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Vanilla Bean Coconut Macaroons (Egg and Nut Free)

Vanilla Bean Coconut Macaroons Egg and Nut Free Recipe

photo by recipe author

Servings: 20
Preparation Time: 10 minutes

2 cups unsweetened coconut
1/4 cup virgin coconut oil, melted
2 tablespoons full fat coconut milk cream (cream at top of refrigerated milk)*
1/4 – 1/2 cup granulated sweetener*
3/4 teaspoon gelatin
1/4 teaspoon vanilla beans (1-2 beans)
1/8 teaspoon salt

Preheat oven to 350 degrees ºF.

Combine all ingredients in a food processor and blend until a dough forms.

With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet.

Bake in preheated oven for about 8 minutes or until very slightly brown.

Let cookies cool to set up, they will fall apart when warm. These can be stored at room temperature or for a harder cookie, store in the refrigerator.

Quick notes

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

**I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Oil Chocolate Peanut Butter Truffles

Coconut Oil Chocolate Peanut Butter Truffles Recipe

photo by author

Servings: 12
Preparation Time: 45 minutes, including freezing

Chocolate:

5 tablespoons virgin coconut oil
3 tablespoons powdered sugar*
5 tablespoons unsweetened cocoa powder

Filling:

2 tablespoons peanut butter
2 tablespoons brown sugar
1/4 teaspoon vanilla extract

1. Melt coconut oil.

2. Stir in powdered sugar.

3. Whisk in cocoa powder until completely smooth (no lumps!)

4. Pour chocolate mixture into mold (or small silicone baking cups)

5. Freeze for about 10 minutes. While chocolate hardens, mix peanut butter filling. Melt peanut butter, and stir in brown sugar and vanilla.

6. Place filling into a zip top bag, and cut the tip. Put a small amount (1 teaspoon) into each truffle.

7. Pour the rest of the chocolate on top of the filling (to the top of the mold). Return to freezer for about 30 minutes, or until solid.

8. Remove truffles from the mold. Enjoy!

Notes:

You can experiment with other sweeteners, honey, stevia, maple syrup, but we can’t vouch for the result.

Recipe can easily be doubled for a bigger batch

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Recipe submitted by Stephanie, Santa Clara, CA

Dairy and Gluten Free Pumpkin Pie

Dairy and Gluten Free Pumpkin Pie Recipe

photo by recipe author

My 4 year old son loves pumpkin pie so much that I make it often and he eats it even for breakfast!

Servings: 6
Preparation Time: 20-30 minutes

Crust:

3/4 cup rice flour
1/4 cup tapioca flour
1/4 teaspoon salt
1/3 cup coconut oil
1 egg
1 tablespoon honey

Alternate Crust:

3/4 cup coconut flour
2 eggs
1 tablespoon honey
1/4 teaspoon salt

Filling:

15 oz pumpkin puree or 1 3/4 – 2 cups baked squash or sweet potato
1 2/3 cup freshly made coconut milk*
2 eggs
1/2 cup honey
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla (optional)

Preheat oven to 350 degrees F.

Mix crust ingredients in the food processor. This makes a very soft crust, but bakes into an excellent texture. I like to use a spatula to spread the crust into the pie dish.

For the alternate crust recipe, mix all ingredients in the food processor. This is another gluten-free crust option that is soft in texture and will need to be pressed into the pie dish rather than rolled out.

Mix all filling ingredients in food processor till smooth. Pour into the pie shell and bake at 350 for 50-60 minutes. Chill in refrigerator completely before serving.

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

Recipe submitted by Danielle, Nottinghill, MO

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Goo Goo Clusters – Real Food Candy

Goo Goo Clusters Recipe

photo by recipe author

Preparation Time: 45 minutes
Servings: 12

Chocolate Coating:

1/2 cup coconut oil
1/2 cup raw cocoa powder
1/4 cup maple syrup

Step 1: Line a muffin pan with 12 paper baking cups. Gently melt coconut oil, and stir in cocoa powder and maple syrup. Once melted use a tablespoon to pour 3/4 – 1 tablespoon melted chocolate into the bottom of each paper muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!

Coconut Marshmallow Layer:

1 cup dried coconut
1/4 cup maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla
pinch pink Himalayan salt

Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly. Just form coconut macaroon cookies with the remaining batter. OR, you can attempt to make a half batch of this with your food processor.

Step 2: Blend 1 cup dried coconut in your food processor for a one to two minutes until it is finely broken down. Add in maple syrup, coconut oil, vanilla, and salt, and blend for another minute or two. Form little balls of the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.

Caramel Gooey Layer:

6 medjool dates (pits removed)
3 Tablespoons maple syrup
3 Tablespoons melted coconut oil
1 teaspoon vanilla
pinch pink Himalayan sea salt

Step 3: Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut layer, then add the nuts below.

