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Healthy Peanut Butter Protein Balls

Healthy Peanut Butter Protein Balls Recipe photo
Healthy Peanut Butter Protein Balls Recipe
photo by recipe author

Servings: 6
Preparation Time: 10 minutes

In a medium mixing bowl, stir together peanut butter and honey. Add coconut oil and mix well. Add 1/3 cup shredded coconut and chia seeds, mix well. Add powdered milk and stir until fully incorporated. The balls should have a soft texture and should not stick to your hands when touched. Add more powdered milk if balls are too sticky.

Place 2/3 cup shredded coconut into food processor (or blender, magic bullet, etc.) and process until fine texture.

Roll peanut butter mixture into 1-2 inch balls. Roll in shredded coconut. Serve.

Store in an airtight container.

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Coconut Oil Chocolate Banana Bon Bons

Coconut Oil Chocolate Banana Bon Bons Recipe photo
Coconut Oil Chocolate Banana Bon Bons Recipe
photo by recipe author

Servings: 24 bon bons/8 servings
Preparation Time: 15 minutes

  • 4 large organic sun dried madjool dates, pitted and chopped
  • 1/2 cup filtered water
  • 2/3 cup cold pressed unrefined organic
    coconut oil
  • 1 cup organic 100%
    cacao powder
  • 6 ripe organic bananas
  • 1/2 cup
    coconut flakes

Equipment:

  • 24 paper mini muffin or candy cup liners (1 1/2 inch ones)
  • small pot
  • 4 cup heat proof glass measuring cup
  • calibrated thermometer
  • mini ice cream scoop (the one bigger than a melon baller but not as big as a traditional ice cream scooper)

In a small bowl, soak dates with 1/2 cup water at room temperature for 24 hours. Drain and reserve 1/3 cup the liquid, this is your date syrup. Use the date pieces and remaining date syrup (if any) in another recipe or smoothie.

Place glass measuring cup in a small pot. Fill pot half way up the side of the glass with water (be sure not to get water in the glass). Heat until the water is 110 degrees ºF (use your thermometer to be sure). Maintain 110 degrees ºF.

Place coconut oil in the measuring cup and heat until completely liquid. Whisk in the date syrup. Whisk in the cacao powder in 1/4 cup at a time, be sure to whisk until smooth each time. Repeat until all of the cacao powder is incorporated, this is your chocolate.

Peel bananas. Lay the banana on its side onto a flat surface. Starting on one side, use the ice cream scoop and press down on the banana to make a full scoop. Wet your hand with water and press the cut piece of banana into the scoop to form the bon bon shape. Press the release leaver and remove the formed bon bon into your hand. Place this flat side down in the center of a flattened out muffin liner. Repeat with all of the bananas (note you should be able to get 4 formed bon bons per banana and have left over trimmings).

Whisk chocolate again. Hold the papered bon bon in the palm of your hand. Gently cover the top of the bon bon with small amount of chocolate. Allow it to run down the sides to completely cover the banana and slightly pool at the bottom. Push the paper cup sides down to allow the chocolate to cover part of the bottom of the banana. Use a flat cake spatula and gently remove the bon bon from the paper and transfer to a small sheet pan lined with waxed paper (without touching the sides; note the bon bon will slowly slide off the spatula when slightly tilted).

Pinch some of the shredded coconut onto the top of the bon bon. Scrape the excess chocolate off the paper back into the pyrex and stir well and wipe your cake spatula clean with a damp cloth. Repeat the above until all the bananas are covered in chocolate, transferred and garnished. Now place flat in the freezer for at least 3 hours to fully set. If serving right away, remove from the freezer, set for 5 minutes and gently remove and serve. If serving later, remove from the pan and place in a sealed container in the freezer for up to 1 week.

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Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes Recipe photo
Oatmeal Buttermilk Pancakes Recipe
photo by recipe author

Servings: 4
Preparation Time: 45 minutes total

For Pancakes:

For Serving:

Pure maple syrup

Pastured butter

Measure the oats into a mixing bowl then sift the remaining dry ingredients into the bowl over the oats. Stir lightly to mix. Add the beaten eggs, melted coconut oil, vanilla extract, and buttermilk, then stir to mix. Allow batter to rest for 30 minutes. Stir gently.

Bake pancakes on a heated griddle greased with coconut oil or, for an additional layer of flavor, with pastured bacon fat. Cook until the bubbles that rise to the surface begin to break and edges begin to dry (about 3 minutes). Flip and bake another minute or so on the second side.

