Premium Recipes

Ingredients:

• 2 cups Pecans or Walnuts
• ¼ cup Unsweetened Cacao Powder
• 2 tbsp Coconut oil, melted
• ¼ cup Raw Organic Honey
• 1 tsp Vanilla
• ½ tsp Salt
• 3 Avocados
• ⅓ cup Full Fat Coconut milk
• ½ cup Raw Organic Honey
• 1 tbsp Arrowroot Powder
• ¼ tsp Salt
• 1 tsp Vanilla
• 10 oz Dark Chocolate Chips, melted in 1-2 Coconut Oil
• ¼ cup Unsweetened Cocoa
• 1 cup Diced Strawberries
• 1 can Full Fat Coconut Milk
• 2 tbsp Sunflower Seed Butter
• 1 tbsp Raw Organic Honey

Instructions:

Crust

Place the pecans or walnuts in a food processor and grind into a coarse meal. Add ¼ cup cacao,
melted coconut oil, ¼ cup honey, vanilla, and salt, until well combined. Press into a baking dish
or pie plate and spread the diced strawberries on top. Place in the freezer while you prepare the
filling.

Filling

Puree the avocados in a food processor. Add the rest of the ingredients one at a time and blend
until very smooth and creamy. Pour the filling over the crust and spread evenly. Freeze for at least 6 hours or overnight before serving.

Mousse

Chill the can of coconut milk for a few hours, then spoon out the solid portion into a bowl. Whip the coconut milk until the consistency of whipped cream. Add the sunflower seed butter and honey, then whip some more until well combined. Add a large heaping spoonful to your torte.