Ingredients * 1 1/2 cans of full fat coconut milk (solid part) * 4 tbsp coconut butter * 1/3 cup coconut oil * 4-5 pitted medjool dates * 1/4 cup unsweetened shredded coconut * 1-2 sprigs of fresh mint (substitute with 1/2 tsp peppermint extract) chocolate glaze * 4 oz of 100% unsweetened chocolate * 1-2 tbsp date syrup/maple syrup * 2-3 tbsp coconut oil. Instructions * 1. Line a 8.5 by 8.5 brownie baking pan with plastic wrap. * * 2. For the coconut base store your coconut milk can in the fridge overnight. * Scoop out the solid part and add it into a small pot with the rest of the ingredients (except for the pulp/shredded coconut). * 3. Heat over low until combined and dates are dissolved. Strain through a sieve into a bowl. Stir in the pulp and shredded coconut. * 4. Pour the coconut mixture into the brownie pan and freeze for about an hour. 5. Take out of the freezer and let sit on the counter for a few minutes until mixture begins to soften (but not too soft). Cut out patties with a cookie cutter or cut into bars with a knife. * 5. Transfer onto a baking sheet lined with parchment paper. Put the patties back into freezer while preparing the chocolate glaze. * 6. For the chocolate glaze melt chocolate with coconut oil and syrup in a small pan over low heat. Once the chocolate has melted take peppermint patties out of the freezer and dip into the chocolate. Let sit on a cooling rack for about an hour. Store in an airtight container in the fridge for up to two weeks.

1 cup probiotic plant based yogurt (I used Coyo Organics) 1 cup coconut milk (solid part) 2 tbsp coconut oil (melted) 2 cups raspberries 2 tbsp date syrup/maple syrup 1/2 cup water 1/4 cup white chia seeds optional: 100g unsweetened chocolate 2 tbsp date syrup/maple syrup 2 tbsp coconut oil Method: To prepare the jam add the berries with water in a small pot and simmer over low heat until softened. Puree with a hand mixer or transfer into a food processor and process until smooth. Add chia seeds, combine well and set aside. Warm coconut milk over low heat with the coconut oil and syrup, mix well and set aside to cool down. Incorporate the yogurt and combine well. Start to assemble your probiotic jam cubes by filling an ice cube mold with jam halfway to the top. Transfer mold into the freezer for about 15 minutes. Take out and fill the rest with your coconut yogurt mixture. Put back in freezer for another 20 minutes. To prepare chocolate glaze, melt chocolate, coconut oil and maple syrup and combine well. Cover cubes in chocolate and set aside. Store in fridge for up to one week.

Ingredients base * 1 cup hazelnuts (roasted), sub with almonds or nuts of your choosing * 4 tbsp coconut flour * 1/4 cup maple syrup * 1/4 cup cacao powder * 2 1/2 tbsp coconut oil coconut layer * 1 1/2 cans full-fat coconut cream/milk (solid part)* unsweetened * 3 tbsp coconut oil * 5 tbsp coconut butter * 1 1/4 cup shredded unsweetened coconut  * 1/4 cup maple syrup chocolate mousse topping * 1/2 can full-fat coconut milk (unsweetened) * 7 oz paleo/stevia sweetened chocolate chips  * 1 tbsp maple syrup Instructions * Line an 8 inch square brownie pan with plastic foil. * In a food processor add hazelnuts, coconut flour, cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture. Press into the base of the brownie pan and place in freezer for about 10 minutes. * To prepare the coconut layer add solid part of coconut cream/milk, coconut oil, coconut butter and maple syrup in a small saucepan and combine over low-medium heat. Fold in shreddeed coconut and mix well. * Pour coconut mixture into the brownie pan and freeze for another 1-2 hours until set. * In the meantime prepare chocolate topping. In a small saucepan add coconut milk and heat over low-medium heat. Add chocolate chips and stir until chocolate has fully melted and incorporated. * 

 * Pour on top of coconut layer and transfer back into the freezer for another 20-30 minutes until fully set. * Cut into squares and enjoy. Store leftovers in the refrigerator in an airtight container for up to one week. Notes * refrigerate coconut milk overnight. Use solid part only.