1. Into a large heat-safe bowl, add chopped chocolate, then set aside.
2. Into a small saucepan over medium heat, add heavy cream, vanilla, cinnamon, nutmeg and cloves. Heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
3. Pour over chopped chocolate and cover bowl with a clean kitchen towel. Let sit for 2 minutes, then whisk until chocolate is completely melted.
4. Refrigerate for 2 hours, until chocolate is set.
5. Using a 1-tablespoon cookie scoop, portion truffles into balls, then roll between your hands. For best results, use food-safe gloves (this will get very messy!). If truffles start to melt, transfer to freezer for 10 minutes to firm up.
6. Roll truffles in your favorite toppings. Store in refrigerator.

1. Process rice in a blender for 20 seconds. Combine milk and the 4 cups water in a large saucepan. Bring to a boil over medium-high. Stir in rice, maple syrup, sugar, cardamom pods, cinnamon stick, and star anise. Reduce heat to low, and simmer, stirring constantly, until creamy, 45 minutes to 1 hour. Remove and discard cardamom pods, cinnamon stick, and star anise. Remove from heat.
2. Preheat oven to 350˚. Pulse macadamia nuts in a blender until roughly chopped, 10 to 12 times. Spread nuts on a parchment paper-lined baking sheet, and bake in preheated oven until fragrant and golden, 8 to 10 minutes.
3. Melt butter in a large skillet over medium. Add squash, apples, and lemon juice, and cook, stirring constantly, until tender, about 8 to 10 minutes. Sprinkle with salt.
4. Spoon pudding into 8 bowls. Top with squash-apple mixture and macadamia nuts.

1. Preheat the oven to 400° F. Line a standard 9×5 baking tin with parchment then spray or brush with vegan butter.
2. Add the pecans to a parchment lined baking tray and roast until golden and fragrant, 5 minutes. Remove from the oven and allow to cool then roughly chop. Reserve 2 tbsp for topping the banana bread.
3. In a small bowl, mix the flour, almond flour, baking powder, coconut sugar and salt.
4. In a medium bowl, mix together the almond milk, melted butter and almond butter.
5. Add the dry ingredients to the wet mix and stir to combine. Fold in the mashed banana and pecans with a spatula.
6. In a small bowl, whisk together the cinnamon sugar ingredients: melted vegan butter, brown sugar and cinnamon.
7. Spread [q:1/3] of the batter on the bottom of the tin. Add [q:1/3] of the cinnamon swirl mix in dollops on top and use a sharp knife or toothpick to swirl a little. Add [q:1/3] of the remaining batter and swirl with again. Repeat one more time – you should have 3 layers.
8. Press the two halves of the banana onto the top, cut side up, and brush with a little melted vegan butter, and top with reserved pecans.
9. Bake for about 30 to 35 mins, covering loosely with foil if it starts to brown too much after about 20 minutes. Leave to cool for 10 minutes in the tin then place on a wire rack to cool before slicing.

1. Split vanilla bean lengthwise with a sharp paring knife. Pour whole milk into a saucepan, add vanilla bean, and bring to a boil. Turn off heat and leave to steep for 15 minutes.
2. Sift cocoa powder into a bowl. Finely chop chocolate and place in a separate bowl. Remove vanilla bean and drizzle milk over cocoa, stirring continuously with a hand whisk.
3. Return milk to pan and bring back to a boil. Pour over chocolate and stir until all chocolate has melted.
4. Return to pan and add coconut milk. Bring to a simmer. Serve in cups with a cinnamon stick in each one.

1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed for 3 to 4 minutes until fluffy, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined.
2. In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating on low speed until a dough forms. Turn out two-thirds of dough onto a clean surface; knead dough if any flour bits remain. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. To remaining dough, add cinnamon and nutmeg. Beat at low speed until combined. Turn out onto clean surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. Let doughs stand at room temperature for about 5 minutes. On a lightly floured sheet of parchment paper, roll plain dough into a 14x12-inch rectangle. Transfer on parchment to a baking sheet and refrigerate for 15 minutes. Repeat procedure with spiced dough.
5. Transfer plain dough with parchment onto a flat surface. Carefully invert spiced dough on top of plain dough. Top with parchment and roll rolling pin over doughs to press together. Peel away top parchment. From the long side, roll dough into a log using bottom parchment to help lift and roll; roll as tightly as possible to avoid gaps. (If dough cracks, let stand for a few minutes until pliable). Trim [q:1/2] inch off each end. Tightly wrap roll in parchment, twisting ends to seal. Refrigerate for at least 2 hours, or freeze until ready to use.
6. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
7. Cut log into [q:1/4]-inch-thick slices. Place 1 inch apart on prepared pans.
8. Bake for 8 to 10 minutes, until edges are golden brown. Let cool completely on pans.
9. In a medium bowl, whisk confectioners’ sugar and milk together until smooth. Immediately drizzle glaze onto cookies.

