1. Preheat oven to 350°. Grease 8 cups of a 12-cup muffin pan with a bit of coconut oil and then dust cups with cacao powder.
2. In a large bowl, combine nondairy milk and apple cider vinegar. Let mixture sit for about 5 minutes.
3. In a small saucepan, melt chocolate chips over medium-low heat. Stir until completely melted. Remove from heat.
4. Add coconut oil, vanilla, coconut sugar, and applesauce to milk and vinegar, and mix well with a whisk or electric hand mixer. Add cacao powder, oat flour, and baking powder and mix again until there are no lumps. Stir in about half of melted chocolate.
5. Fill each prepared muffin cup with [q:1/4] cup of batter and place a square of chocolate in middle of each cup, gently pushing it down into batter. Top with rest of batter, making sure chocolate squares are covered.
6. Bake until a toothpick inserted in side of cake comes out clean (inserting it in center will not work since toothpick will prick melted chocolate square), 15 to 17 minutes. Let cakes sit for about 5 minutes.
7. Invert a large baking sheet over muffin pan, carefully flip pan over, and lift it off to release. Top with remaining melted chocolate and serve immediately. Leftover lava cakes will keep in fridge for 5 days.

1. Line an [q:8 1/2] x [q:4 1/2]-inch loaf pan with unbleached parchment paper, allowing paper to overhang on 2 sides of pan.
2. Melt chocolate in a heatproof bowl set over a small saucepan of simmering water until melted and smooth. Set aside.
3. Blend avocado, cashew butter, maple syrup, cocoa powder, vanilla, and salt. Add melted chocolate to blender and blend until smooth.
4. Scrape mixture into pan and smooth top. Lightly press chopped cashews over top. Chill 2 hours.
5. Lift fudge out of pan using parchment paper overhang. Place on a cutting board and cut into 8 bars. Store leftovers in fridge.

1. Preheat oven to 350°.
2. In a large mixing bowl, combine oats, almonds, cocoa powder, baking powder, and salt.
3. In a medium mixing bowl, whisk together milk, eggs, honey, melted coconut oil, and vanilla extract. Add milk mixture to oat mixture and combine well.
4. Stir in cherries and chocolate chips. Transfer mixture to an 8 by 10-inch baking dish greased with coconut oil.
5. Bake for 40 minutes. Remove from oven and allow to cool for 5 minutes. Serve drizzled with additional honey.

Caramel

1. Place caramels in freezer for 10 minutes. Meanwhile, line rimmed baking sheet with parchment paper. Spray lightly with vegetable oil spray. Set parchment-lined baking sheet next to stove.
2. While caramels freeze, insert 1 popsicle stick into stem end of each apple, pushing stick about 1 inch into apple.
3. Unwrap caramels and place in small saucepan. Add cream, vanilla, and salt.
4. Cook over medium-low heat until caramels begin to melt, about 5 minutes. Use rubber spatula to stir and scrape bottom of saucepan. Continue to cook, stirring often, until caramels are melted and mixture is completely smooth, 5 to 7 minutes. Turn off heat and slide saucepan to cool burner.

Apple Dipping

1. Working quickly, carefully dip apples to mostly cover with caramel, following photos below. (If caramel becomes too thick to dip easily, reheat over medium-low heat, stirring often, until loosened, 2 to 3 minutes.)
2. Hold handle of saucepan and carefully tip to one side. Use other hand to hold popsicle stick and carefully dip apple into caramel, turning to coat most of the apple on all sides (ask an adult for help).
3. Lift apple out of caramel and gently shake to let extra sauce drip into pot, about 10 seconds.
4. Turn apple upright and gently twist back and forth to even out coating. Hold upright for 30 seconds to set coating.
5. Place apple, with stick pointing up, on greased parchment-lined baking sheet. Repeat dipping with remaining apples.
6. Place baking sheet in refrigerator and chill until caramel is firm, about 30 minutes. Serve. (Caramel apples can be refrigerated in airtight storage container for up to 3 days.)

Make the Crust

1. Line an 8-inch round tart pan with a removable bottom with unbleached parchment paper (it’s okay if paper comes slightly over edge of pan).
2. In a food processor, combine the 3 cups of the almond flour, the shredded coconut, the 1 cup of maple syrup, the almond butter, cinnamon, and salt. Pulse until dough comes together and forms a ball. Press dough over bottom and up sides of prepared tart pan.
3. Refrigerate while you prepare filling.

