Recipes

No Bake Coconut Banana Cream Bites

No Bake Coconut Banana Cream Bites

photo by recipe author

Servings: 8
Preparation Time: 5 minutes

Crust:

• 4 medjool dates, pitted
• 3/4 cup unsweetened coconut flakes (or 1/2 cup nuts plus 1/4 cup coconut)
• 1/2 tablespoon coconut oil
• 1/8 teaspoon sea salt
• 1 1/2 tablespoons unsweetened cocoa powder (optional)

Filling:

• 1/3 cup coconut cream concentrate
• 1/4 cup full-fat coconut milk*
• 1 banana
• 2 tablespoons coconut oil
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/2 tablespoon honey (optional to taste)

Crust:

Line a mini muffin tin with paper liners or use silicon cups. In a food processor, process the crust ingredients until they begin to stick together. This will only take a few minutes. Scoop about 1/2 tbsp of filling into each cup. Press filling into the bottom of the liners to make a crust for each tart.

Filling:

Gently heat coconut cream concentrate for best results. Add the remaining ingredients to a food processor with the warmed coconut cream concentrate. Process until smooth. Scoop or pour the mixture into over the crusts. Freeze for a hour or two, until firm. Remove the bites from the muffin tins. Store in freezer. Eat them directly from the freezer or allow to soften at room temp for 5-15 minutes.

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

Recipe submitted by Jacqueline, Atlanta, GA

Submit your recipe here!

Toasted Coconut Vanilla Einkorn Cookies

Toasted Coconut Vanilla Einkorn Cookies Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Einkorn is an ancient grain, first cultivated five to ten thousand years ago. It has a slight yellowish tinge and smells a little like corn flour. It is not as dense as today’s wheat and thus one usually needs to use more of it than you would with modern wheat flour. Einkorn has a gliadin to glutenin ratio of 2:1 where as modern wheat is 0.8:1, and thus some with gluten intolerance who can handle small amounts of gluten have no problem eating it, but be careful. You can read more about it here.

Einkorn is finicky, and this recipe was developed for einkorn specifically so swapping it out for regular flour won’t give you the same results (hint: remember the dense bit? This uses far more flour).

However, if you have some einkorn on hand and are unsure what to make of it, shortbread is a great easy start. It doesn’t have to rise or be a very certain texture, and takes just a few minutes to put together thanks to the minimal ingredient list. The result is a very crisp, buttery, lightly sweetened light yet rich cookie coated in crunchy toasted coconut. It will melt in your mouth. You should make it now.

Servings: yields about 3 dozen cookies
Preparation Time: 15 minutes

• 1 cup salted butter, softened
• 1/2 cup + 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 3 cups all purpose Einkorn flour
• desiccated or flaked dried coconut

Preheat oven to 375 degrees ºF.

Cream butter and sugar together in a mixer with a paddle attachment until light and fluffy. Mix in vanilla. Add flour and mix on medium low speed until a stiff, sticky dough forms.

Scrape bowl down and scoop dough out into about 1 inch balls and roll in dried coconut. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands. Cookies will not puff and spread much.

Bake for 10-15 minutes in preheated oven, or until coconut is golden brown. Cool on sheet for 1-3 minutes before removing.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!