1 bag of cranberries, 1/2 cup of honey (or more or less to your liking), 1 cup of cranberry juice. Bring to a boil, reduce heat, simmer until thickened. Let cool in fridge. Can be made several days in advance.
6 egg yolks, 1/4 cup honey, grated zest of one lemon, 1/2 c. lemon juice, 6 Tb. coconut oil. Blend all ingredients until smooth. Add to sauce pan. Cook on low heat, stirring constantly until thick. Remove from heat. Let cool in fridge. Can be made several days in advance.
1 cup cacao butter, 1/2 cup honey, 1 Tb. coconut butter, 1 Tb. vanilla.
Heat slowly, stirring constantly. Blend to emulsify. Place in candy molds, freeze. Can be made several days in advance. (As long as you don't eat it all up!)
Almond Flour Crust:
1 1/2 cups blanched almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/4 cup coconut oil
2 Tb. honey
1 Tb. vanilla extract
Mix dry ingredients in Cuisinart. Add honey, oil and vanilla and blend until thick. Pat mixture with wet hands into spring form pan or silicone baking dish. Bake at 325* for 15 minutes, until golden.