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Coconut Snack Recipes

Squeaky Clean Coconut Wonder Bars


Squeaky Clean Coconut Wonder Bars Recipe photo

Squeaky Clean Coconut Wonder Bars (photo by recipe author)

Servings: 12 bars
Preparation Time: 15 minutes

For the crust:

For the topping:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8×8 baking dish.

Mix together the topping ingredients, using enough coconut cream to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust and then press down firmly into the crust.

Refrigerate for at least 1 hour, or until the coconut oil is solidified and you can cut squares without everything crumbling.

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Garden Pea and Chive Cashew Coconut Pesto

Garden Pea and Chive Cashew Coconut Pesto Recipe photo
Garden Pea and Chive Cashew Coconut Pesto
photo by recipe author

Servings: makes approximately 10 oz.
Preparation Time: 10 minutes

  • 1/4 pound snap or snow peas in shell
  • 1/2 cup raw cashew pieces
  • 1 ounce parmesan cheese cut in chunks
  • 1 small bunch of chives
  • 1 tablespoon
    coconut oil
  • 1 1/2 tablespoons
    olive oil
  • 1/8 teaspoon salt

Bring 1 cup of salted water to boil in a small saucepan. Add peas. Bring back to boil and turn off heat. Let them sit in the hot water for a few minutes before draining.

Add the cashews and parmesan to a food processor and process until coarsely ground. With a scissors, cut the chives into 1 inch pieces into the processing bowl. Now add the peas, coconut oil, olive oil and salt. Process until smooth, scraping down sides of bowl as needed.

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Coco’n’oat Balls

Coco n oat Balls Recipe photo

Coco’n’oat Balls photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Stir together oil, cocoa, honey, almond butter and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!

This recipe is very forgiving. Add or subtract amounts to taste.

Option:
Instead of steel-cut oats, use 1 1/2 cups old fashioned oats and eat straight from the bowl without freezing.
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Gluten Free Fresh Strawberry Coconut Flour Muffins

Gluten Free Fresh Strawberry Coconut Flour Muffins Recipe photo

Gluten Free Fresh Strawberry Coconut Flour Muffins photo by recipe author

Servings: 18 muffins
Preparation Time: 15 minutes

Preheat oven to 350 degrees ºF.

Combine all ingredients except for strawberries. Mix well, making sure to get rid of all lumps in the batter. Gently fold in strawberries.

Grease muffin pans well or use muffin cups. Measure 1/4 cup of batter into each muffin. This makes 18 muffins. Bake 25-30 minutes until muffins are cooked.

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Grain Free Coconut Granola

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

Servings: 12

Preheat oven to 350 degrees ºF.

Combine almond flour, salt and baking soda in a bowl. In a larger bowl mix coconut oil, honey and vanilla. Stir dry mixed ingredients into wet until combined. Stir in coconut chips, pumpkin seeds, sunflower seeds, nuts and raisins.

Grease a 9x 13 metal pan with coconut oil. Spread dough evenly, separating slightly. Sprinkle with cinnamon. Bake in preheated oven for 10-12 minutes, checking after 5 minutes and turning pieces over. Bake until lightly browned; don’t overcook.

Cool. Store in a tightly sealed container for a week. Can be kept longer in the refrigerator.

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

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Grain Free Olive Garlic Crackers

Grain Free Olive Garlic Crackers Recipe photo
Grain Free Olive Garlic Crackers
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Combine flour, salt and garlic in a large mixing bowl and add in the olives.

Pour the melted coconut oil and egg over the mixture and stir until combined.

Place the dough on a piece of parchment paper with another piece of parchment placed over top.

Press the dough dough a bit and then roll it out with a rolling pin until it’s about 1/4 inch thick.

Using a pizza cutter or sharp knife, cut the crackers into the desired size.

Bake at 350 ºF for 15-20 minutes or until golden on top.

Store in an airtight container, glass is my favorite.

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

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Gluten Free Chocolate Zucchini Bread or Muffins

Coconut Crumble Topping Recipe photo
Gluten Free Chocolate Zucchini Bread or Muffins
photo by recipe author

Servings: 12
Preparation Time: 20-60 minutes

  • 1/2 cup honey
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 2 1/2 cups almond flour*
  • 2 cups grated zucchini
  • 1/3 cup raw cacao or
    cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350 degrees ºF. Grease and/or line a loaf pan, 8×8 cake pan or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins – makes 12-14 – bake 12-15 minutes (1/4 cup batter for each muffin)
Bread – bake 40-50 minutes or until toothpick comes out clean.
Cake – 8×8 pan. Bake 20 minutes.

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

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Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Toasted Cinnamon Nuts:

  • 3 cups nuts (see below)
  • 2 teaspoons
    ground cinnamon
  • 3/4 teaspoon
    salt
  • 1 cup toasted cinnamon almonds
  • 1 cup toasted cinnamon walnuts
  • 1 cup toasted cinnamon pecans
  • 2 cups raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup
    pumpkin seeds
  • 1 and 1/2 cups toasted
    coconut flakes

Directions for the Toasted Cinnamon Nuts: (NOTE: the time to roast the nuts is NOT included in the prep time.)

Place the nuts in a bowl, sprinkle with water to get the nuts wet so the cinnamon will stick to the nuts. Add the cinnamon and salt. Stir together until the nuts are coated with the cinnamon and salt.

Arrange the nuts in a single layer on a large baking sheet. Bake at 250 degrees for 1 hour.

THEN:

Mix all ingredients together in a bowl.
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