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½ cup agave nectar

¼ cup raw almond butter

¼ cup coconut butter

¼ cup raw cacao powder

1 tablespoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon sea salt

1. In a medium-size mixing bowl, stir together the sesame seeds, sunflower seeds, and shredded coconut.

2. In a smaller mixing bowl, combine the agave nectar, almond butter, coconut butter, cacao powder, vanilla extract, cinnamon, and salt, and mix well. Add this mixture to the sesame seed mixture and stir until well combined.

3. Using a small scooper or spoon, distribute the batter into about two dozen mini cupcake wrappers. Refrigerate for 30 minutes before appreciating the glory of it all.

Variations

• Use any combination of sesame seeds, black sesame seeds, poppy seeds, and hemp seeds for the 2 cups of sesame seeds called for here.

• Substitute pumpkin seeds for the sunflower seeds or use a combination.

• Toasting the shredded coconut adds another layer of flavor, although if you do this, they will no longer be live bonbons. You could also toast the sesame seeds or bake the bonbons for 10 minutes at 350°F.

• Flavorful coconut butter substitutes are: tahini, almond butter, peanut butter, or 2 tablespoons of coconut oil.

• For a plain vanilla version, omit the cacao powder.

• For a chocolate and vanilla combo, cut the finished vanilla batter in half and add 2 tablespoons of raw cacao powder to one of the halves.

• If using unsweetened cocoa powder in place of the raw cacao powder, use only 3 tablespoons.

Tips and Tricks

You don’t need to use a small ice-cream scooper or mini cupcake wrappers as suggested in the recipe. You can use your hands to roll a spoonful of batter into a ball and then flatten the bottom slightly as you lay it on a parchment paper-lined plate or tray to chill. The wrappers do make a fancy presentation, though, and the scooper makes quick work of the project.

LUSCIOUS LIVE PIE

Fruit sweetened, these treats are high on the list of healthful desserts, with outrageous flavor. You might find yourself having the most fun while decorating these pies with all of the colorful fruits available. The trick to the art of the live pie is to get the filling firm enough so it can slice, although you can get around this by reusing 8-ounce plastic containers (see Tips and Tricks).

MAKES ONE 9-INCH PIE OR THREE 8-OUNCE PIES

Piecrust

1½ cups almonds

1¼ cups pitted Medjool dates

2 tablespoons shredded coconut

¼ teaspoon ground cinnamon

Pinch of ground cardamom, nutmeg, or allspice

Banana Fruit Filling

¼ cup dates

1½ cups mashed banana, not overly ripe

½ cup chopped fruit—strawberries, peaches,

blueberries, papaya, mango, or your favorite

2 tablespoons coconut butter or almond butter

1 tablespoon ground flaxseed

1. Prepare the crust. Place the almonds in a food processor and process until just ground. Add the dates, coconut, cinnamon, and cardamom, and process until the dates are broken up and the mixture begins to run up the sides of the processor. You may need to add more dates if you are using a variety that is not as moist as the Medjool.

2. Use your hands to press the crust into a 9-inch pie plate and refrigerate, or press into three lightly oiled 8-ounce plastic containers and freeze. The crust should be about ¼ to ½ inch thick.

3. Prepare the filling by processing all of the ingredients in a food processor until just smooth. Please do not overprocess or the mixture will heat up and take longer to firm up. Transfer to a bowl.

4. If using the 8-ounce containers, remove from the freezer and gently wiggle the crust out of the containers or serve in the container. Pour the filling into the crust(s). Have a blast decorating with your favorite colorful fresh fruits, edible flowers, and shredded coconut. If making a 9-inch pie, refrigerate for an hour or longer to allow the filling to set.

Variations

• For the crust, try using only ¾ cup of almonds, plus ¾ cup of either pecans, walnuts, or macadamia nuts.

• Replace the dates with other dried