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No Bake Toasted Coconut Fudge Bars

No_Bake_Toasted_Coconut_Fudge_Bars
No Bake Toasted Coconut Fudge Bars
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

Preheat oven to 350° F.

Line a 9 x 9 inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5-10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth, about 5-6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL won $50 for this recipe and photo! Submit your recipes and photos here!

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No Bake Gluten Free Chocolate Peanut Butter Cookies

No_Bake_Gluten_Free_Chocolate_Peanut_Butter_Cookies
No Bake Gluten Free Chocolate Peanut Butter Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Mix all ingredients except for oats, then stir in oats. Using a tablespoon, scoop out cookies onto a baking sheet.

Allow cookies to firm up for 30 minutes in the refrigerator before serving.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Pumpkin Apple Coconut Milk Soup

Pumpkin_Apple_Coconut_Milk_Soup
Pumpkin Apple Coconut Milk Soup
photo by recipe author

 

Servings: 2
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 1/4 cup onion, chopped
  • 1 medium apple, chopped
  • 1 cup pumpkin purée
  • 1 cup coconut milk*
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ginger
  • 1 teaspoon dried chives, optional
  • 1/4 teaspoon red pepper flakes, optional

Homemade Coconut Milk:

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

Add coconut oil and onion to saucepan on medium-low heat. Sauté until onions become translucent.

Add apple, and continue to cook until apple softens. Add remaining ingredients, except chives and red pepper flakes. Cook until thoroughly heated.

Blend until smooth using an immersion blender. Add optional ingredients and serve.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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White Bean and Beet Green Quesadillas

White_Bean_and_Beet_Green_Quesadillas
White Bean and Beet Green Quesadillas
photo by recipe author

 

Servings: 4
Preparation Time: 45 minutes

Add garlic cloves to 2 tablespoons of coconut oil and roast at 300° F for 20 minutes.

Meanwhile, heat 2 tablespoons of coconut oil in a pan on medium heat. Add sliced onions and sauté until they become soft. Add the beet greens and sauté for 5 to 10 minutes on medium heat. Add 1/2 teaspoon of salt. Set aside.

Add garlic, coconut oil, 1/2 teaspoon salt, and 1/2 teaspoon chipotle chili pepper to cooked white beans then blend with an immersion blender, stand blender, or food processor. Add additional melted coconut oil or broth of choice if necessary to make bean mixture smooth.

To assemble quesadillas, spread about 1/2 cup of prepared bean mixture on each tortilla, top with the greens mixture, then sprinkle with shredded cheese. Place another tortilla on top.

Drizzle each tortilla with melted coconut oil and bake at 350° F for 20 minutes, flipping after 10 minutes. Serve hot.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Dairy Free Sweet Potato Tarts

Dairy_Free_Sweet_Potato_Tarts
Dairy Free Sweet Potato Tarts
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 30 minutes

Bake and cool sweet potatoes and peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350° F.

In a food processor finely mix oats, nuts, shredded coconut, flour, salt, sugar then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In same food processor mix the sweet potatoes, coconut cream concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free Banana Chocolate Chip Muffins

Gluten_Free_Banana_Chocolate_Chip_Muffins
Gluten Free Banana Chocolate Chip Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

Preheat oven to 350° F.

Grease 12 muffin cups with coconut oil.

Mix oats, coconut flour, baking powder, and salt.

In a separate bowl mix eggs, milk, coconut oil, maple syrup, and bananas. Combine the wet ingredients into the dry ingredients, and stir in chocolate chips.

Divide evenly into 12 muffin cups. Bake for about 25 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Chocolate Peanut Butter Chia Protein Pudding

Chocolate_Peanut_Butter_Chia_Protein_Pudding
Chocolate Peanut Butter Chia Protein Pudding
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Stir chia seeds into 1 cup milk. Allow to sit for 15 minutes, then stir again. Place in refrigerator, and allow to sit for 1-2 hours.

In a saucepan, mix all the remaining ingredients over low heat until just melted and thoroughly mixed. Then combine with the soaked chia seeds.

Enjoy right away or allow to chill up to two hours.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Chocolate Sticky Rice (Champorado)

Chocolate_Sticky_Rice_Champorado
Chocolate Sticky Rice (Champorado)
photo by recipe author

 

Servings: 6
Preparation Time: 30-40 minutes

Thoroughly rinse rice. Place in a pot and cover with water. Set on medium heat. When water starts boiling, start stirring. Keep stirring and adding more water until almost cooked. Stir in the coconut oil and cocoa powder.

Then, add in the honey or maple syrup, salt, cinnamon and vanilla, mixing well.

Turn stove on low and simmer until rice is cooked.

Can be eaten hot or cold.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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