Chocolate Coconut Ice Pops

2 cans full fat coconut milk
1/2 c shredded coconut
10-12 drops liquid stevia
1/2 c chopped bittersweet chocolate
1 TBS coconut oil (optional)

Stir milk, coconut, stevia over low heat add chocolate until melted.  Cool to room temp. 
Taste add more sweetener if needed. 
Add to BPA free popsicle molds. 
Freeze
Add chocolate ontop of frozen mold. 

Simple Chocolate Snack Cake

1/4 c extra virgin olive oil
1 c blanched almond flour
2/3 c erythritol or Swerve
1/4 c cocoa powder
1 tsp aluminum free baking powder
1/2 tsp salt
3 pastured eggs
1/3 unsweetened coconut cream
2 TBS bitter chocolate
1 tsp vanilla extract

Preheat oven 350 degrees grease 8 inch cake tin with olive oil
In large bowl whisk almond flour, sweetener, cocoa powder, baking powder and sea salt. 
In another combine eggs and coconut cream combined in kitchen aid
Melt chocolate and vanilla together stirring often when melted add to eggs and cream mixture.
Gradually add wet ingredients to dry, whisking until you've made a smooth batter.  Keep whisking for 2-3 mins. 
Pour into prepared cake pan and bake for 25-35 mins or until knife comes out clean. 
Let cook before removing and serving.

Spice Cookies

1 c toasted walnuts
1/2 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp cloves
1/2 c erythriol or monkfruit
1/4 c coconut flour
1/4 c room temp butter, coconut oil, or almond butter
1/2 tsp almond extract
1/2 tsp vanilla extact
1/4 tsp sea salt

Preheat oven 325 degrees. 
Line baking sheets with parchment paper. 
In food processor fitted with S blade, pulse together walnuts, nutmeg, cinnamon, and cloves, until finely ground. Add sweetner and flour and pulse again until fully combined. 
Add butter, extracts and salt.  Pulse until soft dough is formed.  Roll dough into 12 equal balls. 
Bake 12-15 minutes.  Let cool for 20 mins or cookies will fall apart. 
Eat or store them in an airtight container at room temp for 2-3 days.