Dairy-Free Mint Chip Ice Cream

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 4 large bananas, frozen (broken into small pieces)
• 1/4 cup fresh mint leaves
• 1 avocado, peeled
• 1 tablespoon coconut oil, melted
• 1 tablespoon cocoa powder
• 1 teaspoon raw honey

Directions:

In a small saucepan, melt coconut oil and stir in cocoa powder and honey. Whisk until smooth.

In a blender, combine bananas, mint, and avocado. Puree until smooth. Slowly pour chocolate sauce into banana mixture and pulse just a few times to get a chip-like texture.

Serve immediately for soft serve consistency. Alternately, freeze the ice cream in a covered container for up to 2 hours to enjoy harder scoops (as pictured above in photo).

Recipe submitted by Courtney from Columbus, KS. Prepared by Orissa. Submit your recipe here!

Gluten-Free, Dairy-Free Whole Egg Coconut Macaroons

Servings: 24
Preparation Time: 10 minutes

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 2 whole eggs
• 2 teaspoons vanilla extract
• dash of sea salt
• 1/2 cup honey

Optional:

• 1/4 cup dairy-free chocolate chips
• 1/2 tablespoon coconut oil

Directions:

Preheat oven to 350 degrees F.

Stir together all macaroon ingredients until well mixed. Scoop in desired cookie-sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.

Bake in preheated oven for 12–15 minutes or until bottoms are nicely browned. Let your macaroons cool for about 10 minutes.

Meanwhile, melt together chocolate chips and coconut oil. Loosen each cooled macaroon from baking mat, then drizzle each with melted chocolate. Let cool and serve!

Rachel from Lombard, IL, just won $50 for this recipe and photo! Submit yours here!

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.

Submit your recipe here!