Hi Ria, I like to make this frozen cheesecake:

• Filling:
• 2 cups fresh or frozen and thawed berries (i find frozen are sweeter)
• 1 cup mascarpone cheese
• 1 cup quark or full fat greek yogurt
• juice from 1/2 lemon (optional if you can tolerate it)
• Crust:
• 3 cups almonds
• 5 or 6 dates (optional if you can tolerate)
• 1/4 tsp sea salt
• 4 tbsp unsalted butter
• 1 large eggs

preheat oven to 350 F.  Grind the almonds and dates in a food processor until about the consistency of corn meal.  Add salt and butter.  Pulse a few times.  With motor running, add egg all at once.  Mix for 30 seconds.  Gather mixture into a ball, cover with a damp cloth and chill for 15 minuts.  Press mixture into pie plate.  Chill an additional 10 minutes. Cover crust with foil to prevent scorching.  bake 15-20 minutes until puffy and lightly bronwed.  Cool.
liquify the fruit in a food processor.  Stir in the rest of the filling ingredients and combine until well mixed.  Pour the filling into the pie crust and freeze for one to two hours.  thaw before serving. can top it with fresh fruit.
 

Hi Ria,
 
Here are some options:
Chocolate cake
3 cups flour
1 cup oil 
1 package sunspire grain sweetened chocolate chips
1 jar wax orchard's fudge sauce
3 eggs
milk: add to create cake batter consistency
1 tsp baking powder
 
Stir well and bake at 350 until done. I made this using two 8 inch round pans. I wouldn't suggest using 9 inch pans because the cake would come out too thin. I would also suggest mixing the ingredients, and then adding the wax orchards last, as it caused the batter to become very stiff and difficult to mix. The amount of milk I ended up adding was probably close to 1/2 cup, if not more. I think I started my timer at 20-22 minutes, and possibly added another minute or so, but I can't remember, and in any event, every oven is different. The cake comes out very dense, almost like a torte, but it is so rich, and quite delicious.
For frosting, I used the recipe below. After the cake was frosted, I put a ring of fresh raspberries on the top, and around the bottom. This cake was so rich and so unbelievably good that people had a hard time believing there was absolutely no sugar or agave or honey, etc.
Raspberry Cream Cheese Frosting
3/4 cup heavy cream 1 cup cream cheese 1 jar Rigoni di Asiago raspberry jam (the only ingredients are raspberries, apple juice, apple pectin, citric acid, and it is 100% organic) 1 teaspoon vanilla extract (the recipe calls for 1 tablespoon, but that seemed like too much to me)
1. whip the cream until stiff 2. in a separate bowl, whip cream cheese until smooth, and then blend in raspberry jam and vanilla 3. with a rubber spatula, gently blend whipped cream into cream cheese mixture
 
Raspberry Agave Cupcakes 
Ingredients:  
2 cups unbleached all-purpose flour  
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lemon juice
3/4 cup buttermilk
1/2 cup butter, softened
3 /4 cup AGAVE Nectar
2 large eggs
1/2 pint raspberries
Directions:
Preheat oven to 350 degrees F. Add all of the ingredients into your mixer and mix them up. Make sure to soften your butter first. After the contents are mixed together add in the raspberries and fold them in by hand gently.
Fill paper-lined muffin tins 2/3 full. Bake for 15 minutes or until a toothpick inserted into muffin comes out clean. Allow the cupcakes to cool for 15-20 minutes before topping with Agave Raspberry Whipped Cream (above) if desired.
 
 
Agave & Honey Oatmeal Cookies
2 tablespoons lightly beaten egg (approx)
3 tablespoons agave nectar
1 tablespoon honey
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup whole wheat pastry flour (2 oz)
1 tablespoon toasted wheat germ
1/8 teaspoon EACH baking soda & baking powder
1/4 scant teaspoon salt
1/4 teaspoon cinnamon
3/4 cups old fashioned oats
1/3 cup raisins or grain sweetened chocolate chips
Preheat the oven to 375 degrees F.
Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well. Combine flour, wheat germ, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in the oats and raisins. Let batter sit for about 5 minutes.
Using a tablespoon measure, scoop up dough and arrange on parchment lined cookie sheets spacing 2 inches apart. Bake one sheet at a time for about 10-11 minutes. Let cool completely.
Makes 8 cookies
 
Chocolate Zucchini Cake or Muffins:
1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)
1 cup (130 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (120 ml) olive oil
3/4 agave
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (125 grams) grain sweetened chocolate chips
Preheat oven to 325 degrees F and place rack in the center of the oven. Grease a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.Grate the zucchini, using a medium sized grater. Set aside.In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon. Set aside.In the bowl of your electric mixer (or with a hand mixer), beat the oil, agave, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. Check it after 35 minutes. The agave makes it cook faster than if used sugar.Makes one - 9 x 5 x 3 inch loaf. Can also make cupcakes. They are done in about 30 minutes.
 
 

Carrot Cake
Makes 3 8-inch layers or a 9"x13" pan
 
Wet Ingredients
3/4 cup walnuts 1 1/2 cup peeled, grated carrots (3 or 4 large carrots) 3/4 cup crushed, unsweetened pineapple (fresh or canned in it's own juice) 3/4 cup raisins 3/4 cup butter, softened 3/4 cup agave nectar 2 eggs 1 1/2 teaspoons vanilla extract
Dry Ingredients
1 1/2 cups flour 1 1/2 teaspoons cinnamon 3/4 teaspoon nutmeg 1 1/2 teaspoons baking soda

1. Preheat the oven to 350 degrees F.
2. Line the bottoms of the cake pans with parchment paper or a silicone baking mat.
3. Toast the walnuts in the preheated oven for about 10 minutes, then allow to cool. Chop the nuts coarsely with a knife or in a food processor.
4. Peel and grate the carrots to a medium grate.
5. Drain the canned pineapple (reserve the juice for another use).
6. Combine the chopped nuts, grated carrots, pineapple, and raisins, and set aside.
7. Sift the dry ingredients together.
8. With an electric mixer on medium-high speed, cream the butter and agave nectar together until well blended.
9. Add the eggs one at a time, incorporating the first egg before adding the second.
10. On the lowest speed, stir in the dry ingredients.
11. Fold the carrot mixture in by hand with a rubber or silicone spatula.
12. Bake in the preheated oven for 30-40 minutes, depending on pan size. The cake is done when it bounces back when touched lightly in the center.
13. Place the pan on a wire rack to cool. Make sure it is completely cool before frosting.
14. You can frost it with the Cream Cheese frosting (just substitute 1/4 - 1/2 cup agave for the raspberry jam)

These recipes are really making me excited! I am nowhere near being able to eat them but I will definitely use the recipes for my family. Thanks!
 
Happy Birthday Ria!