Coconut Desserts & Sweets Recipes

Chocolate Salty Balls

Chocolate Salty Balls Recipe

photo by recipe author

Servings: 12
Preparation Time: 20-30 minutes

1/4 cup coconut oil
2 tablespoons cocoa powder or 1 oz unsweetened baking chocolate, chopped
1/4 cup coconut cream concentrate
1/2 cup shredded coconut
1/4 teaspoon ghost chili powder (optional)
1/3 cup toasted shredded coconut
1 teaspoon salt (or to taste)

Melt coconut oil with the chocolate. Add the coconut cream concentrate and stir until well incorporated. Add 1/2 cup shredded coconut and (chili too if using), mix well and place in the freezer to cool and firm up.

Meanwhile combine toasted coconut and salt and pour onto a plate. Roll mixture into small balls and roll in toasted coconut.

Recipe submitted by Keith, Fairfield, CA

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Coconut Peanut Butter Balls

Coconut Peanut Butter Balls Recipe

photo by recipe author

Servings: 50+
Preparation Time: 1 hour

1/4 cup coconut oil
1 1/4 cups organic creamy peanut butter
3/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup honey
1/16 teaspoon salt
1 cup + shredded coconut

Line cookie sheet with wax paper. Soften coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey and salt and mix well with a mixer. Place in the refrigerator for about 10 minutes.

Pour 1 cup of shredded coconut (might need more) into a small bowl. Remove mixture from refrigerator. Scoop a small spoonful of mixture and drop into shredded coconut. Using fingers or a clean spoon roll dough around in coconut to cover. Set on cookie sheet. Continue until all are formed/covered. The amount you wind up with will be determined by the size of your spoonfuls.

Place the cookie sheet in the freezer for approximately 30 minutes to set. Transfer to container and store in the freezer or the refrigerator. If you keep them in the freezer, they are like little bites of coconut/peanut butter ice cream which is how I like to eat them. This is my favorite snack and I always have them in my freezer!

Recipe submitted by Vicki, Pleasantville, TN

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Gluten Free Coconut Cream Pumpkin Cheesecake

Gluten Free Coconut Cream Pumpkin Cheesecake Recipe

photo by recipe author

Servings: 12
Preparation Time: 30- 40 minutes

Crust:,

1 tablespoon coconut oil
2 tablespoons coconut flour
1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
1 cup organic coconut shreds, flakes or chips
1 1/2 – 2 cups crumbled ginger snap cookies or graham crackers (I used gluten free ginger snaps for this recipe)
8 large dates (pitted)

Filling:

3 (8 ounce) packages full fat cream cheese, at room temperature
1 3/4 cups organic brown sugar or 1 1/4 cups organic raw honey
1 cup warmed coconut cream concentrate
15 ounces pumpkin puree
4 large organic eggs, at room temperature
1 teaspoon organic ground cinnamon
1 teaspoon fresh organic ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground cloves
1/2 teaspoon salt
1 tablespoon vanilla or seeds from one vanilla bean
2 tablespoons gluten free all purpose flour

Crust:

Taking a 9 inch springform pan, line the bottom with parchment paper. Then very lightly grease the sides with the coconut oil; and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the Springform pan; press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.

Filling:

Preheat oven to 350 degrees F.

In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the coconut cream concentrate into a large saucepan on a low temp setting and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3-4 minutes and then add to the cream cheese mixture. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt and vanilla and beat until it is all one color again. Add the flour and mix well for 1-2 more minutes.

Take the springform pan and wrap the sides with foil about 2 inches up each side, then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70-80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3-4 hours before carefully removing the outer ring; serve and enjoy.

Recipe submitted by Donny, San Diego, CA

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No Bake Chocolate Coconut Drop Cookies

No Bake Chocolate Coconut Drop Cookies Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1/4 cup coconut milk*
1/4 cup grass-fed butter or virgin coconut oil (I used a combo of both. I prefer virgin oil over expeller pressed oil so that you get more coconut tones)
3/4 -1 cup granulated sweetener
2 tablespoons cocoa powder
1 3/4 cups shredded coconut
3/4 cup almond butter**
1/2 teaspoon vanilla extract
dash of salt

In a medium size saucepan, combine the butter/oil, cocoa, sugar and milk. Bring to a boil, let boil for 1-2 minutes. Remove from heat and add in the almond butter, coconut, vanilla and salt. Stir until combined.

Place spoonfuls of the mixture on parchment lined cookie sheet or plates. Place in the freezer to for 30 minutes to set.

Store in an airtight container in the refrigerator.

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

Variations

**Any nut or seed butter would work here. You could also try coconut cream concentrate, but I am not sure I would do 3/4 cup, so start with less, the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn’t as pronounced as peanut butter in taste, therefore I used more of it than the original recipe called for (original called for peanut butter).

