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Frozen Chocolate Peanut Butter Bars

Frozen Chocolate Peanut Butter Bars Recipe

photo by recipe author

Servings: 9
Preparation Time: 15 minutes

Peanut Butter Cookie Crust:

1-1/2 cups pre-soaked and dried buckwheat groats
4 large or 8 small dates, pitted & soaked for 5 minutes if they’re not soft
6 tablespoons organic peanut butter
2 tablespoons virgin coconut oil, melted
1 teaspoon stevia powder
2-4 tablespoons honey
filtered water

Chocolate Ice Cream:

3 ripe avocados, peeled and pitted
1/4 cup plus 2 tablespoons cocoa powder
1/2 cup coconut cream concentrate
1/4 cup honey
2 tablespoons virgin coconut oil, melted
1/2 teaspoon vanilla powder
Pinch sea salt

Put the buckwheat into a food processor until well ground; add dates to the processor while it running. Stop and add the peanut butter, oil, stevia, and honey to taste or to correct consistency. Process until mixture can be pressed against the side of the container without falling apart. Add water a couple teaspoons at a time if necessary for this consistency.

Coat a square baking pan with extra coconut oil. Press mixture evenly into the bottom. If desired reserve a couple tablespoons of crumbs to decorate the top.

For the ice cream, place all of the ingredients into the food processor; process until smooth. Spread mixture evenly over the crust. Freeze for about an hour. Run a thin metal knife (a frosting knife works well) around the edges to loosen it. Return to freezer for another hour. Cut into 9 bars. Return to freezer until ready to serve.

Serve with caramel sauce, hot fudge and/or coconut whipped cream if desired.

Recipe submitted by Charlene, Wareham, MA

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Melt-In-Your-Mouth Dark Chocolate Coconut Oil Truffles

Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe

photo by recipe author

Servings: 18-25
Preparation Time: 25 minutes

6 oz. (1/2 12 oz. bag) semi-sweet chocolate chips
6 oz. (1/2 12 oz. bag) bittersweet chocolate chips
6 tablespoons organic virgin coconut oil
4 tablespoons water
1 teaspoon vanilla (other options: 1 teaspoon grand marnier, brandy, rum, amaretto, or 1/2 teaspoon almond extract)
pinch of salt

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almond)

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18-25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe submitted by Karen, Quincy, CA

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Piña Colada Bars

Pina Colada Bars Recipe

photo by recipe author

Servings: 10
Preparation Time: 30 minutes

2 cups dried, unsweetened coconut flakes
4 cups filtered water
15 large sun-dried unsulfured organic medjool dates, halved and pitted
2 large, fully ripe organic pineapples
1 1/2 cups whole raw organic cashews, ground to a fine meal

Process coconut in a food processor until roughly chopped. Add to a medium mixing bowl with 2 cups water, stir well and allow to soak for 3 hours at room temperature. Drain in small mesh strainer over a bowl and allow to set in strainer for 9 hours.

Soak dates in 2 cups water for 12 hours at room temperature. Drain dates but reserve soaking liquid.

Finely dice enough of one pineapple to make 3 cups of small-diced pineapple, reserve the rest covered in the refrigerator. Dehydrate pineapple for 3 hours. When done, place in a large bowl covered at room temperature until rest of ingredients are done.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth. Add the date puree, coconut, and cashew meal in with dehydrated pineapple dices and blend well for 2 minutes by hand with a spatula until well incorporated.

In an ungreased 6×13 pan, evenly spread this mixture to fill the pan end to end and top to bottom. Cover and refrigerate for 12 hours or overnight. Cut into 36 even rectangle bars and dehydrate for 5 hours. Flip the bars over after 3 hours and continue to dry until medium chewy but NOT crispy (yes it is okay to taste test them!)

Core and remove skin from remaining pineapple and slice into 1/2 inch rings. Lay each bar on the slices and cut the pineapple to fit each bar evenly. Gently press the dried bar evenly on top of the pineapple piece that it is cut to, to adhere and set aside. Repeat with all of the bars. Serve and be whisked away to the tropics!

Recipe submitted by Joelle, South Lake Tahoe, CA

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Gluten Free Quadruple Coconut Pie

Gluten Free Quadruple Coconut Pie Recipe

photo by recipe author

Servings: 8
Preparation Time: 5-10 minutes

14 oz light coconut milk*
4 large eggs
1 cup coconut, dried unsweetened shredded
1 cup sugar
1/4 cup coconut oil
1/4 cup coconut flour
1 1/2 teaspoons vanilla
Dash of salt

Optional Toppings:

1/2 cup coconut chips
1/4 mini chocolate chips

Preheat oven to 350 degrees ºF.

Grease pie plate with coconut oil.

Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.

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

Recipe submitted by Kathryn, Cary, NC

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Toasted Coconut Snow Ice Cream

Toasted Coconut Snow Ice Cream Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 10 minutes

1/3 cup unsweetened, flaked coconut
14 ounces full-fat coconut milk, well shaken*
1/2 cup maple syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
about 10 cups of clean, fluffy snow

In a small skillet, dry-toast the flaked coconut over medium heat until it just starts to turn golden. Remove from heat and cool completely.

In a medium mixing bowl, stir together the coconut milk, maple syrup, vanilla, and salt.

Scoop up your snow into a large mixing bowl and then pour the coconut milk mixture over the top. Use a large spoon to mix it all together. It will look clumpy at first, but will smooth out as you mix. Add more snow if needed.

Either top each serving with some of the toasted coconut and eat immediately, or stir it in and then freeze the mixture until it reaches the desired texture.

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

Recipe submitted by Angela, Longmont, CO

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Lemon Garlic Roasted Broccoli

Lemon Garlic Roasted Broccoli Recipe

photo by recipe author

Servings: 2-3
Preparation Time: 20 minutes

1 bunch broccoli
1 tablespoon coconut oil – melted
3 cloves garlic – sliced
salt and pepper, to taste
half a lemon

1. Pre-heat oven to 425 degrees ºF.

2. Break up broccoli into florets.

3. Pour melted coconut oil over broccoli and garlic, then mix well.

4. Place on a sheet pan and sprinkle with salt and pepper.

5. Roast for about 20 minutes or until broccoli is tender.

6. After removing broccoli from oven, sprinkle with fresh lemon juice.

7. Enjoy!

Recipe submitted by Kristin, Hummelstown, PA

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Coconut Almond Cups II

Coconut Almond Cups II Recipe

photo by recipe author

Servings: 16
Preparation Time: 20 minutes

1/2 cup unsweetened shredded coconut
1/2 cup softened Coconut Cream Concentrate (well mixed)
2 tablespoons organic powdered sugar
8 oz organic dark chocolate – chopped
1/4 teaspoon coconut oil
16 raw, organic almonds

Gather all ingredients and equipment.

Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside.

In a small bowl add the unsweetened coconut, coconut cream concentrate, and powdered sugar. Mix well and set aside. If not moist enough add a little more of the coconut cream concentrate or coconut oil that has risen to the top of the jar. Set aside.

Add dark chocolate and coconut oil to a double boiler. Continue to stir often until fully melted.

Using a teaspoon, scoop out coconut mixture and roll into balls – you should yield 16 balls.

Place coconut balls on a silpat or plastic cutting board and top with one almond. Slightly press down.

Once the chocolate has melted, using a teaspoon scoop one teaspoon into each prepared mini muffin cup.

Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.

Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered. Place tray in the freezer or refrigerator until firm.

Recipe submitted by Jenny, Middletown, RI

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