1. Using a high-speed blender or spice grinder, blend 2 cups of the shredded coconut to a fine meal. Pour it into a large bowl and mix in the remaining filling ingredients.
2. Form the mixture into small balls about 1 tablespoon each and place on a cookie sheet lined with parchment paper or Silpat. Place in the fridge or freezer to firm up.
3. To make the chocolate coating, whisk all coating ingredients together until smooth.
4. When the coconut balls are hardened, dip each one in the chocolate coating and place back on the cookie sheet. Return to the fridge so the coating can firm up. Store in the fridge or freezer until ready to serve.

For the mint goji berries:

1. In a small bowl, mix the water and mint extract together. Add the goji berries and allow them to soak for 5 to 10 minutes. Drain well.

For the brownies:

1. Using a food processor, process the oats to flour. Add the almonds and walnuts and process to a fine meal.
2. Add the cacao powder and salt and pulse to combine.
3. Next, add the dates and process until the dates are broken down and combined. Finally, add the soaked goji berries and soaking water, as needed, and pulse until the mixture comes together in a dough ball.
4. Press the mixture evenly into a 6-inch springform pan and set in the freezer while you make the frosting.

For the frosting:

1. In a small bowl, combine all ingredients and stir until smooth. Do not overmix or it will start to separate and become oily.
2. Remove the pan from the freezer and smooth the icing over top of the brownies, smoothing out with an offset spatula or the back of a spoon. Return the pan to the freezer until firm. Sift cacao powder and coconut on top of the cake, slice and serve, or store in the freezer for up to one month.

For the base and brownies:

1. In a food processor, process the almonds and walnuts to a coarse meal.
2. Add the dates, cacao, maple syrup and vanilla and continue to process until well combined. The mixture should be thick and sticky.
3. Press about half of the mixture onto the bottom of a 6-inch springform pan to make a 1/4- to 1/2-inch base (this will be the base for the cake) and the remaining mixture into a 9 x 5-inch loaf pan (this will be the brownies). Set aside both pans.

For the brownie frosting:

1. In a small bowl, whisk together all ingredients until smooth.
2. Using an offset spatula or the back of a spoon, spread the frosting on the top of the brownies in the loaf pan. Place the pan in the freezer to set, about 30 minutes. When ready, cut the brownies into small, 1/2-inch chunks and store them in the freezer until ready to use.

For the vanilla soft serve:

1. In a high-speed blender, puree the cashews, almond milk, agave nectar and vanilla until smooth.
2. Add the coconut oil and blend until well combined and smooth.
3. Pour half of the mixture on top of the cake base in the 6-inch springform pan. Place in the freezer to set. Pour the remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the cake).

For the cookie crumbs:

1. In a small bowl, mix together all ingredients until small crumbs are formed.
2. Spread the crumbs on a dehydrator tray and dehydrate at 105 degrees for about one hour, or until the crumbs are dry to the touch. Store the crumbs in a sealed container in the freezer until ready to use.

For the caramel:

1. In a high-speed blender, blend all ingredients until smooth. Pour the mixture into a small bowl with a lid and set aside until ready to use.

To assemble:

1. So far you should have the base topped with a layer of vanilla soft serve. Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon. Crumble the cookie crumbs evenly on top of the caramel. Next, pour the remaining half of the vanilla soft serve on top of the cookie crumbs and add the brownie chunks, carefully pressing them down into the vanilla soft serve. You will likely not need all the brownie chunks, so you can use the leftovers to decorate the top of the cake. Smooth out the top as much as you can and place in the freezer for at least an hour to set. When ready, frost with chocolate ganache (recipe below).

For the chocolate ganache:

1. In a small bowl, whisk together all ingredients until smooth.
2. Remove the cake from the freezer and let sit for about 10 minutes (if you don't, your frosting will harden as soon as it touches the cake). Using an offset spatula, frost the top and sides of the cake and place the remaining brownie chunks (if you have any) on top of the cake, as desired. Place the cake back in the freezer for about 10 minutes to allow the ganache to set. Serve with a smile and dig in!

For the cookies:

1. In a food processor, process the coconut flakes, ground tea, vanilla bean powder and salt until combined.
2. Add the remaining ingredients and process for a minute or two until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water.
3. Using a cookie scoop or tablespoon, scoop the dough onto a dehydrator tray and gently flatten with the bottom of a glass (you should get 12 small cookies). Dehydrate the macaroons at 105 degrees for about 6 hours or until desired texture is achieved. They should be crisp on the outside but still chewy on the inside.
4. Spread a small amount of the filling (recipe below) on half of the cookies and press another plain cookie on top to form a macaroon cookie sandwich.

For the cacao cream filling:

1. Blend all ingredients in a high-speed blender until smooth.

For the mango pudding:

1. Combine all ingredients in a blender and blend until smooth, about 2 minutes. Refrigerate for about 1 hour to firm up.

For the coconut cream:

1. Combine all ingredients in a blender and blend until smooth, about 1 minute. Refrigerate for about 1 hour to firm up.

For the coco-nut topping:

1. In a small bowl, combine the walnuts, pecans, oats, coconut, hemp hearts and cardamom.
2. Add the maple syrup and coconut oil and stir until the nut mixture is well coated.
3. Put the bowl in the freezer until hardened, about 20 minutes.

