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Mexican Hot Cocoa Squares

photo by recipe author

Servings: 15
Preparation Time: 5-10 minutes

2 tablespoons raw honey
3 tablespoons coconut cream concentrate
1 teaspoon vanilla extract
3/4 cup shredded coconut
1/2 cup blanched almond flour*
1/4 cup raw cacao powder
1 teaspoon ground cinnamon
1/8 teaspoon cayenne (or more, to taste)
2 tablespoons coconut oil
Shredded coconut, to decorate

Over medium low heat, melt honey and coconut cream concentrate and stir until well mixed. Remove from heat and stir in vanilla extract, shredded coconut, almond flour, cocoa powder, cinnamon, cayenne powder and coconut oil.

Scrape mixture into 8×8 glass dish with parchment lining the bottom of the pan and smooth the top. Sprinkle with shredded coconut.

Place in refrigerator to cool and harden. Slice into squares. Store in refrigerator.

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

Recipe submitted by Stacey, TX

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Raw Carrot Cake

Raw Carrot Cake Recipe

photo by recipe author

Servings: 8
Preparation Time: 30 minutes

Cake:

1 cup shredded raw carrot
1 cup raw walnuts
1 cup raw medjool dates, pits removed
1 cup dried unsweetened coconut
1 teaspoon vanilla extract
1/2 teaspoon Chinese Five Spice
1/3 cup raisins
1/3 cup chopped raw walnuts

Icing:

1 cup raw cashews or macadamia nuts
2 tablespoons virgin coconut oil
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
pinch salt
1 tablespoon water, add more as needed

Carrot Cake:

Fine chop the carrots into a quick “shredded carrot” in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 mejool dates into the pureed walnuts, and then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir and mash in together, and add in dried coconut, vanilla & five spice. Then add in raisins, 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate, it will be easy to shape into a cake mold. Chill in the fridge to help firm up.

Icing:

Blend all ingredients together in a high speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending, if you soak the cashews, expect to use less water in blending.

Recipe submitted by Betty, Willamina, OR

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Coconut-Ginger Dressing

Coconut Ginger Dressing

photo by recipe author

This dressing has become a favorite – very light, great on spinach!

Servings: 4-6
Preparation Time: 10 minutes

2 tablespoons virgin coconut oil
2 tablespoons raw honey
2 tablespoons lime juice
1/2 teaspoon fresh grated ginger (add more if you like ginger)
1/4 teaspoon salt

Recipe: Combine grated ginger, coconut oil & honey. Heat gently to melt oil. Add lime juice and salt. Shake to combine all ingredients.

Refrigerate any leftovers. Once removed from the refrigerator, will need to heat it over very low heat or allow to get to room temp – oil will solidify and need to melt. Shake again and add to salad.

Recipe submitted by Lisa, Edmond, OK

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Chocolate Hazelnut Butter

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

2 cups hazelnuts
1/2 cup dark chocolate chips or chunks
1/2 cup powdered sugar
2 ounces 100% cacao bar or unsweetened chocolate
1 tablespoon coconut oil
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees ºF.

Place the hazelnuts on a cookie sheet in a single layer. Roast the nuts at 350 for 15 minutes.

While nuts are roasting, using a double boiler, melt the chocolate chips, squares and oil.

When nuts are done, place them between paper towels or dishtowels and rub to remove skins. This takes a little bit of work, but they do not need to be perfectly clean!

Place the nuts, melted chocolate, sugar, vanilla and salt in a food processor or blender and process until smooth.

Place the nut butter in an airtight container. Store in the fridge for a harder spread or at room temperature for a runnier spread.

Variations

You can use any nut or combination of nuts, but roast the nuts to give it more flavor.

