These are traditional Christmas cookies in Switzerland. They’re called cinnamon stars and are usually coated with sugar frosting. This recipe offers a healthy alternative for both the cookie and the frosting.

Healthy Cinnamon Stars with Coconut Frosting

Preparation Time:  60 minutes

Ingredients:

For the cookies:

• 80 grams dried apple
• 40 grams ground hazelnuts
• 2 teaspoons cinnamon

For the frosting:

• 6 tablespoons Coconut Cream Concentrate
• 1 tablespoon honey
• 5 tablespoons water

Directions:

Place the dried apple pieces in your food processor, then transfer into a bowl. Mix in the hazelnuts and the cinnamon and blend together well with a spoon or your hands.

Now carefully add water until you get a dough. It doesn’t need much.

Roll the dough and cut out star shaped cookies. Put them on a dehydrator sheet and let them dehydrate for about 2 hours. This step isn’t necessary but cures them.

For the frosting, heat the coconut butter until it is has a peanut butter-like consistency. Mix it with the honey and water and spread it on the cookies.

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No-Bake Strawberry Custard Tart

Servings: 12
Preparation Time:  30 minutes

Ingredients:

CRUST:

• 1 cup pecan meal
• 1 cup cashew meal or almond flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil

FILLING:

• 1 pound strawberries (hulled)
• 1 cup cashew butter or macadamia butter
• 1/2 cup raw honey
• 1/2 cup coconut oil, melted
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract

Optional topping:
Chocolate chips

Directions:

CRUST:
Mix ingredients in a bowl. Press firmly into a 9-inch springform cheesecake pan (or a deep dish pie plate) with about 1 inch up the sides.

FILLING:
Blend all ingredients in a blender until smooth. Pour into cheesecake pan.

Chill for at least 4 hours. Remove from pan and serve.

Optional:  Press chocolate chips into firm custard before removing from pan.

Store in fridge.

Jenny from Hendersonville, TN, just won $50 for this recipe and photo! Submit yours here.

Nut Butter Coconut Oil Chocolate Cups

Servings: 12
Preparation Time:  30 minutes

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup nut/seed butter of choice (peanut, almond, hazelnut, sunflower seed, etc.)
• 1/2 cup cocoa powder or raw cacao powder
• 1/4 cup honey or maple syrup
• Optional toppings: shredded coconut, chopped nuts, cacao nibs, goji berries

Directions:

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter and mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15–20 minutes), remove from pan, place in airtight container, and store in fridge.

Rachel from Quitman, LA, just won $50 for this recipe and photo! Submit yours here.