No-Bake, Mini Lemon, Coconut Tarts

Servings: 12–15
Preparation Time: 25 minutes

Ingredients:

Crust:

• 6 Medjool dates
• 1 cup coconut flakes (or shredded coconut)
• 1 tablespoon coconut oil
• pinch salt

Filling:

• 4 cups coconut flakes (or 1 cup Coconut Cream Concentrate)
• 1/2 cup lemon juice
• zest from 2 lemons
• 1/2 cup full-fat coconut milk
• 1/4 cup honey
• 3 tablespoons coconut oil
• pinch salt
• 1 teaspoon lemon extract (optional for stronger lemon flavor)

Directions:

Line a mini muffin cup with paper liners.

For crust: Process all ingredients about 2–4 minutes until they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust.

For filling: Process coconut flakes for 10–20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each).

Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer.

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

Recipe and photo submitted by Jacqueline, Atlanta, GA.

Submit your recipe here!

These mini pies can be kept in the fridge for a couple of days or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set them out for up to 30 minutes to soften up a bit before serving!

No-Bake Key Lime Pie

Servings: 6
Preparation Time: 30 minutes

Ingredients:

Pie Crust:

• 1 cup unsweetened shredded dried coconut
• 1 cup walnuts
• 2 pinches sea salt
• 6 Medjool dates, pitted

Filling:

• 1 1/2 cups mashed avocado (3 small)
• 3/4 cup fresh squeezed lime juice (regular limes or key limes)
• 1/2 cup honey or maple syrup (or use stevia)
• 1 pinch sea salt
• 1/2 cup Virgin Coconut Oil, melted
• zest from 1 lime

Directions:

Pie Crust Directions:

Process all ingredients in a food processor until the mixture can be pinched together and hold.

Push the mixture evenly into the bottoms of 6 mini tart pans OR a standard pie pan. Press firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below.

Pie Filling Directions:

Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up.

Recipe and photo submitted by Andrea, Willamina , OR.

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Chocolate, Peanut Butter Freezer Fudge

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup natural peanut butter (or any nut/seed butter)
• 1/4 cup coconut oil
• 3 tablespoons cocoa powder (or cacao)
• 2 tablespoons honey (optional to taste)
• 1/2 teaspoon vanilla extract
• pinch salt (only if using unsalted peanut butter)

Directions:

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper-lined dish or into silicone molds. The size of the dish will affect the thickness of the fudge, so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you’d like.

Freeze for 30–60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you’d like. Return to freezer until ready to eat.

Recipe and photo submitted by Jacqueline, Atlanta, GA.

Submit your recipe here!