Ingredients

1- Preheat the oven to 180°C and line a 20cm.cake tin with parchment paper.
2- For the crust; place all ingredients in the food processor and grind until they are fine. The mixture should stick together when pressed.
3- Press the mixture evenly into baking mold.
4- For the layer, mix all the ingredients except honey and coconut chips until they are all combined.
5- Pour the mixture onto base and bake about 20-25 min.until golden.
6- Let it cool on a rack.
7- Spread honey and add coconut chips on the top while serving.

Ingredients

1- Preheat the oven to180°C and line a baking sheet with parchment paper.
2- In a medium bowl combine diced apricots, oats and flaxseed. Add warm water and leave for 15 minutes to swell.
3- Add all other resting ingredients to the mixture and mix until all incorporated.
4- Roll out the mixture onto a piece of baking paper using a rolling pin, or press down flat between two sheets.
5- Use a 2 cm.cookie cutter to cut out and re-roll the dough if necessary.
6- Gently place cookies onto the prepared baking sheet and bake for 15 minutes until golden on the bottom.
7- Let them cool on a wire rack.
                                                                                                                       

Ingredients

1- Preheat the oven to 170°C and line a baking sheet with parchment paper.
2- In a medium bowl whisk egg whites and coconut oil.
3- First add mashed banana, vanilla extract, coconut cream and mix . 
4- Then add desiccated coconut, coconut flour, baking powder and stir until all totally combined.
5- Fold in chopped strawberries gently.
6- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
7- Let them cool on the pan.
                                                                                                                       

Ingredients

1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
2- In a medium bowl whisk coconut sugar, coconut oil and grape molasses until fully combined.
3- Add oats, coconut flour, ground cinnamon, ginger and baking powder. Mix until all incorporated
4- Fold in raw cacao nibs.
5- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
6- Let the cookies cool on the pan.

Ingredients