Recipes

Chocolate Peanut Butter Freezer Fudge

Chocolate Peanut Butter Freezer Fudge Recipe

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup natural peanut butter (or any nut/seed butter)
1/4 cup coconut oil
3 tablespoons cocoa powder (or cacao)
2 tablespoons honey (optional to taste)
1/2 teaspoon vanilla extract
pinch salt (only if using unsalted peanut butter)

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper lined dish or into silicon molds. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you’d like.

Freeze for 30-60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you’d like. Return to freezer until ready to eat.

Recipe submitted by Jacqueline, Atlanta, GA

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Cranberry Chocolate Coconut Granola Bars

Cranberry Chocolate Coconut Granola Bars Recipe

photo by recipe author

Servings: 10-12 bars
Preparation Time: 10 minutes

3 cups quick oats (or GF quick oats)
2 tablespoons ground flax seed
1 tablespoon flour of choice, optional
1/2 cup almonds (or other nuts or seeds of choice)
1 cup dried cranberries
3/4 cup flaked or shredded coconut
1 teaspoon cinnamon
1/2 to 3/4 cup semi-sweet chocolate chips
1/3 cup maple syrup
3 eggs
2 tablespoons melted coconut oil (or butter)
2 tablespoons water

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

Mix dry ingredients in a bowl. Whisk syrup, eggs, oil and water in a separate bowl. Combine wet and dry ingredients and mix well.

Press mixture into prepared pan with a wet spatula. Bake for about 12 to 15 minutes or until the edges begin to brown. Let cool completely before slicing.

Store in an airtight container in the refrigerator for up to a week or freeze.

Recipe submitted by Alicia, Chardon, OH

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Piña Colada Pudding

Pina Colada Pudding Recipe

photo by recipe author

Servings: 12
Preparation Time: 5 minutes

20 ounces pineapple
1 cup coconut cream concentrate, softened
4 drops liquid stevia or 1 tablespoon honey
1 teaspoon vanilla
1/4 cup milk (of any kind, coconut*, almond etc.)
shredded coconut for garnish

Blend the pineapple in blender until very smooth.

Add coconut cream concentrate, sweetener and vanilla and blend until creamy. Add milk until just the right consistency.

Serve in small bowls and garnish with shredded coconut

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

Recipe submitted by Sharla, Nampa, ID

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Coconut Cauliflower “Rice”

Coconut Cauliflower Rice Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

1 large head cauliflower, trimmed and washed
1 cup full fat coconut milk*
1/2 cup water
2 slices fresh ginger, peeled (about inch in size)
1/2 teaspoon salt
1-2 tablespoons toasted unsweetened coconut shreds (optional)

Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.

Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside.

In a saucepan, combine the coconut milk, water and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.

Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand, it pulls water out vegetables.

Serve with the toasted coconut sprinkled over top.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Cream After Dinner Mints

Coconut Cream After Dinner Mints Recipe

photo by recipe author

Servings: 16
Preparation Time: 30 minutes

Chocolate Coating:

4 oz. unsweetened chocolate
2 tablespoons coconut oil

Mint Filling:

3 tablespoons coconut oil
3/4 cup coconut cream concentrate
16 drops mint essential oil
4-6 tablespoons raw honey (to taste)

Coating:

Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product) you have to follow these steps: melt, stirring often, until the chocolate is 113 degrees ºF. Cool the chocolate, stirring often, until it is 81 degrees ºF. Reheat just until the chocolate is 88 degrees ºF, and then it’s ready to pour into molds.

Filling:

While the chocolate is cooling, in another double boiler, melt together the coconut oil, coconut cream concentrate, and mint essential oil. Stir as you heat it, till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 ºF). Add the honey.

Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice-cube mold (or use paper muffin cups), pouring a bit into the bottom of each section.

Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold).

Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold, and chill thoroughly in the fridge before popping the mints out to enjoy. 🙂

This makes a bunch of hearts, or maybe a dozen “mint patties” if you’re using the muffin cup molding technique.

Recipe submitted by Sarabeth, Ithaca, NY

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No Bake Coconut Donut Holes

No Bake Coconut Donut Holes Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

Base Recipe:

1 cup shredded unsweetened coconut
1/3 cup almonds
1/2 teaspoon vanilla
1 teaspoon cinnamon
pinch of sea or Himalayan salt
4 medjool dates, pits removed
2 tablespoons honey or maple syrup

Coating:

1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon shredded unsweetened coconut

Add dried coconut to food processor, and process alone for 30 seconds to 1 minute to release oils. Add in almonds, vanilla, cinnamon, salt and process until all mixed & fine. Add in dates process, and then add in honey.

Form into balls with your hands. Roll in sugar & cinnamon coating.

You can eat the as is, freeze, or dehydrate at 115 degrees ºF overnight.

Recipe submitted by Andrea, Willamina , OR

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Coconut Lime Oat Bars

Coconut Lime Oat Bars Recipe

photo by recipe author

Servings: 24
Preparation Time: 15 minutes

2 cups oats
1 cup almond butter (or other nut butter)
1/2 cup honey
1/2 cup unsweetened applesauce
1 cup unsweetened coconut chips or flakes
zest of 2 limes
juice of 1 lime

Preheat oven 350 degrees ºF.

Toast oats in oven on baking sheet 15 minutes, stirring once halfway.

Combine all ingredients, mixing well. Spread mixture evenly into a 9×13 inch baking dish.

Bake 25-35 minutes or until golden brown. Cool completely, and cut into squares.

Recipe submitted by Leah, San Antonio, TX

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Easy Chocolate Truffles

Easy Chocolate Truffles Recipe

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

5 tablespoons coconut cream concentrate
4 tablespoons unsweetened cocoa or cacao powder
1 tablespoon pure vanilla extract
1/2 cup water or coconut milk*
2 tablespoons raw honey, to taste
1/2 cup chopped nuts (I used pecans) or shredded coconut flakes to roll truffles in
Extra cocoa powder for rolling (for nut-free)

Place jar of coconut cream concentrate in a bowl of hot water to soften (it doesn’t have to be 100% liquid). Add coconut cream concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener) and water. Stir until velvety and creamy. Taste for sweetness and adjust if necessary. If cream hardens or clumps, simply re-melt by placing bowl in warm water and stirring.

Refrigerate for 20-30 minutes or until mixture has solidified.

Place nuts, coconut or cocoa powder into a small bowl. Using small scoop, scoop out approximately 1.5 tablespoons of the chocolate mixture and place on top of nuts or coconut. Move bowl around to coat chocolate completely. Repeat for remaining truffles. Store in fridge until your daily dose of medicine is needed! Contains almost 1 tablespoon of coconut oil per truffle.

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

Recipe submitted by Melissa, St. Amant, LA

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