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Chewy Tropical Granola Bars

Chewy Tropical Granola Bars
Chewy Tropical Granola Bars
photo by recipe author

 

Servings: 24 small bars
Preparation Time: 20 minutes

Lightly toast the oats and coconut flakes in a pan, on medium heat. Add the flaxseed and combine well.

Melt the coconut cream concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.

Pour dry ingredients into wet ingredients and mix. Turn stove off.

Transfer into a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.

Allow to chill in the refrigerator before cutting into desired size.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Marbled Peanut Butter Fudge

Marbled Peanut Butter Fudge
Marbled Peanut Butter Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + 1 hour freezing

Peanut Butter Fudge:

Chocolate Marble:

Line a 9×9 baking pan with parchment paper.

On the stovetop melt all of the fudge ingredients on low heat. Pour into pan.

Now melt the chocolate marble ingredients. Pour the chocolate over the peanut butter mixture in the pan and use a fork to swirl the chocolate into the peanut butter.

Freeze for an hour then cut into squares and serve.

Keeps best in the freezer.

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

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No Bake Gluten-free Peanut Butter Coconut Balls

No Bake Gluten-free Peanut Butter Coconut Balls
No Bake Gluten-free Peanut Butter Coconut Balls
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

Combine coconut oil, peanut butter, maple syrup, and flour. Allow to firm by cooling in the refrigerator for about 10 minutes.

Roll mixture into about one tablespoon balls, and then roll the balls in the coconut flakes.

Allow to firm up in the refrigerator for about 15 minutes. Stores well in the refrigerator.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

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

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Coconut Cashew Fudge

Coconut Cashew Fudge
Coconut Cashew Fudge
photo by recipe author

 

Servings: 6
Preparation Time: 5 minutes

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

Kelly from Monterey, CA 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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No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake

No_Bake_Dairy_and_Gluten_Free_Lemon_Blueberry_Cheesecake
No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake
photo by recipe author

 

Servings: 8-12
Preparation Time: 20-25 minutes active prep + soaking and wait time

Gluten Free Crust:

  • 1/2 cup diced dried plums, or dates
  • 1 cup walnuts
  • 1/4 cup chia seeds
  • 1/2 cup raw honey
  • pinch salt

Filling:

  • 1 1/2 cups raw cashews, soaked overnight in water then drained*
  • 4 tablespoons fresh lemon juice
  • zest from 1 large lemon
  • 6 tablespoons virgin coconut oil, melted
  • 1/2 cup coconut milk**
  • 1/2 cup raw honey
  • 1/2 cup fresh blueberries

Optional Toppings:

Combine diced dried plums, walnuts and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press crust mixture into a 12 inch springform pan. Place pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling into the crust and cover with plastic wrap then freeze for at least 4 hours, or overnight.

Allow cake to thaw at room temperature for about 10-15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

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

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!

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No Bake Brownie Protein Bites

No_Bake_Brownie_Protein_Bites
No Bake Brownie Protein Bites
photo by recipe author

 

Servings: 15
Preparation Time: 10 minutes

Combine ingredients in a food processor or blender. Pulse until smooth. Using a cookie scoop, form into 1″ bites. Place on a serving dish and refrigerate until firm. Store in a sealed container.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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