Coconut Coffee

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 cup good, strong, freshly-brewed coffee
• 1 tablespoon Virgin Coconut Oil
• honey, to taste
• dollop coconut milk*
• cinnamon, a dusting

Directions:

Brew your coffee a bit stronger than usual. Mix coffee with coconut oil, honey, and coconut milk. Blend until frothy.

Pour into your favorite mug and dust with cinnamon. Drink while hot. *Yum*

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

Amy from Milford, NE, just won $50 for this recipe and photo! Submit yours here.

Cinnamon Ice Cream

Servings: 4
Preparation Time: 10

Ingredients:

• 27 ounces full-fat coconut milk*
• 2 egg** yolks – See Note below. 
• 1/4 – 1/2 cup sweetener of choice
• 2 tablespoons grass-fed butter, melted (optional, but highly recommended. It makes this recipe!)
• 2–3 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Add all ingredients to a blender and blend until smooth.

Pour mixture into an ice cream maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, covered, and frozen (it just wont have that churned texture). The bread pan makes it easy to use an ice cream scoop to serve.

Once ice cream is frozen, remove from the maker or the freezer and serve.

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

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

Submit your recipe here!

Almond, Pear Tartlets with Cinnamon-Caramel Cream

Servings: 6 (3 tartlets)
Preparation Time: 20 minutes

Ingredients:

For the crusts:

• 3/4 cup almond flour (or ground almonds)
• 1/2 cup pitted dates
• big pinch of salt

For the filling:

• 2/3 cup almond milk (or any other nondairy milk)
• 1/3 cup pitted dates
• 1/2 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger, (optional)
• pinch of sea salt
• 1 tablespoon melted coconut oil
• 2 large, ripe pears, peeled, cored, and thinly sliced

Directions:

To make the crusts, combine the almond flour, dates, and salt in a food processor and pulse until well combined. (If the mixture doesn’t quite come together, add 1/2 tablespoon of water and process again.) Divide the mixture between three 4-inch mini tart pans, pressing it firmly and evenly onto the bottoms and sides of each pan. Place the crusts in the refrigerator while you make the filling.

To make the filling, combine the milk, dates, lemon juice, vanilla, cinnamon, ginger, and salt in a high-speed blender and blend until completely smooth. With the machine running on low speed, stream in the coconut oil; blend again until smooth.

Place the thinly sliced pears in a medium bowl, add the caramel sauce from the blender, and toss/stir to coat. Remove the crusts from the fridge and divide the pear-caramel mixture among them, heaping the pears into each crust until almost overflowing. (If there is any remaining caramel sauce, enjoy it with a spoon or save it for another use.) Place the filled tartlets in the fridge and let chill for 2 to 4 hours or until the filling is set.

Recipe and photo submitted by Amber, Kansas City, MO.

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