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Coconut Cream Concentrate

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No Bake Pumpkin Truffle Squares

No Bake Pumpkin Truffle Squares
photo by recipe author

 

Servings: 24
Preparation Time: 20 minutes

Dry:

  • 3/4 cup honey graham crackers, crushed
  • 1 1/2 teaspoons pumpkin spice
  • 1 1/2 teaspoons ginger spice
  • 1 1/2 teaspoons cinnamon spice
  • 3/8 teaspoon pink salt

Moist:

Topping:

Crush graham crackers by hand or by placing them in a plastic bag and using a wooden spoon to beat them into a crumble. You can use a food processor but the consistency/texture will be more fine so you will only need 1/2 cup that way.

Mix the crushed graham crackers with the remaining dry ingredients and combine well.

Scoop out and reserve 1 tablespoon of the dry mixture to use as the final topping and set aside remaining dry mixture.

Mix together all moist ingredients, blending/stirring until smooth and all coconut cream has been well incorporated.

Add the remaining dry mixture to the moist mixture and stir until well incorporated. Pour into an 8×6 dish and smooth with a rubber spatula until evenly distributed. Set aside.

For the topping, place the chocolate and coconut cream concentrate in a double boiler on medium low heat and stir continuously until smooth. Then remove from heat and stir in the vanilla extract until fully incorporated.

Pour the melted chocolate over the pumpkin mixture in the pan and smooth until evenly distributed over the top. Next, evenly sprinkle the reserved graham cracker over top, cover and place in the refrigerator for 1 – 1 1/2 hours or until the chocolate topping is firm.

April from Brandon, FL won $50 for this recipe and photo! Submit your recipes here!

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Blueberry Superfood Smoothie

Blueberry Superfood Smoothie
Blueberry Superfood Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Place chia seeds in blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

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Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

Gluten and Dairy Free Tapioca Cake Bolo de Tapioca
Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)
photo by recipe author

Servings: 12-24
Preparation Time: 1 hour and 20 minutes

Homemade Coconut Milk:

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

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs and coconut cream concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.

Faith from Grandview, MO won $50 for this recipe and photo! Submit your recipes here!

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Gluten and Dairy Free Chocolate Chunk Muffins

Gluten and Dairy Free Chocolate Chunk Muffins
Gluten and Dairy Free Chocolate Chunk Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes here!

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Dairy Free Sweet Potato Tarts

Dairy_Free_Sweet_Potato_Tarts
Dairy Free Sweet Potato Tarts
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 30 minutes

Bake and cool sweet potatoes and peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350° F.

In a food processor finely mix oats, nuts, shredded coconut, flour, salt, sugar then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In same food processor mix the sweet potatoes, coconut cream concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

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Chocolate Coconut Fruit Dip

Chocolate_Coconut_Fruit_Dip
Chocolate Coconut Fruit Dip
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

Mix all ingredients except vanilla over medium heat. Bring to a boil and continue to stir for two minutes. Remove from heat. Stir in vanilla.

Allow to cool for about 15 minutes.

Dip bite-size pieces of fruit in the dip, and allow to set in the refrigerator for at least 20 minutes before serving.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Easy No-Bake Gluten and Dairy Free Butternut Pecan Squares

Easy_No_Bake_Gluten_and_Dairy_Free_Butternut_Pecan_Squares
Easy No-Bake Gluten and Dairy Free Butternut Pecan Squares
photo by recipe author

 

Servings: 16
Preparation Time: 10 minutes

Crust:

Filling:

Put the pecan pieces in a food processor along with the coconut oil, vanilla, sugar, and salt. Pulse until you have a slightly chunky mix. Firmly press the pecan mixture into an 8 x 8 inch baking pan.

In a medium saucepan, warm the butternut squash puree with sugar and cinnamon. When it is at a simmer, turn off the heat and stir in the vanilla, salt, and coconut cream concentrate. Whisk until the coconut butter is completely incorporated.

Spread the butternut mixture over the pecan crust.

Refrigerate for at least two hours, then cut into squares and serve.

Angela from Longmont, CO won $50 for this recipe and photo! Submit your recipes here!

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Creamy Dairy Free Coconut Zucchini Soup

Creamy_Dairy_Free_Coconut_Zucchini_Soup
Creamy Dairy Free Coconut Zucchini Soup
photo by recipe author

 

Servings: 3-4
Preparation Time: 45 minutes

  • 2 tablespoons virgin coconut oil
  • 1/8 teaspoon ground black pepper
  • 1 large garlic clove, chopped
  • 1 medium onion, chopped
  • 1.5 pounds zucchini, chopped
  • salt to taste
  • 1.5 cups vegetable stock or chicken broth*
  • 1 tablespoon coconut cream concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Heat a sauce pan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender, until smooth.

Transfer to the saucepan again, add in the coconut cream concentrate and stir well. Warm it slightly. Season with pepper and serve.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes here!

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