Recipe submitted by Kate, Highlands Ranch, CO

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Chocolate Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/4 cup coconut flour
3 tablespoons cocoa powder
1 teaspoon cinnamon
pinch of salt
1/2 teaspoon baking powder
1 medium sweet potato, cooked and mashed
4 eggs
2-3 tablespoons honey (depending on sweet you want them)
1/2 cup coconut oil, melted
1 teaspoon of vanilla extract
1/2 cup coconut flakes (optional – you could also add dark chocolate chips or nuts)
Coconut Cream Concentrate, melted

1. Preheat the oven to 350. Prepare 12 muffin cups (lightly grease or line with paper liners).

2. In a medium mixing bowl, sift coconut flour, cocoa powder and cinnamon and salt together, add baking powder.

3. Combine sweet potato, eggs, honey, coconut oil and vanilla; whisk until well blended.

4. Add in dry mixture.

5. Fold in coconut flakes or other add-ins.

6. Divide the batter among the 12 cups. Bake for 18-20 minutes or until a knife comes out clean!

7. Drizzle some coconut cream concentrate on top and enjoy! You can leave this step out if you want to store them. They keep well in the freezer!

Recipe submitted by Sarah, Abilene, TX

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Vanilla Chai Cupcakes with Coconut Cream Frosting

Vanilla Chai Cupcakes with Coconut Cream Frosting Recipe

photo by recipe author

Servings: 12
Preparation Time: 1 hour

Cupcake Ingredients:

1 cup coconut cream concentrate, softened
4 eggs (room temp)
1/2 cup full fat, unsweetened coconut milk*
1/2 cup raw honey
1 teaspoon pure vanilla extract
1/4 cup coconut flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon baking soda
1/2 teaspoon salt

Frosting Ingredients:

1/2 cup coconut cream concentrate, softened
1/2 cup full fat coconut milk*
1/4 cup plus 2 tablespoons honey
2 teaspoons vanilla

For the cupcakes:

Preheat oven to 350 degrees ºF.

Combine the softened coconut cream concentrate, eggs, coconut milk, honey, and vanilla until blended. Then add in your dry ingredients. Place batter in 12 muffin cups and bake in an oven preheated to 350 for approximately 20 minutes or until baked through.

For the frosting:

Whip all ingredients together with a hand mixer or stand mixer. Turn your mixer on high and go at it for a few minutes until it is smooth and beautiful. Then place the bowl in the fridge for about 15 minutes. Take it out and whip it again with the mixer. It should be nice and creamy and fluffy. Spread onto the cooled cupcakes just before serving!

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

Recipe submitted by Elizabeth, Hoover, AL

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Grain Free Lemon Bars

Grain Free Lemon Bars Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Crust:

1 1/2 cups almond flour*
1/2 cup sugar
1/2 cup expeller pressed coconut oil
1/4 teaspoon salt

Filling:

3 pastured eggs
1/2 cup sugar
4 tablespoons lemon juice (2 small lemons)
1 1/2 teaspoons lemon zest (1 lemon)
1/2 teaspoon baking powder

Crust:

Preheat oven to 350 degrees F.

Combine all of the ingredients in a food processor and pulse until combined. A mixer should work as well.

Press the dough into a greased 8×8 baking dish. Bake for 15-20 minutes until slightly golden Remove from heat and let cool quite a bit to set up.

Filling:

Heat the oven back to 350 and make sure it’s ready before you start mixing the ingredients. The baking powder will be affected if you wait to bake these.

Place all ingredients EXCEPT the baking powder in a food processor and combine. A mixer will work, but lemon zest will not be ground down and unnoticeable in bars. Add in the baking powder and pulse one last time.

Pour the filling over the crust and bake for about 25 minutes until crust is set. It shouldn’t get brown, it will feel stiff to touch.

Sift powdered sugar over the top. This is optional. Store in the refrigerator until serving.

Not a lemon person? Substitute the lemon juice and zest for lime.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.

Recipe submitted by Kate, Highlands Ranch, CO

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No Bake Lemon Coconut Bites

No Bake Lemon Coconut Bites Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1 cup cashews
1 cup almonds (crispy almonds or soaked/sprouted almonds best)
3 cups dates, re-hydrated (pour some hot water on them and let them sit for an hour)
1-2 tablespoons coconut oil
4-6 drops lemon oil (or zest of 1 organic lemon and juice from half)
about a cup of shredded coconut

Process everything but the shredded coconut in a food processor. Adding more or less coconut oil to get everything combined well. Form into balls and roll in coconut. Set in refrigerator to firm.

Recipe submitted by Adele, St Petersburg, FL

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