Raspberry, Chocolate, Coconut Steel-Cut Oat Muffins

Servings: 11–12 muffins
Preparation Time: 18–20 minutes

Ingredients:

• 1 1/2 cups ground, steel-cut oat flour (or Scottish oats)
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/4 cup stevia baking blend or sugar
• 1 flax “egg” (1 tablespoon flax meal mixed with 3 tablespoons warm water and whisked)
• 1/3 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup almond milk (or other milk of choice)
• 1/2 cup shredded coconut
• 1/2 cup dark chocolate chips
• 1 pint organic raspberries (fresh or frozen)

Directions:

Preheat oven to 400 degrees. Grease muffin tins with nonstick cooking spray and set aside.

Combine flax egg and set aside.

In a large bowl, combine all dry ingredients (except coconut, raspberries, and chocolate chips).

Meanwhile, in another medium-sized bowl, combine all wet ingredients except flax egg.

Add wet ingredients to dry ingredients as well as flax egg and mix well till combined evenly.

Fold in raspberries, chocolate chips, and shredded coconut (Don’t over stir!)

Bake for 18–20 minutes in a lined or well-greased muffin tin till golden brown.

Recipe and photo submitted by Emilia, Aptos, CA.

Submit your recipe here!

No-Cook Chocolate, Mint Pie

Servings: 10 servings
Preparation Time: 25 minutes

Ingredients:

Crust:

• 3/4 cup almond flour/meal
• 1/2 cup pecans
• 1/4 cup raw cacao or cocoa powder
• pinch salt
• 1/2 teaspoon vanilla extract
• 1/2 cup packed dates
• 2 tablespoons coconut oil

Filling:

• 2 large avocados
• 1 teaspoon lemon juice
• 1/4 cup water
• 1/2 cup coconut oil, melted
• 1 tablespoon dried mint leaves
• 2 teaspoons mint extract
• 1/4 cup raw honey

Ganache:

• 1/2 cup raw cacao or cocoa powder
• 1/4 cup raw honey
• pinch salt
• 2 tablespoons water
• 2 tablespoons coconut oil

Drizzle:

• 1/4 cup soaked cashews
• 1/4 teaspoon vanilla
• water (to thin)
• 1 tablespoon coconut oil

Directions:

Place crust ingredients in food processor and process until well combined. Press into an 8-inch pie plate or tart pan. Chill until firm.

Blend filling ingredients until well combined and creamy in a food processor. Adjust minty-ness as you like. Pour filling into crust and chill until set.

Combine ingredients for ganache. Pour ganache over filling in a thin layer. Chill until set.

Place ingredients for drizzle in a food processor. Drizzle over top. Freeze for a more ice creamy pie or chill for a softer pie. Makes one 8-inch pie.

Recipe and photo submitted by Jaclyn, Guelph, ON.

Submit your recipe here!

The unique texture of this ice cream is created by a thin drizzle of chocolate added near the end of the freezing process. Therefore, you need an ice cream maker with an opening in the top to add mixings while freezing. (These makers usually have a base that goes in the freezer, so if you keep your ice cream maker frozen all the time, a healthy treat is always just a few minutes away.)

Stracciatella Chocolate, Coconut Gelato

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Base:

• 1/4 cup Coconut Cream Concentrate
• 4 cups cream, half-and-half, or milk. (Note: For a dairy-free version of this recipe, use almond milk or coconut milk.*)
• 1/3 cup sweetener (whole sugar, honey, or brown rice syrup)

Drizzle:

• 2 tablespoons coconut oil
• 8 ounces dark chocolate

Directions:

Put all ingredients except coconut oil and chocolate into a blender and blend thoroughly. Add mixture to ice cream maker according to normal directions to freeze.

Drizzle:

While freezing gets started, melt coconut oil and chocolate in a small saucepan on low heat. Do not cook! Just barely melted is perfect, so remove the saucepan from the burner before the chocolate is finished melting. (If you cook it, it burns the chocolate, and it will be too hot and melt your ice cream when you add it. The coconut oil lowers the melting temperature and makes it a wonderful texture in the next step.)

When the ice cream is starting to harden and “turn over” in the mixer, very slowly drizzle the melted chocolate into the mixer while it is still mixing. The chocolate will freeze into small strands/striations (Italian: stracciatella) and chunks.

Finish freezing, serve, and enjoy!

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

Recipe and photo submitted by Jeff, Eagle, ID.

Submit your recipe here!