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Peanut Butter Coconut Cookies

photo by recipe author

Servings: 48 mini cookies or 24 larger ones
Preparation Time: 15 minutes

1/2 cup coconut oil
1 cup crunchy peanut butter
1/2 cup honey
1/2 cup organic whole sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond flour
1/4 cup oat flour
1/4 cup coconut flour
1/2 cup shredded coconut
1/2 cup walnuts (or any other nut you prefer) or dark chocolate chips (I use both)

Cream coconut oil, peanut butter, honey, and sugar together in a mixing bowl. Add eggs and vanilla and beat until combined followed by the soda and salt. Now stir in the flours, shredded coconut, walnuts, and chocolate chips if desired.

Chill the dough for about 20 minutes if you are going to roll it into balls. Preheat oven to 350 degrees F.

Line a couple of cookie sheets with parchment if you want. I actually use mini muffin pans for them and it makes 48 mini cookies. Would make about 24 larger ones rolled into balls.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat. Bake for 13 – 15 minutes or until lightly browned around the edges. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.

Recipe submitted by Shannon, Jacksonville, AR

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Creamy Coconut Cinnamon Smoothie

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

I like to use either coconut milk or fresh raw milk for this recipe. A natural sweetener could be added as well, although the banana gives just the right amount of sweetness for my taste. I have also added fresh pineapple which gives it a nice tropical twist!

Servings: 1
Preparation Time: Less than 5 minutes

1 1/2 cups milk
1 medium frozen banana
1 heaping teaspoon coconut cream concentrate
1/2 teaspoon vanilla extract
Dash of cinnamon
1 teaspoon virgin coconut oil

Place milk, banana, coconut cream concentrate, vanilla and cinnamon in blender. Blend on high for about 30 seconds or until ingredients are well combined. Slowly drizzle the virgin coconut oil into the mixture.

Recipe submitted by Kathy, Campbellton, TX

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Raspberry Coconut Cream Pie

photo by recipe author

This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Servings: 8
Preparation Time: 20 minutes

1-1/2 cups raw almonds
3/4 cup Medjool dates – pitted
1/2 cup coconut flakes (optional)
1 cup full fat coconut milk*
2 cups Greek yogurt, divided
1/2 cup honey, softened and divided
1/2 – 1 teaspoon vanilla extract
1 cup softened coconut cream concentrate, divided
1 cup or more fresh or frozen raspberries
1 tablespoon lemon juice

Pie Shell: (for a 9 inch pan – lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey and vanilla extract. Quickly mix 1/2 cup softened coconut cream concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup coconut cream concentrate, 1/4 cup honey and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of coconut cream concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

Recipe submitted by Joyce, Campbell, CA

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

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Chocolate Coconut Balls

photo by recipe author

These are delicious and satisfying for chocolate and sweet cravings and another great way to incorporate coconut oil to our diet.

Servings: 8
Preparation Time: 10 minutes

1/2 cup virgin coconut oil, soft but not melted
1/4 cup golden flax seed, ground
1 tablespoon pure vanilla extract
2 tablespoons organic whole sugar
1/2 teaspoon sea salt, (grind for best results)
3 tablespoons unsweetened cocoa powder
1 cup sliced almonds, toasted
1 cup unsweetened coconut, plus more to roll balls in.

Combine all ingredients in bowl and mix well. Form into 24 balls and roll in extra coconut. Refrigerate to firm up.

Recipe submitted by Margy, Rome, NY

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Chocolate Almond Granola

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

5 tablespoons brown rice syrup
2 tablespoons coconut oil, melted
1 tablespoons almond butter
1 teaspoon vanilla extract
1 1/2 cups oats
1 tablespoon cocoa powder
1/4 cup almonds, chopped
1/4 cup chocolate chips

Preheat oven to 325 degrees F.

Combine the brown rice syrup, oil, almond butter and vanilla in a large bowl until well mixed. Fold in the oats and add the rest of the ingredients stirring to coat.

Once mixture is well combined pour onto a lined baking sheet and bake for 22 minutes in preheated oven, stirring once. Let cool and enjoy!

Recipe submitted by Kate, Lexington, KY

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Gluten Free Coconut Cream Bliss Cookies

photo by recipe author

Servings: About 24
Preparation Time: 15 minutes

1 1/2 cups coconut cream concentrate
1/2 cup coconut oil (or for less richness, use 1/4 cup coconut oil & 1/4 cup yogurt or kefir)
1 1/4 cups arrowroot powder
1/2 cup whole sugar, rounded
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 325 degrees F.

Heat the coconut cream concentrate over low heat until softened or melted. Melt the coconut oil over low heat; remove from heat and mix in the vanilla and almond extracts.

In a large bowl, mix the arrowroot with the sugar and salt.

Add the coconut cream concentrate and coconut oil to the arrowroot. Mix until well combined. The dough should be very nice and workable, not overly sticky. If it’s sticky, add more arrowroot.

Form dough into tablespoon-sized balls and place on a greased cookie sheet. Flatten each ball with the palm of your hand or the bottom of a glass.

Bake in preheated oven for 20-30 minutes or until the cookies hold together and are very lightly browned on the bottom.

Cool a bit and remove from the cookie sheet while still warm. If they cool down and are stuck to the cookie sheet, place them back into the oven to warm up again, and then they’ll be easy to remove.

Recipe submitted by Lindsey, CO

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Raspberries & Cream Breakfast Smoothie

Raspberries and Cream Breakfast Smoothie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This smoothie is rich, creamy, fruity and very filling. The natural energy boosting properties of coconut oil make it the perfect way to start your day!

Servings: 1
Preparation Time: 5 minutes

1/4 cup heavy cream
3/4 cup milk
1 honey date (optional)
1/2 teaspoon vanilla extract or vanilla powder
dash ground nutmeg
3-4 tablespoons rolled oats
1 cup frozen raspberries
1-2 tablespoons coconut oil, melted

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy Sarah Shilhavy

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Rhubarb BBQ Sauce

photo by recipe author

Adding just a bit of oil to this recipe made it closer to the viscosity of Italian sauces using olive oil. I used Virgin Coconut Oil which lent to the sweetness of the fruits in this recipe without tasting “coco-nutty.”

Servings: 4 pints
Preparation Time: 15-20 minutes

3 lbs rhubarb, trimmed and sliced into 1/4-inch slices
1 medium red onion (size of a baseball), diced (about 3/4 cup)
2 cups raisins, chopped or run through food processor
2 cups brown sugar
1/2 cup raw honey – could use 3/4 cup raw honey & omit syrup, but this is what I had.
1/4 cup brown rice syrup
3/4 cup cider vinegar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon Himalayan salt
2-3 cloves garlic, ran through garlic press
2 tablespoons virgin coconut oil
1 teaspoons all seasons salt

If canning, prepare canner, jars and lids.

Combine all ingredients in a medium stockpot. Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes. Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, or by transferring to a blender or food processor.

When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings. Note: original recipe called for no garlic, but a habanero, so feel free to adjust the heat!

Ladle hot sauce into jars and allow to cool completely before labeling and storing.

When using from the fridge, please let set at room temperature about 15-20 minutes and stir before using.

Recipe submitted by Sandra, West Point, NE

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