowl and slowly add the warm cream mixture over the yolks a little at a time while whisking.
7. Add the mixture back into the saucepan over medium low heat, whisking frequently.
8. Cook for 6-10 minutes or until the mixture thickens and coats the back of a spoon.
9. Remove the mixture from the heat and add the vanilla.
10. Optional: Strain through a fine mesh strainer into a medium bowl.
11. Refrigerate the mixture until cooled completely (2 hours-overnight)
12. Once cooled mix in the remaining coconut cream/heavy cream (1/4 cup) and churn according to manufacturer's directions.
13. Once the ice cream has finished churning, pour into a freezer container.
14. Add 6 Tbsp of the salted caramel on top and swirl it into the ice cream with a knife.
15. Serve immediately for soft serve or place in the freezer to harden more.
16. Store leftovers in the freezer but it must be thawed slightly before serving again (20-30 minutes)

Ingredients

For candied nuts
• 1 1/2 cups raw mixed nuts (like a mix of pecans, walnuts, and cashew pieces--use what you prefer)
• 1/2 cup unsweetened coconut (I like the fancy shreds)--click here to see what I use
• 1/3 cup coconut sugar (or Swerve sweetener for low carb)--get coconut sugar here and Swerve here)
• 1 egg white
• 1 tbsp water
• 1 tbsp coconut oil, melted
• 1 tsp cinnamon
• 1/2 tsp vanilla
For Roasted Nuts
• 2 cups raw mixed nuts (like a mix of pecans, walnuts, and cashew pieces--use what you prefer)
• 2 tbsp butter
• 1 tsp salt
Other ingredients
• 1/2 cup roasted pistachios pieces (shelled)
• 1/2 cup roasted macadamia nuts, chopped

Instructions

For the candied nuts
1. Preheat oven to 300 F
2. Mix the coconut sugar (or sweetener), egg white, water, coconut oil, cinnamon, and vanilla in a large bowl.
3. Add the nuts (1 1/2 cups) and unsweetened coconut
4. Stir until the nuts are coated in the egg white mixture.
5. Spread into an even layer on a parchment paper lined baking sheet.
6. Bake for 30 minutes, stirring halfway through.
For the roasted nuts
7. Spread the remaining mixed nuts (2 cups of un-roasted nuts) into an even layer on a parchment paper lined baking sheet.
8. Cut the butter into pieces and arrange on top of the nuts.
9. Sprinkle with the salt and bake for 25 minutes (at 300 F), stirring halfway.
10. Allow all nuts to cool completely.
11. In a medium airtight container or plastic storage bag, add the pistachios, macadamia nuts, and all of the cooled mixed nuts/coconut.
12. If desired, you can add dehydrated fruit like strawberries (for lower carb) or bananas (for paleo)--check the ingredients for no added sugar.

Ingredients

• 1 cup almond flour (click here to get almond flour)
• ¼ cup arrowroot starch (click here to get arrowroot starch)
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup coconut palm sugar (click here to get coconut sugar)
• ¼ cup coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (you could use your favorite chocolate chip--I like this dark chocolate or this stevia sweetened chocolate)

Instructions

1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
2. In a small bowl, thoroughly whisk together the almond flour, arrowroot starch, baking soda, and salt.
3. In a large bowl, using a hand mixer on medium speed, beat the coconut palm sugar, coconut oil, egg, and vanilla until smooth, about 2 minutes. Slowly add the flour mixture and mix just until incorporated. Use a spatula to stir in the chocolate chips.
4. Using two soup spoons, drop the dough in roughly 1-inch portions, spaced 2 inches apart, onto the prepared cookie sheets.
5. Bake, one sheet at a time, for 8 to 10 minutes, until the bottoms and edges ofthe cookies are lightly browned and the tops feel firm when gently touched. Let cool on the cookie sheet for at least 1 minute, then transfer the cookies to a wire rack to cool completely.
6. Store in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.

Ingredients

• 5 Gala apples (or green apples)
• 1/4 cup coconut sugar
• 2 Tbsp butter, ghee, or coconut oil
• 1/2 cup pecans, chopped
• 1-2 drops Cinnamon Bark Essential Oil (get quality essential oils here)
• 1-2 drops Nutmeg Essential Oil (get quality essential oils here)
• 1/2 cup water

Instructions

1. Preheat oven to 350 F.
2. In small bowl, cut in the butter into the coconut sugar to form crumbs.
3. Stir in the chopped pecans, Cinnamon Bark essential oil, and Nutmeg essential oil.
4. Prepare the apples by cutting a circle off the top of the apple.
5. Remove the core and the seeds with a spoon.
6. Place the apples in a baking dish and fill the apples evenly with the pecan filling.
7. Pour the water into the bottom of the baking dish.
8. Cover the baking dish and bake for 45 minutes or until the apples are tender.
9. Allow to cool and serve with homemade vanilla ice cream (get the recipe here).

