Blend ingredients in a blender or food processor until smooth and creamy. Add more Greek yogurt or additional almond milk.

In a large bowl, whisk together coconut milk, vanilla, and 2 tablespoon agave nectar or honey until smooth and creamy. Set aside.

In a separate mixing bowl, stir together the berries and the remaining agave or honey, until combined. Add additional sweetener to taste.

For a creamy popsicle, stir together the coconut milk and berries, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.

For a layered popsicle, pour the coconut milk into the popsicle mold, divided evenly between the molds. Place in the freezer for 10 minutes, then top with the berries. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.

Set the grill to medium-high heat. Then brush peaches with oil and place cut-side down on the grill. Grill until soft, 4-5 minutes. Then flip the peaches, skin-side down and grill until falling apart, 4-6 minutes more.

Serve with Greek yogurt, drizzle honey, and sprinkle some flaky sea salt or granola.

Begin by preheating the oven to 350º F. Lightly grease a 9×5 loaf pan with coconut oil. Then grate the zucchini or shred it by using a large food processor.

Stir together all dry ingredients in a large mixing bowl. In a separate bowl, combine the wet ingredients. Then stir the wet mixture into the dry mixture to form a batter.

Then smooth the mixture into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If you can, I recommend letting the bread sit in the refrigerator until the next day, as the flavor and texture are both so much better.

Melt coconut oil in a microwave safe mug, about 15 seconds. Add the almond meal, egg, honey, baking powder, coconut, and vanilla. Stir to combine.

Microwave on high for 90 seconds. Let cool for 2-3 minutes. To with blueberries and a little whipped cream!

Preheat the oven to 350 ⁰F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. In a medium bowl, whisk together dry ingredients: flour, baking powder, cinnamon, salt, nutmeg and cloves. In a large bowl, whisk together the wet ingredients: oil, applesauce, sugars, eggs and apple.

Then fold the dry ingredients into the wet ingredients until just combined. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Afterwards, transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.

When the cake has cooled, prepare the glaze: Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/3 cup, about 10 minutes. Add the butter, confectioners’ sugar and salt. Reduce the heat to maintain a simmer and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 4 minutes. Set aside to cool until it thickens slightly.