Coconut Desserts & Sweets Recipes

No Bake Chocolate Coconut Dream Bars

No Bake Chocolate Coconut Dream Bars Recipe

photo by recipe author

Servings: 30
Preparation Time: 15 minutes

20 Medjool dates*
2 heaping tablespoons organic peanut butter
1 cup unsweetened coconut flakes or shredded
1/4 cup raw honey
1/2 cup coconut oil
2 heaping tablespoons coconut cream concentrate
1 cup sliced, toasted almonds
1/4 cup chia seeds soaked in 1/2 cup warm almond milk (or warm water)
5 tablespoons organic cocoa powder

Start at the top of the ingredients list and add all to a food processor. Process for about 1 minute. It will form a soft ball.

Press into and 8×8 pan that has been lightly coated with coconut oil. Sprinkle top with some coconut, or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper, cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.

Recipe submitted by Judy, Gainesville, FL

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Holiday White Chocolate Coconut Bars

Holiday White Chocolate Coconut Bars Recipe

photo by recipe author

These make an excellent addition to a Thanksgiving gift basket, or a great desert for Thanksgiving or Christmas meal.

Servings: 20 chocolate bars or 100 chocolate pieces
Preparation Time: 30 minutes total

1 cup peanut or almond butter
1/2 cup raw honey
1/2 cup unrefined coconut oil
1 1/2 cups dry oats (not instant)
1 cup shredded coconut
1 cup chopped walnuts
1/2 to 1 cup dried cranberries
1 1/2 cups white chocolate chips
1 tablespoon vanilla extract

Melt nut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add the rest of the ingredients.

Stir to combine until chocolate is fully melted. Coconut oil or parchment line the bottom of a 9 x 13 inch pan. Pour mixture into pan and cool in the fridge until solid.

When it is set, cut into bars or bites and enjoy! Store in the fridge, as they will soften on the counter.

Recipe submitted by Tamara, Spring, TX

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Gluten Free Oatmeal Scotchies

Gluten Free Oatmeal Scotchies Recipe

photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup almond meal*
1/3 cup rice flour
1 1/4 tablespoons tapioca starch
2 tablespoons potato starch flour
1 1/2 cups gluten free oats
3/4 cup butterscotch chips
1 cup organic whole sugar
1/4 cup butter, softened
1/4 cup coconut oil
1 egg
1 1/2 teaspoons vanilla extract
2 teaspoons water

1. Preheat the oven to 350 degrees ºF. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine all the dry ingredients except the oats, butterscotch chips and sugar.

3. Using a mixer, cream together the sugar, butter, and coconut oil. Add the egg, vanilla, and water and blend until smooth. Add the dry ingredients and blend until combine.

4. Stir in the oats and butterscotch chips. Scoop rounded balls of dough onto the cookie sheet about 3 inches apart. Flatten slightly. Bake for 9-11 minutes, until lightly golden.

Cool slightly – and enjoy!

*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 Emily, Charlotte, NC

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Coconut Oil Espresso Oatmeal Cookies

Coconut Oil Espresso Oatmeal Cookies Recipe

photo by recipe author

Servings: 22-25
Preparation Time: 5 minutes

1 1/4 cups certified gluten-free rolled oats
1/2 cup oat flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
2 teaspoons instant espresso powder
1/2 cup coconut oil, at room temperature
1 cup brown sugar
1 large egg
1 teaspoon pure Mexican vanilla extract
1 cup unsweetened, finely shredded coconut
1/2 cup finely chopped dark chocolate
1/2 cup finely chopped pecans

Preheat the oven to 350 degrees ºF. Line two baking sheets with parchment paper.

In a large mixing bowl, combine the oats, flours, baking powder, baking soda, salt, cinnamon, and espresso powder.

In a separate mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar until creamy. Add the egg and beat until just incorporated. Add the vanilla and beat again.

Working in two batches, add the dry ingredients to the wet ingredients until a dough forms. Fold in the coconut, chocolate, and pecans.

Using a cookie dough scooper, scoop the dough by 1 teaspoon into your hand, roll the dough into a small ball, and place on the prepared baking sheets.

Bake for 10-13 minutes, or until the cookies are lightly golden on the edges. Let them cool for 3-5 minutes on the baking sheet then move to wire rack to cool completely

Recipe submitted by Chelsy, Houston, TX

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Grain Free Pumpkin Pecan Cookies

Grain Free Pumpkin Pecan Cookies Recipe

photo by recipe author

Servings: 15
Preparation Time: 15

1 1/2 cups pecan pieces
1/2 cup granulated sugar
1/4 cup arrowroot flour
1 1/2 heaping teaspoon cinnamon
1/2 heaping teaspoon nutmeg
1/4 heaping teaspoon ginger
1/4 heaping teaspoon cloves
1/4 teaspoon baking soda
1/8 teaspoon salt
1 small egg (I use farm fresh soy free eggs from Tropical Traditions)
1/2 cup pumpkin
3 tablespoons grass-fed butter or coconut oil, melted
1 teaspoon vanilla

Preheat oven to 375 degrees ºF.

Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together. It’s the stage before pecan butter would start. Add in the sugar, arrowroot, spices, salt and soda. Pulse a couple times until combined.

In a large mixing bowl, whisk the egg with the pumpkin, butter and vanilla. Pour the pecan mixture into the wet mixture and combine. Spoon dough out onto a parchment lined cookie sheet. The cookies will spread a bit.

Bake in preheated oven for 12-14 minutes. Place on a cooling rack to cool.

Quick notes

I almost made these without the egg and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder crunchier cookie which may be what some of you prefer.

Variations

I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be.

I typically don’t provide a variation unless I try it myself. I think this would work with maple syrup or honey. I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener. Add it with the rest of the liquid ingredients. You can always start with less and ad more if need be!

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Oil Chocolate Peanut Butter Truffles

Coconut Oil Chocolate Peanut Butter Truffles Recipe

photo by author

Servings: 12
Preparation Time: 45 minutes, including freezing

Chocolate:

5 tablespoons virgin coconut oil
3 tablespoons powdered sugar*
5 tablespoons unsweetened cocoa powder

Filling:

2 tablespoons peanut butter
2 tablespoons brown sugar
1/4 teaspoon vanilla extract

1. Melt coconut oil.

2. Stir in powdered sugar.

3. Whisk in cocoa powder until completely smooth (no lumps!)

4. Pour chocolate mixture into mold (or small silicone baking cups)

5. Freeze for about 10 minutes. While chocolate hardens, mix peanut butter filling. Melt peanut butter, and stir in brown sugar and vanilla.

6. Place filling into a zip top bag, and cut the tip. Put a small amount (1 teaspoon) into each truffle.

7. Pour the rest of the chocolate on top of the filling (to the top of the mold). Return to freezer for about 30 minutes, or until solid.

8. Remove truffles from the mold. Enjoy!

Notes:

You can experiment with other sweeteners, honey, stevia, maple syrup, but we can’t vouch for the result.

Recipe can easily be doubled for a bigger batch

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Recipe submitted by Stephanie, Santa Clara, CA

Dairy and Gluten Free Pumpkin Pie

Dairy and Gluten Free Pumpkin Pie Recipe

photo by recipe author

My 4 year old son loves pumpkin pie so much that I make it often and he eats it even for breakfast!

Servings: 6
Preparation Time: 20-30 minutes

Crust:

3/4 cup rice flour
1/4 cup tapioca flour
1/4 teaspoon salt
1/3 cup coconut oil
1 egg
1 tablespoon honey

Alternate Crust:

3/4 cup coconut flour
2 eggs
1 tablespoon honey
1/4 teaspoon salt

Filling:

15 oz pumpkin puree or 1 3/4 – 2 cups baked squash or sweet potato
1 2/3 cup freshly made coconut milk*
2 eggs
1/2 cup honey
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla (optional)

Preheat oven to 350 degrees F.

Mix crust ingredients in the food processor. This makes a very soft crust, but bakes into an excellent texture. I like to use a spatula to spread the crust into the pie dish.

For the alternate crust recipe, mix all ingredients in the food processor. This is another gluten-free crust option that is soft in texture and will need to be pressed into the pie dish rather than rolled out.

Mix all filling ingredients in food processor till smooth. Pour into the pie shell and bake at 350 for 50-60 minutes. Chill in refrigerator completely before serving.

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

Recipe submitted by Danielle, Nottinghill, MO

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Goo Goo Clusters – Real Food Candy

Goo Goo Clusters Recipe

photo by recipe author

Preparation Time: 45 minutes
Servings: 12

Chocolate Coating:

1/2 cup coconut oil
1/2 cup raw cocoa powder
1/4 cup maple syrup

Step 1: Line a muffin pan with 12 paper baking cups. Gently melt coconut oil, and stir in cocoa powder and maple syrup. Once melted use a tablespoon to pour 3/4 – 1 tablespoon melted chocolate into the bottom of each paper muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!

Coconut Marshmallow Layer:

1 cup dried coconut
1/4 cup maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla
pinch pink Himalayan salt

Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly. Just form coconut macaroon cookies with the remaining batter. OR, you can attempt to make a half batch of this with your food processor.

Step 2: Blend 1 cup dried coconut in your food processor for a one to two minutes until it is finely broken down. Add in maple syrup, coconut oil, vanilla, and salt, and blend for another minute or two. Form little balls of the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.

Caramel Gooey Layer:

6 medjool dates (pits removed)
3 Tablespoons maple syrup
3 Tablespoons melted coconut oil
1 teaspoon vanilla
pinch pink Himalayan sea salt

Step 3: Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut layer, then add the nuts below.

Nut Layer:

1/2 cup rough chopped raw walnuts

Push your chopped nuts into the caramel layer, and then spoon over the remaining melted chocolate from above! Put into the freezer for 20 minutes or so. Enjoy!!

These candies should be stored chilled in the freezer or fridge.

Recipe submitted by Andrea, Willamina, OR

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