Ingredients

Cake layers:
• 6 oz chocolate of choice (I used this chocolate here or for lower carb use stevia sweetened here)
• 3 Tbsp water
• 6 large eggs, at room temperature, separated
• 2/3 cup coconut sugar (get coconut sugar here or use Swerve for low carb here)
• 1/4 tsp salt
Cream Layer:
• 1.5 cup heavy cream or coconut cream
• 1/4 cup powdered coconut sugar (run regular coconut sugar in a blender or food processor until finely powered)
• 3-6 drops Young Living Orange essential oil (Click here to get quality essential oils)
Chocolate Topping:
• 3 oz chocolate (I used this chocolate here or for lower carb use stevia sweetened here)
• 2 tbsp butter or ghee

Instructions

For the cake layers
1. Preheat oven to 350 F
2. Grease two 8" round cake pans with coconut oil or butter and line the bottom of each pan with a piece of parchment paper (grease the top of the parchment paper also).
3. In a double boiler, melt the chocoalte and water. Stir occasionally.
4. While the chocolate is melting, add the egg yolks to a mixing bowl and mix on medium speed for 1 minute.
5. Add 1/3 cup of coconut sugar and mix until combined.
6. Add the remaining coconut sugar and mix for 2-3 mintues on medium speed.
7. Once the chocolate has melted, add 1/4 of the chocolate to the egg yolk mixture and mix to combine.
8. Add the remaining chocolate and mix until throughouly incorporated.
9. In a seperate mixing bowl, with cleaned beaters. Add the egg whites and salt.
10. Beat on high speed until the whites have stiff peaks.
11. Add 1/4 of the egg whites to the chocoalte mixture. Carefully fold the egg whites into the chocolate.
12. Add another 1/4 of the egg whites and fold them into the chocolate mixture. Repeat with the remaining egg whites.
13. Pour the cake mixture divided evenly into the prepared pans and spread into even layers.
14. Bake for 13-15 minutes or until the cake is just set.
15. Carefully invert the cakes onto a cake dish or serving tray.
16. Remove the parchment paper from the cake and allow to cool compeltely.
For the filling
17. While the cakes are cooling, add heavy cream (or coconut cream) and coconut sugar/sweetener into the bowl of a mixer. Beat until light and fluffy and the coconut sugar is combine.
To assemble the cake
18. Once the cakes have cooled, apply a later of the cream filling over one of the cakes.
19. Top the cream filling with the other cake layer.
20. Place both cakes in the refrigerator to chill.
For the chocolate coating
21. While the cake is setting, melt the chocoalte and butter (or ghee) in a double boiler.
22. Once melted, spoon the chocolate mixture over the cakes and allow the chocolate mixture to set (I put them back in the refrigerator)
23. Once set, cut into slices to serve.

Ingredients

Candied Orange Peel
• 2 large navel oranges
• 1 cup coconut sugar (or Swerve for lower carb)
• 1 cup water
Chocolate Ice Cream
• 4 large pastured egg yolks
• 1/2 cup plus 2 tablespoons unsweetened organic cocoa powder
• 3/4 cup powdered coconut sugar--run regular coconut sugar through a food processor until powdered (or for lower carb use powdered Swerve)
• 2 13.5 oz cans full fat coconut milk or equivalent heavy cream
• 2 teaspoons pure vanilla extract

