Dairy-Free White Chocolate Bark

Servings: 12
Preparation Time: 45 minutes

Ingredients:

• 1 cup raw, cacao butter
• 1 cup palm shortening
• 1/2 cup raw honey
• 1 teaspoon vanilla extract
• 1 cup shredded coconut

Directions:

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well, then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9 x 13-inch glass dish lined with parchment paper. Put in fridge and allow to harden completely, then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten and Dairy-Free Chocolate and Vanilla Pie

Servings: 8–10
Preparation Time: 20–25 minutes

Ingredients:

Gluten-Free Crust:

• 1 3/4 cups almond flour*
• 1/4 cup arrowroot starch
• 1/2 teaspoon sea salt
• 2 tablespoons honey
• 1/3 cup palm shortening
• 2 tablespoons coconut milk**

Dairy-Free Chocolate Filling:

• 4 avocados, peeled, pitted, and pureed
• 1/2 cup almond butter
• 1 teaspoon vanilla extract
• 2 tablespoons palm shortening
• 1/2 cup whole sugar
• 1/3 cup cocoa powder

Dairy-Free Vanilla Filling:

• 1 cup cashews, soaked overnight
• 2 teaspoons vanilla extract
• 1/4 cup coconut oil, melted
• 2 bananas

Directions:

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9-inch pie plate and pierce a few times with a fork. Bake at 350 degrees F for about 8–10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Molasses Apple Pie Cookies

Servings: 12
Preparation Time: 25 minutes

Ingredients:

Gluten-Free Crust:

• 2/3 cup almond flour*
• 1/3 cup cassava flour
• 1/4 cup arrowroot starch
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/3 cup palm shortening (or grass-fed butter)
• 1 tablespoon honey
• 2 tablespoons coconut milk**

Molasses Apple Filling:

• 2 apples, peeled and finely diced
• 1 tablespoon molasses
• 1 teaspoon maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1 tablespoon coconut oil

Directions:

Gluten-Free Crusts:

In a mixing bowl, combine almond flour, cassava flour, arrowroot starch, baking powder, and salt until blended.

Cut in shortening until mixture is crumbly. Stir in honey and milk until a smooth dough ball forms. Chill for about 15 minutes.

Roll out dough on a lightly floured surface about 1/4 inch thick. Using a biscuit or cookie cutter, cut into shapes. Place on a lined baking sheet. Bake at 425 degrees F for about 10 minutes or until lightly brown. Remove from oven and let cool.

Molasses Apple Filling:

Meanwhile, combine ingredients for apple filling in a small saucepan. Bring to a simmer over low heat and cook for about 10 minutes. Remove from heat and let cool about 10 minutes.

Spoon apple mixture over pie crusts. Sprinkle with a dash of cinnamon, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!