Coconut Bananza Pies Topped with Strawberry Pizzazz

Servings: 12 mini pies
Preparation Time: 20 minutes

Ingredients:

Crust:

• 1/2 cup dates
• 1/4 cup walnuts (any nut will do)
• 1 tablespoon cacao powder
• 1 teaspoon vanilla extract
• dash of salt

Filling:

• 1/2 cup coconut whipped cream
• 1/2 cup coconut oil
  
• 1 banana
• 12 teaspoon vanilla extract
• dash of salt

Strawberry Sauce:

• 1/2 cup diced strawberries

Directions:

Place all of the crust ingredients in a food processor and blend until sticky. Place a little bit on the bottom of each space in a greased mini cupcake tin. Place in the freezer while making the filling.

For the filling, place everything in a clean food processor and blend until smooth. Take crust out of freezer and fill with filling. Place back in the freezer for at least a couple hours.

For strawberry sauce, place strawberries in food processor and blend until smooth. Place in refrigerator until ready to use. When ready to eat, top pies with strawberry sauce and shredded coconut. Enjoy!

Aileen from Huntington Beach, CA, just won $50 for this recipe and photo! Submit yours here.

Banana-Goji Ice Cream

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 bananas, sliced and frozen
• 1 cup Coconut Cream Concentrate
• 1 scoop vanilla protein powder
• 1/4 cup goji berries, ground

Directions:

Process the bananas, Coconut Cream Concentrate, and protein powder in a food processor until smooth. Pulse in the goji berries. Scoop mixture into a freezer-safe container lined with parchment paper, if desired. Freeze to desired, yet scoopable, consistency.

Serve with homemade hot fudge and sprinkle with additional goji berries and/or chocolate chips or coconut to serve.

Recipe and photo submitted by Charlene, Wareham, MA.

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Peanut Butter Banana Cups

Servings: about 12 cups
Preparation time: 10 minutes

Ingredients:

• 1 ripe banana
• 3/4 cup unsweetened peanut butter (I prefer the fresh grind.)
• 2 tablespoons–1/4 cup honey
• 3/4 teaspoon vanilla extract
• 2 1/4 teaspoons coconut oil, melted (refined for no taste, virgin for coconut taste)
• 1/4 plus 1/8 teaspoon salt (omit if using jarred peanut butter with added salt)

Directions:

Cut the banana into slices between 1/4 and 1/2 inch thick.

Mix all remaining ingredients in a separate bowl.

Place a bit of the peanut butter mixture to cover the bottom of each cup in a mini muffin tray.

Place a banana slice on top of the peanut butter.

With a spoon, scoop the peanut mixture onto each banana slice and cover completely.

Place in the freezer to set.

Store in the fridge or freezer.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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