No-Cook Chocolate, Mint Pie

Servings: 10 servings
Preparation Time: 25 minutes

Ingredients:

Crust:

• 3/4 cup almond flour/meal
• 1/2 cup pecans
• 1/4 cup raw cacao or cocoa powder
• pinch salt
• 1/2 teaspoon vanilla extract
• 1/2 cup packed dates
• 2 tablespoons coconut oil

Filling:

• 2 large avocados
• 1 teaspoon lemon juice
• 1/4 cup water
• 1/2 cup coconut oil, melted
• 1 tablespoon dried mint leaves
• 2 teaspoons mint extract
• 1/4 cup raw honey

Ganache:

• 1/2 cup raw cacao or cocoa powder
• 1/4 cup raw honey
• pinch salt
• 2 tablespoons water
• 2 tablespoons coconut oil

Drizzle:

• 1/4 cup soaked cashews
• 1/4 teaspoon vanilla
• water (to thin)
• 1 tablespoon coconut oil

Directions:

Place crust ingredients in food processor and process until well combined. Press into an 8-inch pie plate or tart pan. Chill until firm.

Blend filling ingredients until well combined and creamy in a food processor. Adjust minty-ness as you like. Pour filling into crust and chill until set.

Combine ingredients for ganache. Pour ganache over filling in a thin layer. Chill until set.

Place ingredients for drizzle in a food processor. Drizzle over top. Freeze for a more ice creamy pie or chill for a softer pie. Makes one 8-inch pie.

Recipe and photo submitted by Jaclyn, Guelph, ON.

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Chocolate and Vanilla Macaroons

Servings: 12 large cookies

Ingredients:

• 2 cups unsweetened, shredded dried coconut
• 3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
• 3 tablespoons cacao powder
• 5 tablespoons maple syrup (if using all cacao, use 6 tablespoons)
• 2 teaspoons vanilla extract
• 4 tablespoons melted coconut oil
• 2 tablespoons arrowroot flour
• pinch of salt
• dried, shredded coconut for decoration

Vanilla version:

• 2 cups unsweetened dried coconut, shredded
• 6 tablespoons coconut flour or almond flour
• 6 tablespoons maple syrup
• 2 1/2 teaspoons vanilla extract
• 4 tablespoons melted coconut oil
• 2 tablespoons arrowroot flour
• pinch of salt
• toasted coconut for decoration

Directions:

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet. Sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe and photo submitted by Jaclyn, Guelph, ON.

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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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