Make the Filling

1. Wipe food processor bowl and blade clean. Place dates, coconut oil, vanilla, and salt in food processor. With food processor running, slowly pour in the [q:1/2] cup of warm water (you may not need to use it all) until mixture is very smooth and caramel-like. Transfer date caramel to large bowl.
2. Add the 1 cup of the almond flour, the chopped pecans, the [q:1/4] cup of maple syrup, and the pumpkin pie spice to bowl with date caramel. Stir with a wooden spoon until well combined, with no visible almond flour (filling will be stiff; if you have a stand mixer with the paddle attachment, it will make this part easier).

Make the Pie

1. Scrape filling into chilled crust. Use a lightly greased spatula or your fingers to smooth filling out evenly to edges of pan.
2. In a medium bowl, toss pecan halves with remaining 1 tablespoon maple syrup until well coated. Press pecans into top of filling. Refrigerate pie for 1 hour or freeze for 30 minutes before serving.

1. Prepare the Budino

   1. In a medium saucepan, bring the milk to a boil. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until thick and smooth, about 5 minutes. Whisk in the granulated and brown sugars and honey until well combined. Remove from the heat and add the butter and lemon zest.
   2. In a small bowl, whisk together the cream and egg yolks until well combined. Add the mixture to the polenta and whisk vigorously until well combined. 
   3. Transfer the polenta to a casserole or shallow dish and cover with plastic wrap, laying the plastic wrap directly over the polenta. Set aside to cool.

2. Prepare the Compote

   1. In a large saucepan, combine the rhubarb, strawberries, granulated sugar, honey and lemon juice. Mix well, cover and place over medium heat. Let it cook for 5 minutes to thaw and juice the frozen fruit.
   2. Uncover the fruit and stir, then increase the heat to a simmer. Cook, uncovered, for 15 minutes, or until the mixture begins to thicken. Remove from the heat and set the compote aside to cool.
   3. To serve, stir the polenta to loosen it, then serve with the compote and ice cream.

1. Line an 8 x 8–inch (20 x 20–cm) baking pan with foil. Set aside.
2. Add the almond butter, brown rice syrup and salt to a sauce pot. Warm over medium heat, until the almond butter is melted into a thick, smooth texture. Turn off the heat.
3. Add the rice cereal and stir, until everything is coated in the almond butter mixture. Add the chocolate chips and mix one more time to fully combine.
4. Transfer the almond butter mixture to the prepared baking tin. Press it evenly into the bottom and sides of the pan. Pack down the mixture firmly so that it sticks together.
5. Place in the fridge for at least 30 minutes to firm up before cutting into 16 bars.
6. Keep this stored in the fridge or at room temperature for up to 5 days

1. Place all fruit in a freezer bag and freeze until firm. When ready, bring sugar and [q:3 1/2] fluid ounces water to boil in a saucepan. Simmer until sugar has dissolved. Cool until it is just lukewarm. (A quick way to do this is to place the saucepan in a basin of cold water.)
2. While sugar syrup is cooling, remove fruit from freezer to soften a little. Place fruit in a food processor along with mint leaves and blitz, pouring in sugar syrup slowly. Continue blending until completely cooled. Mixture should have a soft-serve texture, meaning you could serve it straight away. Or, you could give it a few more hours in a freezer-proof tub in the freezer to firm it up before serving.

1. Place frozen blackberries, maple syrup, orange zest and juice, and vanilla bean paste into a food processor. Pulse until silky smooth. 
2. Transfer to a freezer-proof container and freeze until needed. 
3. Remove from freezer 10 minutes before you are ready to serve to soften sorbet slightly.

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Process hazelnuts, flour, sugar, cornstarch, and salt in food processor until finely ground, about 30 seconds. Add butter and vanilla and process until dough comes together, about 30 seconds.
3. Transfer dough to counter and divide into 4 equal pieces. Working with 1 piece of dough at a time, press and roll into 10-inch-long by 1-inch-wide rope. Using bench scraper or sharp knife, cut rope into 20 lengths, then roll lengths into balls with your hands and space them 1 inch apart on prepared sheets. Repeat with remaining dough. Bake until edges are lightly browned, 16 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool completely on sheets.
4. Microwave chocolate chips in small bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Spread [q:1/4] teaspoon chocolate over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere. Let chocolate set, about 15 minutes, before serving.