Secret Ingredient Silky Chocolate Coconut Frosting

Servings: makes approximately 1 1/2 cups frosting
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons Gold Label Virgin Coconut Oil, melted
• 1/4 cup Coconut Cream Concentrate
• 1/4 cup raw honey
• 1 cup pumpkin puree
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon Himalayan Salt

Directions:

Melt the coconut oil in a small saucepan. Remove from heat and immediately add Coconut Cream Concentrate and raw honey to soften, mixing well.

In a food processor, combine pumpkin puree, cocoa powder, vanilla, and salt. Add the melted oil, honey, and Coconut Cream Concentrate, then blend until smooth and creamy.

Now it is ready to frost a cake or cupcakes, or transfer to a covered bowl and refrigerate until ready to use. Frosting will thicken when cold.

Lynelle from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Pumpkin Pie Dip

Servings: 10
Preparation Time: 4 hours

Ingredients:

• 1 1/2 cups coconut milk*, chilled
• 1/2 cup pumpkin puree
• 4 ounces coconut milk yogurt
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• fruit, cookies, etc., for serving

Directions:

In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup, and pumpkin pie spice. Blend until smooth.

If desired, cut the top off of a pie pumpkin and scoop out the seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.

Homemade Fresh Coconut Milk:

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

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

Slow Cooker Pumpkin Rolled Oats

Servings: 6
Preparation Time: 8 hours

Ingredients:

• 1 cup rolled oats
• 1 cup pumpkin puree
• 2 cups coconut milk*
• 1 tablespoon coconut oil, melted
• 1 tablespoon ground cinnamon
• dash salt
• 1/2 cup whole cane sugar
• dash cloves
• maple syrup, optional

Homemade Coconut Milk:

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

Directions:

In a 1 1/2-quart heat-safe dish, combine rolled oats, pumpkin, coconut milk, coconut oil, cinnamon, salt, sugar, and cloves. Stir until combined.

Place dish inside slow cooker bowl. Pour water into base of slow cooker around the oats dish until about an inch from top of oats dish.

Cook on low heat for 8 hours. Carefully remove dish from slow cooker and stir.

Serve with a drizzle of maple syrup, if desired.

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