Grain Free Coconut Granola Bars

Grain Free Coconut Granola Bars
Grain Free Coconut Granola Bars
photo by recipe author

 

Servings: 16
Preparation Time: 45 minutes

Preheat the oven to 350° and line a 8×8 pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond or coconut flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.

Bake for 30 minutes, the edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Oh “Hoppy” Day Carrot Cookies

Gluten Free Oh Hoppy Day Carrot Cookies
Gluten Free Oh “Hoppy” Day Carrot Cookies
photo by recipe author

 

Servings: 7-10
Preparation Time: 25 minutes

Preheat your oven to 360° F.

Combine all ingredients into a bowl and stir together.

Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.

Bake cookies for 10 – 15 minutes. Allow to cool before serving.

Gigi from Los Angeles, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Almond Flour Raspberry Coconut Chocolate Tart

Almond Flour Raspberry Coconut Chocolate Tart
Almond Flour Raspberry Coconut Chocolate Tart
photo by recipe author

 

Servings: (1) 9 inch tart
Preparation Time: 15 minutes + chilling time

Crust:

Filling:

  • 1/2 cup coconut milk*
  • 6 ounces bittersweet chocolate chips
  • 1/4 cup organic raspberry preserves
  • 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Grease a 9 inch tart pan, with a removable bottom, with coconut oil.

Combine all crust ingredients in a bowl and mix well. Press crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over chocolate and allow to sit for one minute, then stir until smooth. Add raspberry preserves, combine well.

Pour chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the fridge to cool completely for 1-2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

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

Recipe and photo by Orissa. Submit your own creative coconut recipes here for a chance to win $50!

Featured Product

maple-syrup

Grade A Very Dark Strong Flavor (formerly Grade B). Buy it right here!

Our Grade A Very Dark Maple Syrup is sourced 100% from small family farms in southwestern Wisconsin. A variety of species of hardwood trees, including our maple trees, grow on the steep hillsides of the Ocooch Mountains that surround the beautiful Kickapoo River Valley.

These natural forests in Wisconsin are a healthy mix of many species of trees, unlike huge commercial maple plantations that are often planted in former wheat fields. Great care is taken in harvesting the sap to make the Maple Syrup, ensuring that the health of the tree is not compromised. Our syrup comes from farms that practice sustainable agriculture and that are committed to the following:

No pesticides or chemicals were used to manage this forest. Our farmers do not use any chemical pesticides, herbicides or fertilizers to manage their forests.

Our syrup is also tested for the presence of glyphosate, the most common herbicide in the US, as an added assurance.

A healthy forest. Our farmers limit the number of taps they use in their forests to help sustain the health of the trees. There are no standards in place to limit the number of taps they may have, but the farms have imposed limits on themselves because it is what is best for the trees in the long run.

Learn more here.

Buy it here!

Coconut Milk Sweet Potato Breakfast Custard

Coconut Milk Sweet Potato Breakfast Custard
Coconut Milk Sweet Potato Breakfast Custard
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 15 minutes

  • 1 1/2 pounds sweet potatoes – baked, cooled and peeled
  • 14 ounces coconut milk*
  • 4 large eggs
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Heat oven to 350° F.

Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes – 1 hour. The center should be set and jiggly.

Cool before serving. Keep in the refrigerator.

Make Your Own Homemade Coconut Milk

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

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

2-organic-heirloom-sweet-potatoes-approx-3-lb-p3308-medium

Organic Heirloom Potatoes. Buy them right here!

Our organic heirloom potatoes come from small-scale family farms in rural southwestern Wisconsin. This is known as the “driftless” area of Wisconsin, because glaciers drifted around this area during the glacial period. This resulted in a unique geographical area of rolling hills and valleys that the early settlers of Wisconsin recognized as having rich soil for grass and crops.

The four seasons and harsh winters allow for the natural death of organic plant life that returns nutrient rich organic matter to the soil each year.

We are currently offering three types of organic potatoes: Organic Heirloom Fingerling Potatoes, Organic Heirloom Sweet Potatoes, and Organic Heirloom German Butterball Potatoes

Buy organic heirloom sweet potatoes here!

Grasshopper Bars

Grasshopper Bars
Grasshopper Bars
photo by recipe author

 

Servings: 9 (3×3) bars
Preparation Time: 30 minutes

Minty Layer:

Chocolate Layer:

Line a 9×9 baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, essential oil, & salt until smooth. Pour this into the lined baking dish. Put in freezer to chill while making chocolate coating.

For chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan salt.

Using a hand whisk, whisk until smooth and well-blended. Spread over minty layer and return to freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in freezer.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Chocolate Coconut Bars

Chocolate Coconut Bars
Chocolate Coconut Bars
photo by recipe author

 

Servings: 20 bars
Preparation Time: 30 minutes

Crust:

Filling:

Topping:

Preheat oven to 350° F.

Generously grease a 9×13 baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press crust evenly into bottom of greased baking dish.

In a small saucepan, over low heat, gently warm coconut cream concentrate, honey and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer pressing down slightly into filling layer.

Bake in oven about 10 minutes, or until coconut is toasted.