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Almond Bliss Bars

Coconut Almond Bliss Bars Recipe

photo by recipe author

Servings: 20
Preparation Time: 1 hour

2 bars (3.5 ounces each) organic dark chocolate
1/2 cup Gold Label Coconut Oil, divided
3/4 cup Coconut Cream Concentrate
1/4 cup shredded coconut
1/4 cup slivered almonds

Line a standard baking dish with wax or parchment paper.

In a double boiler melt 1 bar (3.5 ounces) of dark chocolate and 1/4 cup coconut oil, stirring continuously. Pour it into your lined baking dish, give it a tap on the counter to make sure it’s all settled and there are no air bubbles, then put it in the refrigerator to harden.

In a bowl, combine coconut cream concentrate, shredded coconut and slivered almonds. Pour this over the hardened chocolate. Again tap the dish gently on the counter to get everything to settle evenly. Place the dish back into the refrigerator and again let it harden.

Grab your favorite spoon and clean out the bowl while you wait.

Again, in a double boiler melt the other 3.5 ounces of chocolate and 1/4 cup coconut oil. Once melted, pour the chocolate over the top of the hardened coconut cream. Again, refrigerate.

Remove the dish from the refrigerator and gently give the paper a tug. The candy will easily pop free. With a large knife cut it up into squares. It works best if you lie the knife level and give even pressure straight down. A slight rocking motion can help.

One thing to note is that these can be very melty, especially in the summer or a warm house, so you’ll want to keep them refrigerated or frozen, which is all the better. You won’t want them setting on the counter, tempting you.

Recipe submitted by Deanna, Painted Post, NY

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Holiday Date Fudge

Holiday Date Fudge Recipe

photo by recipe author

Servings: 12
Preparation Time: 40 minutes

1 pound pitted medjool dates
1/4 cup Gold Label virgin coconut oil
1 cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 tablespoons honey
1 1/2 cups pecan or walnut pieces

Soak pitted dates in hot water for 10 minutes then drain well & dry on paper towel. Blend the dates & coconut oil in a large food processor until smooth. Add cocoa, vanilla extract & honey, continue to blend until mixed well. Recipe can be made in 2 half batches for easier blending.

Put fudge mixture into 1 gallon heavy duty freezer zip lock bag. Add nuts & seal bag with most of the air out then massage by hand until the nuts are mixed well into the fudge. Press all the air out of the bag, seal & place on flat surface & press down firmly to shape the fudge. Refrigerate for 1 day.

Compress fudge again on the 2nd day to get a firmer fudge consistency. On the 3 day it can be cut into 12 pieces. Keep refrigerated until served.

For holiday meals, freeze separated fudge pieces for 1 hour then stack fudge on a chilled serving plate immediately before table presentation.

Recipe submitted by Kathleen, Anaheim, CA

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Gluten Free Pumpkin Tart

Gluten Free Pumpkin Tart Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

Crust:

1 cup raw almonds
1 cup raw pecans
3 dates, pitted*
1 tablespoon maple syrup
1 tablespoon coconut oil*

Filling:

3/4 cup full fat coconut milk cream (the hardened cream that forms at the top once it’s been refrigerated)*
1/3 cup coconut oil**
2 tablespoons grass-fed butter or more coconut oil
1/2 -3/4 cup sugar
15 ounces pumpkin puree
2 tablespoons maple syrup
1 1/2 teaspoons cinnamon
1/2 heaping teaspoon nutmeg
1/4 heaping teaspoon ginger
1/4 heaping teaspoon cloves
dash of salt

Crust:

Add the nuts and dates to a food processor and combine until the mixture looks like rough sand.

Add in the syrup and oil and pulse until dough forms.

Press dough evenly into 9 inch tart pan covering the bottom and sides. Place in the freezer while you make the filling so it can set.

Filling:

In a saucepan, combine the coconut milk, oil, butter and sugar and bring to a boil. Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well

Add the mixture to a food processor or blender and pulse until smooth.

Poor filling into the crust and place the tart into the freezer to set-up, about 30 minutes

Remove from freezer and place in the refrigerator, store there until right before you are ready to serve it.

Quick notes

**I used Deglet dates which are smaller than Medjools, so you may only need 2 Medjools.

I prefer expeller press coconut oil so there is not a coconut taste to the filling or crust.

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

Recipe submitted by Kate, Highlands Ranch, CO

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High Protein Pumpkin Spice Cake

High Protein Pumpkin Spice Cake Recipe

photo by recipe author

Servings: 9-12
Preparation Time: 10 minutes

2/3 cup whole cane sugar
1/2 cup coconut oil
2 tablespoons molasses
2 eggs
1 cup cottage cheese or Greek yogurt
1 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cup whole wheat, spelt, or buckwheat flour
2 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon baking powder
3/4 teaspoons salt
1/2 cups chopped walnuts or pecans

Recipe: This spice cake is a delicious healthy remake of classic pumpkin bars. We love it for breakfast.

Preheat oven to 350 degrees F.

In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don’t stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9×9 inch baking pan. Sprinkle nuts over the top.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Recipe submitted by Melodie, Fort Mill, SC

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