Snacks

Blend 1 cup pecans, 1 cup dates, 1 cup dark chocolate (or other dried fruit or shredded coconut) and 1 tsp salt in a food processor. Scoop into a half cookie sheet lined with parchment paper and press firmly. Repeat so you end up with a double-thick layer. Chill, then cut into bars. Store in a jar in the refrigerator.

In a mixing bowl, whisk 1 large egg until pale and fluffy. Stir in 4 tbsp honey and whisk until fully mixed and the honey has dissolved. Stir in 1 cup heavy cream, ½ cup milk, 1 tsp vanilla paste, 2 tbsp maple syrup, and a pinch of salt until just combined. Pour slowly into ice cream maker and churn. Transfer to an airtight container and freeze overnight or until firm.

Place 3 tbsp ghee in a large copper pot over medium heat. When the ghee is melted, add ¾ cup popcorn kernels, shake quickly to spread across the base, and cover with the lid. The kernels will start popping after a minute or so. Shake briefly once after 30 seconds. When the popping slows, immediately pour popcorn into a large bowl. Pour 3 tbsp melted ghee over popcorn and sprinkle generously with salt. Shake and toss well to disperse. Best served warm but still crisp and yummy at room temp, even next day.