Cool completely on counter, then refrigerate until firm. Cut into bars, and store in the refrigerator.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Marbled Peanut Butter Fudge

Marbled Peanut Butter Fudge
Marbled Peanut Butter Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + 1 hour freezing

Peanut Butter Fudge:

Chocolate Marble:

Line a 9×9 baking pan with parchment paper.

On the stovetop melt all of the fudge ingredients on low heat. Pour into pan.

Now melt the chocolate marble ingredients. Pour the chocolate over the peanut butter mixture in the pan and use a fork to swirl the chocolate into the peanut butter.

Freeze for an hour then cut into squares and serve.

Keeps best in the freezer.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Featured Product

maple-syrup

Grade A Very Dark Strong Flavor. 16 oz. glass jar. Buy it here!

Our Grade A Very Dark Maple Syrup is sourced 100% from small family farms in southwestern Wisconsin. A variety of species of hardwood trees, including our maple trees, grow on the steep hillsides of the Ocooch Mountains that surround the beautiful Kickapoo River Valley. These natural forests in Wisconsin are a healthy mix of many species of trees, unlike huge commercial maple plantations that are often planted in former wheat fields. Great care is taken in harvesting the sap to make the Maple Syrup, ensuring that the health of the tree is not compromised. Our syrup comes from farms that practice sustainable agriculture and that are committed to the following:

No pesticides or chemicals were used to manage this forest. Our farmers do not use any chemical pesticides, herbicides or fertilizers to manage their forests. Our syrup is also tested for the presence of glyphosate, the most common herbicide in the US, as an added assurance.

A healthy forest. Our farmers limit the number of taps they use in their forests to help sustain the health of the trees. There are no standards in place to limit the number of taps they may have, but the farms have imposed limits on themselves because it is what is best for the trees in the long run.

Buy it here!

Unsweetened Dark Chocolate Peanut Butter Cups

Unsweetened Dark Chocolate Peanut Butter Cups
Unsweetened Dark Chocolate Peanut Butter Cups
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + freezing time

  • 16 ounces dark chocolate cocoa, divided
  • 8 tablespoons + 4 teaspoons coconut oil, divided
  • 8 tablespoons smooth peanut butter

You’ll need a 12 cup mini muffin tin for this recipe.

On the stovetop on medium-low heat, melt 8 ounces of cocoa with 4 tablespoons of coconut oil then remove from heat. With a small spoon, evenly distribute the melted chocolate into each muffin cup. Freeze for 15 minutes.

On the stovetop on medium-low heat, melt all of the peanut butter and 4 teaspoons of coconut oil then remove from heat. Evenly pour the peanut butter mixture over the frozen chocolate in the muffin tins and then freeze this part for 15 minutes.

Melt the remaining 8 ounces of cocoa with the remaining 4 tablespoons of coconut oil; spoon the final chocolate layer over each peanut butter cup. Place the pan in the freezer for 15 more minutes, until firm, and then remove and serve.

Note: These cups can be broken into pieces and served as a topping on homemade coconut ice cream.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Featured Product

gold label virgin coconut oil 5 gallon

Gold Label Virgin Coconut Oil. Buy it here!

  • Hand-made in small batches – not mass-produced by machine.
  • Wet-milled from fresh coconut milk.
  • High heat used to extract antioxidants (why cold-pressed is NOT best).
  • Tested for the herbicide glyphosate.

Virgin Coconut Oil is a food and is one of the best cooking oils you can use. It has been a staple cooking oil for thousands of years in tropical climates. As a cooking oil, its chemical structure is kept intact and therefore is resistant to mutations of fatty acid chains even when used in higher cooking temperatures, unlike most vegetable oils. Research shows that the medium chain fatty acids found in coconut oil boosts the body’s metabolism, raises body temperatures, and helps provide greater energy which can lead to weight loss. More uses of coconut oil here. For hundreds of tasty recipes from people who use coconut oil, visit FreeCoconutRecipes.com.

Virgin Coconut oil is rich in lauric acid, a nutrient that supports the body’s immune system. Lauric acid is also found in human mother’s milk.  Dr. Mary Enig suggests the average adult include about 3.5 tablespoons of coconut oil per day in their diet to take in an equivalent amount of lauric acid that a nursing infant would receive from breast milk. Read more in our Virgin Coconut Oil FAQ.

Read more about coconut oil research here!

Tropical Traditions is America’s favorite brand of coconut oil!

Some comments from customers:

My family uses a LOT of coconut oil for health reasons and Tropical Traditions Gold Label Coconut Oil is hands-down the best we’ve tasted. We buy it by the gallon. Adelia – Newport, OR

I shop at Tropical Traditions on a regular basis. I have found their coconut oil to be the best I have ever used. The recipe collection is a great resource for me to try some new recipes. Kelly – Harrisonburg, VA

A few years back, I ordered my first bottle of Organic Virgin Coconut Oil from Tropical Traditions. I have been a loyal customer ever since! I have never tasted such a pure, rich flavored Coconut Oil in my life. This oil is amazing! I have given many samples to my friends and family, and they are hooked as well! THANK YOU Tropical Traditions for supplying such a fantastic product at an amazing price! You have a customer for LIFE! Steven – Pepperell, MA

Buy Gold Label Virgin Coconut Oil here!