coconut snack

Granola

Granola
Granola
photo by recipe author

 

Servings: 30-36
Preparation Time: 2 hours

If the nuts are raw, set oven to 350° F and place raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamia = 15 minutes, walnuts = 8 minutes, cashew = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250° F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until honey and oil cover all of the oats and nuts.

Spread the mixture out onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1.5 hours, stirring every 15 minutes. Depending on your oven, it could take less time. Oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or zip lock bag.

Add dried fruit into the bag then seal and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, LA won $50 for this recipe and photo! 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!

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!

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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!

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Some comments from customers:

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Buy Gold Label Virgin Coconut Oil here!

Raw Sunflower + Chia Seed Bites

Raw Sunflower Chia Seed Bites
Raw Sunflower + Chia Seed Bites
photo by recipe author

 

Servings: varies
Preparation Time: 5 minutes

  • ½ cup raw organic sunflower seeds, finely chopped
  • 1 tablespoon organic chia seeds
  • 2 tablespoons virgin coconut oil
  • 1 circle organic cacao butter (or 1/2 teaspoon)
  • 2 teaspoons organic raw honey

Melt coconut oil and cacao butter together. Mix in sunflower seeds and chia seeds. Add raw honey.

Prepare a piece of parchment paper on a cookie sheet. Place mixture onto the parchment paper and spread evenly. Place in freezer until firm.

Remove from freezer. Break into bite-sized pieces.

Note: You can substitute desiccated coconut for the sunflower seeds, or flaxseed for chia seeds.

Odelia from Toronto won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Indoor S’mores

Gluten Free Indoor S'mores
Gluten Free Indoor S’mores
photo by recipe author

Servings: 4
Preparation Time: 5 minutes

  • 1/2 cup organic corn flake cereal
  • 1/2 cup toasted almonds
  • 1/2 cup home made marshmallows, divided*
  • 1/4 cup chocolate chips
  • 1 1/2 teaspoons coconut oil, plus more for greasing dish

*Search online for healthy recipes to make your own marshmallows.

Stir and barely melt the chocolate chips, coconut oil, and 1/4 cup marshmallows together over a double boiler. Remove from heat.
Coat a small dish (about 5×5) with coconut oil. Add remaining marshmallows and corn cereal to dish.

Pour melted sauce over marshmallows and cereal. Allow to set in refrigerator for at least 30 minutes.

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

Blueberry Superfood Smoothie

Blueberry Superfood Smoothie
Blueberry Superfood Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Place chia seeds in blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

No Bake Almond Pulp Crackers

No Bake Almond Pulp Crackers
No Bake Almond Pulp Crackers
photo by recipe author

 

Servings: 10
Preparation Time: 22 hours

In a bowl, combine almond pulp, coconut flour, coconut oil, salt, pepper and any desired seasonings. Stir until well combined and a ball of dough forms. If mixture is too try, add a little water, one tablespoon at a time.

Roll out dough in between two pieces of wax paper until about 1/4″ thick. Remove top layer of paper and place bottom layer and dough on a dehydrator rack. Dehydrate for about 22 hours at 125° F.

Enjoy with an assorted cheese tray.

*To get almond pulp, you can make your own almond milk. Combine about 1 cup almonds with 3 cups of water in a blender. Blend for about 3 minutes. Strain milk from almonds to drink. Reserve pulp for these crackers.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Chocolate Coconut Fruit Dip

Chocolate_Coconut_Fruit_Dip
Chocolate Coconut Fruit Dip
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

Mix all ingredients except vanilla over medium heat. Bring to a boil and continue to stir for two minutes. Remove from heat. Stir in vanilla.

Allow to cool for about 15 minutes.

Dip bite-size pieces of fruit in the dip, and allow to set in the refrigerator for at least 20 minutes before serving.

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