1 package waffle cones or bowls
1/2 cup melted coconut oil
1 tbsp coconut sugar
Add all ingredients to your blender or food processor and pulse until desired consistency. I prefer my pieces to be fairly decent sized and not a fine powder. Pour into a greased springform pan or a pie plate, whichever you prefer. I use coconut oil to grease my pan. See notes below. Bake on 350 for 10 minutes. Remove from oven and let cool on rack for about 30 minutes.
**A few notes: If you do not have coconut oil use 6 tbsp of butter melted and either butter or spray to grease pan. If you do not have coconut sugar you can use the same amount of your preferred sweetener. I adapted this recipe I found on Pinterest to my liking.
(1) 8 oz package reduced fat cream cheese, softened at room temp
1/2 tub frozen whipped topping, thawed (regular or lite)
1/4 cup coconut sugar
1/2 tsp pure vanilla extract
In a medium to large bowl mix cream cheese and sugar until well blended. Add whipped topping and vanilla and mix until just blended. Refrigerate for at least 10 minutes. Spread filling over cooled crust. Be very careful as the crust is not solid and it will pick up and move if you try to spread forcefully. Spread the remaining whipped topping over filling. Top with fruit of your choice. I usually cut strawberries in half, roll in sugar and arrange over the top. Once you have topped your "pie" place in the refrigerator at least 30 minutes before serving for it to firm up. Serve cold and enjoy!!
**Again, replace coconut sugar with sweetener of your choice. You may need to make adjustments to amount on this one depending on what you use.
Until next week!