Mix all the ingredients except for the almonds until it becomes moist. Form into 8 rectangular bites, about 1 tablespoon of mixture. Line a baking sheet with parchment paper and place 8 coconut bites on the paper. Place 2 almonds on each bite, and refrigerate overnight or 1 hour.
Dip/pour chocolate sauce over the bites and refrigerate until hard.
For the chocolate sauce:
Place all ingredients in a blender and mix well. This sauce can be used for dipping, for chocolate-covered almonds, over ice cream, etc. If refrigerated, melt over warm water bath.
This is one of my favorite meatloaf recipes. It always gives you a moist, flavorful meatloaf that takes very little time to make.
As the video will demonstrate, all you really do here is mix everything together, pack it into the loaf pan and then bake. My tip for avoiding the infamous onion-crying is to stick the offending vegetable in the freezer for a few minutes. Or refrigerate it until cold. Either way, it’ll work if it gets cold enough. Just don’t let the thing freeze, as that’ll take away the flavor.
If you don’t want to bake the meatloaf right away you can seal the loaf pan in a zip lock bag (or something of the sort) and refrigerate it overnight (but no longer then that). When you want to eat it, simply remove the pan from the refrigerator and let it come to room temperature as the oven preheats. This is an important step. Never, ever stick a cold pan in a hot oven. Not unless you want to try to crack your loaf pan or explode your meatloaf.
You’ll know your meatloaf is done when the center feels firm when pressed (as apposed to mushy) and it isn’t draining any more meat juices.
That’s it! Enjoy your meatloaf!
Sarah:)
Coconut Rosemary Meatloaf
Prepared using
Grass-fed ground beef
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy
Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream
concentrate, soy sauce, onion, thyme, and rosemary.
Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.
Strain the juice out of the pineapple into a sauce pan, squeezing all the juice out that you can. Add tapioca flour and mix well (do this while cold or it will be lumpy). Add coconut cream concentrate and maple syrup.
Cook over medium heat until bubbly, stirring constantly. Once thickened add coconut milk and the crushed pineapple and heat through. Once hot, turn off heat and add vanilla.
Great served over pancakes, waffles, crepes or even ice cream.
Heat honey, coconut cream concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well greased 9×9 pan.
Sprinkle top with more coconut and press lightly in the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!