Instructions

Candied Orange Peel
1. Cut the top and bottom off the orange. Score the orange peel into quarters. Peel back each of the four pieces, trying to get the least amount of the pith (the white part--which is the most bitter. I ended up peeling off as much of the pith as I could once I peeled it back from the orange--I carefully used a small knife). Reserve the inside of the orange for another recipe. Repeat with the other orange. Cut each of the 8 orange peel pieces into 1/4" strips.
2. Place the orange peels in a saucepan and cover with water. Bring the water to a boil over medium heat. Drain the water and reserve the orange peels. Repeat the process 2 more times with fresh water each time.
3. In the empty saucepan over medium heat, add the coconut sugar and 1 cup of water. Bring to a boil. Reduce the heat to simmer and add the orange peels. Toss to coat in the syrup. Allow the peels to simmer for 12-15 minutes or until translucent and then remove from the heat. Allow to cool in the syrup for about an hour. Strain the peels from the syrup (reserve the syrup to add to a tasty drink or smoothie) and allow to cool completely.
4. Dice the orange peel strip into a small pieces and reserve for later.
For the Chocolate Ice Cream
5. Place the egg yolks a mixing bowl.
6. Pour the coconut milk (or heavy cream) into a sauce pan over medium-low heat.
7. Whisk in the cocoa powder and sweetener.
8. Heat the coconut milk in the sauce pan just until it starts to bubble.
9. Slowly add 1/4 cup of the hot coconut milk to the egg yolk mixture and continuously whisk to combine.
10. Add the remaining coconut milk, a little at a time, whisking to combine (don't add the hot coconut milk too quickly or you will end up with scrambled eggs).
11. Pour the mixture into the sauce pan and cook over low heat, stirring constantly.
12. Cook the mixture for 5-7 minutes or until thickened (it should coat the back of a spoon).
13. Once thickened, remove from the heat and add the vanilla extract.
14. Pour the mixture through a fine metal strainer over a bowl.
15. Allow the mixture to cool down and then cover with plastic wrap (I place it directly on the custard so that a skin doesn't form) and refrigerate for 2 hours or until cooled.
16. Add the mixture to the bowl of an ice cream maker and process according to the manufacturer's instructions.
17. Add the orange peel pieces to the ice cream and stir/process to mix throughout.
18. Serve immediately for soft serve or transfer to a freezer proof dish and continue to freeze before serving.
19. If freezing for an extended amount of time (like overnight), let sit out at room temperature for about 15-20 minutes or until scoopable.

Ingredients

Cake layer:
• 6 oz chocolate of choice (I used this chocolate here or for lower carb use stevia sweetened here)
• 3 Tbsp water
• 6 large eggs, at room temperature, separated
• 2/3 cup coconut sugar (plus extra powered coconut sugar for dusting: run regular coconut sugar in a blender or food processor until finely powered--get coconut sugar here or use Swerve for low carb here)
• 1/4 tsp salt
Filling:
• 1 cup heavy cream or coconut cream
• 3 Tbsp powder coconut sugar (run regular coconut sugar in a blender or food processor until finely powered)
Chocolate Topping:
• 3 oz chocolate (I used this chocolate here or for lower carb use stevia sweetened here)
• 2 tbsp butter or ghee

Instructions

1. Preheat oven to 350 F
2. Line a 10 in x 15 in jelly roll pan with parchment paper (allow the paper to stick out longer than the pan) and grease the top of the parchment paper. Set aside.
3. In a double boiler, melt the chocoalte and water. Stir occasionally.
4. While the chocolate is melting, add the egg yolks to a mixing bowl and mix on medium speed for 1 minute.
5. Add 1/3 cup of coconut sugar and mix until combined.
6. Add the remaining coconut sugar and mix for 2-3 mintues on medium speed.
7. Once the chocolate has melted, add 1/4 of the chocolate to the egg yolk mixture and mix to combine.
8. Add the remaining chocolate and mix until throughouly incorporated.
9. In a seperate mixing bowl, with cleaned beaters. Add the egg whites and salt.
10. Beat on high speed until the whites have stiff peaks.
11. Add 1/4 of the egg whites to the chocoalte mixture. Carefully fold the egg whites into the chocolate.
12. Add another 1/4 of the egg whites and fold them into the chocolate mixture. Repeat with the remaining egg whites.
13. Pour the cake mixture into the prepared pan and spread into an even layer.
14. Bake for 13-15 minutes or until the cake is just set.
15. Remove from the oven and dust with powered coconut sugar. Invert the cake onto a clean tea towl.
16. Remove the parchment paper from the cake (I cut the cake in half width wise at this point so I'm dealing with two smaller cakes--you can transfer one half to another towel, but I just roll them up in one towel).
17. Dust the top of the cake with more powdered coconut sugar.
18. Starting with the shortest side, roll each cake at the same time with the tea towel, rolling away from you as tightly as possible.
19. Place the cakes seam side down on a cooling rack and allow to cool compeltely.
For the filling
20. While the cakes are cooling, add heavy cream (or coconut cream) and coconut sugar into the bowl of a mixer. Beat until light and fluffy and the coconut sugar is combine.
To assemble the cake
21. Once the cakes have cooled, carefully unroll the cakes and apply a thin later of the filling (even thinner on the edges) onto each cake.
22. Roll each cake, one at a time, back up without the towel and cover with plastic wrap.
23. Repeat with the other cake.
24. Place both cakes in the refrigerator to chill.
For the chocolate coating
25. While the cake is setting, melt the chocoalte and butter (or ghee) in a double boiler.
26. Remove the cakes from the refrigerator, unwrap, and place on a piece of parchment paper.
27. Once melted, spoon the chocolate mixture over the cakes and allow the chocolate mixture to set (I put them back in the refrigerator)
28. Once set, cut into slices to serve.

