Gluten-Free Black Forest Tart

Servings: 10–12
Preparation Time: 60 minutes

Ingredients:

Crust:

• 2 cups almond meal*
• 1/2 cup arrowroot starch
• 4 tablespoons cold coconut oil or palm shortening
• 1/2 cup honey
• 1/4 cup cocoa powder
• 1/2 teaspoon sea salt
• 1/4 cup water

Filling:

• 1 cup rhubarb, diced
• 2 cups cherries, pitted
• 1 cup blueberries
• 1/4 cup water
• 2 tablespoons raw honey
• 2 tablespoons arrowroot starch
• 3 tablespoons chia seeds

Topping:

• melted chocolate chips, optional
• coconut whipped cream, optional

Directions:

In a mixing bowl, combine almond meal, arrowroot starch, coconut oil, honey, cocoa powder, and sea salt. Mix until small crumbs form. Add water and mix until a ball of dough forms, adding more water if necessary (about 1 tablespoon at a time).

Place dough into a greased tart pan or a springform pan, spreading over the bottom and up the sides of the pan. Bake at 350 degrees F for about 25–30 minutes or until cooked through and slightly crisp. Let cool completely.

Meanwhile, in a medium saucepan, combine rhubarb, cherries, blueberries, water, and honey. Bring to a boil, then cover and reduce heat to low-medium. Simmer for about 10 minutes or until fruit is cooked.

Using an immersion blender, puree fruit mixture if desired. This step is optional. Carefully sprinkle arrowroot starch over mixture and stir until blended. Stir in chia seeds until blended.

Let mixture cool for about 10 minutes to let filling set up slightly. Pour into the cooled tart crust and let set for about an hour or 30 minutes in the refrigerator.

Drizzle melted chocolate over tart and top with coconut whipped cream, 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.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

ABC Smoothie – Avocado, Banana, Coconut

Servings: 2
Preparation Time: 15 minutes

Ingredients:

• 1 cup shredded coconut
• 1 1/2 cups hot water
• 1 large avocado
• 1 banana
• 4 tablespoons coconut oil, melted
• 2 tablespoons honey, optional
• ice cubes

Directions:

Blend hot water and dried coconut until smooth and milky. Let cool 10 minutes. Add avocado and banana and blend well.

Melt coconut oil and honey in small pan, then drizzle into smoothie while blending. Blend until creamy, adding 10–12 ice cubes to desired thickness.

Prepared by Lynelle. Photo by Orissa. Submit your recipe and photo here!

Dairy-Free Mint Chip Ice Cream

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 4 large bananas, frozen (broken into small pieces)
• 1/4 cup fresh mint leaves
• 1 avocado, peeled
• 1 tablespoon coconut oil, melted
• 1 tablespoon cocoa powder
• 1 teaspoon raw honey

Directions:

In a small saucepan, melt coconut oil and stir in cocoa powder and honey. Whisk until smooth.

In a blender, combine bananas, mint, and avocado. Puree until smooth. Slowly pour chocolate sauce into banana mixture and pulse just a few times to get a chip-like texture.

Serve immediately for soft serve consistency. Alternately, freeze the ice cream in a covered container for up to 2 hours to enjoy harder scoops (as pictured above in photo).

Recipe submitted by Courtney from Columbus, KS. Prepared by Orissa. Submit your recipe here!