Iced Coconut Pumpkin Latte

Servings: 5
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups whole milk
• 1/2 cup coconut milk*
• 1/3 cup whole cane sugar
• 1 teaspoon molasses
• 2 tablespoons vanilla extract
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• dash of pepper
• 15 ounces pumpkin puree
• 5 teaspoons Coconut Cream Concentrate
• 1 cup strong brewed coffee, chilled

For the whipped cream:

• 1 cup heavy whipping cream
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 3 tablespoons shredded coconut

Directions:

Whisk all ingredients except the pumpkin, Coconut Cream Concentrate, and coffee together in a large bowl until thoroughly mixed. Add the pumpkin puree and Coconut Cream Concentrate and blend until smooth with a stick blender (or in your regular blender). Pour into ice cube trays. Freeze until firm or overnight.

Once your pumpkin cubes have frozen, place 10–12 cubes in a blender and pour 1 cup of chilled coffee over the cubes. Blend just until all the big chunks are gone. The length of time you blend will determine the consistency of your drink.

Pour into a cup and top with some delicious, homemade coconut whipped cream (directions below) and some cinnamon and flaked coconut for a garnish!

For the whipped cream:

Pour the cream into a glass bowl and whip with a hand mixer until the cream begins to thicken. Add the maple syrup, and then whip until stiff peaks form. Add the vanilla extract and the shredded coconut and mix until just combined.

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

Jaeleen from Springville, CA, just won $50 for this recipe and photo! Submit yours here.

Pumpkin Pie Truffles

Servings: 20

Ingredients:

• 1/2 cup Coconut Cream Concentrate, warmed to liquid
• 1/2 cup  pumpkin puree
• 1/4 cup coconut oil, warmed to liquid
• 3 tablespoons honey (or to taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of salt
• 6 ounces dark chocolate, for dipping

Directions:

In a small bowl, stir together all of the ingredients but the chocolate. Taste the mixture and adjust the seasonings, if needed. Chill the filling until it is firm enough to roll into small balls.

Roll the filling into rounds for the truffle centers. This will make about twenty candies. Place the rolled truffle centers onto a plate and refrigerate again until firm.

Melt the chocolate in a double boiler or over very low heat. When the chocolate is smooth, use a fork to dip the chilled truffle centers, turning them to coat well, and then transfer the dipped truffles to waxed paper or parchment paper to cool. Let the chocolate set completely, and then they are ready to serve.

Recipe and photo submitted by Angela, Longmont, CO.

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Pumpkin, Nut Butter Bars

Servings: 10–12
Preparation Time: 30 minutes

Ingredients:

For the pumpkin filling:

• 3/4 cups homemade almond butter
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1 cup pumpkin puree
• 1 1/4 teaspoon organic nutmeg
• 1/2 teaspoon organic vanilla extract
• 2 teaspoons organic ginger

For the chocolate topping:

• 1/2 cup organic raw cacao (or cocoa) powder
• 2 tablespoons maple syrup
• 1/2 cup coconut oil

Directions:

Prepare the pumpkin filling:

Put all ingredients for the pumpkin filling in a medium-sized bowl and mix until well combined and creamy.

Set aside.

Prepare the chocolate topping:

Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.

Assemble:

Fill each muffin cup 1/3 full with the chocolate topping.

Put in the freezer for approximately 15–30 minutes or until hardened, then remove from freezer.

Add pumpkin filling on top of each of the just-hardened chocolate layers to equal 2/3 full for each muffin cup.

Put back in the freezer for approximately 15–30 minutes or until hardened, then remove from freezer.

Fill the last 1/3 of each muffin cup with another layer of chocolate topping.

Put back in the freezer for approximately 15–30 minutes or until hardened.

Store in freezer until you are ready to serve.

Enjoy!

Recipe and photo submitted by Karielyn, New Orleans, LA.

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