1/4 cup coconut oil

2 tsp ground cinnamon

1/4 tsp salt

1/4 cup plain greek yogurt

3 tbsp honey or maple syrup

1 1/2 cups crispy brown rice cereal

1 1/2 cup rolled oats

1/4 cup diced and hydrated raisins

1. Preheat oven to 300°F.

2. Grease 8” pan with oil, lining with parchment paper will help release bars easier.

3. Cut raisins in half, place in microwave safe bowl. Cover with water and heat for 1 minute. Allow raisins to cool.

4. Melt coconut oil.

5. Stir in cinnamon, yogurt, nad honey/syrup.

6. Fold in oats and cereal.

7. Drain raisins and fold into batter.

8. Pour mixture into greased pan and flatten with spatula.

9. Bake for 11-14 minutes or until center feels firm.

10. Let cool, cut and enjoy!

4 Cups fruit juice (we recommend 100% fruit juice with no sugar added)

2 tbsp. unflavored gelatin (we recommend Great Lakes Grass Fed)

Diced fruit (optional)

1. Bloom gelatin by stirring into 1/2 cup of juice.

2. Boil 1 cup of juice and add to gelatin.

3. Stir until all gelatin dissolves.

4. Stir in remaining juice.

5 Stir in diced fruit.

6. Pour into large container or smaller single size bowls and refrigerate for 6-8 hours.

1/4 cup melted coconut oil

3 tbsp. maple syrup

1/4 cup cocoa powder

1 tsp. vanilla extract

1/4 tsp. salt

Toppings like nuts, dried fruit, or seeds (optional)

1. Stir maple syrup into melted coconut oil.

2. Stir in cocoa powder. Continue stirring until smooth.

3. Pour onto parchment lined baking sheet.

4. Add desired toppings.

5. freeze for 30 minutes or until solid.

6. Break into pieces.

7. Store in fridge or freezer. Chocolate will melt quickly at room temperature.