Coconut Cream Concentrate

Spicy Walnut Butter

Spicy Walnut Butter
Spicy Walnut Butter
photo by recipe author

 

Servings: 1.5 cups
Preparation Time: 5 minutes

  • 2 cups raw walnuts
  • 2 teaspoons coconut cream concentrate
  • 2 teaspoons coconut oil
  • 1 medjool date
  • 1 tablespoon vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt

Place walnuts in a food processor and run until a coarse texture is achieved.

Add the remainder of ingredients and run until a smooth nut butter texture is achieved.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Creamy Oatmeal

Coconut Creamy Oatmeal
Coconut Creamy Oatmeal
photo by recipe author

 

Servings: 3
Preparation Time: 15-20 minutes

Boil water in a small pot. Add a dash of salt.

Add in the oats. Stir.

When oats are almost cooked through, add in the coconut cream concentrate, raw honey, ground flax, chia seeds and coconut chips.

When everything is incorporated well, switch off the stove.

Serve with fresh homemade coconut milk, and top with more coconut chips and berries.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Healthy Traditions Organic Raw Honey has not been subjected to the heat of processing, only warmed enough to flow (same temperatures the honey would see inside the hive). We select only premium honey that is pure, smooth and creamy, with the consistency of soft margarine at harvest. It contains live yeast and enzymes, because it has not been processed. It also contains pollen because it has not been filtered—merely screened.

Fine textured crystals are characteristic of totally pure, unheated, unprocessed, raw honey. Properly crystallized honey has a fine, smooth texture. Crystallized honey preserves natural goodness and doesn’t drip. The more rapidly honey crystallizes the finer the texture will be. It will also turn harder over time as it crystallizes. Truly raw honeys do not deteriorate with age, but like fine wines, continue to age and develop into more complex tastes.

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Avocado Chocolate Coconut Fudge

Avocado Chocolate Coconut Fudge
Avocado Chocolate Coconut Fudge
photo by recipe author

 

Servings: 16 (2 inch squares)
Preparation Time: 1.5 hours

In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy.

Let come to low boil and continue stirring and cooking for about 5 minutes.

Add vanilla, stir again, and remove from heat.

Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)

While chocolate is cooling, whip (or blend) CCC, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.

Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.

Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.

Chill fudge in fridge until firmly set (about an hour).

Cut into 2 inch squares. Serve.

Note: Keep stored in fridge.

Recipe by Lynelle. Photo by Orissa. Submit your recipes here for a chance to win $50!

Ginger Strawberry Grapefruit Smoothie

Ginger Strawberry Grapefruit Smoothie
Ginger Strawberry Grapefruit Smoothie
photo by recipe author

 

Servings: yields three 1 3/4-cup servings
Preparation Time: 5 minutes

  • 1 grapefruit, peeled, skins removed, and seeded
  • 2 cups frozen strawberries
  • 1 honey crisp or pink lady apple, cored and sliced
  • 1-inch piece fresh ginger, peeled and finely chopped
  • 1 cup coconut water
  • 1 tablespoon coconut cream concentrate*

Prepare coconut cream concentrate, then add to the blender with all the other ingredients and pulse until smooth.

Serve with slices of fresh, tangy grapefruit.

Note: Leftover smoothie can be made into popsicles.

*Learn how to prepare coconut cream concentrate for use in a smoothie. Watch this video here.

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

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Ingredients: 100% Pure Coconut! Nothing else! Buy it here!

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers.

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Chewy Tropical Granola Bars

Chewy Tropical Granola Bars
Chewy Tropical Granola Bars
photo by recipe author

 

Servings: 24 small bars
Preparation Time: 20 minutes

Lightly toast the oats and coconut flakes in a pan, on medium heat. Add the flaxseed and combine well.

Melt the coconut cream concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.

Pour dry ingredients into wet ingredients and mix. Turn stove off.

Transfer into a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.

Allow to chill in the refrigerator before cutting into desired size.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Chocolate Coconutty Bars

Chocolate Coconutty Bars
Chocolate Coconutty Bars
photo by recipe author

 

Servings: 35 square bars
Preparation Time: Approx. 15 minutes + cooling time

Turn stove on low. Melt chocolate, coconut cream concentrate and coconut oil in a pan.

Blend nuts in a food processor until fine.

Grind coconut chips (if you prefer it to be chewy, skip this step).

Mix oats, coconut chips and blended nuts together in a bowl.

When chocolates are all melted, put in dry ingredients and mix well. Put mixture in an 11 x 7 pan. Spread evenly and set aside to cool and harden, or pop in the fridge to speed this up.

When firm, slice into little squares.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Grasshopper Smoothie

Grasshopper Smoothie
Grasshopper Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Blend mint leaves in water. (Bullet-type blenders work well for single servings.) After well-blended, strain mint, then put strained mint back in blender. Add avocado.

In a small saucepan, on low heat, warm the coconut oil, coconut cream concentrate, and honey then add to blender.

Add peppermint essential oil, if desired. Add ice and blend until creamy and smooth.

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!