Secret Ingredient Silky Chocolate Coconut Frosting

Servings: makes approximately 1 1/2 cups frosting
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons Gold Label Virgin Coconut Oil, melted
• 1/4 cup Coconut Cream Concentrate
• 1/4 cup raw honey
• 1 cup pumpkin puree
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon Himalayan Salt

Directions:

Melt the coconut oil in a small saucepan. Remove from heat and immediately add Coconut Cream Concentrate and raw honey to soften, mixing well.

In a food processor, combine pumpkin puree, cocoa powder, vanilla, and salt. Add the melted oil, honey, and Coconut Cream Concentrate, then blend until smooth and creamy.

Now it is ready to frost a cake or cupcakes, or transfer to a covered bowl and refrigerate until ready to use. Frosting will thicken when cold.

Lynelle from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

No-Bake Lemon Coconut Macadamia Tarts

Servings: 12
Preparation Time: 30 minutes

Ingredients:

Crust:

• 2 cups raw macadamia nuts
• 1 cup unsweetened, shredded coconut
• 8 large Medjool dates, pitted and chopped
• 1 fresh lemon, zest and juice
• 1 teaspoon ground ginger
• 1/4 teaspoon Himalayan Pink Salt

Lemon Ginger Chocolate Mousse:

• 12 ounces semisweet chocolate, coarsely chopped
• 3 ripe avocados, pitted and peeled
• 1/4 cup raw honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground ginger
• pinch Himalayan Pink Salt

Directions:

Combine all the crust ingredients in a large food processor. Process until mostly smooth, scraping down the sides when necessary.

Transfer the nut mix to a plastic-wrap lined baking sheet and smooth out into one large “crust” using the flat edge of a spatula.

Chill for 30–60 minutes until set.

Using a round cookie cutter or the top of a glass jar, cut out tartlet rounds. Transfer the rounds to a wax paper or parchment lined cookie sheet and freeze for 2–3 hours until hard.

For the mousse, melt the chocolate in a double boiler until silky smooth. Transfer to a high speed blender, along with the rest of the ingredients. Process until silky smooth.

Serve mousse over tarts.

Ashley from Colorado Springs, Colorado, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Crustless Pumpkin Coconut Pie

Servings: 8
Preparation Time: 10 minutes active, plus baking time

Ingredients:

• 2 cups pumpkin, cooked and pureed
• 2 eggs
• 1/2 cup coconut milk*
• 1/4 cup maple syrup
• 1 tablespoon pumpkin pie spice
• pinch salt
• 1/2 cup shredded coconut, toasted

Directions:

Preheat oven to 350 degrees F and prepare pie pan with coconut oil.

Beat eggs and stir in all ingredients except shredded coconut until well combined.

Sprinkle with toasted coconut. Bake until set, approximately 1 hour.

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

Homemade, Fresh Coconut Milk

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