Primal Frangipane Tart
Serves 12

This tart is best when fruit is ripe and in season. Top it with Stone Fruits: Peaches, Nectarines, Black Plums, Apricots or any of the Berries. It is gluten free, dairy free and tastes so good, you may just want to eat it for breakfast!

Crust
1 1/2 cups Almond Flour (Honeyville Brand or Wellbee's Brand)
1/2 tsp. Sea Salt
1/4 tsp. Baking Soda
1/4 cup Coconut Oil, gently melted
1 1/2 - 2 Tbsp. Honey or Maple Syrup
 
Frangipane Filling
6 Tbsp. Butter, softened
1/4 - 1/3 cup Honey or Maple Syrup
1 large Egg
3/4 cup Almond Flour
1 tsp. Almond Extract
1 Tbsp. Vanilla Extract
1 Tbsp. Coconut Flour
 
Fruit: 2 cups sliced plums or 2-3 cups fruit; Berries, Stone Fruits, mixture of fruits, sliced if needed (keep edible skins on for presentation, except maybe apple)
Optional: 1/4 cup apricot preserves (all natural, no sugar), melted
 
Prepare the Crust:

1. Preheat oven to 350°F. Meanwhile, make crust. In a large bowl, combine almond flour, salt, and baking soda.
2. In a medium bowl, whisk together coconut oil and Maple Syrup.
3. Stir wet ingredients into the flour mixture until thoroughly combined.
4. Press the dough into a 9-inch tart or pie pan, Springform if you have it.
5. Put crust in refrigerator while you prepare the filling.

Prepare the Filling:

1. With a mixer (either standing or hand), cream the butter with the maple syrup or honey until fluffy.
2. Add the egg, almond flour, almond & vanilla extracts, and the coconut flour.
3. Remove the crust from the fridge and spread the filling over it evenly. If you are using firmer fruit (pear’s, peach’s) that needs baking, add it now by layering it into decorative rings.
4. Bake the tart in the center of the oven for 20-30 minutes, or until golden brown. If tart is still wiggly in the middle, give it a few more minutes (set that timer!), and if it’s getting too brown, cover loosely with tin foil. TIP: Turn off the heat and leave the pie in for 5-10 minutes more.
5. When tart has cooled a bit and if using fruit that won’t be baked (berries, etc.), layer it in decorative rings. If sliced, gently overlap the slices.
6. Optional: Brush with melted apricot preserves (helps to maintain fruit’s liveliness).
7. Cool and refrigerate 

Rich and satisfying, these little balls of deliciousness will make you smile. Makes 24 Truffles.

Ingredients:

• 1 bag or bar of dark chocolate (12 oz). I like Equal Exchange Bittersweet 70% Chocolate Chips
• 2/3 cup raw cashews
• 1 cup raw cashews, chopped, leave a bit chunky
• 8 oz dates, finely chopped
• 1/4 teaspoon sea salt
• Zest of 1/2 of an Orange
• Optional: 1 tablespoon Grand Marnier or Orange Liquer 

To Make:

1. Blend 2/3 cup of cashews with 2/3 cup of water on high for 30 seconds.
2. Chop up 1 cup of cashews and set aside.
3. Melt chocolate in a double boiler until just melted. 
4. Fold together the blended cashew mixture, dates, sea salt, orange zest and orange liqueur.
5. Refrigerate mixture until firm, approximately 45 minutes.
6. Roll 3/4 inch balls in your hands and then into the chopped cashews.
7. Refrigerate until ready to serve. (Truffles will keep in freezer for up to a month)

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Nutrition information: 1 ball
105 calories, 5g fat, 1g protein, 15g carbohydrate, 1.5g fiber, 5mg sodium

Want to enjoy dessert and not feel guilty? This is how! I have tried many versions  of this recipe and this is my favorite so far. If you like your desserts sweet, then feel free to add more sweetener. I prefer mine to have a strong dark chocolate taste. Enjoy the decadence!

Raw Chocolate Avocado Mousse
Makes 4 portions

Ingredients:

• 2 large ripe Avocados
• 1/2 cup Raw Cacao Powder
• 1/3 cup Maple Syrup or Agave Nectar, plus more to taste
• 1 1/2 tsp pure Vanilla Extract
• 1/2 tsp Almond Extract
• ¼ cup unsweetened (canned) Coconut Milk (not light)

• Banana slices, Berries and/or Nuts for garnish

To Make:

1. Using a blender or food processor, blend the first 6 ingredients until smooth.
2. Spoon into ramekin cups or martini glasses and refrigerate.
3. Serve when chilled with garnish of your choice.