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Coconut Snack Recipes

Coconut Peanut Butter Fudge

 

Coconut Peanut Butter Fudge
Coconut Peanut Butter Fudge
photo by recipe author

 

Servings: 64 pieces
Preparation Time: 1 hour, 30 minutes

Peanut Butter Layer:

  • 1/2 cup creamy peanut butter
  • 3 tbsp butter
  • 1/4 cup honey
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 1 pound cane sugar, powdered (I use Magic Bullet)
  • 1/2 cup powdered milk

Chocolate Layer:

  • 2/3 cup homemade coconut milk
  • 6 oz. semi-sweet or dark chocolate chips

Glaze:

  • 1/2 cup cane sugar, powdered (I use Magic Bullet)
  • 1 tbsp organic butter, melted
  • 2 tsp homemade coconut milk
  • 1/2-1 tsp water, as needed

Garnish:

  • 1/3 cup coarsely chopped unsalted peanuts

Line an 8 x 8 x 2-inch square baking pan with waxed or parchment paper; lightly grease with coconut oil or butter.

Peanut Butter Layer:

Heat together peanut butter and butter in medium-size saucepan over low heat until melted. Stir in honey, water and vanilla. Remove from heat.

Gradually stir in powdered cane sugar and powdered milk until blended. Knead with hands if necessary. Turn into prepared pan; pat out firmly to evenly cover bottom of pan. Let cool, then score top with a fork.

Chocolate Layer:

Heat cream in small saucepan over low heat just until tiny bubbles appear around edge of pan. Remove from heat. Add chocolate chips; let stand for about 30 seconds. Stir until smooth. Pour chocolate over peanut butter layer, spreading to cover completely. Refrigerate until firm, at least 1 hour.

Glaze:

Stir together powdered cane sugar, melted butter, coconut milk and water (if needed) in a small bowl. For best results, use an offset spatula to carefully spread glaze over top of chocolate layer. Sprinkle evenly with chopped peanuts, if desired.

Refrigerate about 2 hours or until firm enough to cut. Lift fudge out of pan and carefully remove waxed paper. Cut into 64 small pieces. Small truffle cups or mini cupcake liners work well for gift giving, if desired. Place one piece of fudge into each liner and wrap in plastic wrap.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Coconut Chocolate Bites

Coconut Chocolate Bites
Coconut Chocolate Bites
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Combine all ingredients except for the chocolate in a food processor and whirl until well-combined.

Scoop out mixture and roll into 12 balls. Chill for 30 minutes on a baking sheet or pan.

Melt chocolate in a saucepan over low heat.

Carefully dip tops of the bites in the chocolate, and return them to the baking sheet. Chill until the chocolate has hardened.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

 

*Gluten Free Flour Mix

  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/4 cup cornstarch
  • 2 tablespoons tapioca flour/starch
  • 1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

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Spicy Walnut Butter

Spicy Walnut Butter
Spicy Walnut Butter
photo by recipe author

 

Servings: 1.5 cups
Preparation Time: 5 minutes

  • 2 cups raw walnuts
  • 2 teaspoons coconut cream concentrate
  • 2 teaspoons coconut oil
  • 1 medjool date
  • 1 tablespoon vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt

Place walnuts in a food processor and run until a coarse texture is achieved.

Add the remainder of ingredients and run until a smooth nut butter texture is achieved.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds

Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds
Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1 ripe avocado
  • 16 ounces coconut milk*
  • handful frozen berries
  • 1-2 teaspoons ground flax

Put everything in a blender and blend until smooth and creamy.

Pour in a glass and serve.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Creamy Oatmeal

Coconut Creamy Oatmeal
Coconut Creamy Oatmeal
photo by recipe author

 

Servings: 3
Preparation Time: 15-20 minutes

Boil water in a small pot. Add a dash of salt.

Add in the oats. Stir.

When oats are almost cooked through, add in the coconut cream concentrate, raw honey, ground flax, chia seeds and coconut chips.

When everything is incorporated well, switch off the stove.

Serve with fresh homemade coconut milk, and top with more coconut chips and berries.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Grain Free Coconut Granola Bars

Grain Free Coconut Granola Bars
Grain Free Coconut Granola Bars
photo by recipe author

 

Servings: 16
Preparation Time: 45 minutes

Preheat the oven to 350° and line a 8×8 pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond or coconut flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.

Bake for 30 minutes, the edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Shrimp with Pineapple Coconut Dipping Sauce

Coconut Shrimp with Pineapple Coconut Dipping Sauce
Coconut Shrimp with Pineapple Coconut Dipping Sauce
photo by recipe author

 

Servings: 4: 5-6 shrimp per person, or great for an appetizer
Preparation Time: 30 minutes

Pineapple Coconut Dipping Sauce:

Coconut Shrimp:

  • 4 – 6 cups coconut oil
  • ½ pound large fresh wild caught shrimp; peeled, deveined, and butterflied (keep them covered with a wet paper towel while assembling other ingredients)
  • 1 ½ cups all-purpose, coconut, or sprouted spelt flour (any combo will work)
  • 2 tablespoons whole cane sugar
  • ½ tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup panko bread crumbs
  • ½ cup coconut flakes

Place ¾ cup flour on a plate, place remaining ¾ cup flour in a bowl with sugar, cornstarch, and salt. Stir milk into flour mixture. Let rest for 5 minutes.

Combine panko and coconut on a plate.

Assemble shrimp, flour, flour/milk mixture, panko/coconut mixture.

Heat oil to 350° in a heavy pan, dredge butterflied shrimp in flour, dip in flour/milk mixture and cover with panko/coconut.

Set aside on parchment paper or plate until all shrimp are battered.

Place shrimp in oil, 6 at a time, for 2-3 minutes, turning once. Remove to wire rack or paper towels.

Continue until all shrimp are cooked.

Cheryl from Oklahoma City, OK won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Oil Baba Ghanouj Dip

Coconut Oil Baba Ghanouj Dip
Coconut Oil Baba Ghanouj Dip
photo by recipe author

 

Servings: 6
Preparation Time: 1 hour

  • 1 large eggplant
  • 3 tablespoons Tahini
  • 4 cloves garlic, smashed
  • 1/2 lemon, juiced
  • 1 tablespoon Expeller Pressed Coconut Oil
  • 1 tablespoon Himalayan salt
  • 1 teaspoon cumin powder, optional
  • 1/4 teaspoon cayenne pepper flakes, optional
  • 1 tablespoon olive oil, for garnish
  • fresh or dried parsley flakes, for garnish

Preheat oven to 400° F.

Prick eggplant skin with fork or cut a shallow slit along the side of the eggplant (to prevent eggplant from exploding). Place eggplant on a baking dish in middle or top rack in oven, and cook until eggplant shrivels and is soft and mushy and skin is somewhat charred, about 40-50 minutes.

Once eggplant has cooled to touch, peel skin and scoop insides into a bowl and mash (with a fork or potato masher).

Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.

Scoop Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, like cucumber, bell peppers, or carrots.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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