Robust Raw Cacao Pie with Nut and Fruit Crust

Servings: approximately 16 slices
Preparation Time: approximately 15–25 minutes, plus chill time

Ingredients:

For the Raw Crust:

• 2 cups raw cashews
• 2 cups sun or shade dried raisins
• 1 cup unsweetened shredded coconut

For the Raw Cacao Filling:

• 1 cup raw honey
• 1 cup (approximately 1/2 pound cacao nibs) raw cacao nibs or raw cacao powder
• 2 tablespoons cold pressed extra virgin olive oil

Source organic, pesticide free ingredients.

Directions:

Make the Raw Crust:

Process all ingredients in a food processor until the mixture sticks together, retaining some texture. Then press evenly into a 9-inch pie pan and allow to chill in the refrigerator while you prepare the filling.

Make the Raw Filling:

Process raw cacao nibs in a food processor until they are crumbly. Next add raw honey and olive oil, process again until the mixture is smooth.

Pour the filling into the prepared raw crust and allow to set up in the refrigerator overnight. This pie is best served cold.

Note: Enjoy a slice plain (with a cup of coffee) or drizzled with honey or topped with your favorite fresh fruit. This rich pie has a very robust flavor because of the cold pressed olive oil. If you wish to make a milder tasting pie, Gold Label Virgin Coconut Oil may be substituted for the olive oil.

Recipe and photo by Orissa. Submit your recipes and photos here! 

Gluten-Free Indoor S’mores

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup organic corn flake cereal
• 1/2 cup toasted almonds
• 1/2 cup homemade marshmallows, divided*
• 1/4 cup chocolate chips
• 1 1/2 teaspoons coconut oil, plus more for greasing dish

*Search online for healthy recipes to make your own marshmallows.

Directions:

Stir and barely melt the chocolate chips, coconut oil, and 1/4 cup marshmallows together over a double boiler. Remove from heat.

Coat a small dish (about 5 x 5 inches) with coconut oil. Add the remaining marshmallows and corn cereal to the dish.

Pour melted sauce over the marshmallows and cereal. Allow to set in the refrigerator for at least 30 minutes.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes and photos here!

Butternut Squash Hash Browns

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 1 large butternut squash, shredded (use a food processor)
• 5 tablespoons coconut oil
• 5 tablespoons grass-fed butter
• Himalayan Pink Salt, to taste
• 2 teaspoons dried onion
• 1 teaspoon pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon paprika

Directions:

Preheat oven to 350 degrees F.

Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.

Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).

Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes–1 hour.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your photos and recipes here!