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Almond Flour Raspberry Coconut Chocolate Tart

Almond Flour Raspberry Coconut Chocolate Tart
Almond Flour Raspberry Coconut Chocolate Tart
photo by recipe author

 

Servings: (1) 9 inch tart
Preparation Time: 15 minutes + chilling time

Crust:

Filling:

  • 1/2 cup coconut milk*
  • 6 ounces bittersweet chocolate chips
  • 1/4 cup organic raspberry preserves
  • 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Grease a 9 inch tart pan, with a removable bottom, with coconut oil.

Combine all crust ingredients in a bowl and mix well. Press crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over chocolate and allow to sit for one minute, then stir until smooth. Add raspberry preserves, combine well.

Pour chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the fridge to cool completely for 1-2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

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

Recipe and photo by Orissa. Submit your own creative coconut recipes here for a chance to win $50!

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Coconut Milk Sweet Potato Breakfast Custard

Coconut Milk Sweet Potato Breakfast Custard
Coconut Milk Sweet Potato Breakfast Custard
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 15 minutes

  • 1 1/2 pounds sweet potatoes – baked, cooled and peeled
  • 14 ounces coconut milk*
  • 4 large eggs
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Heat oven to 350° F.

Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes – 1 hour. The center should be set and jiggly.

Cool before serving. Keep in the refrigerator.

Make Your Own Homemade Coconut Milk

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

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here!

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Granola

Granola
Granola
photo by recipe author

 

Servings: 30-36
Preparation Time: 2 hours

If the nuts are raw, set oven to 350° F and place raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamia = 15 minutes, walnuts = 8 minutes, cashew = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250° F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until honey and oil cover all of the oats and nuts.

Spread the mixture out onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1.5 hours, stirring every 15 minutes. Depending on your oven, it could take less time. Oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or zip lock bag.

Add dried fruit into the bag then seal and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Seafood Gumbo with Coconut Oil Roux

Seafood Gumbo with Coconut Oil Roux
Seafood Gumbo with Coconut Oil Roux
photo by recipe author

 

Servings: 8-10
Preparation Time: 2 hours

Roux:

Veggies:

  • 1/2 cup chopped green onions
  • 1 large chopped onion
  • 1 medium green bell pepper, chopped
  • 1 medium red or yellow bell pepper, chopped
  • 1 large tomato, chopped
  • 3 large ribs of celery, chopped
  • 3 cloves minced or pressed garlic

Broth:

  • 2 quarts bone broth (or seafood stock)
  • 2 quarts filtered water
  • 1 16-ounce can tomato paste
  • 2 bay leaves

Seasoning:

  • 16 ounce package frozen chopped okra (or 2 cups fresh if available)
  • 1/4 cup chopped fresh or dried parsley
  • 1 tablespoon Himalayan salt
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper

Seafood:

  • 1 pound medium shrimp, fresh or frozen (peeled & de-veined)
  • 8-ounce container jumbo lump crabmeat
  • 1 pound crab legs
  • 8-ounce container shucked oysters, optional

To make roux, melt coconut oil in an 8-quart heavy stockpot on medium heat. Add flour and stir often, until roux is the color of dark chocolate, but not burnt. This can take 30 minutes or longer to get a dark roux.

While roux is cooking, (or beforehand), chop all veggies and set aside in large bowl. Once roux is done, add all chopped veggies to roux pot at once, and continue cooking on medium heat until veggies are tender – about 10 minutes.

Add bone broth, water, tomato paste and bay leaves to roux pot. Add okra, parsley, salt, black pepper and cayenne. Bring to boil, then turn down to simmer and cook for about an hour.

After an hour, add seafood, and cook an additional 10-15 minutes, until seafood is done.

Serve with cooked rice, and garnish with chopped green onion and parsley. Use additional hot sauce if you like it spicier.

Recipe and photo by Lynelle. Submit your own creative coconut recipes and photos for a chance to win $50!

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Grasshopper Bars

Grasshopper Bars
Grasshopper Bars
photo by recipe author

 

Servings: 9 (3×3) bars
Preparation Time: 30 minutes

Minty Layer:

Chocolate Layer:

Line a 9×9 baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, essential oil, & salt until smooth. Pour this into the lined baking dish. Put in freezer to chill while making chocolate coating.

For chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan salt.

Using a hand whisk, whisk until smooth and well-blended. Spread over minty layer and return to freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in freezer.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Tomato Basil Crustless Mini-Quiches

Tomato Basil Crustless Mini-Quiches
Tomato Basil Crustless Mini-Quiches
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 350° F.

Whisk eggs together in bowl with paprika, salt, pepper, and heavy cream. Add cheese, turkey, basil, and 1 tablespoon coconut oil. Pour mixture into greased muffin tins (use 1/2 tablespoon coconut oil to grease muffin tins) and then top each one with a slice of tomato.

Bake for 15-20 minutes or until golden brown and firm in the center.

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

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Coconut Matcha Cardamom Frappe

Coconut Matcha Cardamom Frappe
Coconut Matcha Cardamom Frappe
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 8 ice cubes
  • 1/4 teaspoon cardamom powder or 4 cardamom pods cracked open, use seeds
  • 1 1/2 teaspoons raw honey
  • 1 cup coconut milk*
  • 1 teaspoon matcha powder
  • 1/2 teaspoon vanilla extract

Blend everything together until smooth. Top with whipped cream, if desired (not pictured).

Homemade Coconut Milk:

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

Recipe by Orissa. Photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Coconut Cardamom Cinnamon Refresher

Coconut Cardamom Cinnamon Refresher
Coconut Cardamom Cinnamon Refresher
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes + steeping time

  • 3 cardamom pods
  • 1 tablespoon maple syrup
  • 1 cup coconut milk*
  • 1/2 stick cinnamon

Crack open the cardamom pods and remove the seeds. Discard the pods.

In a small saucepan combine all ingredients, including cardamom seeds, and bring to a boil then immediately remove from heat and allow to steep for 30 minutes.

Halfway fill serving glass with ice and then strain contents of saucepan through a mesh sieve into prepared glass cup.

Discard cinnamon stick and cardamom pods.

Add a fresh stick of cinnamon to glass and enjoy. Recipe can be multiplied to serve more than one.

Note: In cooler weather, after steeping time is complete, reheat the milk and then strain into a mug and enjoy warm!

Homemade Coconut Milk:

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

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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