• 1 can coconut cream
• 1/4 cup coconut sugar
• 1/4 cupPerfect Coconut Oil, melted
• 1/4 cup almond butter
• 1/4 cup raw cacao
• 1 tbsp. vanilla extract
• 1 pie crust (can be vegan)
• 1 handful coconut flakes, optional

1. Refrigerate a can of coconut cream, upside down, for at least 12 hours.
2. Cook pie crust according to directions. If you'd like, toast coconut flakes while pie crust is cooking.
3. Remove pie crust from oven and let cool completely.
4. While pie crust is cooling, scoop thick coconut cream from the upright can leaving remaining liquid at the bottom.
5. Add coconut cream to a cold, metal, mixing bowl.
6. Add coconut sugar, coconut oil, almond butter, raw cacao, and vanilla extract.
7. Beat mixture until fully combined, whipped, and fluffy.
8. Scoop filling into cooled pie crust and smooth with a large spoon.
9. Sprinkle the edges with coconut flakes and then place entire pie in the refrigerator to harden.
10. After at least 1 hour of refrigeration, serve and enjoy!

Ingredients:

• 1 C Perfect Coconut oil (melted)
• 1/2 C sugar
• 2 eggs
• 1½C flour
• 1 tsp baking powder
• 1 tsp salt
• 1/3-1/2C mini semi-sweet chocolate chips (Ghirardelli are great)
• ½ C shredded coconut
• 1/2 C chopped walnuts (optional)

Directions:

1. Preheat the oven to 350 degrees
2. Beat together the coconut oil, sugar and eggs in a large bowl until creamy (about 3 minutes)
3. In a separate bowl stir together the dry ingredients except the chocolate chips, coconut and optional walnuts. Add to the wet mixture and mix on slow speed to combine.
4. Stir in the chocolate chips, coconut and optional walnuts.
5. Scoop out heaped tablespoon sized balls onto a baking sheet about 2 inches apart.
6. Bake for 15 minutes or until golden. Makes about 2 1/2 dozen cookies. ENJOY!

• 1 vegan pie crust
• 1 1/2 cups pumpkin puree
• 1 cup nutbutter
• 1/4 cup coconut sugar
• 1/4 cup Perfect Coconut Oil, melted
• 2 tbsp pumpkin pie spice

• 1 can coconut cream
• 1/4 cup maple syrup
• 1 tsp pumpkin pie spice

1. Cook the pie crust, void of filling, according to directions.
2. Set aside to cool.
3. Combine pumpkin puree, nutbutter, coconut sugar, coconut oil, and pumpkin pie spice in a high speed blender.
4. Blend on high until the mixture is completely creamy.
5. Pour filling into pie crust and smooth with a large spoon.
6. Refrigerate for 30 minutes or until pie filling has hardened enough to cut. If there is extra filling, set aside to use in a smoothie such as our Pumpkin Pie Protein Shake.

1. Place coconut cream in the refrigerator, upside down, and refrigerate over night.
2. When ready to serve the pumpkin pie, remove can from refrigerator and open in the upright position.
3. Scoop thick cream from the top and leave remaining liquid in the can.
4. Add cream to a large mixing bowl and add maple syrup and pumpkin pie spice.
5. Whip the mixture until completely combined and soft peaks begin to form.
6. Garnish Vegan Pumpkin Pie with Whipped Coconut Cream and enjoy!

• 1 Banana
• 1/4 cup Almond Milk
• 2 tablespoons Almond Butter
• 2 teaspoons raw Cocoa powder
• 2 tablespoons Coconut Oil
• 2 scoops Hydrolyzed Collagen
• 2 tablespoons of Acai Powder

Directions:

Perfect Hydrolyzed Collagen included for an extra boost of Protein; 10 grams per serving! Collagen is also beneficial to the health of hair, skin, nails, and can help you feel full longer. The coconut oil is a healthy fat that can aid in weight loss and promote healthy digestion. Banana, almond butter/milk, and cocoa powder blend amazing together. 

• 1 bunch of Kale, washed and de-stemmed
• ⅛ cup of Perfect Coconut Oil
• ¼ cup of Balsamic Vinegar
• ¼ teaspoon of Sea Salt
• ¼ teaspoon of fresh ground Black Pepper

Directions: 

1. Preheat the oven to 325 degrees. While oven is preheating, line a cookie sheet with parchment paper or grease lightly with Perfect Coconut Oil.
2. Wash and de-stem the Kale and then cut into chip sized strips.
3. Whisk together Perfect Coconut Oil, Balsamic Vinegar, Sea Salt and Black Pepper in a large bowl.
4. Add the Kale leaves and toss until fully coated.
5. Arrange the strips on the cookie sheet in a single layer, drizzle with remaining mixture and cook for 12-16 minutes.
6. Check on the Kale every few minutes, as it burns easily. The Kale Chips will be slightly soft when finished but will crisp up as they cool.

• 6 medium size summer squash
• 1 cup coconut milk
• 4 tbsp. Perfect Coconut Oil, melted
• 3 tbsp. coconut sugar
• 2 tbsp. ground turmeric
• sea salt, to taste
• cracked black pepper, to taste

Directions: 

1. Pre-heat oven to 375.
2. Peel squash and then cut length wise to expose as much seed as possible. Cut those pieces in half.
3. Use 1 tbsp of coconut oil to grease a large baking pan.
4. Arrange squash on the pan and bake for 45 minutes to an hour, or until fork tender. Use a spoon to remove all seeds from the pieces of squash.
5. When the squash is ready, add pieces to high powdered food processor or blender.
6. Add coconut milk, coconut oil, sea salt, and spices.
7. Blend or process on high speed until the the soup is rich and creamy. If the soup has cooled, warm the soup over medium heat.
8. Garnish with cracked black pepper and enjoy!

• 1 cup shredded coconut
• 2 Tbsp Perfect Coconut Oil 
• 3 Tbsp raw honey or maple syrup
• 1/2 tsp vanilla extract
• sea salt, optional 
• chocolate topping, as needed 

Directions: 

1. Heat coconut oil until melted and then combine with raw honey and vanilla extract.
2. Stir in the shredded coconut until combined. 
3. Form 1 inch balls and place on tray lined with wax paper.
4. Sprinkle with sea salt.
5. Place in freezer for 30 minutes, or until hardened.
6. Remove truffles from freezer and drizzle with chocolate sauce.
7. Freeze for another 30 minutes or refrigerate for at least one hour and then enjoy!