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Matcha and Coconut Butter Truffles

Matcha and Coconut Butter Truffles Recipe

photo by recipe author

Servings: 12

1/2 cup softened coconut cream concentrate
1/3 cup coconut cream (the solids from the top of full fat coconut milk)*
1 1/2 tablespoons matcha tea powder
4 tablespoons honey
dark chocolate and/or cocoa, for dipping and rolling

Pour the warmed coconut cream concentrate into a medium bowl along with the coconut cream (this is the solid layer on top of coconut milk – just scoop it off and leave the liquid layer behind).

Stir until blended. Add matcha and honey, tasting and adjusting to the level of “sweet” you prefer.

Refrigerate the truffle filling for 15 minutes, or until it is firm enough to roll into balls. Using your hands, roll the filling into small rounds, using about a tablespoon of filling per truffle. If you are going to dust them in cocoa, do this right after rolling and then refrigerate the truffles (I sifted some cocoa with a little powdered stevia, and used that to roll half of the truffles). If you want to dip them into dark chocolate, refrigerate for an hour after rolling so they will be firm enough to dip.

For chocolate-dipped truffles, break up your chocolate and heat gently in a double boiler or low flame until the chocolate is completely melted. Dip the truffles into the chocolate and then place them on waxed paper to cool.

Makes about two dozen small truffles.

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

Recipe submitted by Angela, Longmont, CO

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No Bake Mini Lemon Coconut Tarts

No Bake Mini Lemon Coconut Tarts Recipe

photo by recipe author

Servings: 12-15
Preparation Time: 25 minutes

Crust:

6 medjool dates
1 cup coconut flakes (or shredded coconut)
1 tablespoon coconut oil
pinch salt

Filling:

4 cup coconut flakes (or 1 cup coconut cream concentrate)
1/2 cup lemon juice
Zest from 2 lemons
1/2 cup full-fat coconut milk
1/4 cup honey
3 tablespoons coconut oil
pinch salt
1 teaspoon lemon extract/oil (optional for stronger lemon flavor)

Line a mini muffin cup with paper liners.

For crust: Process all ingredients about 2-4 minutes until you they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust.

For filling: Process coconut flakes for 10-20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each).

Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer.

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

Recipe submitted by Jacqueline, Atlanta, GA

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Apple Pie Bowl

Apple Pie Bowl Recipe

photo by recipe author

Servings: 2 large, 4 small
Preparation Time: 5 minutes

1/2 cup apple juice or water
1 Granny Smith apple, finely chopped
1 large banana, roughly chunked into pieces
2 heaping tablespoons Coconut Cream Concentrate
2 tablespoons shredded coconut
a few healthy shakes each of nutmeg and cinnamon
Generous pinch of sea salt

Add apple juice (or water for a less sweet version) to a small saucepan and start to boil. Add in rest of ingredients and cover, cooking on medium heat until the mixture starts to melt together, about 1-2 minutes.

The Coconut Cream Concentrate is the secret ingredient that makes this recipe come together and get all gooey – otherwise, it will separate! Continue to cook to your desired thickness.

Can also make without the shredded coconut for a slightly softer version.

Delicious alone or served with chopped nuts and/or fruit on top; I love roasted macadamias – gives a little of that “crust” taste.

Recipe submitted by Cheryle, Alden NY

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Chocolate Covered Coconut Candy Bars

Chocolate Covered Coconut Candy Bars Recipe

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Chocolate Covering:

1 1/2 cups organic chocolate chips (dark or milk depending on preference)
1 tablespoon butter

Coconut Bars:

1/4 cup coconut oil
1/4 cup raw honey
1 3/4 cups unsweetened shredded coconut
1 /2 teaspoon vanilla

Melt chocolate chips and butter in a double boiler. Stir and melt chocolate over medium heat.

Meanwhile gently melt coconut oil and honey together in a double boiler or stovetop over low heat. Once melted add shredded coconut and stir until combined. Add vanilla.

By now your chocolate should be melted. Remove it from the heat. If you don’t let it cool a bit it will melt your coconut bars when you coat them.

Mold your coconut into small bars and place on a cookie sheet or jellyroll pan (preferably stainless steel) and place in the freezer to harden for about 10-15 minutes. Add an almond to the top before freezing as an alternative.

After the bars have hardened in the freezer, remove them and begin dipping them and coating them in the chocolate one at a time and placing back on the pan. Once they are all coated, place them back in the freezer until the chocolate has hardened. Then they are ready to enjoy!

Recipe submitted by April, Las Vegas, NV

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No Bake Key Lime Pie

No Bake Key Lime Pie Recipe

photo by recipe author

These mini pies can be kept in the fridge for a couple of days, or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set it out for up to 30 minutes to soften up a bit before serving!

Servings: 6
Preparation Time: 30 minutes

Pie Crust:

1 cup unsweetened shredded dried coconut
1 cup walnuts
2 pinches sea salt
6 medjool dates, pitted

Filling:

1 1/2 cups mashed avocado (3 small)
3/4 cup fresh squeezed lime juice (regular limes or key limes)
1/2 cup honey or maple syrup (or use stevia)
1 pinch sea salt
1/2 cup virgin coconut oil – melted
zest from 1 lime

Pie Crust Directions:

Process all ingredients in a food processor until it can be pinched together and hold.

Push the mixture evenly into the bottom of 6 mini tart pans OR a standard pie pan. Press it firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below.

Pie Filling Directions:

Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up.

Recipe submitted by Andrea, Willamina , OR

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Lemon Curd

Lemon Curd Recipe

photo by recipe author

Servings: makes 2 cups
Preparation Time: 20 minutes

3 eggs
1/2 cup fresh lemon juice
1/2 cup organic whole sugar
2 tablespoons lemon zest
2 tablespoons virgin coconut oil

Bring a small pot with 2 inches of water in it to a simmer on the stovetop. In a bowl that will sit nicely over the water, place the eggs, lemon juice, and sugar. Place bowl over simmering water and whisk until nicely thickened (about 10 minutes).

Carefully (it’s hot) remove bowl from pan and place on counter. Add lemon zest and coconut oil. Stir until smooth. Pour into jars, cover, and chill.

Recipe submitted by Karen, Quincy, CA

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Banana-Goji Ice Cream

Banana Goji Ice Cream Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

2 bananas, sliced and frozen
1 cup coconut cream concentrate
1 scoop vanilla protein powder
1/4 cup goji berries, ground

Process the bananas, coconut cream, and protein powder in a food processor until smooth. Pulse in the goji berries. Scoop mixture into a freezer safe container lined with parchment paper if desired. Freeze to desired, yet scoopable consistency.

Serve with homemade hot fudge and sprinkle with additional goji berries and/or chocolate chips or coconut to serve.

Recipe submitted by Charlene, Wareham, MA

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Gluten Free Fried Green Tomatoes

Gluten Free Fried Green Tomatoes Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1/2 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika, optional
1 egg, lightly beaten
1 large green tomato cut into 1/4 inch slices
2-4 tablespoons coconut oil or palm shortening

Combine the first four ingredients in a shallow bowl. Dip the tomato slices in the beaten egg, then into the coconut flour mixture.

Heat a skillet for about 5 minutes over medium-high heat. Add the oil. Fry tomato slices till light brown, about 2 to 3 minutes on each side. Serve immediately.

Recipe submitted by Melodie, Fort Mill, SC

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