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Coconut Snack Recipes

Berry Up-Beet Smoothie

Berry Up-Beet Smoothie
Berry Up-Beet Smoothie
photo by recipe author

 

Servings: 5 cups
Preparation Time: 10 minutes

Blend all ingredients except coconut oil together until creamy and smooth. Add coconut oil and blend again.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Orange You Glad Smoothie

Orange You Glad Smoothie
Orange You Glad Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1/2 frozen banana
  • 1/3 cup frozen pineapple
  • 1/2 cup frozen strawberries
  • 2 tablespoons protein powder
  • 1/2-1 teaspoon turmeric powder
  • 1 1/3 cups organic orange juice
  • 1 tablespoon virgin coconut oil

Blend all ingredients together in a high speed blender.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to be our next featured recipe and win $50!

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Granola

Granola
Granola
photo by recipe author

 

Servings: 30-36
Preparation Time: 2 hours

If the nuts are raw, set oven to 350° F and place raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamia = 15 minutes, walnuts = 8 minutes, cashew = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250° F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until honey and oil cover all of the oats and nuts.

Spread the mixture out onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1.5 hours, stirring every 15 minutes. Depending on your oven, it could take less time. Oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or zip lock bag.

Add dried fruit into the bag then seal and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Grasshopper Smoothie

Grasshopper Smoothie
Grasshopper Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Blend mint leaves in water. (Bullet-type blenders work well for single servings.) After well-blended, strain mint, then put strained mint back in blender. Add avocado.

In a small saucepan, on low heat, warm the coconut oil, coconut cream concentrate, and honey then add to blender.

Add peppermint essential oil, if desired. Add ice and blend until creamy and smooth.

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

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Grasshopper Bars

Grasshopper Bars
Grasshopper Bars
photo by recipe author

 

Servings: 9 (3×3) bars
Preparation Time: 30 minutes

Minty Layer:

Chocolate Layer:

Line a 9×9 baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, essential oil, & salt until smooth. Pour this into the lined baking dish. Put in freezer to chill while making chocolate coating.

For chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan salt.

Using a hand whisk, whisk until smooth and well-blended. Spread over minty layer and return to freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in freezer.

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

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Chocolate Coconut Bars

Chocolate Coconut Bars
Chocolate Coconut Bars
photo by recipe author

 

Servings: 20 bars
Preparation Time: 30 minutes

Crust:

Filling:

Topping:

Preheat oven to 350° F.

Generously grease a 9×13 baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press crust evenly into bottom of greased baking dish.

In a small saucepan, over low heat, gently warm coconut cream concentrate, honey and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer pressing down slightly into filling layer.

Bake in oven about 10 minutes, or until coconut is toasted.

Cool completely on counter, then refrigerate until firm. Cut into bars, and store in the refrigerator.

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

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Marbled Peanut Butter Fudge

Marbled Peanut Butter Fudge
Marbled Peanut Butter Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + 1 hour freezing

Peanut Butter Fudge:

Chocolate Marble:

Line a 9×9 baking pan with parchment paper.

On the stovetop melt all of the fudge ingredients on low heat. Pour into pan.

Now melt the chocolate marble ingredients. Pour the chocolate over the peanut butter mixture in the pan and use a fork to swirl the chocolate into the peanut butter.

Freeze for an hour then cut into squares and serve.

Keeps best in the freezer.

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

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Unsweetened Dark Chocolate Peanut Butter Cups

Unsweetened Dark Chocolate Peanut Butter Cups
Unsweetened Dark Chocolate Peanut Butter Cups
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + freezing time

  • 16 ounces dark chocolate cocoa, divided
  • 8 tablespoons + 4 teaspoons coconut oil, divided
  • 8 tablespoons smooth peanut butter

You’ll need a 12 cup mini muffin tin for this recipe.

On the stovetop on medium-low heat, melt 8 ounces of cocoa with 4 tablespoons of coconut oil then remove from heat. With a small spoon, evenly distribute the melted chocolate into each muffin cup. Freeze for 15 minutes.

On the stovetop on medium-low heat, melt all of the peanut butter and 4 teaspoons of coconut oil then remove from heat. Evenly pour the peanut butter mixture over the frozen chocolate in the muffin tins and then freeze this part for 15 minutes.

Melt the remaining 8 ounces of cocoa with the remaining 4 tablespoons of coconut oil; spoon the final chocolate layer over each peanut butter cup. Place the pan in the freezer for 15 more minutes, until firm, and then remove and serve.

Note: These cups can be broken into pieces and served as a topping on homemade coconut ice cream.

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

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Virgin Coconut oil is rich in lauric acid, a nutrient that supports the body’s immune system. Lauric acid is also found in human mother’s milk.  Dr. Mary Enig suggests the average adult include about 3.5 tablespoons of coconut oil per day in their diet to take in an equivalent amount of lauric acid that a nursing infant would receive from breast milk. Read more in our Virgin Coconut Oil FAQ.

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