Roasted Coconut Cauliflower

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 large head cauliflower
• 2 tablespoons solid coconut oil (approximately 1 1/2 tablespoons melted)
• 1–2 teaspoons sage
• 1–2 teaspoons thyme
• salt and pepper, to taste
• fresh lemon juice

Directions:

Preheat oven to 400 degrees F.

Prep cauliflower by cutting into pieces and wash. Dry well.

Put cauliflower into a large bowl and add melted coconut oil, sage, thyme, salt, and pepper to taste. Mix together very well to coat all cauliflower.

Place on a baking sheet and bake for 25 minutes. The cauliflower will begin to brown around the edges.

Remove from oven and place back in the bowl and squeeze fresh lemon juice over top; mix well.

All ingredients can be adjusted for desired flavor.

Recipe and photo submitted by Chelsea, Chicago, IL.

Submit your recipe here!

Creamy, Dairy-Free Lime Pie

Servings: 10–14
Preparation Time: 4 1/2 hours

Ingredients:

Toasty Coconut Crust:

• 2 tablespoons honey
• 1/2 cup coconut oil
• 1/4 teaspoon salt
• 2 cup toasted fine-flake coconut

Filling:

• 2 avocados, about 4–5 ounces apiece
• 1/2 cup liquid coconut oil
• 1/2 cup honey
• 1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
• 2 teaspoons lime zest
• 2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
• 1 teaspoon vanilla extract
• pinch of salt

Directions:

Crust:

Pull out an 8-inch pie pan OR for tartlets, line 30 mini muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8-inch pie or about 30 tartlets.

Recipe and photo submitted by Rhonda, South Jordan, UT.

Submit your recipe here!

Buttercup Bars

Servings: 20–24
Preparation Time: 15–20 minutes

Ingredients:

• 3/4 cup almond butter
• 4 tablespoons coconut oil (divided)
• 4 tablespoons raw honey (divided)
• 1/2 cup unsweetened cocoa powder
• salt to taste
• 2 tablespoons chocolate chips (optional)

Directions:

Heat almond butter and 2 tablespoons coconut oil over low-medium heat. Once melted, remove from heat and add 2 tablespoons honey. Stir until well combined. Pour into a small baking dish (8 x 8-inch or similar) and smooth out in one uniform layer. Place in the freezer for at least 15 minutes.

Heat 2 tablespoons coconut oil over low heat and add cocoa powder. Remove from heat and add remaining 2 tablespoons honey. Spread chocolate mixture over frozen almond butter mixture. Sprinkle with salt and chocolate chips. Place in the freezer for at least 30 minutes.

Remove the dish from the freezer and let warm slightly (I run water over the bottom of the dish for 15–20 seconds). Don’t let it melt! Cut into squares. Serve immediately or return them to the freezer.

Recipe and photo submitted by Sarah, Abilene, TX.

Submit your recipe here!