• Using a food processor, mix all the ingredients except the chopped chocolate until smooth.
• Place into a bowl and stir in the chopped chocolate.
• Serve and enjoy with your favorite dippers!

For the Homemade Salted Caramel Sauce

• Combine the coconut cream, coconut sugar and salt in a saucepan.
• Whisk frequently over medium-high heat until you reach a boil.
• Once it boils, reduce heat and simmer for 45 minutes, stirring frequently until the caramel becomes darker brown and thickens to a syrupy texture.
• Remove from the heat and stir in the coconut oil and vanilla extract. Set aside.

For the Frappuccino

• Swirl melted dark chocolate into a tall glass so that it coats the glass (this is for decoration purposes).
• Then pour 2 tablespoons of salted caramel sauce into the bottom of the glass.
• Using a blender, mix the ice cubes, coffee, milk, caramel sauce, and cocoa powder for about 30 seconds or until the ice is completely crushed.
• Pour the frappuccino into your glass. Top with Cocowhip topping and a drizzle of caramel sauce.

• Line a baking sheet with parchment paper.
• Carefully pour 1 teaspoon of melted chocolate onto the parchment paper, forming a circle 2" in diameter. You should have 12 small circles.
• Refrigerate the baking sheet for 10 minutes.
• Next, cut each banana in thirds so that you have 1 ½" long pieces. Discard the top and bottom of the bananas (or eat them, if you like).
• Then skewer cake pop sticks in the center of the bananas and marshmallows.
• Next, take out your pan from the refrigerator. Set aside.
• One at a time, dip each marshmallow and banana in the melted chocolate and cover entirely. If there's excess chocolate dripping, shake it off. Place each piece onto the center of a chocolate circle.
• Decorate the hats with sprinkles, if desired, by using an extra cake pop stick to place a dab of melted chocolate in the place you want the sprinkle. Then carefully place the sprinkle on.
• Refrigerate or freeze for at least 30 minutes.
• Using a rubber spatula, carefully lift hats off the tray onto a plate. Enjoy!

For the Crust:

• Place the graham crackers into a food processor and pulse until a coarse, sand consistency is reached.
• Then place the crushed crackers into a medium-sized bowl where you will add in the quinoa, coconut oil, coconut sugar, and salt.
• Once that is all well-combined, pour into a parchment-lined 8″ x 8″ pan and freeze until your filling is ready.

For the Filling:

• Place the peanut butter and cashew butter in a medium-sized bowl.
• Mix together both nut butters.
• Add in the vanilla, maple syrup, and salt. This will thicken up quite a bit. 
• Add in the non dairy milk to help bring it back to a spreadable consistency.

Assemble:

• Spread the filling onto the crust.
• Top the filling with the crushed pretzels and melted chocolate.
• Then place it back in the freezer until the chocolate sets up.
• Cut into pieces and enjoy!

• In stand mixer, combine peanut butter, oil and maple syrup with paddle attachment. This will thicken up.
• Add cocoa powder, coconut and nibs.
• Once combined, mix in puffed quinoa with wooden spoon.
• Scoop into 1 ½ inch balls and place in freezer for 15 minutes.
• Dip each ball in the chocolate and shake off any excess.
• Place on a parchment paper, let set and enjoy!