Nut Layer:

1/2 cup rough chopped raw walnuts

Push your chopped nuts into the caramel layer, and then spoon over the remaining melted chocolate from above! Put into the freezer for 20 minutes or so. Enjoy!!

These candies should be stored chilled in the freezer or fridge.

Recipe submitted by Andrea, Willamina, OR

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Grain Free Peach Cookie Bars

Grain Free Peach Cookie Bars Recipe

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

2 cups almond flour*
1/2 cup arrowroot flour
1/4-1/2 cup granulated sugar
1 peach, peeled and sliced (the more unripe the peach is, the better)
2 tablespoons grass-fed butter, softened and cut into pieces or coconut oil
1-2 tablespoons coconut milk**
1 tablespoon vanilla extract
1- 1 1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Preheat oven to 350 degrees °F.

Line an 8×8 baking dish with parchment paper, this makes it really easy to get the bars out in one piece.

Place all of the dry ingredients into a food processor and combine.

Add in the butter, vanilla and 1 tablespoon of milk and pulse until a dough forms. The dough should form a ball and be wet, add more milk if needed.

Press the dough into the baking dish until fully covered, then place the peach slices on top of the dough.

Bake at 350 for 32-35 minutes or until the top is golden.

Let cool, remove the bars from the pan by pulling up on the sides of the parchment paper. Cut into desired size bars.

Store in an airtight container. These are great at room temp, but as with all almond flour goodies, I think they are best out of the freezer!!! Let them sit for a minute or two out of freezer to thaw the peach.

Quick notes

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Softened coconut oil should work in place of the butter for those that are dairy free.

Recipe submitted by Kate, Highlands Ranch, CO

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Raspberry Coconut Smoothie

Raspberry Coconut Smoothie Recipe

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

1 frozen banana
1 grated apple
1 cup of frozen raspberries
2 tablespoons virgin coconut oil
2 tablespoons chia seeds
2 cups unsweetened coconut milk*
1/4 cup of unsweetened organic shredded coconut
8 ice cubes

Place all ingredients (except ice) in the blender. Blend on high 1-2 minutes. Add in ice cubes, blend on ‘frozen drinks’ mode or use ice crusher to blend cubes.

Blend until smooth.

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

Recipe submitted by Emily, Ottawa

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Coconut Carrot Salad

Coconut Carrot Salad Recipe

photo by recipe author

This is a tropical twist on the standby carrot salad. It can be done by hand, but a food processor makes it very quick; you’ll need the S blade and the shredder attachment. You can add honey for extra sweetness, but unless the carrots are unusually bitter, the fruit should suffice. Adding a slice of pineapple with the orange wouldn’t be amiss, either….

Servings: 6
Preparation Time: 5-10 minutes

1 orange, peeled and quartered
1 apple, cored and quartered
3 large or 4 small carrots, well scrubbed or peeled
1/4 cup shredded unsweetened coconut
2 tablespoons coconut cream concentrate (optional)
1 teaspoon ginger, or more to taste – preferably fresh grated
nutmeg to taste
raisins if desired

1. If a “creamier” salad is desired, put the coconut cream concentrate into the processor first-thing.

2. Add and pulse the peeled orange to a large dice using the S blade.

3. Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.)

4. Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit.

5. Transfer the processed ingredients into the serving or storage bowl, and add the coconutm spices and raisins. Use the spatula to mix evenly.

This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don’t store it more than a few days; the apples will brown. Not that it’s likely to last that long!

Recipe submitted by Ben, Winchester, VA

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Tropical Coconut Oil Granola

Tropical Coconut Oil Granola Recipe

photo by recipe author

Servings: 6 cups
Preparation Time: 10 minutes

3 cups oats, old-fashioned/large flake
3/4 cup chopped almonds
1/2 cup shredded, unsweetened coconut
1/4 cup chia seeds
1/4 cup sesame seeds
1/8 cup quinoa
zest of 1/2 an orange
1 teaspoon ground cinnamon
1/2 cup coconut oil
1/4 cup honey
1 teaspoon vanilla extract
1/4 cup brown sugar
1 cup candied pineapple, chopped (optional)

Preheat oven to 300 F. Line a large baking sheet with parchment paper.

Combine all dry ingredients in a large bowl. In a small saucepan melt coconut oil, honey, sugar and vanilla extract over medium heat. Pour over the oat mixture and stir until evenly coated.

Spread mixture onto prepared baking sheet and bake for 15 minutes. Stir and bake for another 15 minutes or until golden brown (an extra 5-10 minutes may be required). Sprinkle chopped pineapple over the granola and let cool. Once cool break granola into chunks and store in an airtight container or large ziploc bag.

Enjoy with milk, over Greek yogurt or as snack.

Recipe submitted by Regina, Calgary

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