In one bowl mix all the dry ingredients.

Add the hot water and stir well until all the dough gets incorporated.

With a cookie scooper or a spoon divide the mix into twelve, use a muffin mold.

Press well the dough into each muffin cup

For the filling

Melt the chocolate.

In a bowl mix the dripping tahini, cinnamon and monk fruit.

Add the melted chocolate and stir well.

Top each coconut base with the tahini chocolate mix and finally add the sliced strawberries.

Heat the chocolate, evaporated milk, chipotle, stevia and butter in a double boiler, stirring occasionally to mix everything as it melts. Once the chocolate mixture is melted and becomes thick and smooth, remove the from the heat and allow it to cool slightly, about a minute or two.

Thoroughly stir in the essential oil. Add in the 1 cup white chocolate chips and stir a few times, just enough to mix them through the dark chocolate the but not enough to melt them. Immediately pour the fudge into the prepared baking dish and spread it out evenly with the back side of a spoon or an offset spatula.

Sprinkle the fudge with more white chocolate chips and a little bit of coarse sea salt. Refrigerate for at least 2 hours. When ready to serve, remove from the refrigerator and gently lift the fudge out of the pan by holding the edges of the tin foil and pulling up. Cut into 32 one-inch squares and serve!

Add vanilla, a pinch of cinnamon, optionally a little maple syrup and simmer for another 15 minutes.

Remove pot from stove. Add tarragon and another pinch of cinnamon to taste.

Place the baking mat on a baking tray and spread a thin layer of the orange mixture in a rectangular shape on it. The layer should not be thicker than 2-4 millimeters. Allow to dry in the oven at 70°C (158ºF) for about 6 hours. It is best to stick a wooden spoon into the door to keep it slightly open, which lets out the moisture given off by the oranges.

When the fruit leather is completely dry, it will have turned into a rubber-like “mat” and can be peeled off the baking mat in one piece.

Spread grated coconut and hazelnuts on a baking sheet. Brush the fruit leather thinly with water on both sides using a brush and then place it in the coconut-hazelnut mixture. Press it firmly onto the nut mixture and then carefully roll it up. Don’t roll it too loosely! Hold the roll tightly and squeeze it a little together while rolling it, so it keeps as much coconut and hazelnut as possible.

Heat a kitchen knife with hot water (wipe the blade dry with a towel befor you cut the fruit roll) and cut the roll into thin rolls with gentle pressure. You can keep the fruit leather rolls in an airtight jar for several weeks.

Line a mini muffin tin with mini muffin liners (about 12).

Put about 1 1/2 teaspoons of chocolate into each liner, using the back of a spoon to spread it about 3/4 the way up the side of the liner. The bottoms should be completely covered as well. Place the muffin pan in the refrigerator or freezer for a couple of minutes until the chocolate sets.

Put about 3/4 teaspoon each of peanut butter and jelly into each hardened chocolate cup. Top with another teaspoon or so of chocolate so the top is covered. Tap the pan on the counter to get them smoothed out. Sprinkle each cup with a pinch of sea salt flakes or sprinkles, if desired.

Place the pan back into the fridge or freezer until completely firm, about 10–15 minutes. Store chilled in an airtight container.

Place pretzel twist on baking sheet then center a Hug on each pretzel. Bake in preheated oven for 4–8 minutes, until chocolate is shiny and soft but not completely melted. (Watch closely as the Hugs melt!)

Remove from oven and place M&Ms in center of softened Hugs. Press down until chocolate pools into pretzel. (If the chocolate is not soft enough, return to oven for another minute or two).

Continue making more pretzel bites, until you run out of Hugs candy. Let the pretzel bites set up before storing in an airtight container.

Mix in sweetened condensed milk and vanilla extract. Pour mixture into a greased 9-inch baking dish. Refrigerate for at least 2 hours.

Cut fudge into squares and store in an airtight container in the freezer.

In food processor, combine strawberries, cream cheese, melted white chocolate and powdered sugar. Pulse until smooth and creamy. Spoon in freezer proof bowl, cover and place in freezer for 2 hours.

Using small cookie scoop, scoop into 16 balls and place on cookie sheet covered with wax paper. Place back in the freezer for 1 hour.

Roll into inch-sized balls using your hands. Place back on baking sheet covered with wax paper and return to the freezer for 1 hour.

Combine chocolate chips and, if desired, 1 teaspoon coconut oil in small bowl. Microwave for 1 minute at 50% power. Stir and continue in 30-second intervals at 50% power until smooth and creamy. Carefully dip frozen truffles through the melted chocolate. Remove to wax paper and place in freezer for 10 minutes.

Melt remaining white chocolate in microwave and, if desired, remaining 1/2 teaspoon coconut oil) at 30-second intervals (50% power) until melted. Drizzle over truffles. Refrigerate truffles.

Notes:
• If you like coconut, thin the chocolate with just a bit of coconut oil as it is easier to coat the truffles with the chocolate thinned a little.
• This recipe has additional chilling time.

Unwrap caramels and place in microwavable bowl. Don’t use too small of a bowl. You will need to be able to easily stir it. Add cream and microwave on 50% power for 30 seconds. If not melted, heat in 15-second intervals at 50% power. Stir between each interval. Stir and place one heaping tablespoon in the center of each set of pecans. Allow to cool for at least 10 minutes.

Melt chocolate chips and coconut oil in microwave for 1 minute at 50% power. Stir until bowl no longer feels warm. Continue heating at 15-30 second 50% power intervals until fully melted. Stirring every interval until bowl no longer feels warm.

Spoon chocolate over the the caramel, spreading and swirling with the back of the spoon. Allow to fully set for several hours. You can refrigerate the turtles to speed up the process.

Divide mixture into 4 equal portions. Roll each portion into a 1/2 inch thick log. Then cut the log crosswise into 1 1/2 inch pieces. Place each piece on a parchment-lined baking sheet. Repeat this step with remaining portions. Freeze logs for about 15 minutes or until firm.

While logs are freezing, heat caramels and water over low heat until melted, stirring often.

Working with about 1/4 of the pieces at a time, dip the logs into the caramel and then roll into the chopped peanuts. Repeat with the remaining logs from the freezer.

Return salted nut rolls to the fridge or freezer until set. Store between layers of waxed paper in an airtight container at room temperature.

In a heavy 2 1/2 or more quart saucepan, combine sugar, corn syrup and water. Attach a candy thermometer to side of pan. Bring contents to a boil, stirring very frequently to dissolve the sugar. When you reach a boil, add the roasted peanuts and continue cooking until temperature reaches 300ºF, stirring constantly.

Remove baking sheet from the oven. Immediately remove the peanut brittle from the heat and stir in the butter, baking soda and vanilla. Quickly pour in a circle or line and tilt to spread the peanut brittle. Allow to fully cool and harden.