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!

1. Boil eggs, peel and cut in half.
2. Remove egg yolks and place in a separate bowl.
3. Pit and peel avocado, place contents with egg yolks.
4. Add lime juice, salt, onion powder, and minced garlic.
5. Mix and mash until smooth.
6. Spoon the mixture into halved eggs.
7. Add a pinch of paprika to each egg.
8. Store in airtight container for up to 2 days, until guacamole starts to brown.

Vegetables

1. Halve zucchini, squash, and romaine lengthwise. Cut tomatoes, eggplant, and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.
2. Prepare a hot fire in your grill.
3. Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.
4. Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.
5. Grill tomatoes on one side for 3 to 4 minutes, until charred.
6. Arrange vegetables on a platter and drizzle with chimichurri.

Chimichurri

1. In a bowl, combine the garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt, and black pepper.
2. Cover and let stand at room temperature for 1 day. (If you don’t have time to let the chimichurri stand for a day, transfer it to a small saucepan and warm over low heat to about 120º for 1 to 2 minutes and then let stand for about 1 hour to blend.) 

1. Preheat oven to 400 degrees. Spread chips out evenly on baking sheet. 
2. Sprinkle each chip evenly with cheese and a few beans. 
3. Place baking sheet in the oven and bake for about 2 minutes until cheese melts. 
4. Remove baking sheet from oven and top each chip evenly with tomatoes, jalapeño, Greek yogurt, and cilantro. 
5. Serve immediately.

1. Cook quinoa in boiling water for 10 to 12 minutes or until tender. Drain and cool.
2. Meanwhile, put rest of ingredients in a bowl with half of the lime juice. Season well with salt and pepper and then stir in quinoa.
3. Taste for seasoning and add extra lime juice or salt and pepper as required.

1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
2. Combine flour, baking powder and salt in a mixing bowl and whisk. In another mixing bowl whisk together the coconut sugar with the egg, milk, vanilla, and oil. Add flour mixture to wet ingredients and whisk until smooth and it starts to thicken slightly. 
3. Divide the batter among the prepared muffin tins and bake 18 to 22 minutes or until they are golden brown and puffed, the tops spring back slightly and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
4. Once the cupcakes are completely cool, cut a cone shaped piece about an inch in diameter from the top of the cupcakes. Insert your finger into the holes and widen the bottom a bit. Spoon in about 1 teaspoon of the caramel, cut the tip off the cone and place it over the caramel. Spread or pipe frosting on top and drizzle with a little bit of caramel.
5. The cupcakes can be stored in the refrigerator but are best served at room temperature.

1. Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan with a layer of parchment on the bottom of the pan.
2. In a food processor, puree chickpeas with orange juice for several minutes until smooth.
3. Add vanilla and then the tofu [q:1/4] cup at a time, pulsing for 5 to 10 pulses after addition.
4. In a medium bowl whisk together sugar, cocoa, baking powder, baking soda and salt.
5. Add to the chickpea/tofu mixture, pulsing until blended. Gently stir in the chopped chocolate and then pour into prepared pan.
6. Bake for about 40 minutes. When the time is up insert a toothpick— if it comes out dry, the cake is finished. If it is not done, continue to cook, checking for doneness at 5 minute intervals.
7. When done, let cool in the pan for at least 15 minutes, then remove to a serving dish and dust with powdered sugar, or top with sliced fruit or berries.