Feed

Coconut Snack Recipes

Gluten Free Toasted Coconut Chocolate Cups

Gluten_Free_Toasted_Coconut_Chocolate_Cups
Gluten Free Toasted Coconut Chocolate Cups
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Set a small dry saucepan on the stove over medium/low heat. When pan is thoroughly heated, add in coconut flakes, and continue stirring the flakes until they are light golden brown. Once they are toasted, remove from pan.

Turn stove burner down to very low heat, add coconut oil into sauce pan.  Once coconut oil is melted, stir in cacao powder and maple syrup.

Line a muffin pan with 12 non-stick paper or silicone cups. Spoon a little chocolate into each cup, and then sprinkle on the coconut flakes. The coconut flakes will sink into the chocolate and create a nice flavor and texture.

Set the muffin pan in the freezer to cool. It will take about 20 minutes in the freezer until they are firm and ready to eat.

Andrea from Willamina, Oregon won $50 for this recipe and photo! Submit yours here!

Read More

Gluten Free Pineapple Coconut Bites

Gluten_Free_Pineapple_Coconut_Bites
Gluten Free Pineapple Coconut Bites
photo by recipe author

 

Servings: 10 snack balls
Preparation Time: 10 minutes

  • 3 pieces of pineapple (square chunks, not the rings)
  • 3 medjool dates
  • 3 tablespoons shredded coconut
  • 1 tablespoon honey
  • 3 tablespoons almond flour*

Preheat oven to 300 °F

Place all ingredients in the food processor, mix until well blended. Roll the mixture into 10 small snack balls. Bake for 20 minutes on chlorine-free parchment paper on a baking sheet. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Keri from Horicon, WI won $50 for this recipe and photo! Submit yours here!

Read More

Almond Buckeyes

Almond_Buckeyes
Almond Buckeyes
photo by recipe author

 

Servings: 20
Preparation Time: 40 minutes

In a food processor or blender, puree dates, almond butter and coconut butter until smooth.

In a small pan, melt coconut oil. Pour oil and cocoa powder into a bowl and stir until smooth.

Form almond mixture into small, 1″ balls. Dip one side of each ball into chocolate mixture. Place on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes before serving. Store in a sealed container in fridge.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here.

Read More

Super-Protein-Fudgealistic

Super-Protein-Fudgealistic
Super-Protein-Fudgealistic
photo by recipe author

Servings: Approximately 14
Preparation Time:  30 minutes

On low heat, warm the peanut butter until smooth. Remove from heat and add honey and coconut oil, and mix well.

Transfer to a food processor and add drained white beans, protein powder, vanilla, salt, and heavy cream. Mix well.

Transfer to a bowl and mix in dried coconut, walnuts, and chocolate chips.

Transfer into a 9×9 square pan for a thick, chunky fudge. Refrigerate until firm. Cut into squares and enjoy.

Prepared by Lynelle. Photo by Orissa.

Read More

Triple Coconut Fat Bombs

Triple_Coconut_Fat_Bombs
Triple Coconut Fat Bombs
photo by recipe author

 

Servings: approximately 35
Preparation Time:  15 – 20 minutes

Stir chia seeds in water, set aside to soak for ten minutes.

On low heat, warm coconut cream concentrate until smooth, then remove from heat and add honey and coconut oil. Mix well.

Combine creamy coconut mixture with vanilla, coconut flakes and chia seeds. Add optional chocolate chips. Combine thoroughly. You can use a stand mixer, or mix by hand.

Form into bite size balls and place on cookie sheet. Refrigerate until chilled.

Roll chilled balls in cocoa powder, if desired.

Serve immediately, or save some for later and enjoy while on a walk, hike, or post-workout.

Prepared by Lynelle. Photo by Orissa.

 

Read More

Gluten Free Super Berry Snack Bars

Gluten_Free_Super_Berry_Snack_Bars
Gluten Free Super Berry Snack Bars
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup coconut flakes
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 8 pitted dates
  • 1/2 cup dried goji berries
  • 1/2 cup dried passion fruit pieces
  • 1 cup blueberries
  • 1/4 cup water
  • 1/2 cup coconut oil

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces. Pulse for about 30 seconds or until nuts and seeds are finely chopped and dates are blended. Mixture should be not be smooth just combined.

Meanwhile, in a saucepan, combine blueberries, water and coconut oil. Bring to a slow boil and cook for about 5 minutes. Pour blueberry mixture in with nuts and pulse a few more times until combined. Pour mixture onto a baking sheet lined with parchment paper. Press mixture into about a 1/2″ rectangle. Bake at 325 °F for about 20-25 minutes. Watch the mixture carefully so it does not burn. Remove from heat and let cool completely. Once cooled, cut into bars. Wrap bars in plastic wrap or parchment paper and store in a sealed container.

Courtney from Columbus, KS won $50 for this recipe and photo!  Submit yours here!

Read More

Pina Colada Gummy Snacks

Pina_Colada_Gummy_Snacks
Pina Colada Gummy Snacks
photo by recipe author

 

Servings: approximately 20
Preparation Time: 15 minutes

  • 14 ounces coconut milk*
  • 1 ½ cups cubed fresh pineapple (thaw first if using frozen)
  • 4 tablespoons grass fed gelatin
  • 4 tablespoons maple syrup

In a blender or food processor, puree coconut milk and pineapple until smooth.

Heat puree in a medium pan to a very low boil. Continue to simmer for about 1 minute. Turn off heat.

Whisk (or use hand held mixer on low) in the maple syrup; then add in gelatin, 1 tablespoon at a time. Continue to whisk (or blend) until gelatin is completely dissolved. Pour into a shallow baking dish.

Place in fridge to set for at least 2 hours.

Once set, cut into squares and serve immediately; or store in an airtight container in fridge to enjoy later.

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

Missy from Oceanside, CA just won $50 for this recipe and photo!  Submit yours here!

Read More

Grain Free Cookie Dough Bites

Grain Free Cookie Dough Bites Photo

Grain Free Cookie Dough Bites photo by recipe author

Servings: 20
Preparation Time: 40 minutes

In a mixing bowl, blend oil, shortening and sugar until creamy. Add in vanilla, flours and almond milk (start with 1 tablespoon and add the other if necessary to get dough to form).

Mix until dough forms and fold in 1/2 cup chocolate chips. Melt remaining chocolate chips and drizzle over cookie dough bites. Refrigerate for at least 30 minutes prior to serving. Store in the fridge for up to a week.

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

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

Read More