Fruit Tarts

Recipe courtesy of “Always Eat After 7 PM” Prep time: 40 minutes

Cook time: 1 hour, 20 minutes

Servings: 20

Custard:

8 egg yolks

1 cup raw honey

1 tablespoon coconut flour

3 cans (13 2/3 ounces each) full-fat coconut milk

1 teaspoon vanilla extract

1/4 teaspoon lemon zest

Sugar Cookie Crust:

1/2 cup coconut oil, plus additional for greasing

1/2 cup palm shortening

1 cup coconut palm sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

3 egg yolks

1/2 teaspoon vanilla extract

1 cup blanched almond flour

1/4 cup coconut flour

1 tablespoon arrowroot starch

Toppings:

2 kiwis, peeled and sliced

1 mango, peeled, pitted and sliced into 1/2-inch strips

1/2 cup raspberries

1/2 cup blackberries

1/2 cup blueberries

1/2 cup red grapes

1 cup strawberries, thinly sliced fresh mint leaves, for garnish

To make custard: In a saucepan, whisk egg yolks and honey until smooth.

Cherry Garcia Ice Cream

Recipe courtesy of “Always Eat After 7 PM” Prep time: 10 minutes

Servings: 4

1/4 cup fresh Bing cherries, pitted and halved

1/4 cup stevia-sweetened dark chocolate bar, chopped

3 overripe frozen bananas, peeled and cut into 1-inch pieces

1/4 cup unsweetened coconut milk 1 pinch sea salt

Chill cherries and dark chocolate.

No-Bake Salted Caramel Bars

Recipe courtesy of “Always Eat After 7 PM” Prep time: 30 minutes

Cook time: 40 minutes Servings: 30

Cookie Layer:

2 1/2 cups raw pecans

8 pitted dates, soaked in hot water 10 minutes then drained

2 tablespoons blanched almond flour

1 teaspoon coconut flour

1/4 teaspoon sea salt

1/4 cup granular zero-calorie, natural sweetener

3 tablespoons coconut oil, melted

Caramel Layer:

1/2 cup coconut palm sugar

1/2 cup granular zero-calorie, natural sweetener

2 tablespoons full-fat coconut milk

2 tablespoons coconut oil

1 pinch sea salt

1 tablespoon vanilla extract

1/2 teaspoon baking soda

Chocolate Layer:

2 cups stevia-sweetened chocolate chips

1 tablespoon coconut oil coconut oil

1/3 cup dry roasted macadamia nuts, chopped

coarse sea salt

To make cookie layer: Place large skillet over medium heat.

Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.

To make caramel layer: In a skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil.

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