These are bite size treats that not only taste wonderful, but spread the consumption of VCO out throughout the day. I limit myself to about 5-8 per day.
Melt coconut oil, combine with sunflower seed butter, carob powder, stevia, vanilla extract and salt. Stir until combined.
Pour into mold of choice (we made our in a loaf pan lined with parchment.) Sprinkle with sunflower seeds/coconut/other nut of choice. Freeze. Makes 6 yummy bars!
Combine coconut and cashews in a food processor and process until ground. Add maple syrup, vanilla, and melted coconut oil pulse until well combined. Press into a small pan and freeze 30 minutes.
Once firmed up pull out of the freezer and cut into shapes. (I used hearts) In a small bowl melt chocolate chips with cayenne and coconut oil until smooth. Dip one end of the macaroon in the chocolate and sprinkle with more coconut shreds. Keep refrigerated.
In a food processor grind up your almonds and cashews until they make a grainy, flour-like consistency. Add in the dates and blend. Next, add in the rest of the ingredients (except optional toppings) and blend until the dough begins forming a ball.
Roll the mixture into 1/2 inch balls. If you are using toppings, spread them out on a flat plate and roll the balls in the toppings coating them completely and serve.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Have you ever made your own coconut milk only to be left with a handful of leftover coconut pulp and nothing to do with it? It’s too valuable to throw away, but what in the world are you supposed to do with it?
It’s actually really simple. Just use it as you normally would use dried coconut. It’s great in smoothies, granola, cookies, as a breading for meats, a treat for your pets (dogs, cats and horses love this stuff) – just be creative. The only problem would be that the coconut is now drier after getting blended, scalded, and squeezed to death during the coconut milk process.
But not to worry, some recipes will just need a little extra moisture. I adapted the Classic Coconut Macaroons recipe to work with the coconut pulp, and it needed very little tweaking. I used more egg whites then usual since the cookies came out too dry the first time. But other than that, it’s pretty much the same. A double batch of the homemade coconut milk should give you a good amount to work with. But for those odd amounts that are “neither this measurement nor that measurement,” just use regular
shredded coconut to make up the loss.
For this recipe, you need to dry the coconut first. Simply spread it out on a baking pan, pop it in a warm oven (100-200 degrees, however low it’ll go) for 3 hours or overnight. You can turn the oven off after an hour or less and just let it sit until dry. It’s not very picky. Here’s a video demo showing you how to do this.
Enjoy everyone!
Sarah
Servings: approximately 1 dozen cookies
Preparation Time: 10 minutes
In a bowl, combine coconut, vanilla, salt and honey until well combined.
Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar.
Scoop mixture into a cookie scoop and press unto a greased cookie sheet as you drop it (you can compact the balls or leave it fluffy). Bake for 10 – 15 minutes, or until browned.
In a large bowl, mix the mango, vanilla bean, honey and cream cheese using a whisk or an immersion blender. Place the mixture in the freezer for 5 minutes. This will allow the cream cheese mixture to harden and then let you shape into small balls.
In a soup bowl, place 3 oz dried coconut. Shape cheese into truffle (ball) shapes, roll in the coconut and place in individual candy cups or directly on a plate. Chill in the fridge for 60 minutes and enjoy.
