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White & Dark Chocolate Candy Cups

White and Dark Chocolate Candy Cups Recipe

photo by recipe author

Servings: 12
Preparation Time: 1 hour

Dark Chocolate:

1/2 cup virgin coconut oil, melted*
1/2 cup cacao powder (or cocoa powder)
3 tablespoons maple syrup
1/2 teaspoon vanilla extract

White Chocolate:

1/2 cup virgin coconut oil, melted*
1/2 cup macadamia or cashew butter
2 to 3 tablespoons raw honey
1 teaspoon vanilla extract
pinch sea salt

Super Fun, Superfood Toppings:

blueberries, fresh or frozen
raspberries fresh or frozen
dried coconut chips or shredded coconut
dried cherries
raw cacao nibs
pink salt crystals

Dark Chocolate: Melt coconut oil using a double boiler or food dehydrator. Stir together coconut oil, cacao powder, maple syrup & vanilla into a smooth chocolate sauce.

White Chocolate: Blend whole macadamia nuts (or nut butter), coconut oil, and honey in a blender to create a super smooth white chocolate. You can also use a store bought cashew or macadamia butter and stir it into the coconut oil and honey if you don’t have a high speed blender.

Assembly:

Line a standard muffin tin with paper liners. Pour about 1 tablespoon of dark chocolate into each cup. Then place into freezer to firm up. Once firm, add a spoonful of white chocolate to each candy cup for the 2nd layer. You can spread it out all the way across, or you can put a dollop in the center to create a secret filling. Also have fun adding in some of your favorite super foods into the white chocolate layer, like frozen berries, cacao nibs, etc. Put back into the freezer to firm up. Once firm, pour over the final layer of dark chocolate and decorate with your favorite superfood goodies!

Recipe submitted by Andrea, Willamina, OR

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Grass-Fed Bison Meatloaf

Grass-Fed Bison Meatloaf Recipe

photo by recipe author

Servings: 8
Preparation Time: 30 minutes prep; 90 minutes+ bake

2 pounds grass-fed bison
2-3 tablespoons expeller pressed coconut oil
1 large onion, coarsely chopped
2 carrots, finely chopped (or grated with large grater holes)
2 celery ribs, finely chopped
1/2 large red bell pepper, coarsely chopped (optional)
2-3 cloves garlic, finely chopped (optional)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon celery seed
1 teaspoon dried thyme
3 tablespoons Worcestershire sauce
2 teaspoons pink Himalayan salt
1 teaspoon freshly ground black pepper
2 large eggs, beaten
1/2 cup homemade breadcrumbs

Preheat oven to 350 degrees Fahrenheit.

Place thawed bison in large mixing bowl and break up into coarse chunks.

In a large pan heat coconut oil. Add onions, carrot, and celery and sauté until vegetables begin to soften. Add bell pepper and garlic and sauté three minutes more. Add oregano, basil, celery seed, thyme, WOR sauce, salt, and black pepper and sauté one more minute.

Add sautéed vegetable herb mixture to bison and combine. Add beaten eggs and breadcrumbs and mix thoroughly.

Form the meat mixture into a glass baking dish lightly greased with coconut oil (this amount fits perfectly in a 7 X 10 inch pan). Cover with foil, shiny side down and bake 30 minutes. Reduce oven temperature to 325 degrees and bake 60 to 80 minutes more until internal meat temperature reads 160 degrees. Remove the foil about 20 minutes before end of baking time to brown and crisp up the top.

About 8 servings. Delicious hot served with vegetables and rice, or cold in a meatloaf sandwich.

Recipe submitted by Mary, Des Moines, IA

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60-Second Chocolate Shot

60 Second Chocolate Shot Recipe

photo by recipe author

Servings: 1
Preparation Time: 1 minute

2 tablespoons homemade coconut milk*
1 tablespoon unsweetened cocoa powder
2 tablespoons coconut cream concentrate
1 teaspoon raw honey
3/4 teaspoon pure vanilla extract

Add all ingredients to small bowl. Using the back of a spoon, blend ingredients together until creamy. Taste for sweetness and adjust if needed.

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

Recipe submitted by Melissa, Saint Amant, LA

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Cinnamon Ice Cream

Cinnamon Ice Cream Recipe

photo by recipe author

Servings: 4
Preparation Time: 10

27 oz full fat coconut milk*
2 egg yolks
1/4 – 1/2 cup sweetener of choice
2 tablespoons grass-fed butter, melted (optional, but highly recommended, it makes this recipe!)
2-3 teaspoons cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt

Add all ingredients to a blender and blend until smooth.

Pour mixture into an ice cream maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, cover and freeze (it just wont have that churned texture). The bread pan makes it easy to use an ice cream scoop to serve.

Once ice cream is frozen, remove from the maker or the freezer and serve.

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

Recipe submitted by Kate, Highland Ranch, CO

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Super Food Balls

Super Food Balls Recipe

photo by recipe author

Servings: Yields 1 1/2 dozen
Preparation Time: 10 minutes

1 cup almonds
1 cup buckwheat groats
1/4 cup chia seeds or flax seeds
1/4 cup cocoa powder
1/4 cup dried fruit of choice
1/4 cup honey
1/4 cup virgin coconut oil
2 tablespoons water

In a food processor mix almonds, buckwheat, chia seeds and cocoa powder together into a flour.

Add dried fruit, honey and coconut oil and mix again. If needed add a couple tablespoons water to make the dough a bit stickier.

Form into balls and refrigerate. My children love these Super Food Balls as an after school treat!

Recipe submitted by Danielle, Nottinghill, MO

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Gluten Free Chocolate Chip Cake Cookies

Gluten Free Chocolate Chip Cake Cookies Recipe

photo by recipe author

Servings: 12 cookies
Preparation Time: 25 minutes total

1/4 cup plus 2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8th teaspoon Stevia (to taste), or other sweetener
1/2 teaspoon vinegar
4 eggs
2 tablespoons coconut milk*
1/4 cup unsweetened apple sauce (you could also use mashed banana)
2 teaspoons pure vanilla extract
1/4 cup plus 1 tablespoon chocolate chips

Preheat oven to 350 degrees F.

Line cookie sheet with parchment paper (not wax paper). In medium bowl, combine dry ingredients with whisk. Add remaining ingredients except chocolate chips to bowl. Using whisk, mix ingredients until blended. Let sit 1 minute. Carefully fold in chocolate chips. Do not over mix!

Use medium scoop and portion out cookies 2 inches apart onto prepared pan. Bake for 16-18 minutes. Do not over bake! Remove from oven and cool on wire rack.

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

Recipe submitted by Melissa, Saint Amant, LA

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Coconut Mango Salmon

Coconut Mango Salmon Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 20 minutes, plus cooking time

1/4 cup organic sugar
1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
2-3 pounds wild caught salmon (portions or filleted half)
1/2 cup coconut oil
1 cup organic mango juice
2 Tablespoons organic fermented soy sauce
1- 1 1/2 cup coconut chips
extra coconut oil for greasing pan

Preheat oven to 375 degrees ºF.

Lightly grease one or two 13×9 pans with coconut oil (depending on the amount of salmon you are cooking).

Mix together, in a small bowl, the organic sugar and the potato starch (or cornstarch). Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe submitted by Patrice, Owings, MD

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