From the August/September 2017 issue Serves 4-6 Ingredients 1 (14-ounce) can full fat coconut milk, refrigerated for 24 hours 3 TBSP honey, divided use 1 tsp finely grated lemon zest
From the August/September 2017 issue Serves 4 Ingredients 1 (10-ounce) bag frozen cherries, thawed 1 (14-ounce) can full fat coconut milk 1/4 cup honey 1 tsp vanilla extract 1/2 -
From the August/September 2017 issue Makes about 2 dozen Ingredients 2 medium very ripe bananas, peeled and mashed 1/4 cup coconut oil, melted 1/4 cup honey 1/2 tsp vanilla extract
From the June/July 2017 issue Serves 4-6 Ingredients 1 (15-ounce) can coconut milk 2 medium ripe avocados, pitted 1/2 cup honey 1/2 cup fresh lime juice (from about 6 limes)
From the June/July 2017 issue Serves 4 Ingredients 4 medium firm but ripe peaches, halved and pitted 1 TBSP coconut oil, melted 1/3 cup honey 1 tsp ground cinnamon 1/4
From the June/July 2017 issue Serves 4 Ingredients For the cookies: 3/4 cup coconut flour, sifted 6 TBSP coconut oil, room temperature (not melted) 1/4 cup honey 1 TBSP finely
From the April/May 2017 issue Serves 4-6 Ingredients For the fruit: 1 TBSP coconut oil 5 medium sweet apples, such as Gala or Pink Lady, peeled, cored, and thinly sliced
From the April/May 2017 issue Serves 4-6 Ingredients 1 cup (packed) pitted Medjool dates 3 TBSP maple syrup 3 medium ripe avocados, halved, pitted, and coarsely mashed 1 tsp finely
From the April/May 2017 issue Makes 18-20 Ingredients 2 cups raw cashews 3/4 cup unsweetened shredded coconut 2 TBSP coconut flour Pinch of sea salt 1/3 cup (packed) pitted Medjool
From the February/March 2018 issue Serves 8-10 Ingredients For the crust: 1-1/2 cups blanched almond flour 1/4 cup raw cacao powder or unsweetened cocoa powder 1 tsp ground cinnamon 1/4
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