Dairy-Free Sweet Potato Tarts

Servings: 8
Preparation Time: 1 hour 30 minutes

Ingredients:

• 2 small sweet potatoes, baked and cooled (or 12–15 ounces pumpkin puree)
• 1/3 cup oats
• 1/4 cup nuts
• 1/4 cup shredded coconut
• 1/3 cup flour
• pinch salt
• 2 tablespoons whole sugar
• 1 tablespoon coconut oil
• 2 tablespoons Coconut Cream Concentrate
• 4 eggs
• 1/3 cup maple syrup or raw honey
• 1 tablespoon whole sugar
• pinch salt
• pinch cinnamon or pumpkin pie spice, optional

Directions:

Bake and cool sweet potatoes, then peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350 degrees F.

In a food processor, finely mix oats, nuts, shredded coconut, flour, salt, and sugar, then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In the same food processor, mix the sweet potatoes, Coconut Cream Concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit your recipes here!

Creamy, Dairy-Free Coconut Zucchini Soup

Servings: 3–4
Preparation Time: 45 minutes

Ingredients:

• 2 tablespoons Gold Label Virgin Coconut Oil
• 1/8 teaspoon ground black pepper
• 1 large garlic clove, chopped
• 1 medium onion, chopped
• 1 1/2 pounds zucchini, chopped
• salt to taste
• 1 1/2 cups vegetable stock or chicken broth*
• 1 tablespoon Coconut Cream Concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Directions:

Heat a saucepan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic, and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender until smooth.

Transfer to the saucepan again, add in the Coconut Cream Concentrate, and stir well. Warm it slightly. Season with pepper and serve.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes here!

Easy Dairy-Free Caramel Sauce

Servings: 16
Preparation Time: 40 minutes

Ingredients:

• 2 cups coconut milk*
• 1/2 cup real maple syrup
• 1 teaspoon salt
• 1 tablespoon coconut oil
• 2 teaspoons vanilla

Homemade Coconut Milk:

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

Directions:

In a saucepan, combine coconut milk, maple syrup, and salt. Stir until smooth. Simmer over low-medium heat for about 30 minutes.

Add in coconut oil and vanilla. Cook for 5 more minutes. Remove from heat and let cool completely. Store in a sealed container.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipe here!