Coconut Dessert Recipes

Healthy Mounds or Almond Joy Bars

photo by recipe author

Servings: 10 large bars
Preparation Time: 20 minutes

4 cups grated, dried unsweetened coconut
1/2 cup softened or melted coconut oil
2-4 tablespoons maple syrup or honey
roasted whole or slivered almonds (optional)

Coating:

1 1/2 cup dark chocolate pieces
1 tablespoon coconut oil

In a food processor, put the filling ingredients and blend 1-2 minutes until well incorporated and smooth. Taste for sweetness, add more if you like. It is necessary the coconut oil be soft or melted so the mixture blends.

Line an 8 x 8 or similar sized pan with waxed paper or parchment. Pour the mixture in and spread around evenly. If you would like to use almonds, now is the time. Press them in! Place the pan in the fridge or freezer to speed the solidifying process.

Meanwhile, melt your chocolate with the coconut oil. Once solid, lift the whole chunk out by lifting the paper. Cut into desired shapes. Dip each piece in the chocolate, letting the excess drip back before laying it on a silpat, parchment, or waxed paper to solidify. Store in an airtight container on the counter or in the freezer. Unlike most coconut oil delicacies, these are solid at room temp and travel well out of refrigeration.

Recipe submitted by Tessa, Hillsboro, OR

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Chocolate Coconut Macadamia Nut Bark

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

1 cup dark chocolate chips or chocolate pieces
1/2 cup virgin coconut oil
1/4 – 1/2 cup macadamia nuts, chipped
1/2 cup shredded coconut or coconut chips
1/4 – 1/2 cup honey or sweetener of choice (optional)

1. Place a glass mixing bowl over a saucepan of simmering water and add chocolate and coconut oil.

2. Once everything has melted, remove from heat and add in the nuts, coconut and sweetener.

3. Mix well and pour onto a parchment lined cookie sheet.

4. Place in the freezer to set. Once it has hardened, break into pieces.

Quick notes:

If you are using a dry sugar to sweeten, I would “powder” it in a coffee grinder or blender or it will be gritty

Variations:

You could use almonds instead of macadamia nuts.

Recipe submitted by Kate, Highlands Ranch, CO

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Tessera de Cocoa – Coconut Oil Chocolate Squares

photo by recipe author

Servings: 14
Preparation Time: 25 minutes

An intense chocolate treat blessed by the richness of organic fruit juice concentrate and the tropical flavor of virgin coconut oil. A typical serving is one piece (a mosaic-like tessera), but two or three pieces for an extended coffee break often become a symbolic “celebration of cacao”.

1/3 cup + 1 tablespoon virgin coconut oil, warmed
1/2 cup natural unsweetened cocoa
3 tablespoons fruit juice concentrate*
2 tablespoons finely shredded coconut (optional topping)
2 tablespoons finely chopped walnuts (optional topping)

In a small bowl, warm coconut oil and stir in cocoa. Add fruit juice concentrate (or concentrate mixture) and stir to complete intense flavor blend and to create a smooth texture.

Pour mixture into a flat bowl lined with wax paper (press a sheet of wax paper between two bowls), then sprinkle on toppings if desired.

Turn the second bowl upside down to create a temporary cover and refrigerate for several hours.

When firm in the center (chilled, but not completely hardened), slice into squares and store in a covered container in the refrigerator.

* Use single juice concentrate or mix several to create unique flavor combinations (try tart cherry, cranberry, elderberry, blueberry, pomegranate or black currant).

Recipe submitted by Rod, Dallas, TX

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Coconut Cacao Snowballs

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 cup raw almonds
12 pitted medjoole dates
1/4 cup cacao nibs
1 tablespoon coconut oil
1/4 cup plus 2 tablespoons shredded unsweetened coconut
1 teaspoon pure vanilla extract
1/8 cup chia seeds

1. Set aside the 2 tablespoons shredded coconut in small plate. Place all ingredients into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

2. About a teaspoon at a time, roll into 1-inch balls and dip in shredded coconut to lightly cover entire ball.

Recipe submitted by Kristen, Mattapoisett, MA

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Coconut-Raisin Bars

Coconut Raisin Bars

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

2 2/3 cup finely shredded coconut
1/3 cup almond flour*
1 cup flax seed meal
2 tablespoons cinnamon
1 cup raisins
1 1/4 cup Gold Label coconut oil
1/4 cup raw honey

Combine dry ingredients in a large bowl. In a small saucepan heat coconut oil and honey and allow them to melt. You don’t need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8X8 pan. Cover with more parchment paper and press the mixture down. Really make sure this is packed solid. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Esther, Bremerton, WA

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Gluten Free Chocolate Energy Bars

photo by recipe author

Servings: 1 9×9 pan
Preparation Time: 1 hour 5 minutes (soaking time included)

3/4 cup walnuts
3/4 cup cashews
3/4 cup almonds
1/2 cup shredded coconut
1/3 cup high-quality, organic cocoa powder
1 tablespoon organic ground coffee (optional)
16 medjool dates (pitted)
2 tablespoons coconut oil
1 tablespoon vanilla
1 tablespoon maple syrup, rice syrup, honey
1-2 tablespoons water
coconut oil for pan

Soak the nuts and dates in warm water for about an hour. Remove the pits from the dates.

In a food processor, blend the nuts, coconut, cocoa, and coffee together. Add the pitted dates, coconut oil, vanilla, sweetener, and water and pulse until combined. The dough will be sticky.

Grease a 9×9 glass dish with coconut oil and then dump the mixture in there. Using a spatula (or your fingers), press the dough into the dish until it is packed firmly. Chill in the fridge or freezer for a couple hours before cutting.

Recipe submitted by Jessica, Denver, CO

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Coconut Peanut Butter Popcorn Balls

photo by recipe author

Servings: 9 popcorn balls
Preparation Time: 10 minutes

1/2 cup honey or brown rice syrup
1/3 cup coconut peanut butter
1 tablespoon coconut oil
1/4 teaspoon sea salt
5 cups popped organic popcorn
1/4 cup shredded coconut

In a small saucepan, gently heat honey, coconut peanut butter, coconut oil and sea salt. Bring sauce to a simmer.

Take off heat and let cool for 5 minutes.

In a large bowl mix popped popcorn and shredded coconut together. Carefully pour warm sauce over popcorn. Mix well.

Oil your hands with coconut oil and form popcorn mixture into balls. Place popcorn balls on a parchment lined cookie sheet and allow to cool before serving.

Recipe submitted by Tiffany, Junction City, OR

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Gluten Free No-Bake Coconut Pecan Banana Bites

Gluten-Free No-Bake Coconut Pecan Banana Bites

photo by recipe author

Servings: 4
Preparation Time: 1 hour start to finish

2 bananas
1/2 cup Tropical Traditions coconut cream concentrate
1/2 cup pecans – chopped
1/2 cup Tropical Traditions shredded coconut
1 teaspoon cinnamon

Slice banana about 1/2 inch thick and place in the freezer for about 15 minutes. They don’t need to be frozen through, just cold to the touch.

Melt the coconut concentrate gently and place in a small bowl.

Combine chopped pecans, shredded coconut and cinnamon in a shallow dish. Once bananas are out of the freezer, dip each slice into the coconut concentrate and directly into the coconut pecan mixture. (Do this step fast, as the coconut cream concentrate will harden quickly)

Turn bananas over to coat and place back onto the dish to return to the freezer. Once all are coated, return to the freezer to allow them to set up.

Enjoy!

Recipe submitted by Esther, Bremerton, WA

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