1. In a medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and salt; set aside. (Makes about 2 cups of salsa.)
2. Prepare outdoor grill for direct grilling over medium heat. Or lightly spray a ridged grill pan with nonstick cooking spray and heat over medium. Spray cut sides of nectarine halves with nonstick cooking spray. Grill 5 to 6 minutes or until lightly charred and tender, turning over once.
3. To serve, in each dessert bowl, place 2 nectarine halves, cut sides up, and top with berry salsa.

1. Preheat oven to 350°. Mix all dry ingredients together. Mix all wet ingredients together. Combine dry and wet ingredients, and mix thoroughly.
2. Lightly oil two large baking sheets. Scoop out about [q:1 1/2] to 2 teaspoons cookie dough for each cookie, roll into 1-inch balls, and place in rows on the cookie sheet about 2-inches apart. You should have approximately 7 rows of cookies with 10 or so cookies in each row. Press the center of each ball of cookie dough down with your thump to form an indentation.
3. Fill approximately 10 cookies in each row with one of the following fillings: 2 dried cherries, 1 almond, 2 pistachios pressing them down slightly. Fill one more row of cookies with [q:1/4] teaspoon grated chocolate and [q:1/4] teaspoon coconut in each indentation, and one row with [q:1/2] teaspoon shredded coconut. Do not fill the last remaining row cookies with grape butter until after baking. You should now have 7 rows of cookies with approximately 10 cookies each, with one row unfilled.
4. Bake 18 to 20 minutes. Remove immediately and allow to cool. Fill the remaining unfilled cookies with about [q:1/4] to [q:1/2] teaspoon grape butter.
5. Arrange all cookies on a serving platter.

1. In a small saucepan over medium heat, warm coconut milk until nearly boiling. Whisk in vanilla and honey. Reduce heat to a simmer. Whisk in cacao powder until thoroughly combined. Turn burner off.
2. Sprinkle gelatin over surface of coconut milk mixture. Let sit for 3 to 4 minutes to allow it to activate and then whisk gelatin into milk mixture until all lumps are gone. Remove pan from stovetop and allow it to cool for 20 to 30 minutes.
3. Pour cooled coconut milk mixture into ice pop molds (see Tip), dividing it evenly. Freeze pops completely before serving. They will be ready in 6 to 8 hours.

1. In a large saucepan, combine 2 cups of the milk and all the sugar. Heat over medium heat, stirring to dissolve sugar, until bubbles form around edge of pan.
2. Meanwhile, in a large bowl, whisk together remaining milk, egg, cocoa powder and cornstarch until smooth. While whisking briskly, gradually add hot milk mixture. Pour back into saucepan and cook, stirring constantly, for 8 to 10 minutes or until thickened (do not let boil). Remove from heat.
3. Stir in banana and vanilla. Serve warm or pour into a bowl, place plastic wrap directly on surface of pudding to prevent skin from forming and refrigerate for about 2 hours, until chilled.

1. In a small cup, stir together cocoa, confectioners' sugar, and hot water until smooth.
2. Layer in a dish yogurt, stawberries, banana and granola.
3. Drizzle with homemade chocolate sauce.

Preheat oven to 400°. Oil two large baking sheets.

In a large bowl, mix together the first seven ingredients and the dried cherries.

In another bowl combine the safflower oil, apple juice, maple syrup, vanilla and barley malt.

Mix together with the dry ingredients.

Drop batter by heaping tablespoons, about two inches apart, on the baking sheets.

Press each cookie with moistened fingers or a spoon to flatten.

Bake 17 to 20 minutes until the cookies are golden brown on the bottom.

Transfer cookies to a rack to cool.

1. Line a quarter sheet pan with parchment paper and set aside.
2. In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil.
3. Microwave on half power in 30 second intervals, stirring between each time, until melted.
4. Place white chocolate chips in a separate bowl with remaining coconut oil.
5. Repeat microwave directions until chips are melted.
6. Spread dark chocolate out on prepared sheet pan.
7. Drizzle white chocolate over dark chocolate.
8. Use a butter knife and drag through drizzles to make a pretty pattern.
9. Sprinkle with pistachios and Montmorency tart cherries.
10. Chill until hardened. Break into small pieces and serve.

1. Weigh out the chocolate and cut it into large chunks. In a food processor, chop it into tiny pieces.
2. In a small saucepan over medium heat, slowly heat the coconut milk, sweetener, and vanilla. Stir until the sweetener dissolves and the mixture is hot but not boiling.
3. Remove from heat and immediately add the chopped chocolate.
4. Stir with a small whisk until smooth and creamy. If it cools too fast it may get lumps; if this happens, put the pan on the heat briefly to soften it gently, but do not boil.
5. Low heat is enough to melt the chocolate. Stir until perfectly smooth. Then pour the mixture into a bowl and chill for 2 hours, until firm. Get out a heavy serving plate, and chill it.
6. To form the truffles: Use a spoon to measure out small portions of the soft chocolate, and then roll into [q:3/4]-inch balls between your hands.
7. Coat in the coatings of your choice.
8. Arrange them on your cold serving plate.
9. Keep the finished truffles refrigerated.
10. Serve and enjoy!