Serve with pastured butter and pure maple syrup.

This recipe can be mixed up the night before, refrigerated, then cooked in the morning. If there are leftovers, they freeze well between layers of wax paper. Reheat in toaster oven.

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Chocolate Smothered Coconut Ice Cream

Chocolate Smothered Coconut Ice Cream Recipe photo
Chocolate Smothered Coconut Ice Cream Recipe
photo by recipe author

Servings: 6

Coconut Ice Cream:

Warm Chocolate Sauce:

(make this approximately 15 minutes before you serve)

Ice Cream:

Place coconut milk in a saucepan over medium heat. Reduce milk to 2 cups (about 2 hours), stirring often. Use a calibrated thermometer to be sure you do not go above 110 degrees ºF. Using a food processor, finely chop the coconut meat. Add to a large bowl and cover with the water. Stir often. Continue to soak until coconut milk is finished reducing.

Drain coconut well and add reduced coconut milk and honey. Blend in food processor until smooth and creamy – this is your ice cream base. Freeze in ice cream maker per manufacture instructions. After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan. Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an air-tight covered container in the freezer.

Warm Chocolate Sauce:

Melt coconut oil in a double boiler with the water heated to 110 degrees ºF. Whisk in honey until well blended before adding cacao until smooth.

To serve:

Place 3 scoops of ice cream in each dish. Spoon the warm chocolate sauce over the scoops (you want it to look like the picture). Allow this to set up for 1 minute. Repeat a second layer over the first layer, allow to set up for 1 minute. Now cover with a third layer and serve. ENJOY!!

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

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Coconut Bananza Pies topped with Strawberry Pizzazz

Coconut Bananza Pies topped with Strawberry Pizzazz Recipe photo
Coconut Bananza Pies topped with Strawberry Pizzazz Recipe
photo by recipe author

Servings: 12 mini pies
Preparation Time: 20 minutes

Crust:

Filling:

Strawberry Sauce:

  • ½ cup diced strawberries

Place all of the crust ingredients in a food processor and blend until sticky. Place a little bit on the bottom of a greased mini cupcake tin. Place in the freezer while making the filling.

For the filling, place everything in a clean food processor and blend until smooth. Take crust out of freezer and fill with filling. Place back in the freezer for at least a couple hours.

For Strawberry Sauce, place strawberries in food processor and blend until smooth- place in refrigerator until ready to use. When ready to eat top pies with strawberry sauce and shredded coconut. Enjoy!

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No Bake Almond Macaroons and Lime Coconut Macaroons

No Bake Almond Macaroons and Lime Coconut Macaroons Recipe photo
No Bake Almond Macaroons
and Lime Coconut Macaroons Recipe
photo by recipe author

Servings: 18-20
Preparation Time: 20 minutes

For Almond Macaroons (double the ingredients if not making lime version):

For Lime Macaroons (double the ingredients if not making Almond version):

  • Zest and juice from 1 lime

Line a baking sheet with parchment paper.

In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.

If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.

Place tablespoon-sized scoops of coconut on the parchment-lined pan and place in the freezer for 5 minutes to harden.

Insert an almond (pointed side first) into the middle of the Almond Joy macaroons.

Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.

Keep refrigerated to prevent melting.

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Flourless Chocolate Chip Cookies

Flourless Chocolate Chip Cookies Recipe photo
Flourless Chocolate Chip Cookies Recipe
photo by recipe author

Servings: 12-15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Whisk the egg and vanilla in a mixing bowl. Add in the cashew butter, coconut creme, sweetener, and salt, combine. Fold in the chocolate chips. Roll the dough into balls in desired size cookie and place on a parchment lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don’t spread, so size accordingly

Bake in preheated oven for about 12 minutes or until edges begin to brown.

Remove and place on a cooling rack and allow cookies to cool and harden up. Store in an airtight container, I prefer glass jars

Quick notes

*The top layer of coconut cream concentrate is coconut oil, so you may need to scrape that off to get to the cream, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations

You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

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Cocoa and Toasted Coconut Almond Butter

Cocoa and Toasted Coconut Almond Butter Recipe photo
Cocoa and Toasted Coconut Almond Butter Recipe
photo by recipe author

16 tablespoon-sized servings
Preparation Time: 20 minutes

Heat a pan over medium high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

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