Dried Coconut Recipes

Chewy Homemade Granola Bars

Chewy Homemade Granola Bars Recipe

photo by recipe author

Servings: 18-20 bars
Preparation Time: 15 minutes

2 cups old fashioned rolled oats (or gluten-free oats)
1/4 cup flax meal
1/4 cup coconut flour
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup chopped dates
1 teaspoon cinnamon
1/4 teaspoon ginger
1/3 cup maple syrup (or honey)
3 large eggs
2 tablespoons coconut oil
3 tablespoons water
1/2 cup unsweetened, shredded coconut (optional)

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

Mix all ingredients in one bowl, beginning with the dry ingredients and ending with the wet ingredients. Place all or part of the mixture (depending on the desired texture) in the food processor and pulse a few times until the ingredients are chopped well and sticking together.

Press the mixture into the prepared pan with a wet spatula. Bake for 15-20 minutes or until the edges begin to brown. Let cool completely before slicing. Store in an airtight container in the fridge (or freeze).

Recipe submitted by Alicia, Painesville, OH

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Chunky Monkey Super Omega-3 Energy Bars

photo by recipe author

Servings: 12 bars
Preparation Time: 10 minutes

1 ripe banana
12 medjool dates, pitted
1 cup raw walnuts
1 cup quinoa flakes
1/2 cup chia seed
1/4 cup milled flaxseed
2 tablespoons virgin coconut oil
1/4 cup shredded unsweetened coconut
1 teaspoon pure vanilla extract
1/4 cup cacao nibs (or dark chocolate chunks)

1. Preheat oven to 350 degrees. Grease 8 x 8 baking pan with coconut oil and set aside.

2. Place all ingredients, except for cacao nibs (or chocolate chunks) into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

3. Transfer to medium-sized bowl and add cacao nibs/chocolate chunks, and gently combine.

4. Evenly spread mixture into greased 8 x 8 baking pan and bake for 30 minutes. Remove and allow to cool before cutting evenly into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Almond Coconut Bars

Almond Coconut Bars Recipe

photo by recipe author

Servings: 24
Preparation Time: 10 minutes + chill time

2 cups whole raw almonds
1 cup shredded unsweetened coconut
1/2 cup almond butter
2/3 cup virgin coconut oil
1 tablespoons coconut flour
1/2 teaspoon salt
1 1/2 tablespoons molasses or honey
1 tablespoon vanilla extract
3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9×9″ baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

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Coconut Date Truffles

Coconut Date Truffles Recipe

photo by recipe author

Servings: about 30 truffles (depending on how big you roll them)
Preparation Time: 20 – 30 minutes

1 cup dates, pitted
1 cup unsweetened coconut
2 tablespoons unsweetened dark cocoa powder
1/2 cup almond butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons pure vanilla extract
(additional unsweetened dark cocoa powder to roll truffles in)

Make sure all of your dates are pitted by cutting a slice in the date and pulling out the pits.

Place all of the ingredients (except the additional cocoa powder) in a food processor. Process until finely ground.

Place a small amount of cocoa powder in a shallow bowl.

Roll mixture into small balls, the size of your preference. I like to roll them into marble sized balls.

Drop 3 or 4 balls in the bowl with cocoa powder and roll around until coated.

Store dates chilled until ready to serve.

OPTIONS: Instead of rolling your truffles in cocoa powder, you can also use toasted almonds or unsweetened coconut!

Recipe submitted by Angela, Boca Raton, FL

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Coconut Cream Blonde Macaroons

Coconut Cream Blonde Macaroons Recipe

photo by recipe author

Servings: about 2 dozen Preparation Time: 30 min prep, varies

2 2/3 cups shredded unsweetened coconut (or 1 cup prepared Coconut Cream Concentrate)
2 cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/4 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon fine sea salt

First, you’ll need to use the 2 2/3 cups of shredded coconut to make homemade coconut butter, or just 1 cup of Coconut Cream Concentrate instead. Blend the coconut in a high-powered blender or food processor until creamy. (It’s okay if the texture is slightly grainy.) To the coconut butter, add the rest of the ingredients, and mix well until a batter forms.

These macaroons can be baked in an oven, or gently dried in a dehydrator. For the oven, preheat to 300 degrees F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the outsides are crispy, then allow to cool for an additional 25 minutes before removing from the pan to cool completely.

If using a dehydrator, simply drop the batter by rounded tablespoons onto the mesh sheets, and dry at 118 degrees F for up to 24 hours, or until desired crispiness is achieved.

Recipe submitted by Megan, Los Angeles, CA

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Chocolate Almond Coconut Bars

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

2 cups raw almonds
1 (3 oz) bar dark chocolate
1 teaspoon sea salt
4 cups medjool dates
1 cup shredded coconut
4 heaping tablespoons almond butter

1. First grind up the almonds and chocolate together until fine– but not too fine.

2. Leave half of the almond-chocolate mixture in the food processor and set the other half aside.

3. Add half a teaspoon of sea salt, 2 cups of dates,1/2 cup shredded coconut and 2 heaping tablespoons of almond butter and process until combined. Transfer into a large bowl.

4. Now process the remaining chocolate-almond mixture, sea salt, dates, coconut and almond butter. Add to the large bowl.

5. Wet your hands, further combine the mixture, and press firmly into a parchment lined 13×9 pan. Let the parchment hang over the ends so that you can lift the bars out.

6. Cover and refrigerate for a few hours or overnight. Lift the bars out of the pan and slice into desired size.

Recipe submitted by Leslie, Amsterdam, NY

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Grain Free Banana Nut Granola

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2 cups raw almonds
1 1/2 cups raw walnuts
1/2 cup psyllium husk (could replace with more almond flour)
1 cup almond flour*
1 cup coconut chips, flakes or shreds
1/2 cup vanilla protein powder
dash of sea salt
3/4 cup overripe bananas, mashed or pureed (about 2 small)
1/8 cup roasted almond butter
3/4 cup honey
1 teaspoon vanilla extract

1. In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

2. In a large bowl, combine the nuts, husk, flour, coconut, protein powder and salt.

3. In a small bowl, combine bananas, almond butter, vanilla and honey.

4. Pour the banana mixture over the nut mixture and stir until mixture is coated.

5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

6. For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 for 4 hours. Turn the oven off ad let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

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

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

Recipe submitted by Kate, Highlands Ranch, CO

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Healthy Mounds or Almond Joy Bars

photo by recipe author

Servings: 10 large bars
Preparation Time: 20 minutes

4 cups grated, dried unsweetened coconut
1/2 cup softened or melted coconut oil
2-4 tablespoons maple syrup or honey
roasted whole or slivered almonds (optional)

Coating:

1 1/2 cup dark chocolate pieces
1 tablespoon coconut oil

In a food processor, put the filling ingredients and blend 1-2 minutes until well incorporated and smooth. Taste for sweetness, add more if you like. It is necessary the coconut oil be soft or melted so the mixture blends.

Line an 8 x 8 or similar sized pan with waxed paper or parchment. Pour the mixture in and spread around evenly. If you would like to use almonds, now is the time. Press them in! Place the pan in the fridge or freezer to speed the solidifying process.

Meanwhile, melt your chocolate with the coconut oil. Once solid, lift the whole chunk out by lifting the paper. Cut into desired shapes. Dip each piece in the chocolate, letting the excess drip back before laying it on a silpat, parchment, or waxed paper to solidify. Store in an airtight container on the counter or in the freezer. Unlike most coconut oil delicacies, these are solid at room temp and travel well out of refrigeration.

Recipe submitted by Tessa, Hillsboro, OR

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