Dairy-Free Rocky Road Ice Cream

Servings: 6
Preparation Time: 40 minutes

Ingredients:

• 2 cups coconut milk*
• 1 cup almond milk
• 3/4 cup honey
• 1/3 cup cocoa powder
• 1 teaspoon sea salt
• 1/2 cup marshmallows, chopped
• 1/2 cup walnuts, chopped

Directions:

In a mixing bowl, combine milks, honey, cocoa, and salt. Blend until smooth. Pour into an ice cream machine and churn according to directions.

Once ice cream has finished churning, pour into a bowl and stir in marshmallows and walnuts. Scoop into serving bowls or cones and enjoy!

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

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Nutty Sweet Potato/Pumpkin Muffins

Servings: 12 muffins
Preparation Time: 10 minutes

Ingredients:

• 2 cups ground almonds
• 1 cup chopped walnuts
• 1/4 cup flax meal
• 2 tsp. ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (omit if using coconut milk)
• dash of sea salt
• 1/2 cup whole sugar or honey
• 1 cup unsweetened pumpkin or mashed sweet potatoes
• 1/2 cup coconut milk* or buttermilk
• 2 eggs, (large)
• 1/4 cups of melted coconut oil

Directions:

Preheat oven to 325 degrees F. Grease a 12-cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients, then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10–15 minutes before removing. Place on a rack to finish cooling.

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

Sharla from Boise, ID, just won $50 for this recipe and photo! Submit yours here!

Super Walnut, Coconut Oil Fudge

Servings: 16
Preparation Time: 15 minutes

Ingredients:

• 1 cup raw walnut pieces
• 1/2 cup raw cacao powder
• 1/2 cup softened/melted Expeller-Pressed Coconut Oil*
• 1/2 cup maple syrup
• 2 teaspoons vanilla
• 2 pinches sea salt

Garnish:

• extra 3/4 cup rough chopped raw walnuts

Directions:

In a food processor, blend 1 cup walnut pieces, cacao powder, softened coconut oil, maple syrup, vanilla, and sea salt together. Reserve 3/4 cup walnuts for garnish.

Line a small square dish with parchment paper. I used a 4 x 5-inch Tupperware container that was lined with parchment paper.

Scoop the fudge batter into square dish. Top with chopped walnuts, pushing some in as you go, and add a finishing layer. Freeze for an hour or more.

Chop into squares, ENJOY! Tastes amazing when chilled or right out of the freezer! (Best stored in the freezer.)

*NOTE: You can use Virgin Coconut Oil OR if you are sharing this raw, super fudge with someone who does not care for coconut flavors, you can use Expeller-Pressed Coconut Oil which is virtually tasteless.

Recipe and photo submitted by Andrea, Willamina, OR. Submit your recipe here!