This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Raspberry Coconut Cream Pie

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups raw almonds
• 3/4 cup Medjool dates, pitted
• 1/2 cup coconut flakes (optional)
• 1 cup full-fat coconut milk*
• 2 cups Greek yogurt, divided
• 1/2 cup honey, softened and divided
• 1/2–1 teaspoon vanilla extract
• 1 cup softened Coconut Cream Concentrate, divided
• 1 cup or more fresh or frozen raspberries
• 1 tablespoon lemon juice

Directions:

Pie Shell: (for a 9-inch pan, lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey, and vanilla extract. Quickly mix 1/2 cup softened Coconut Cream Concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup Coconut Cream Concentrate, 1/4 cup honey, and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of Coconut Cream Concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

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

Recipe and photo submitted by Joyce, Campbell, CA.

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Favorite No-Bake Apple Pie

Servings: 12
Preparation Time: 30 minutes

Ingredients:

Date/Seed Crust:

• 1 3/4 cups sunflower seeds
• 1 cup Medjool dates, no pits
• 3/4 teaspoon salt
• 1 tablespoon coconut oil

Apple Pie Filling:

• 6 organic Fuji apples, cut into very thin slices
• 2 tablespoons ground cinnamon
• 1 cup organic raisins
• 1 tablespoon lemon juice or juice of small lemon
• 1/3 cup Medjool dates, no pits
• 2 small pears or 1 extra-large pear
• 1 tablespoon Coconut Cream Concentrate

Directions:

Process the sunflower seeds until ground well. Remove 1/3 cup of the ground seeds and sprinkle around the bottom of a large deep-dish pie plate. Add the dates, salt, and coconut oil to the remaining ground seeds and process well.

Shape into a ball and roll the dough flat, then use your hands to press the dough up the sides of the plate.

Place the apples into a large bowl. Stir the cinnamon, raisins, and lemon juice into the apple slices. Blend the dates, pears, and Coconut Cream Concentrate well in a blender. Add this puree to the apples and stir well to incorporate.

Store the bowl of apple slices in the fridge until ready to serve. Store the pie crust in the fridge as well. When ready to serve, fill the crust with the apple mixture and cut into 12 slices. Enjoy!

Recipe and photo submitted by Linda, Woodland, WA.

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Coconut Cannellini Bean Sauce

Servings: 4
Preparation Time: 20 to 30 minutes

• two 16 ounce cans cannellini beans with liquid (or cooked dried cannellini beans)
• 4 tablespoons coconut oil
• 2 tablespoons Coconut Cream Concentrate
• 6 cloves of garlic, pureed in a garlic press
• 1/2 cup chicken broth
• 1 tablespoon dried parsley
• salt and pepper to taste

Directions:

Puree the cannellini beans with liquid in a food processor. Add in coconut oil, Coconut Cream Concentrate, garlic, and broth and pulse food processor several times to blend.

Transfer to a saucepan. Stir in parsley, salt, and pepper. Heat over medium heat until sauce thickens, 5 to 10 minutes. Serve over pasta or vegetables.

I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.

Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce—kind of like moussaka.

Recipe and photo submitted by Kelly, Pascoag, RI.

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