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!

First Layer Instructions:

• Whisk together all ingredients in medium sized bowl until completely smooth.

Second Layer Instructions:

• Crush cookies into large broken up chunks.

Third Layer Instructions:

• Fold cinnamon into whipped cream.

Fourth Layer Instructions:

• Toss together all the ingredients until completely combined.

Assemble:

• In casserole dish, spread the first layer over bottom, then sprinkle cookie chunks over that.
• Cover with cinnamon whipped cream mixture, then spoon the maple pecan mixture over the top.
• Scoop to serve and enjoy!
• Optional: Sprinkle some more sea salt flakes over the top for some extra flavor!

For the Chocolate Cups:

• Swirl around, covering the entire cavity of the cupcake liner. 
• Take a wax lined cupcake liner or silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom.
• Turn cup over and shake out any excess chocolate that might “pool” on the bottom.
• Turn right side up again, and place on a flat surface and transfer to fridge to set up.

Crunchy Nut Butter Instructions:

• In small stainless steel pot or shallow saucepan, cook your maple syrup on medium high heat for about 5 minutes. This will bubble, steam and be very hot, so be very careful!
• Using a candy thermometer, cook the syrup until it reaches 300℉(this will look and smell burnt, but don’t panic!
• Once it reaches 300℉, take off heat and immediately pour in ⅓ cup nut butter, start to mix and fold together with a heat resistant rubber spatula or wooden spoon. This will thicken as you mix.
• Transfer mixture to a plate or tray and let cool for 30 minutes.

Finishing Instructions:

• Once cool, break apart and pulse in a food processor until large crumbs form.
• Add the 4 tablespoons sunbutter to the mixture, and pulse again until a crumbly “dough” look is achieved.
• Divide evenly among the prepared chocolate cups and pack gently with back of spoon.
• Let set up in fridge for 15 minutes, then pour melted chocolate over the top, covering the filling and “sealing” the cup.
• Place in fridge again to set up, peel back the cupcake liner, and enjoy!

For the Mug Cake:

• In microwave safe mug, whisk together raspberry preserves, coconut oil, vanilla and egg.
• Now using a small rubber spatula, mix in cocoa powder, coconut flour, baking powder and salt.
• Once everything is mixed and all lumps are gone, add optional red food color, and scrape down sides of cup pushing all batter that may have gone up the sides, down to the bottom of the cup.
• Microwave for one minute and thirty seconds on the normal setting.
• Let cool down on counter while preparing the cup and filling.

For the “Cream Cheese” Filling:

• Scoop the coconut milk solids from top of can and discard the liquid.
• Whisk together with rest of ingredients and set back in fridge until later use.

For the Chocolate Cup:

• Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted primal chocolate into bottom.Swirl around, covering the entire cavity of the cupcake liner. Turn cup over and shake out any excess chocolate that might “pool” on the bottom. Turn right side up again, and place on a flat surface and transfer to fridge to set up.

Assemble:

• Flip cup upside down, releasing the cake from the mug.
• Cut 4 equal circles out of the cake. Then cut each circle in half lengthwise, so each piece is two thinner circles(think about two slices of bread for a sandwich)
• Press one half of a circle in the bottom of a prepared chocolate cup, followed by 1 tbsp of the prepared coconut milk filling, then another layer of the cake.
• Finish each cup with another spoonful of chocolate, spreading it to the sides of the cup to “seal” it.
• Let set up in fridge for at least 15 minutes before enjoying!

Directions:

• In saucepan, bring milk to light simmer and pour over chopped chocolate and let sit for 30 seconds before whisking into ganache.
• Whisk in coconut butter.
• Put in fridge to firm up.
• Spoon out 1 tablespoon of chilled ganache and push one whole almond into center and roll into a ball.
• Immediately roll around in puffed quinoa.
• Let set in fridge.
• Once set, dip each truffle into melted chocolate and shredded coconut.
• Let set again in fridge, and enjoy!