Creamy, Dairy-Free Lime Pie

Servings: 10–14
Preparation Time: 4 1/2 hours

Ingredients:

Toasty Coconut Crust:

• 2 tablespoons honey
• 1/2 cup coconut oil
• 1/4 teaspoon salt
• 2 cup toasted fine-flake coconut

Filling:

• 2 avocados, about 4–5 ounces apiece
• 1/2 cup liquid coconut oil
• 1/2 cup honey
• 1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
• 2 teaspoons lime zest
• 2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
• 1 teaspoon vanilla extract
• pinch of salt

Directions:

Crust:

Pull out an 8-inch pie pan OR for tartlets, line 30 mini muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8-inch pie or about 30 tartlets.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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Chocolate, Coconut Cream Balls

Servings: makes 24–30
Preparation Time: 30 minutes/1–2 hours refrigeration

Ingredients:

• 1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
• 1/4 cup finely chopped Brazil nuts or almonds
• 1/2 cup Coconut Cream Concentrate, softened or melted
• 2 tablespoons raw honey
• 2 teaspoons almond extract
• 2 cups finely shredded unsweetened coconut
• 1/4 teaspoon stevia powder
• 12 ounces dark chocolate
• 2 tablespoons Virgin Coconut Oil

Directions:

Combine nuts, Coconut Cream Concentrate, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4–1-inch balls. Set on a parchment-lined tray in the refrigerator.

Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.

Recipe and photo submitted by Charlene, Wareham, MA.

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Coconut Cream, Chocolate, Peppermint Drops

Servings: 4–6
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate (or half Coconut Cream Concentrate, half softened coconut oil)
• 2 tablespoons raw honey
• 1/8–1/4 teaspoon peppermint extract
• dash of salt
• 1/2 cup melted natural chocolate chips*

Directions:

Mix Coconut Cream Concentrate with sweetener, peppermint, and salt. Form into round discs and freeze on foil or parchment-lined pan about 10 minutes. Remove and coat with chocolate and freeze again, about 5–10 minutes. Take out and enjoy!!!!

*You could make your own chocolate. Mix 2 tablespoons of melted coconut oil with 2 tablespoons of cocoa powder, adding sweetener to taste.

Recipe and photo submitted by Rebecca, Nashville, TN.

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