Grease a baking dish with neutral flavored oil (or butter if preferred).

Add the syrup and almond butter to a large skillet.

Heat over low heat until creamy.

Stir to combine well.

Stir in the chocolate chips until they melt.

Remove from heat and stir in rice crispies.

Gently press into a baking dish and allow mixture to set until firm (about 30 minutes).

Cut into squares and enjoy!

Whisk cacao powder into coconut oil in a double boiler until smooth.

Turn off heat and add salt and vanilla extract. Set aside in a bowl.

Grind almonds and quinoa flakes in food processor and add to the bowl.

Add coconut oil, raw honey, vanilla extract, and salt.

Combine well with a spoon until thick paste forms.

Line a small muffin tray with paper cups.

Drizzle one tablespoon chocolate into the bottom of each liner then freeze for 15 minutes or until firm.

Remove from the freezer and top with one teaspoon almond mixture then another tablespoon of chocolate.

Return to the freezer after 20–30 minutes or until the mixture is firm.

Serve immediately or store in the refrigerator.

Preheat the oven to 350°F. 

Make the crust by grinding the almonds in a food processor until fine (like sand). 

Add the oat flour, maple syrup, coconut oil, and salt. 

Blend until a dough forms. 

Add the oats and pulse until they are finely chopped and the dough is sticky. (It’s okay if you can still see the oats and there’s some texture.)

Lightly grease a 9″ baking pan with coconut oil. Put the dough in the pan and press the mixture firmly into the pan starting with the middle then moving outward along the side of the pie dish. Press the crumbs into the dish to form a crust. 

Poke fork holes in the bottom of the crust, then bake uncovered for 10-13 minutes until lightly golden. 

Set aside and cool for 15 minutes while you make the filling.

In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust.

Garnish with 1/2 cup raw pecans, whole or chopped.

Freeze or refrigerate the pie in order to set the filling. At least 45 minutes in a freezer.