Gluten-free and dairy-free! ABC stands for Avocado, Banana, Coconut!!

Gluten-Free ABC Brownies

Servings: 12
Preparation Time: 15 minutes preparation, 20 minutes baking

Ingredients:

• 1 ripe avocado
• 1 small banana
• 3/4 cup coconut oil (solid)
• 3/4 cup cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 6 tablespoons raw honey
• 1 cup almond meal
• 2 eggs
• shredded coconut for topping

Directions:

Preheat oven to 350 degrees.

Blend avocado and banana until smooth in food processor or blender.

Use a stand mixer or mix by hand for remaining steps. Add avocado/banana to bowl. Add coconut oil, cocoa powder, cinnamon, vanilla extract, and honey. When combined, add almond meal. When roughly mixed, add eggs and mix thoroughly until smooth.

Spoon mixture into cupcake linings in cupcake tray.

Sprinkle with shredded coconut.

Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Recipe and photo submitted by Carl, Penfield, NY.

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Dairy-Free Chocolate Truffle Pie

Servings: 10
Preparation Time: 4 hours

Ingredients:

• 1/2 cup water
• 1/2 cup honey
• 1/3–1/2 cup cocoa (to taste)
• 1/8–1/4 teaspoon salt (to taste)
• 1/2 cup Expeller-Pressed Coconut Oil
• 2 avocados, about 4–5 ounces apiece
• 1 teaspoon vanilla extract
• one 8-inch graham, crumb, or nut crust*

Directions:

Bring water and honey to a boil; add cocoa and salt. Stir until smooth. This blooms the cocoa, bringing out the flavor.

Pour this into a blender or food processor. Add the avocado pulp, coconut oil, and vanilla. Blend or process until smooth. Pour into the pie crust.

Chill in the refrigerator 4 hours or until firm. Let stand at room temperature for 10–30 minutes before serving to soften slightly.

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

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No-Bake Chocolate-Peanut Butter-Oatmeal Cookies

Servings: 36
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1 cup peanut butter
• 1 cup honey
• 1/2 cup coconut milk*
• 1 tablespoon vanilla extract
• 4 tablespoons unsweetened cocoa powder
• 3 cups oats

Directions:

Over low heat, melt Coconut Cream Concentrate, peanut butter, honey, milk, and vanilla and whisk together until well incorporated. Mix in cocoa powder. Last, add oats and let sit over low heat for 5 minutes, stirring frequently.

Drop by one spoonful for each cookie onto parchment paper–lined cookie sheets and refrigerate for 2 hours. Enjoy!

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

Recipe and photo submitted by Carol, Orange, CA.

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