1. Place a small saucepan over medium heat.
2. Add your blueberries and honey. Mix to help break down the blueberries.
3. Once your blueberries have esploded (that means exploded, but is just more fun to say that way), add your coconut oil and coconut cream concentrate.
4. Mix thoroughly.
5. Remove from heat and add your shredded coconut and cashews.
6. Line your muffin tin with silicone liners or paper muffin liners, pour mixture into each cup to a height that you prefer, then place in freezer for 20 minutes.
7. Consume.
8. Store in freezer if you have self control.

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1. Preheat oven to 350 degrees and grease loaf pan with coconut oil
2. Combine the baking powder, almond meal, strawberries, baking soda, cinnamon, bananas and eggs and mix well.
3. Add chopped pecans, mix and pour into the loaf pan.
4. Bake for 45 min or until toothpick comes out dry
5. Let bread sit for 10 min and remove to completely cool
6. Serve and Enjoy