No-Bake Pumpkin Truffle Squares

Servings: 24
Preparation Time: 20 minutes

Ingredients:

Dry:

• 3/4 cup honey graham crackers, crushed
• 1 1/2 teaspoons pumpkin spice
• 1 1/2 teaspoons ginger spice
• 1 1/2 teaspoons cinnamon spice
• 3/8 teaspoon pink salt

Moist:

• 1 cup pumpkin puree, room temperature
• 1/2 cup Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• 4 tablespoons maple syrup

Topping:

• 1/4 cup dark chocolate, broken up bar or morsels
• 1/4 cup chocolate chips
• 2 tablespoons Coconut Cream Concentrate
• 1/2 teaspoon vanilla extract

Directions:

Crush graham crackers by hand or by placing them in a plastic bag and using a wooden spoon to beat them into a crumble. You can use a food processor, but the consistency/texture will be more fine (you will only need 1/2 cup that way).

Mix the crushed graham crackers with the remaining dry ingredients and combine well.

Scoop out and reserve 1 tablespoon of the dry mixture to use as the final topping and set aside remaining dry mixture.

Mix together all moist ingredients, blending/stirring until smooth, and all Coconut Cream Concentrate has been well incorporated.

Add the remaining dry mixture to the moist mixture and stir until well incorporated. Pour into an 8 x 6-inch dish and smooth with a rubber spatula until evenly distributed. Set aside.

For the topping, place the chocolate and Coconut Cream Concentrate in a double boiler on medium-low heat and stir continuously until smooth. Then remove from heat and stir in the vanilla extract until fully incorporated.

Pour the melted chocolate over the pumpkin mixture in the pan and smooth until evenly distributed over the top. Next, evenly sprinkle the reserved graham cracker crumbs over top. Cover and place in the refrigerator for 1–1 1/2 hours or until the chocolate topping is firm.

April from Brandon, Florida, won $50 for this recipe and photo! Submit your recipes here!

Blueberry Superfood Smoothie

Servings: 1
Preparation Time: 10 minutes

• 1 teaspoon chia seeds
• 1 cup milk of choice*
• 1/2 cup frozen or fresh blueberries
• 1 small raw beet
• 1 rounded teaspoon shredded coconut
• 1 tablespoon Coconut Cream Concentrate
• 1 tablespoon protein powder, optional
• 2 teaspoons nuts of choice, pumpkin seeds, or hemp hearts
• 1 teaspoon–1 tablespoon raw honey
• 4 ice cubes

Homemade Coconut Milk:

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

Directions:

Place chia seeds in a blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit your recipes here!

Alpine Vegetable Soup

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

• 3 tablespoons coconut oil
• 1 large onion, chopped
• 4 cloves garlic, pressed
• 6 cups homemade chicken broth or stock
• 2 medium sweet potatoes, peeled and diced
• 2 medium red potatoes, scrubbed and diced
• 2 medium carrots, peeled and diced
• 2 large celery stalks, diced
• 2 medium zucchini, quartered lengthwise and diced
• 1 cup riced cauliflower
• 1/4 cup fresh dill, minced (or 1–2 tablespoons dried)
• 1/2 cup fresh parsley, minced
• 2 teaspoons Himalayan Pink Salt
• 1 teaspoon black pepper

Directions:

Melt coconut oil in a soup pot or Dutch oven over medium heat and sauté the onion and garlic until the onion is translucent, about 5 minutes.

Add the broth, all the vegetables, and bring the soup to a boil. Lower the heat, cover the pot, and simmer about 15 minutes, or until the red potatoes are fork tender.

Stir in the dill, parsley, salt, and pepper.

Turn off the heat and let the soup sit covered for 5 minutes before serving.

Stephanie from Sierra Madre, California, won $50 for this recipe and photo! Submit your recipes here!