Chocolate Chip Cookies

1 c softened butter
3/4 c coconut sugar
1 egg
2 1/4 c flour
1 tsp soda
1/2 tsp salt
1 c chocolate chips

Mix butter, sugars, egg together.  Stir in flour, soda, salt mix well.  Stir in Chocolate Chips.  Bake 375 for 9 min.  Let stand on pan for 2 min.  Cook on rack.

Simple Dark Chocolate Fondue

Hershey's dark chocolate chips in bag

1/4 c oil

heat on double broiler. I have to times this by 5 for my chocolate fountain.

Suggestion for dipping:

strawberries

banana slices

apple slices

fresh pineapple chunks

graham crakers

pretzels

Creamy Caramel Fondue

1 pkg (14 oz) caramels
2/3 c half and half
1 TBS butter
1 tsp vanilla

Add to double broiler then to your fondue pot.

Serve with:
Apple wedges
pear or peach wedges
orange sections
pound cake cubes
banana bread cubes
marshmallows

Coco Snowballs

1 tsp vanilla

1 c coconut finely shredded

1/2 c coco powder

1/4 c coconut oil

3 TBS raw honey

pinch of salt

Mix in bowl and pinch of into balls. Chill 4 hrs.

Lemon Doodles

4 tsp lemon zest

2 TBS lemon juice

1 c walnuts

1/2 c sesame seeds

2 TBS agave

pinch of sea salt

Reserve

1/2 c coconut finely shredded

Put in food processor. Form balls then roll in coconut. Store in fridge.

Vegan Dark Chocolate Bliss Pudding

1/2 c coconut oil melted

1 c coco powder

3/4 raw honey

dash cinnamon

pinch of salt

Mix together and serve immediately. Can store in fridge and will become fudgey!

Cherry Carob Marbles

1 c raw almond butter

3/4 c dried cherries

1/2 c coco powder

1/4 c agave

pinch of salt

Combine and mix well in bowl. Roll into ball. Store in freezer.

Almond Coconut Cookies

2 c almonds

1 c raw almond butter

3 TBS coconut finely shredded

3 TBS raw honey

1/4 tsp sea salt

1/4 tsp almond extract

6 Medjool dates pitted

Blend almonds in Food processor then transfer to a bowl and mix in butter, coconut, honey, salt, and almond extract. May need to use hand to blend. Form balls and flatten like cookie place sliver of a date into center of cookie. Store in fridge

Peanut Butter & Honey Fudge Balls

1/4 c coco powder

1 c roasted peanut butter

1 c raisins

3 TBS raw honey

Reserve 2 TBS coco powder. Mix all ingredients ingredients. Roll into balls. Then gentle roll into reserved powder. Store in Freezer or fridge.

Mexican Dark Chocolate Blueberry Divine Fudge

1/2 c melted coconut oil

1 c dried blueberries

1 c coco powder

1/2 c raw almond butter

2 TBS agave nectar

1 tsp chili powder

1 tsp ground cinnamon

1/2 tsp cayenne pepper

1/4 tsp sea salt

Mix all ingredients by hand place in 8" pan freeze for 1 hr. Cut into pieces. Keep in fridge or freezer.

Hazelnut Heavens

1 c hazelnuts

1/2 c dried, pitted cherries, sweetened with apple juice or unsweetened

1/2 c tahini

3 TBS raw honey

dash ground cinnamon

pinch of sea salt

Blend all in food processor. Form balls chill for 4 hrs.

Cashew Clusters

12 Medjool dates pitted and soaked for 4 hrs

1 1/2 c raw cashews

1/2 tesp vanilla

dash nutmeg

pinch of sea salt

Make a meal out of cashews. Then add the rest of ingredients. Form balls and store in fridge.

Vanilla Walnut Cookies

2 c raw walnuts

1 c unsweetented finely chopped coconut

1/4 c raw honey

1 tsp vanilla

pinch of sea salt

Blend in food processor. Roll into balls and press into cookies.

Chocolate Turtles

1/2 c raw almond butter

1/2 c coco powder

1/4 c agava nectar

16 pecans halves

Place 1st 3 ingrendents into a bowl until stiff balls forms. Pinch off pieces of dough and place on wax paper. Gentle press pecan into ball. Cover and chill for 4 hrs.

Date Logs

15 Medjool dates, pitted and soaked for 4 hrs

1 c coconut finely shredded

pinch of sea salt

Mix in food by hand. Keep in fridge.