Dried Coconut Recipes

Almond Coconut Oil Chocolate

Almond Coconut Oil Chocolate Recipe

photo by recipe author

Servings: 30-36 pieces
Preparation Time: 20 minutes

1/2 cup virgin coconut oil
1/4 cup cocoa powder or cacao powder
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
unsweetened organic shredded coconut
slivered or sliced almonds

You will need 3-4 silicone ice cube trays or petite fours papers with a mini muffin tin.

Melt coconut oil, add maple syrup, slowly add cocoa powder (I use a small strainer or sifter to get any lumps out), and stir well until smooth. Stir in vanilla extract.

Place desired amounts of shredded coconut and almonds in the bottom of a silicone ice cube tray or in small petit-fours papers in a mini muffin tin. Pour the chocolate mixture into the tray or papers, filling 3/4 full.

Place in freezer for fast set up, or in refrigerator overnight. Keep in the refrigerator when not serving to maintain firmness.

Notes:

If doing Weight Watchers, and using the petite-fours papers, these have about 2 points each. They will vary in size and points if using silicone ice cube trays.

Recipe submitted by Rebecca, Aurora, OH

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No Bake Chocolate Coconut Dream Bars

No Bake Chocolate Coconut Dream Bars Recipe

photo by recipe author

Servings: 30
Preparation Time: 15 minutes

20 Medjool dates*
2 heaping tablespoons organic peanut butter
1 cup unsweetened coconut flakes or shredded
1/4 cup raw honey
1/2 cup coconut oil
2 heaping tablespoons coconut cream concentrate
1 cup sliced, toasted almonds
1/4 cup chia seeds soaked in 1/2 cup warm almond milk (or warm water)
5 tablespoons organic cocoa powder

Start at the top of the ingredients list and add all to a food processor. Process for about 1 minute. It will form a soft ball.

Press into and 8×8 pan that has been lightly coated with coconut oil. Sprinkle top with some coconut, or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper, cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.

Recipe submitted by Judy, Gainesville, FL

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Holiday White Chocolate Coconut Bars

Holiday White Chocolate Coconut Bars Recipe

photo by recipe author

These make an excellent addition to a Thanksgiving gift basket, or a great desert for Thanksgiving or Christmas meal.

Servings: 20 chocolate bars or 100 chocolate pieces
Preparation Time: 30 minutes total

1 cup peanut or almond butter
1/2 cup raw honey
1/2 cup unrefined coconut oil
1 1/2 cups dry oats (not instant)
1 cup shredded coconut
1 cup chopped walnuts
1/2 to 1 cup dried cranberries
1 1/2 cups white chocolate chips
1 tablespoon vanilla extract

Melt nut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add the rest of the ingredients.

Stir to combine until chocolate is fully melted. Coconut oil or parchment line the bottom of a 9 x 13 inch pan. Pour mixture into pan and cool in the fridge until solid.

When it is set, cut into bars or bites and enjoy! Store in the fridge, as they will soften on the counter.

Recipe submitted by Tamara, Spring, TX

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Delicious Gluten & Oat Free Granola Bars

Delicious Gluten and Oat Free Granola Bars Recipe

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/2 cup cashews
1 1/2 cup pumpkin seeds (reserve 1/2 cup)
1 cup almonds
1/2 cup sunflower seeds
1 cup raisins
1/2 cup shredded coconut
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted

Preheat oven to 350 degrees ºF.

Process cashews, 1 cup pumpkin seeds, and almonds in a food processor until they resemble very fine crumbs. To this mixture, add the remainder of the pumpkin seeds, raisins, coconut, salt, cinnamon, ginger, sweetener of choice and coconut oil to your food processor. Pulse just until combined. Press into 9×13 pan lined with parchment paper.

Bake 18-20 minutes until golden brown. Wait until bars are completely cooled before cutting if you want them to stay together.

Note: Nuts can be raw or even better would be soaked and dehydrated.

Recipe submitted by Joy, Linden, TN

Coconut Oil Espresso Oatmeal Cookies

Coconut Oil Espresso Oatmeal Cookies Recipe

photo by recipe author

Servings: 22-25
Preparation Time: 5 minutes

1 1/4 cups certified gluten-free rolled oats
1/2 cup oat flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
2 teaspoons instant espresso powder
1/2 cup coconut oil, at room temperature
1 cup brown sugar
1 large egg
1 teaspoon pure Mexican vanilla extract
1 cup unsweetened, finely shredded coconut
1/2 cup finely chopped dark chocolate
1/2 cup finely chopped pecans

Preheat the oven to 350 degrees ºF. Line two baking sheets with parchment paper.

