Recipes

Chocolate Coconut Cream Balls

Chocolate Coconut Cream Balls Recipe

photo by recipe author

Servings: makes 24-30
Preparation Time: 30 minutes/1-2 hours refrigeration

1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
1/4 cup finely chopped Brazil nuts or almonds
1/2 cup coconut cream concentrate, softened or melted
2 tablespoons raw honey
2 teaspoons almond extract
2 cups finely shredded unsweetened coconut
1/4 teaspoon stevia powder
12 ounces dark chocolate
2 tablespoons virgin coconut oil

Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4-1 inch balls. Set on a parchment-line tray in the refrigerator.

Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.

Recipe submitted by Charlene, Wareham, MA

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Gluten Free Bread

Gluten Free Bread Recipe

photo by recipe author

Servings: 10-15 slices
Preparation Time: 35 minutes

Dry:

1 1/2 cups amaranth flour
3/4 cup arrow root flour
1/4 cup golden flaxseed meal
2 tablespoons coconut flour
1/2 tablespoon baking soda
1/2 teaspoon salt

Wet:

4-5 eggs
1 tablespoon apple cider vinegar
1/4 cup coconut oil
1/2 tablespoon maple syrup or honey

1. Preheat oven to 350 degrees F.

2. Mix all dry ingredients together in a bowl.

3. In a separate bowl mix the wet ingredients.

4. Mix dry ingredients into wet (some recipes call for a food processor to mix, but I prefer this hand mixing for this dough-gives it a more authentic feel).

5. Grease a pan, no larger than 8’X 8’with coconut oil or butter and scoop batter into the pan.

6. Bake at 350 F for 20-25 min or until a toothpick comes out clean. Watch your baking time carefully not to burn your bread, it gets done fast.

7. Cool and serve.

Recipe submitted by Dede, Ocean City, NJ

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Gluten Free Coconut Flour Pancakes

Gluten Free Coconut Flour Pancakes Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 cup coconut flour
8 eggs
1 1/2 cups (+ possibly 1/2 cup, more) milk of your choice
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
1/4 teaspoon cinnamon
2 tablespoons raw honey
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda

1. Mix all dry ingredients, except for baking soda, together in a medium size bowl. Mix wet ingredients, except for vinegar, and add to dry ingredients. Let sit for a few minutes.

2. After batter has hydrated, add just enough extra liquid to make a batter that’s too thick to spread by itself. Add in baking soda and vinegar and mix just until incorporated.

3. Using an ice cream scoop, plop batter onto a greased or oiled skillet, spread out batter, and cook for a few minutes per side (until browned on both sides of pancake).

4. Top with your favorite toppings and enjoy!

Recipe submitted by Melissa, Sacramento, CA

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Maple Walnut “Fudge”

Maple Walnut Fudge Recipe

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

1 1/2 cups brazil nuts, roughly chopped
1/4 cup coconut cream concentrate
2 tablespoons virgin coconut oil
2 tablespoons maple syrup
1/2 teaspoon maple extract
4 medjool dates, pitted (about 1/2 cup)
1/2 cup walnuts, roughly chopped

Make brazil nut butter in your food processor with the metal blade. When the butter starts looking oily, scrape down the sides of the food processor and process again until smooth. Add the coconut cream, coconut oil, maple syrup, maple extract, and dates. Process until smooth.

Line a loaf pan with parchment paper. Spread mixture evenly into the pan. Top with walnuts, gently pressing them in. Refrigerate until hard. Cut into squares, rectangles or triangles. Return to the fridge. Serve cold.

Recipe submitted by Charlene, Wareham, MA

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Coconut Vanilla Dough Bites

Coconut Vanilla Dough Bites Recipe

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

1 1/2 cups shredded coconut
1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
1/2 teaspoon vanilla bean powder (1-2 pods)
1/2 teaspoon vanilla extract
1 tablespoon lucuma powder (optional)
3 tablespoons virgin coconut oil, softened
2 tablespoons coconut cream concentrate, softened
3 tablespoons liquid sweetener* (maple syrup or honey)

Place the coconut, protein powder and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet.

Dehydrate at 125 for 2-4 hours. Bake at 175 for 1-2 hours.

Check the bites regularly to see if desired level of “doughiness” has been met

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Peppermint Bark

Coconut Peppermint Bark Recipe

photo by recipe author

This is such a delicious Christmas treat, with a healthy twist!

Servings: 10+
Preparation Time: 5 minutes prep, 20 total

1/2 cup Coconut Cream Concentrate
1/2 cup white chocolate chips
1-2 tablespoons coconut oil
1/3-1/2 cup crushed candy cane pieces

In a small saucepan, combine coconut cream concentrate, white chocolate chips, and coconut oil.

Heat gently on low, stirring occasionally, until coconut and chocolate are melted and combined.

Remove from heat and stir in candy cane pieces.

Pour onto a parchment paper-lined pan and refrigerate for 10-20 minutes. When cool, break into pieces and store in an airtight container in a cool place. Enjoy!

Recipe submitted by Anna, Franklin, WV

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Banana Peanut Butter Power Muffins

Banana Peanut Butter Power Muffins Recipe

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

2/3 cup coconut flour (sifted)
1/2 cup chocolate protein powder
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/3 cup chopped nuts (optional)
3 large ripe bananas
6 large eggs
2 tablespoons honey (optional)
1 tablespoon vanilla extract
1/2 cup peanut butter
1/3 cup melted coconut oil

Heat oven to 350 degrees. Place liners in muffin tin.

Mix all dry ingredients (except nuts) in large bowl. Blend all wet ingredients (except oil) in a blender or mixer. Add oil slowly.

Pour wet into dry; do not over mix. Fold in nuts if using. Allow to sit for 5 minutes.

Divide batter into 12 muffin tins.

Bake for 25-30 minutes at 350 degrees, until knife inserted into center comes out clean. Remove muffins from tin and allow to cool for at least 15 minutes before eating. Enjoy!

Recipe submitted by Courtney Mitchell, Sumas, WA

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Coconut Cream Chocolate Peppermint Drops

Coconut Cream Chocolate Peppermint Drops Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 10 minutes

1/2 cup coconut cream concentrate (or half coconut cream concentrate, half softened coconut oil)
2 tablespoons raw honey
1/8 -1/4 teaspoon peppermint extract
dash of salt
1/2 cup melted natural chocolate chips*

Mix coconut cream concentrate with sweetener, peppermint and salt. Form into round discs and freeze on foil or parchment lined pan about 10 minutes. Remove and coat with chocolate and freeze again, about 5-10 min. take out and enjoy!!!!

*You could make your own chocolate and mix 2 tablespoons of melted coconut oil with 2 tablespoons of cocoa powder, adding sweetener to taste.

Recipe submitted by Rebecca, Nashville, TN

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