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Chocolate Coconut Avocado Pops

Chocolate_Coconut_Avocado_Pops
Chocolate Coconut Avocado Pops
photo by recipe author

 

Servings: 6
Preparation Time: 45 minutes

Soak dates for about 30 minutes in 1/2 cup of water until they soften. Add dates, with the water they soaked in, into blender with the remaining ingredients and blend until smooth and creamy.

Can be spooned into cups and enjoyed as pudding at this stage, or if you want to make them into coconut Fudgesicles, spoon mixture into your popsicle molds.

Freeze overnight.

Jeffrey from Fort Lauderdale, FL won $50 for this recipe and photo! Submit yours here!

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Strawberry Coconut Creamsicles

Strawberry_Coconut_Creamsicles
Strawberry Coconut Creamsicles
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

  • approx 3/4 pound of organic strawberries
  • 4 ounces cacao butter
  • 1 cup coconut milk*
  • 1 tablespoon vanilla extract
  • mini chocolate chips, optional

Melt the cacao butter on the stove. It should come to about 1/2 cup when melted. Pour the melted cacao butter into your blender. Add in the coconut milk & vanilla extract.

Remove the stems from your strawberries. Add strawberries to the blender & mix. Make it smooth or leave some strawberry chunks. Optional, stir in (by hand) some mini chocolate chips.

Pour mixture into Popsicle molds. Fill almost to the top & secure sticks in place. Put your molds in the freezer and allow to set at least 4 hours.

Enjoy your sweet treat!

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

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit yours here!

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Gluten Free Coconut Oats Muffin Bites

Gluten_Free_Coconut_Oats_Muffin_Bites
Gluten Free Coconut Oats Muffin Bites
photo by recipe author

Servings: 12
Preparation Time: 30 mins

  • 1/2 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups oat flour*
  • 1 1/2 cups rolled oats
  • 1/2 cup unsalted roasted pumpkin seeds (or sunflower seeds)
  • 1/3 cup flax seed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup dried apricots
  • 1/2 teaspoon of coconut oil for coating the pan

Preheat oven to 350 °F

Melt coconut oil in a saucepan. Add maple syrup, stir well and turn off the heat. Set aside.In a large food processor, add oat flour, oats, and pumpkin seeds. Pulse a couple of times. Add the coconut, flax seed meal, baking powder, and salt. Pulse to mix. Remove from the food processor and set aside.In the same food processor, add raisins and dried apricots and pulse until the apricots are approximately the size of raisins.

In the same processor, add the above oats mixture and pour the melted coconut oil and maple syrup over the dry ingredients, then pulse until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.

Using a 12 cup standard muffin pan, coat the cups with a little coconut oil. Scoop by the heaping tablespoonful into the cups of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten. Bake for about 10-15 minutes until set and edges are golden.

Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each one out then place on wire rack to cool and set. They may be fragile until completely cooled.Keep at room temperature in an airtight container for up to 3-4 days or can be refrigerated for 10-12 days.

*You can grind your own oat flour by placing rolled oats in a blender/food processor and blending until you get a fine meal.

Sheetal from Foster City, California won $50 for this recipe and photo! Submit yours here!

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Gluten Free Black Forest Tart

Black_Forest_Tart
Gluten Free Black Forest Tart
photo by recipe author

Servings: 10-12
Preparation Time: 60 minutes

Crust:

Filling:

  • 1 cup rhubarb, diced
  • 2 cups cherries, pitted
  • 1 cup blueberries
  • 1/4 cup water
  • 2 tablespoons raw honey
  • 2 tablespoons arrowroot starch
  • 3 tablespoons chia seeds

Topping:

In a mixing bowl, combine almond meal, arrowroot starch, coconut oil, honey, cocoa powder and sea salt. Mix until small crumbs form. Add water and mix until a ball of dough forms, adding more water if necessary (about 1 tablespoon at a time).

Place dough into a greased tart pan or a spring-form pan , spreading over the bottom and up the sides of the pan. Bake at 350 °F for about 25-30 minutes or until cooked through and slightly crisp. Let cool completely.

Meanwhile, in a medium saucepan, combine rhubarb, cherries, blueberries, water and honey. Bring to a boil, then cover and reduce heat to low-medium. Simmer for about 10 minutes or until fruit is cooked.

Using an immersion blender, puree fruit mixture if desired – this is optional. Carefully sprinkle arrowroot starch over mixture and stir until blended. Stir in chia seeds until blended.

Let mixture cool for about 10 minutes to let filling set up slightly. Pour into the cooled tart crust and let set for about an hour, or 30 minutes in the refrigerator.

Drizzle melted chocolate over tart and top with coconut whipped cream if desired.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Raspberry Coconut Meltaways

Raspberry_Coconut_Meltaways
Raspberry Coconut Meltaways
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

In a small sauce pan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C. won $50 for this recipe and photo! Submit yours here!

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ABC Smoothie – Avocado, Banana, Coconut

ABC_Smoothie_Avocado_Banana_Coconut
ABC Smoothie – Avocado, Banana, Coconut
photo by recipe author

 

Servings: 2
Preparation Time: 15 minutes

Blend hot water and dried coconut until smooth and milky. Let cool 10 minutes. Add avocado and banana and blend well.

Melt coconut oil and honey in small pan, and then drizzle into smoothie while blending. Blend until creamy, adding 10-12 ice cubes or to desired thickness.

Prepared by Lynelle. Photo by Orissa.

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Spicy Salmon Quinoa Fiesta

Spicy_Salmon_Quinoa_Fiesta
Spicy Salmon Quinoa Fiesta
photo by recipe author

 

Servings: 8
Preparation Time: 45 minutes

Spicy Quinoa:

  • 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tomato, chopped into bite sized chunks
  • 3/4 teaspoon cayenne pepper
  • 1 1/4 teaspoons Pink Himalayan Salt
  • 1 teaspoon lemon juice
  • 1 tablespoon + 1/4 teaspoon chili powder
  • 2 teaspoons cumin
  • 3/4 teaspoon red pepper flakes
  • 3 cups filtered water
  • 2 1/2 cups quinoa (soaked and rinsed)

Salmon:

Toppings:

  • sliced avocado
  • fresh cilantro
  • feta cheese (or chevre)
  • fresh lemon or lime juice
  • chopped tomato

Spicy Quinoa:

Place 2 tablespoons coconut oil in a small saucepan over medium-high heat. Add onions and garlic, saute till softened and translucent. Add tomato, cayenne pepper, salt, lemon juice, chili powder, cumin, and red pepper flakes. Cook mixture until tomatoes are softened.

Add 3 cups of water and the quinoa to the saucepan. Bring to a boil. Cover reduce heat to low, and cook for 30-35 minutes. Let stand for 3 minutes. Fluff with fork and mix in additional tablespoon coconut oil.

Salmon:

Preheat oven to 400 °F.

Place salmon in a baking dish, sprinkle with red pepper flakes, chili powder, salt, cayenne pepper, lemon juice, and butter. Cover and bake for 15-25 minutes or until flaky and tender.

Garnish with your choice of toppings and enjoy!

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!

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Momma Scout Coconut Cookies

Momma_Scout_Coconut_Cookies
Momma Scout Coconut Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Cookie:

Chocolate Sauce:

Filling:

In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼ inch thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.

Bake at 375 °F for 10 minutes or until slightly brown. Let cool about 15 minutes.

Melt chocolate chips and coconut milk in a double boiler. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.

Meanwhile, bring coconut milk, honey and sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies. Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos!

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