Pie in a Jar

Servings: 2 pies
Preparation Time: 15 minutes

Ingredients:

Base Filling
(makes about 4 servings)

• 1/2 cup cashews, soaked overnight and rinsed
• 1/2 cup plain yogurt
• 1 tablespoon Coconut Cream Concentrate
• 1 teaspoon vanilla extract

Blueberry Peach Pie
(1 serving)

• 1/4 cup pistachios
• 1 tablespoon coconut flakes
• 1 date (or 1 tablespoon raisins)
• 1 teaspoon coconut oil
• 2–3 tablespoons base filling
• 4 thin slices peaches
• 6–8 blueberries
• Dash cinnamon
• Dash ginger
• 1 teaspoon whipped coconut cream

Coconut Cream Pie
(1 serving)

• 1/4 cup almonds (or other nut)
• 1 tablespoon coconut flakes
• 1 date (or 1 tablespoon raisins)
• 1 teaspoon coconut oil
• 2–3 tablespoons base filling
• 1/4 cup toasted coconut flakes
• 2–3 tablespoons whipped coconut cream

Directions:

For base filling: In a blender, puree cashews, yogurt, coconut, and vanilla for about 4–5 minutes or until completely smooth. Refrigerate for about 2–3 hours before serving. Store any leftovers in fridge for up to 3 days.

For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date, and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger, and coconut cream. Seal and store in fridge until ready to serve.

For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date, and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Seal and store in fridge until ready to serve.

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

Piña Colada Gummy Snacks

Servings: approximately 20
Preparation Time: 15 minutes

Ingredients:

• 14 ounces coconut milk*
• 1 1/2 cups cubed fresh pineapple (thaw first if using frozen)
• 4 tablespoons grass-fed gelatin
• 4 tablespoons maple syrup

Directions:

In a blender or food processor, puree coconut milk and pineapple until smooth.

Heat puree in a medium pan to a very low boil. Continue to simmer for about 1 minute. Turn off heat.

Whisk (or use handheld mixer on low) in the maple syrup, then add in gelatin 1 tablespoon at a time. Continue to whisk (or blend) until gelatin is completely dissolved. Pour into a shallow baking dish.

Place in fridge to set for at least 2 hours.

Once set, cut into squares and serve immediately or store in an airtight container in fridge to enjoy later.

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

Missy from Oceanside, CA, just won $50 for this recipe and photo! Submit yours here!

Loaded Chicken-Veggie Soup

Servings: 6
Preparation Time:  50 minutes

Ingredients:

• 2 large chicken breasts
• 1 tablespoon coconut oil
• 3 cups mixed vegetables, diced small (cauliflower, carrots, squash, celery)
• 1 large potato, peeled and diced
• 2 teaspoons parsley
• 2 teaspoons sea salt
• 1 tsp black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 4 cups chicken stock or water

Directions:

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

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