6-7 dried pitted dates
1 cup rolled oats
2 cups whole wheat flour
1/2 cup shredded coconut
1/2 tablespoon cinnamon
1/4 tablespoon nutmeg
1/2 cup olive oil
1/2 cup maple syrup

1. Soak dates in 1 cup of water for 30 minutes.
2. Preheat oven to 375 degrees.
3. Combine oats, flour, coconut, cinnamon and nutmeg in a bowl.
4. Add oil and syrup and mix until all ingredients are moist.
5. Form little balls and place on a lightly greased cookie sheet.
6. Press cookies lightly so they do not roll off cookie sheet.
7. Bake for 10 minutes.
8. Take out cookie sheet and flip cookies.
9. Bake an additional 10 minutes.

1 8-ounce package of soft tofu, drained
3 cups fresh or frozen and thawed mixed berries, divided
4 tablespoons orange juice concentrate
4 teaspoons honey
Mint leaves for garnish

1. Drain the tofu by pressing it between paper towels.
2. Mix the tofu, half of the berries, orange juice concentrate and honey in a blender.
3. Divide the remaining berries amongst 4 dessert bowls and drizzle tofu mixture over fruit.
4. Decorate with mint leaves.

1 cup rolled oats
1 cup almonds
1 cup spelt flour
1/2 cup corn or safflower oil
1/4 cup maple syrup
1/4 cup brown rice syrup
Fruit-sweetened jam of your choice

1. Preheat oven to 350 degrees.
2. Combine oats and almonds in a blender or food processor and blend until they have the consistency of flour.
3. Add to a large bowl with spelt flour.
4. In a small bowl mix together the oil, maple and brown rice syrup.
5. Combine wet and dry ingredients and mix well.
6. Make 1-inch balls with your hands and press flat onto a cookie sheet.
7. Make an indentation with your thumb into the center of each cookie.
8. Fill each cookie with a teaspoon of jam.
9. Bake at 350 for 15 minutes.
10. Cool and enjoy!

2 1/2 cups shredded coconut
1/2 cup whole wheat, spelt or alternative pastry flour
1/4 teaspoons sea salt
1/4 cup brown rice syrup
1/4 cup maple syrup or honey
1 teaspoons almond extract
1/3-1/2 cup water

1. Line baking sheet with parchment paper or brush lightly with oil.
2. In a large bowl combine coconut, flour and sea salt.
3. In a small bowl, add the syrups, almond extract, water and mix.
4. Combine wet ingredients to dry ingredients and mix well.
5. With moist hands, form mixture into balls and place on baking sheet.
6. Bake for 20 minutes, until golden on top.
7. To bake evenly, rotate baking sheet after 10 minutes.

1 bag frozen mango
1 bag frozen blueberries
1 tablespoon agave syrup or honey
1/4 cup apple juice

1. Put all ingredients into a blender or Vita-Mix.
2. Blend until creamy, about one minute. You may have to scrape down the sides of the machine a few times if using a regular blender.
3. Serve immediately.
4. Place the rest in a Tupperware in the freezer to enjoy later.

• You can use any frozen fruit you like or freeze fresh fruit such as bananas and strawberries.

1 package silken tofu
3 tablespoons maple syrup
1-2 teaspoons vanilla extract
1-2 tablespoons almond or cashew butter

1. Blend all ingredients into a blender or food processor until smooth.
2. Place in fridge to chill.