Ingredients:

Cupcakes:

• 1¼ cup (300 mL) All-purpose flour
• ¼ cup (60 mL) Dried shredded coconut, unsweetened
• ½ cup (125 mL) Sugar
• ½ tsp (2 mL) Baking powder
• ½ tsp (2 mL) Baking soda
• ¼ tsp (1 mL) Salt
• ½ cup (125 mL) Coconut milk
• ¾ cup (175 mL) Crushed pineapple, canned and well drained. Reserve juice.
• ½ cup (125 mL) Pineapple juice, from drained pineapple
• ¼ cup (60 mL) Vegetable oil
• ½ tsp (2 mL) Vanilla extract

Coconut Glaze:

• 1 cup (250 mL) Confectioner’s sugar
• 1 tbsp (15 mL) Butter, softened
• 3 tbsp (45 mL) Coconut milk
• 1 tsp (5 mL) Vanilla extract

Method:

Cupcakes:

1. Preheat oven to 350˚F (180˚C). Line cupcake pan with liners and set aside.
2. In a large bowl, combine flour, shredded coconut, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk together coconut milk, pineapple juice, vegetable oil and vanilla extract.
4. Add wet ingredients to dry ingredients and stir to combine.
5. Lastly, gently stir in crushed pineapple until just incorporated.
6. Using an ice cream scoop, divide batter into lined pan.
7. Bake for 25-30 minutes or until inserted toothpick comes out clean. Allow to cool in pan for 5 minutes, and then transfer to a wire rack to cool completely.

Coconut Glaze:

1. Whisk confectioner’s sugar, butter, coconut milk and vanilla extract together until combined. About 30 seconds.
2. When cupcakes are completely cooled, frost with 2 tsp (10 mL) of icing each.

Ingredients:

• 1¾ cup (425 mL) Dried dates, pitted and chopped
• ⅓ cup (75 mL) Maple syrup
• 1 each Orange zest
• ¾ cup (175 mL) Water
• ½ cup (125 mL) Butter, room temperature
• ½ cup (125 mL) Sugar
• 1½ cup (375 mL) Tapioca flour
• ½ cup (125 mL) Cocoa powder
• ¼ tsp (1 mL) Baking soda
• Pinch Salt
• 3 tbsp (45 mL) Almond milk

Method:

1. Preheat oven to 350˚F (180˚C). Line 8 in. (2L) square pan with parchment paper and set aside.
2. In a sauce pan combine the dates, maple syrup, orange zest and water.
3. Simmer until mixture thickens to a jam consistency, approximately 15 minutes.
4. In a large mixing bowl, cream together butter and sugar and set aside.
5. In a separate bowl combine the tapioca flour, cocoa powder, baking soda and salt. Stir to combine.
6. Mix dry ingredients into the butter and sugar. Stir in the thickened cooked dates and almond milk.
7. Spread mixture into lined pan and bake for 30 to 35 minutes. Let cool completely before slicing.

Ingredients:

Base:

• ¾ cup (175 mL) Rolled oats, large flakes
• ½ cup (125 mL) All-purpose flour
• ½ cup (125 mL) Tapioca flour
• ½ cup (125 mL) Brown sugar, loosely packed
• ½ cup (125 mL) Dried shredded coconut, unsweetened
• ½ cup (125 mL) Dried apricots, finely chopped
• ½ cup (125 mL) Dried cranberries, roughly chopped
• ½ cup (125 mL) Raisins
• ½ cup (125 mL) Butter, softened

Topping:

• ½ cup (125 mL) Semi-sweet chocolate

Method:

1. Preheat oven to 350˚F (180˚C). Line an 8 in. (2L) square pan with parchment paper and set aside.
2. In a medium bowl, blend all the dry ingredients together with fingers. Add mixture to softened butter and continue mixing with fingers until crumbly.
3. Spread into the lined baking pan and pat down firmly.
4. Bake for 15 to 20 minutes. You will know bars are ready when they are golden brown on the top.
5. Remove from oven and let cool to room temperature for 15 minutes. Refrigerate for 15 minutes until it is cold.
6. Melt chocolate in microwave and let cool to room temperature.
7. Spread onto cold fruit bars with a rubber spatula and return to refrigerator until chocolate is set. Cut into 24 bars.

Ingredients:

• 2 cups (500 mL) Orange juice
• 2 each Banana, cut in half
• 2 cups (500 mL) Blueberries, frozen
• 1 cup (250 mL) Strawberries, frozen
• 2 tbsp (30 mL) Honey

Method:

1. In a blender, purée all ingredients until smooth.
2. Pour into an airtight container and keep refrigerated.