1. To make chai spice mix, place black pepper, nutmeg, cardamom, cloves, cinnamon, and ginger in a small jam jar. Seal with a lid and shake to mix well. Use as needed.
2. Make the cheesecake base, pressing base into 8 round molds (each about 2 inches in diameter).
3. For cheesecake filling, soak cashews in cold water for 1 hour. Drain and blend with salt in a blender until as fine as possible. Add coconut oil and blend again until completely smooth.
4. Add maple syrup, coconut sugar, vinegar, coconut cream, and [q:3 1/2] teaspoons of the Chai Spice mix and blend again until well mixed and smooth.
5. Use a jug or piping bag to fill molds evenly with cheesecake filling. Chill cheesecakes in fridge overnight before de-molding and serving, or freeze for 2 or more hours. If frozen, they are easier to de-mold, but they’re best left to soften in the fridge for an hour or two before serving. Cheesecakes will keep well in a covered container in the fridge for 2 to 3 days.

1. Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
2. Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
3. In a small bowl, thoroughly mix chia seeds and [q:1/8] cup of water. Set aside to become gelatinous.
4. In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and [q:1/2] cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
5. Preheat oven to 350°.
6. Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
7. Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
8. Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.

1. Preheat oven to 350 degrees and (lightly!) coat an 8”x8” glass baking pan with coconut oil.
2. While oven is preheating, mix all dry ingredients together.
3. Add egg and coconut oil to dry ingredients and mix until smooth.
4. Add almond butter, vanilla extract, and pumpkin puree to batter and mix.
5. Cut Host Defense® Salted Maca Crunch Primordial Chocolate™ into small chunks and add to batter. Mix well until chocolate is thoroughly worked into batter.
6. Pour batter into pan. Batter will be thick, so ensure you work it to the edges of the pan and spread evenly.
7. Bake for 20 to 25 minutes, or until golden brown.
8. Let cool, cut into squares, and enjoy!

1. In a saucepan set over medium heat, combine 4 cups of the blueberries, the sugar, cornstarch, salt, water, and jelly. Bring mixture to a boil. Cook and stir for 2 minutes, or until mixture is thick and bubbly. Remove pan from heat.
2. Add butter, lemon juice, and remaining 2 cups of blueberries to saucepan. Stir until butter is melted. Divide blueberry mixture into 8 individual baking cups or ramekins.
3. Roll defrosted puff pastry to V-inch thick on a lightly floured surface. Cut pastry into 8 rounds, making sure they are slightly larger than tops of baking cups. Place puff pastry rounds on a parchment-lined baking sheet and freeze for 20 minutes.
4. Paint pastry rounds with beaten egg and a pastry brush, taking care not to drip any egg wash down sides of pastry tops. Freeze pastry rounds for an additional 20 minutes.
5. Remove pastry rounds from freezer. If desired, scribe a design onto pastry tops using a sharp paring knife.
6. Preheat oven to 425°. Bake pastry tops for 15 to 20 minutes, or until puffed and browned.
7. Top each blueberry-filled baking cup with a baked puff pastry round. Serve with ice cream or frozen yogurt, if desired.

To Make Filling:

1. Slice off tops and bottoms of peaches; this will make them easier to peel. Using a vegetable peeler, carefully remove skin from each peach. (Nectarines do not need to be peeled; their skin will cook nicely into the crisp.)
2. Place peaches cut-side down on a cutting board. Use a paring knife to cut each peach in half. Remove pits. With halves facedown, cut peaches into bite-size pieces. Prepare nectarines same way.
3. In a medium bowl, combine the 1 tablespoon of flour, the 2 tablespoons of sugar, the peaches, and nectarines. Add blueberries (if using) and stir to mix with a wooden spoon. Scrape fruit mixture into a 9-inch glass or ceramic baking dish.

To Make Topping:

1. Position an oven rack in middle of oven. Preheat oven to 375°. In a clean medium-size bowl, whisk together the [q:2/3] cups of flour, the oats, brown sugar, cinnamon, and salt until cinnamon has completely mixed in.
2. Cut butter into small pieces ([q:1/4]-inch square). Add butter to flour mixture. With clean hands, massage mixture gently until it just comes together like a loose dough. Sprinkle topping over filling in a thin layer.
3. Bake on middle rack until filling is bubbling at surface and top is golden brown, 35 to 40 minutes. Remove from oven and allow crisp to cool for 5 minutes.
4. Spoon crisp into bowls while it’s still warm. Serve with a scoop of vanilla ice cream, if desired.

1. Cut the mochi in half and place on a baking sheet in a 400° oven or toaster oven. Bake about 7 to 10 minutes or until the mochi puffs.
2. While the mochi is cooking, heat the syrup in a small saucepan until boiling. Reduce the heat, simmer 5 to 7 minutes on low. Remove and place in a small bowl.
3. Place the almonds in a food processor or blender and grind until slightly coarse, but not flour. Place in a small bowl.
4. Remove the mochi, dip each piece in the hot syrup and then roll in ground almonds. Serve immediately.

1. Preheat oven to 350°. Grease a glass pie pan with coconut oil.
2. Sift together coconut flour and salt in a small bowl.
3. In a large bowl, whisk together coconut milk, eggs, maple syrup, and vanilla, if using.
4. Whisk dry ingredients into wet until a smooth batter is formed. Pour batter into greased pan. Sprinkle blackberries over surface of batter.
5. Bake for 45 minutes. Allow clafoutis to cool slightly before serving.

1. Place coconut in a small saucepan set over medium heat and toast coconut until it begins to brown. Remove from heat and set aside.
2. Place yogurt in a bowl and mix in lemon juice, honey, and vanilla extract until combined.
3. Arrange or layer kiwifruit and then crushed graham crackers on top of yogurt mixture. 
4. Garnish with toasted coconut, lemon zest, and drizzle with a little honey.

1. Heat oven to 325 degrees.
2. Mix all ingredients together except chocolate chips.
3. Fold in chocolate chips
4. Grease cookie sheet
5. Make 1 inch size balls and space [q:1 1/2] inches apart on baking sheet
6. Place cookie sheet in freezer for 15-20 minutes or until cookie dough is firmly frozen.
7. Bake cookies for 15-20 minutes, or until golden brown.