Guilt-Free Indulgences

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1 Baked Chocolate Doughnuts Chocolate Pudding Cake Carrot Banana Muffins Cashew Joy Bars Snickerdoodle Muffins

2 1 Baked Chocolate Doughnuts Ingredients 3 large eggs 2 tbsps of raw honey ¼ cup of pumpkin puree 1 tbsp of coconut oil/ghee ½ cup of almond flour ¼ cup of coconut flour 1 tsp of baking powder 1 tsp of ground cinnamon A pinch of ground nutmeg A pinch of ground ginger A pinch of ground cloves A pinch of ground cardamom (optional) A pinch of sea salt 8 ounces of 75% dark chocolate 1 Preheat oven to 350 F 2 Grease your doughnut pan with coconut oil 3 In a food processor, blend the eggs, coconut milk, pumpkin puree, honey, coconut oil and vanilla for a few seconds 4 Stir in the rest of the ingredients except the chocolate and blend for 10 more seconds 5 Pour the batter into the pan, fill 75% of the cavities and bake for 20 minutes Remove from the pan and let doughnuts cool for a few minutes 6 Repeat until you finish the batter 7 In a double boiler, melt the chocolate and put it into a bowl 8 Dip the top of each doughnut into the melted chocolate 9 Serve and enjoy! You can substitute pumpkin puree with applesauce 01

3 2 Chocolate Pudding Cake Ingredients ¼ cup of coconut oil/ghee ½ cup of raw honey ½ tsp of vanilla extract 1 tsp of baking powder A pinch of sea salt 1 large egg Frosting Ingredients ½ cup of coconut oil 1 tbsp of coconut flour 1 tbsp of almond milk 1 tbsp of raw honey Sea salt to taste 3 ounces of 75% dark chocolate Pudding Ingredients 1 tsp of apple cider vinegar ¼ cup of almond butter ¼ cup of coconut flour 2 tbsps of cocoa powder 1 zucchini 3 ounces of 75% dark chocolate 6 dates 2 avocados ½ cup of cocoa powder ¼ cup of raw honey 2 tbsps of coconut milk Sea salt to taste 1 tsp of ground cinnamon You can substitute the zucchini with a carrot 1 Preheat oven to 350 F 2 Grease a 5 x 8 baking pan with coconut oil 3 Shred the zucchini and cut the chocolate into small chunks 4 In a food processor, blend all of the zucchini layer ingredients except for the zucchini Place the mixture into a bowl and stir in the zucchini 5 Pour the batter into the greased pan and bake for 25 minutes or until a toothpick inserted in the center of the cake comes out dry Take it out of the oven and let it cool 6 Wash the food processor and blend all of the pudding ingredients until mixture has a smooth pudding consistency Pour the pudding evenly over the cake and place in the fridge for 30 minutes 7 Clean the food processor and blend the coconut oil, coconut milk, coconut flour, almond milk, honey and vanilla extract until mixture has a creamy consistency 8 Pour the frosting over the pudding and refrigerate 9 Cut the chocolate from the frosting ingredients into small chunks and sprinkle over the chocolate pudding cake Refrigerate for one hour 10 Take out of the fridge 11 Serve and enjoy! 02

4 3 Carrot Banana Muffins Prep-time: 5 minutes Cooking time: 35 minutes Total Time: 40 minutes Yields: 6 Muffins Serving Size: 1-2 Ingredients 1 cup almond flour 1 tsp baking soda 1 tsp sea salt 1 tbsp cinnamon ½ cup dates, pitted 2 ripe bananas 2 small eggs ½ tsp apple cider vinegar 1/8 cup coconut oil/ghee 1 carrot ¾ cup macadamia nuts (or nuts of choice) Muffin paper liners 1 tsp stevia or ¼ cup of raw honey 1 Preheat oven to 350 F 2 Shred the carrot 3 Thinly chop the macadamia nuts 4 In a bowl, mix all the dry ingredients (almond flour, cinnamon, stevia, baking soda and macadamia nuts) 5 In a food processor, blend the bananas, dates and apple cider vinegar 6 Mix the previous mixture with the dry ingredients mixture 7 Add the shredded carrot 8 With a beater, whisk the eggs until they double their size 9 Incorporate the beaten eggs in the previous mixture 10 Spoon this mixture into 6 paper lined muffin tins 11 Bake for 25 minutes 03

5 4 Cashew Joy Bars Chocolate Layer Ingredients ½ cup of almond butter 1 tbsp of coconut oil/ghee 1 tbsp of cocoa powder 1 tbsp of raw honey A pinch of sea salt Coconut Layer Ingredients 1 cup of unsweetened shredded coconut 1 tbsp of coconut oil 1 tbsp of raw honey Coconut Layer Ingredients ¼ cup of cashews 2 ounces of 75% dark chocolate 1 Grease a 4 x 4-inch baking pan and line it with parchment paper 2 In a bowl, whisk all of the chocolate layer ingredients together and pour the mixture into the prepared baking pan Put it into the freezer for a few minutes The chocolate layer should be set up (=not soft anymore) before adding the next layer 3 For the coconut layer, whisk all of the ingredients in a bowl until well combined 4 Pour coconut mixture over the chocolate layer 5 Chop the cashews 6 In a double boiler, melt the chocolate 7 Top the bars with chopped cashews 8 Put the chocolate into a pastry bag and decorate the bars with it 9 Serve and enjoy! You can substitute cashews with pecans 04

6 5 Snickerdoodle Muffins Muffins Ingredients ½ cup of almond flour ¼ cup of coconut flour ¼ tsp of cinnamon 1 tsp of baking powder ½ tsp of salt 3 large eggs ¼ cup of raw honey 1 tbsp of vanilla 2 tbsps of coconut oil/ghee Frosting ingredients ¾ cup of coconut oil/ghee ½ cup of raw honey ½ tsp of ground cinnamon 1 ½ tbsp of coconut flour 2 tbsps of coconut cream 2 tbsps of freshly squeezed orange juice 1 Preheat oven to 350 F 2 Line a muffin tin with muffin paper liners 3 Blend all of the muffin ingredients in a blender until there are no lumps and it's perfectly combined 4 Pour the batter evenly over the muffin liners and bake for minutes or until a toothpick inserted in the center of each muffin comes out dry 5 Take out of the oven and set aside 6 Put all of the frosting ingredients into a bowl and beat them with a mixer until the mixture has a creamy and fluffy consistency 7 Put the frosting into a pastry bag and top the muffins with the frosting 8 Serve and enjoy! You can substitute orange juice with lemon juice 05