1. In a large bowl, toss apples with lemon juice and 1 teaspoon of the cinnamon, then lay apples flat on a plate or serving tray.
2. In the top of a double boiler or heat-proof bowl placed over a pot of barely simmering water, warm nut butter with 1 teaspoon of the coconut oil until melted. Mix in ginger, nutmeg and cloves and [q:1/2] teaspoon cinnamon.
3. Using a spoon, drizzle spiced nut butter over apples.
4. Wash top pan of double boiler or heat-proof bowl and place again over simmering water. Add dark chocolate chips and 1 teaspoon coconut oil, stirring until melted.
5. Drizzle chocolate over apples.
6. Top apple nachos with coconut flakes and slivered almonds, and serve.

1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes, stirring frequently.
2. Add garlic, carrots, cumin, coriander, cinnamon, and ginger and sauté for 3 minutes.
3. Add chickpeas, broth, lemon juice, dates, and apricots. Simmer over medium-low heat for 25 to 30 minutes, or until broth is almost completely absorbed and carrots are tender.
4. Season to taste with salt and pepper. Before serving, garnish with slivered almonds and cilantro.

1. Combine all ingredients in a 2-ounce spray bottle. Shake well to combine.
2. Spray as desired.

Prepare the Dough*

1. In a small bowl, combine the yeast with 2 tablespoons of maple sugar and 5 tablespoons of 105 to 110°F water. It should be slightly warm to touch. Let the mixture sit for 5 to 8 minutes until foaming and bubbly. (Be careful to not kill the yeast with hot water, or alternatively, fail to activate it with cool water.)
2. In a large bowl or a stand mixer, combine the almond flour, arrowroot, baking powder, apple cider vinegar and salt. Mix to combine using a whisk or spatula.
3. In another bowl, mix the coconut oil, avocado oil, eggs, [q:1/2] cup sugar until combined. Then add the yeast mixture in and mix again. 
4. Slowly pour the egg/yeast mixture into the dry ingredients and mix for about 3 minutes. Cover this bowl with a kitchen towel or plastic wrap and let rest for 1 hour or until it has doubled in size. (It works better and faster in a warm area.)
5. Once it has doubled in size, punch the dough with a avocado oil-greased knife, then cover it again and set in the fridge. This process can be done the night before. If doing the same day, allow at least 2 hours of refrigeration.

Assemble the Buns

1. Preheat the oven to 350°F.
2. Remove the dough from the fridge.
3. Mix the filling ingredients in a bowl until smooth and set aside.
4. Spray a Pyrex dish or baking pan (square or circle) with avocado oil to grease evenly and set aside.
5. Fill a small bowl enough avocado oil to dip your fingers while you spread the dough. Lay out a large piece of parchment paper for working the dough on and spray it with avocado oil.
6. Place the dough in the middle of the parchment paper and cover with another piece of parchment. Using a rolling pin or wine bottle, roll the dough evenly into about [q:1/3] inch thickness. Remove the top parchment paper piece and spread the filling evenly on top, leaving a small [q:1/2] inch border around the dough.
7. Using the parchment paper, lift the dough and fold it gently. It will be very soft. Form the dough into a log that looks like a cookie dough log. Place it in the fridge for 30 minutes to harden, which will make it easier to slice. 
8. Cut the cold dough into 2 to 3 inch slices, placing each roll on the greased pan. (It is okay to place them close to each other).
9. Bake for 40 to 50 minutes, or until a knife or toothpick comes out clean from the dough portion. They will look golden brown and be pretty firm to touch.
10. Make the frosting while the buns are baking by adding all of the frosting ingredients to a small saucepan over low heat, mixing well. If the frosting is too thick, add some coconut milk or regular milk to thin. The frosting can be made the day before. If made in advance, reheat it prior to adding to the buns so it's easy to spread.**
11. Remove the rolls from the oven and coat with the slightly warm frosting.

Prepare the Dough

1. In a coffee or spice grinder, grind the flaxseeds to a fine powder. Transfer to a food processor and blend with the almonds until a flour like consistency is formed.
2. Add the agave and process into a workable dough, adding a touch of water, if needed.
3. Remove the dough and place between 2 large sheets of parchment paper. Using a rolling pin or your hands, flatten into a large square. Peel off the top layer of paper and set the dough aside.

Make the Filling

1. In a clean food processor, puree the figs, water, cinnamon, cardamom and salt into a thick paste. Spread the mixture evenly over your dough and sprinkle with raisins and chopped nuts, if desired.

Make the Rolls

1. Next, roll the dough into a tight cylinder, as if you were making sushi, using the parchment paper as the mat.
2. Place your roll in the freezer to set for about half an hour, then remove and cut into 12 equal pieces.
3. Store the rolls in a glass container in the freezer. They will keep for up to 2 weeks.