Easy, No-Bake, Gluten and Dairy-Free Butternut Pecan Squares

Servings: 16
Preparation Time: 10 minutes

Ingredients:

Crust:

• 1 1/2 cups pecan pieces
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• pinch salt

Filling:

• 2 cups organic butternut squash puree
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• pinch salt
• 1/2 cup Coconut Cream Concentrate, melted

Directions:

Put the pecan pieces in a food processor along with the coconut oil, vanilla, sugar, and salt. Pulse until you have a slightly chunky mix. Firmly press the pecan mixture into an 8 x 8-inch baking pan.

In a medium saucepan, warm the butternut squash puree with sugar and cinnamon. When it is at a simmer, turn off the heat and stir in the vanilla, salt, and Coconut Cream Concentrate. Whisk until the coconut butter is completely incorporated.

Spread the butternut mixture over the pecan crust.

Refrigerate for at least two hours, then cut into squares and serve.

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your recipes here!

Dairy-Free Hot Fudge

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup cocoa powder
• 1/4 cup coconut oil
• 3/4 cup coconut milk*
• 1/3 cup maple syrup
• pinch salt
• 1/2 teaspoon vanilla

Homemade Coconut Milk:

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

Directions:

Mix all ingredients except vanilla in a saucepan over medium-low heat. Bring to a boil and continue stirring for 1–2 minutes. Turn off heat and stir in vanilla. Allow to cool for at least 15 minutes. Serve warm over ice cream.

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

Creamy, Dairy-Free Coconut Zucchini Soup

Servings: 3–4
Preparation Time: 45 minutes

Ingredients:

• 2 tablespoons Gold Label Virgin Coconut Oil
• 1/8 teaspoon ground black pepper
• 1 large garlic clove, chopped
• 1 medium onion, chopped
• 1 1/2 pounds zucchini, chopped
• salt to taste
• 1 1/2 cups vegetable stock or chicken broth*
• 1 tablespoon Coconut Cream Concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Directions:

Heat a saucepan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic, and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender until smooth.

Transfer to the saucepan again, add in the Coconut Cream Concentrate, and stir well. Warm it slightly. Season with pepper and serve.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes here!