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Creamy Dairy-Free Lime Pie

Creamy Dairy Free Lime Pie Recipe

photo by recipe author

Servings: 10-14
Preparation Time: 4 1/2 hours

Toasty Coconut Crust:

2 tablespoons honey
1/2 cup coconut oil
1/4 teaspoon salt
2 cup toasted fine-flake coconut

Filling:

2 avocados, about 4-5 oz. apiece
1/2 cup liquid coconut oil
1/2 cup honey
1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
2 teaspoons lime zest, or 6-8 drops lime essential oil
2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
1 teaspoon vanilla extract
Pinch of salt

Crust:

Pull out an 8″ pie pan, OR for tartlets, line 30 mini-muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes, while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm, before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours, until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8″ pie or about 30 tartlets.

Recipe submitted by Rhonda, South Jordan, UT

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Creamy Roasted Cauliflower and Mushroom Soup

Creamy Roasted Cauliflower and Mushroom Soup Recipe

photo by recipe author

Servings: 2-3
Preparation Time: 20 minutes

1 head cauliflower, cut into pieces
2 tablespoons coconut oil
salt & pepper
2-3 pieces bacon (optional)
2 tablespoons bacon grease, butter or coconut oil
1/4-1/2 cup white onion, diced
2 garlic cloves, minced
1 teaspoon fresh thyme or 3 teaspoons dried
8 oz mushrooms, sliced
1/4 cup white wine
3 cups homemade chicken broth
3/4 cup full fat coconut milk*
2 tablespoons grass-fed butter (optional)

Preheat oven to 400 degrees F.

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes.

Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside.

Place the bacon grease, coconut oil or butter in a large saucepan with the onion. Sauté the onions until slightly browned. Add the garlic, thyme and mushrooms. Sauté until the mushrooms are tender, about 5-10 minutes.

Add the white wine and de-glaze the pan. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes.

Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency. Salt and pepper to taste.

Sprinkle the bacon pieces on top (optional).

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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Post-Holiday Power Smoothie

photo by recipe author

I think right about now we could all use something with a bit more nutritional value than a cookie…this yummy and nourishing powerhouse is perfect for breakfast or a pick me up that will have you back on track and going strong for hours.

Servings: 2-3
Preparation Time: 5 minutes

1 1/2 cups grass-fed milk, plain kefir or coconut milk*
1-2 tablespoons virgin coconut oil, melted
4 soy-free egg yolks (optional, but add lots of great nutrition and healthy fat for long lasting energy)
1/4 cup organic rolled oats
1 tablespoon green food powder
1 teaspoon vanilla
1 tablespoon raw honey
dash salt
1 banana, fresh or frozen
2 cup frozen strawberries or any frozen fruit of your choice

Blend all but the fruit until mixed, add fruit, blend until smooth and enjoy. To your health! 🙂

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Lydia, Salem, VA

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Buttercup Bars

photo by recipe author

Servings: 20-24
Preparation Time: 15-20 minutes

3/4 cup almond butter
4 tablespoons coconut oil (divided)
4 tablespoons raw honey (divided)
1/2 cup unsweetened cocoa powder
salt to taste
2 tablespoons chocolate chips (optional)

Heat almond butter and 2 tablespoons coconut oil over low-medium heat. Once melted, remove from heat and add 2 tablespoons honey. Stir until well combined. Pour into a small baking dish (8×8 or similar) and smooth out in one uniform layer. Place in the freezer for at least 15 minutes.

Heat 2 tablespoons coconut oil over low heat and add cocoa powder. Remove from heat and add remaining 2 tablespoons honey. Spread chocolate mixture over frozen almond butter mixture. Sprinkle with salt and chocolate chips. Place in the freezer for at least 30 minutes.

Remove the dish from the freezer and let warm slightly (I run water over the bottom of the dish for 15-20 seconds) – don’t let it melt! Cut into squares and serve immediately or return them to the freezer.

Recipe submitted by Sarah, Abilene, TX

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Gluten Free Coconut Cornbread

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

1/2 cup gluten-free all-purpose baking flour*
1/4 cup coconut flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sea salt
1 cup milk
1 tablespoon apple cider vinegar
2 eggs
1/4 cup coconut oil, melted
1/4 cup honey (melted with oil)
2 teaspoons pure vanilla extract

Preheat oven to 400 degrees.

Combine all the ingredients in the order listed in a large mixing bowl. Grease 9″ x 9″ pan with coconut oil, and pour mixture into pan.

Bake for 25-35 minutes, until the top is golden brown

*You can make your own gluten free flour mix from one of our recipes here.

Recipe submitted by Sharla, Nampa, ID

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No-Bake Healthy Chocolate Coconut Cookies

photo by recipe author

Servings: 18
Preparation Time: 15

1 1/2 cups soft mejool dates, pitted
1/4 cup chia seeds
1/4 cup organic cocoa
1/2 cup unsweetened shredded coconut
1 teaspoon cinnamon
2 tablespoons virgin coconut oil
Optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)

Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

Recipe submitted by Emily, Ottawa, Canada

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Sweet Potato Latkes

Sweet Potato Latkes Recipe

photo by recipe author

Servings: approx. 24 latkes
Preparation Time: 12 minutes

4 small sweet potatoes
1/2 medium onion
2 eggs
3 tablespoons coconut flour
1 teaspoon nutmeg
coconut oil, for frying

Shred sweet potato and onion (I use the shredder attachment on the food processor). Remove and place between paper towels and pat dry. Put in bowl and mix in remaining ingredients except for oil.

Coat cast iron skillet with enough coconut oil to pan fry, and heat the oil on medium high. Form mixture into palm-sized balls then press to flatten slightly. Add to heated to oil. May need to flatten slightly more with a spatula. Cook on both sides until golden brown. Add salt as desired. Latkes are traditionally served with applesauce or sour cream.

Recipe submitted by Pamela, Birmingham, AL

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Chocolate Coconut Cream Balls

Chocolate Coconut Cream Balls Recipe

photo by recipe author

Servings: makes 24-30
Preparation Time: 30 minutes/1-2 hours refrigeration

1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
1/4 cup finely chopped Brazil nuts or almonds
1/2 cup coconut cream concentrate, softened or melted
2 tablespoons raw honey
2 teaspoons almond extract
2 cups finely shredded unsweetened coconut
1/4 teaspoon stevia powder
12 ounces dark chocolate
2 tablespoons virgin coconut oil

Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4-1 inch balls. Set on a parchment-line tray in the refrigerator.

Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.

Recipe submitted by Charlene, Wareham, MA

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