To assemble:

1. Divide the mango cream between 2 parfait glasses. Next, add the coconut cream, then add the coco-nut topping. Slice up additional mango for garnish, if desired. Refrigerate until ready to serve.

For the squares:

1. In a large bowl, stir together the coconut oil, agave nectar, sunbutter, water and carob powder until well combined and smooth. Set aside.
2. Using a food processor, pulse the kamut puffs to a coarse meal. You want them to still have chunks, not completely powdered.
3. Add the kamut puffs and sunflower seeds to the carob mixture and mix until they are completely coated. Press the mixture into a 9 x 5-inch loaf pan (or small square pan) that is covered with parchment paper. Place the pan in the freezer while you make the frosting (recipe below).

For the carob frosting:

1. In a small bowl, stir together all ingredients until well combined and smooth.
2. Remove the pan from the freezer and spoon the frosting over the kamut base and smooth out with the back of a spoon.
3. Return the pan to the freezer for about 30 minutes until set. Cut into squares and serve. Store leftovers in the fridge or freezer.

Crust:

1. Grind the buckwheat groats, almonds and flax into a fine flour using a spice grinder.
2. Put the flour mixture into a food processor and add the dates. Process until the mixture is well combined and forms into a wet dough ball. If it doesn't, add a tablespoon of water.
3. Cut out small pieces of plastic wrap and place them in the bottom of mini tart tins.
4. Form small balls with the dough mixture using your hands and flatten them into thin disks that are large enough to cover each tart tin. Press them into the bottom of each tart tin and cut off any excess around the edges. Place the tarts on a dehydrator tray and dehydrate at 110 degrees for 2 hours. Carefully remove the tart crusts from the tins and remove the plastic wrap. Put the crusts back on the dehydrator tray and dehydrate for another 2 hours. The crusts should be firm but still flexible.

Lemon filling:

1. In a medium bowl, whisk together all ingredients and allow it to sit for about 15 minutes with the bowl sitting in a larger bowl of warm water.
2. Strain the mixture through a mesh strainer and discard the remnants.
3. Fill the crusts (recipe above) with the strained lemon mixture and refrigerate for about 2 hours to set. Store tarts uncovered in the fridge until ready to serve.

Crust:

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates, cacao powder and salt and process to combine. The mixture should hold together when pressed between two fingers. If it seems too dry, add a tablespoon of water.
2. Reserve about 1/3 cup for the cake topping and press the remainder of the crust into the bottom of a 6-inch springfrom pan and set aside.

Chocolate fudge filling:

1. In a food processor, blend together all ingredients, except the coconut oil, until smooth. You may need to scrap down the sides of the mixing bowl a few times.
2. Finally, add the coconut oil and pulse just to combine. Spoon the mixture on top of the crust and smooth out with the back of a spoon. Place the pan in the freezer for at least 30 minutes to set.

Spicy nut feeling:

1. In a food processor, process the nuts and agave nectar. Add the remaining ingredients and blend until smooth. You may need to scrap down the sides of the mixing bowl a few times. (See notes below if you would like to make the heart-shaped garnish before proceeding to the next step.)
2. Spoon the mixture on top of the chocolate filling and smooth out with the back of a spoon. Sprinkle the top with the remaining crumbled crust mixture and press it down gently so it sticks to the filling. Set the pan in the freezer for at least 2 hours to set. Store in the freezer until ready to eat and allow the cake to sit at room temperature for about 20 minutes before cutting and serving.

For the brownie layer:

1. In a food processor, grind the almonds and walnuts to a meal, being careful not to overprocess or the nuts will become oily.
2. Add the dates and pulse until the mixture is combined and crumbly.
3. Add the cacao powder, vanilla extract and sea salt and pulse to combine. The mixture should stick together when pressed between two fingers.
4. Press the brownie mixture into the bottom of a 9 x 5-inch loaf pan (or small square pan) and set aside.

For the top layer:

1. In a food processor, process the coconut butter and agave nectar until smooth.
2. Add the cacao powder and pulse to combine.
3. Spoon the mixture onto the brownie base and smooth out with the back of a spoon. Sprinkle with shredded coconut.
4. Cover the pan with tin foil and place in the freezer for about 30 minutes until set. Cut into squares and serve, or store in the freezer for up to one month.

For the cookies:

1. Place the oats in a food processor and process into flour. Add cacao powder and pulse to combine.
2. Add the coconut butter and agave nectar and process until well combined.
3. Roll out the dough to 1/4-inch thickness in between two pieces of parchment paper.
4. Cut out cookies using a round cookie cutter and transfer them to a dehyrdrator tray.
5. Dehydrate at 115 degrees for about 4 hours, or until dry but not brittle.

For the filling:

1. Drain and rinse the peanuts and process them in a food processor until crumbly.
2. Add the agave nectar, almond butter and coconut butter and process to combine. It should be the consistency of thick peanut butter. If it seems too thick, add water and process until smooth.
3. Using an icing bag and a large, round tip, pipe the filling on half of the cookie batch and top each with another cookie. Store sandwich cookies in the fridge for up to one week.