Ingredients

• 4 large eggs
• 1 cup carob powder (or cocoa powder--get carob powder here)
• 1 cup of coconut palm sugar (get coconut sugar here--For lower carbs, I have tried it with Swerve at it worked pretty well also--get Swerve here)
• ¼ cup + 1 tbsp extra virgin coconut oil (get coconut oil here)
• 2 tsp vanilla extract
• 1/8 tsp salt
• 2 Tbsp almond butter, softened

Instructions

1. Preheat oven to 350°F
2. In the bowl of a food processor or blender, mix the eggs, carob powder, coconut sugar, coconut oil, vanilla, and salt until smooth.
3. Pour the mixture into a parchment paper lined 8 x 4 loaf pan.
4. Swirl in the almond butter with a spoon into the brownie mixture.
5. Bake for 25-30 minutes.
6. Allow to cool for 15 minutes and the place in the fridge to cool completely.

Ingredients

• 2 (13.5 oz) cans of coconut milk, refrigerated overnight
• 1/3 cup powdered coconut sugar (run regular coconut sugar in a blender or spice grinder to powder) or use powdered Swerve for low carb)
• 1/3 cup carob powder (carob is a chocolate substitute (get it here)--you could also use cocoa powder, but it would need more sweetener)
• 1 tsp vanilla extract
• Optional: 1 drop Young Living Peppermint Essential Oil (get started with essential oils here)

Instructions

1. In a mixing bowl add the hardened coconut cream part of the coconut milk (reserve the coconut water that is at the bottom).
2. Add the coconut sugar, carob powder, and vanilla. Mix at low speed until it starts to combine. Increase speed and mix on high until smooth.
3. Add the reserved coconut milk water, 1 Tbsp at a time, and mix until the desired consistency is reached (I used about 3 Tbsp)
4. Add the Peppermint Essential Oil and stir to combine.

Ingredients

Caramel** (see Notes for low carb option)
• 1/4 cup water
• 1/2 cup coconut sugar
• 1 cup coconut milk or heavy cream
• 1/4 tsp real salt
• 1 tsp pure vanilla extract
For the Crust
• 1 1/2 cups of mixed nuts (I used 1/2 cup each of almonds, pecans, and walnuts)
• 1-2 Tbsp granular sweetener or coconut sugar (sweeten to taste)
• 1/2 tsp cinnamon
For the Cheesecake
• 8 oz. cream cheese, softened
• 1 1/2 cups heavy cream
• 1/4-1/2 cup powdered sweetener (sweeten to taste) or honey for Primal
• 1 1/2 tsp vanilla extract

Instructions

For the caramel
1. In a medium saucepan over medium-high heat, add the water and coconut sugar and bring to a boil.
2. Reduce heat to medium, add the coconut milk and salt. Stir continuously for about 15-20 minutes or until the mixture thickens and darkens in color (very frequent stirring keeps the coconut sugar from burning).
3. Remove from the heat and stir in the vanilla extract.
For the crust
4. In a high speed blender or food processor, blend the mixed nuts, sweetener, and cinnamon until finely ground and sticking together.
5. Place 1/4 cup of the nut mixture into the bottom of a small bowl or glass.
6. Repeat with 3 other bowls/glasses.
For the cheesecake
7. Beat the cream cheese with the sweetener on medium speed until smooth (about 2 minutes).
8. After scraping sides of the bowl, add the the cream and vanilla and whip (I used a whisk attachment on my mixer) on medium speed until light and fluffy (about 2 minutes).
9. Swirl in the caramel (as much or as little as you'd like)
10. Divide the mixture evenly among the four bowls/glasses.
11. Serve immediately or refrigerate to completely set.

Notes