In a large mixing bowl, combine the oats, flours, baking powder, baking soda, salt, cinnamon, and espresso powder.

In a separate mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar until creamy. Add the egg and beat until just incorporated. Add the vanilla and beat again.

Working in two batches, add the dry ingredients to the wet ingredients until a dough forms. Fold in the coconut, chocolate, and pecans.

Using a cookie dough scooper, scoop the dough by 1 teaspoon into your hand, roll the dough into a small ball, and place on the prepared baking sheets.

Bake for 10-13 minutes, or until the cookies are lightly golden on the edges. Let them cool for 3-5 minutes on the baking sheet then move to wire rack to cool completely

Recipe submitted by Chelsy, Houston, TX

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Goo Goo Clusters – Real Food Candy

Goo Goo Clusters Recipe

photo by recipe author

Preparation Time: 45 minutes
Servings: 12

Chocolate Coating:

1/2 cup coconut oil
1/2 cup raw cocoa powder
1/4 cup maple syrup

Step 1: Line a muffin pan with 12 paper baking cups. Gently melt coconut oil, and stir in cocoa powder and maple syrup. Once melted use a tablespoon to pour 3/4 – 1 tablespoon melted chocolate into the bottom of each paper muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!

Coconut Marshmallow Layer:

1 cup dried coconut
1/4 cup maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla
pinch pink Himalayan salt

Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly. Just form coconut macaroon cookies with the remaining batter. OR, you can attempt to make a half batch of this with your food processor.

Step 2: Blend 1 cup dried coconut in your food processor for a one to two minutes until it is finely broken down. Add in maple syrup, coconut oil, vanilla, and salt, and blend for another minute or two. Form little balls of the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.

Caramel Gooey Layer:

6 medjool dates (pits removed)
3 Tablespoons maple syrup
3 Tablespoons melted coconut oil
1 teaspoon vanilla
pinch pink Himalayan sea salt

Step 3: Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut layer, then add the nuts below.

Nut Layer:

1/2 cup rough chopped raw walnuts

Push your chopped nuts into the caramel layer, and then spoon over the remaining melted chocolate from above! Put into the freezer for 20 minutes or so. Enjoy!!

These candies should be stored chilled in the freezer or fridge.

Recipe submitted by Andrea, Willamina, OR

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Raspberry Coconut Smoothie

Raspberry Coconut Smoothie Recipe

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

1 frozen banana
1 grated apple
1 cup of frozen raspberries
2 tablespoons virgin coconut oil
2 tablespoons chia seeds
2 cups unsweetened coconut milk*
1/4 cup of unsweetened organic shredded coconut
8 ice cubes

Place all ingredients (except ice) in the blender. Blend on high 1-2 minutes. Add in ice cubes, blend on ‘frozen drinks’ mode or use ice crusher to blend cubes.

Blend until smooth.

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

Recipe submitted by Emily, Ottawa

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Coconut Carrot Salad

Coconut Carrot Salad Recipe

photo by recipe author

This is a tropical twist on the standby carrot salad. It can be done by hand, but a food processor makes it very quick; you’ll need the S blade and the shredder attachment. You can add honey for extra sweetness, but unless the carrots are unusually bitter, the fruit should suffice. Adding a slice of pineapple with the orange wouldn’t be amiss, either….

Servings: 6
Preparation Time: 5-10 minutes

1 orange, peeled and quartered
1 apple, cored and quartered
3 large or 4 small carrots, well scrubbed or peeled
1/4 cup shredded unsweetened coconut
2 tablespoons coconut cream concentrate (optional)
1 teaspoon ginger, or more to taste – preferably fresh grated
nutmeg to taste
raisins if desired

1. If a “creamier” salad is desired, put the coconut cream concentrate into the processor first-thing.

2. Add and pulse the peeled orange to a large dice using the S blade.

3. Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.)

4. Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit.

5. Transfer the processed ingredients into the serving or storage bowl, and add the coconutm spices and raisins. Use the spatula to mix evenly.

This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don’t store it more than a few days; the apples will brown. Not that it’s likely to last that long!

Recipe submitted by Ben, Winchester, VA

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