Raw Honey

Healthy Simple Coconut Macaroons

Photo by recipe author

Servings: 12

6 egg whites (save the yokes to add to scrambled eggs)
Pinch salt
2/3 cup honey (run your honey under some hot water if it has crystallized, it needs to be liquid)
2 1/2 cups shredded coconut

Preheat oven to 250 degrees F. Grease cookie sheets with coconut oil.

Beat egg whites until almost stiff peaks form. Add salt. Slowly pour in honey while whipping the eggs.

Fold in the shredded coconut with a spatula until it’s thoroughly mixed. Be gentle, you don’t want to deflate the eggs.

Using a large cookie scoop or tablespoon, scoop the mixture onto the prepared cookie sheets spacing about 1 inch apart.

Time will vary depending on how big your cookies are. These took about 50 minutes. Allow to cool briefly on the cookie sheet. Remove with a thin spatula and cool completely. They will continue to harden and dry as they cool.

Recipe submitted by Cara, Billings, MT

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Quick Chocolate Coconut Pudding-Fudge

If you’re on a sweet or chocolate craving looking for something quick and easy to make, then come over here. I have something for you.

It’s called Quick Chocolate Coconut Pudding/Fudge, and there’s no cooking whatsoever. And it can be made in under 5 minutes.

Seriously!

Just watch the video. It’ll walk you through the whole recipe. This recipe is so quick and easy; it can be made whenever you so desire (providing you have Coconut Cream Concentrate, of course. You cannot substitute for it).

And as the name says, it can be either a pudding or fudge.

See:

Chocolate Coconut Pudding

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Look at how creamy that is. But it’s dairy free! Sshhh, don’t tell. No one will ever know. On top of being naturally dairy free, this is gluten free also.

If you’re not a pudding person, pour the pudding into a small parchment paper lined pan and refrigerate or freeze until firm. Then you get this:

Chocolate Coconut Fudge

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

No, I didn’t put nuts in there (I’m not too crazy about nuts in my sweets). Those are little coconut oil clumps. You can mix and mix and mix and mix (depending on how solid the oil is) to fully blend them all in but I don’t bother. It tastes phenomenal just the way it is: creamy, rich, soft, and sweet. Not a sickeningly sweet like a lot of fudge; it’s just right. And unless you use more Coconut Cream Concentrate and Virgin Coconut Oil (instead of Expeller Pressed coconut oil), the coconut isn’t noticeable. Even coconut haters will eat this if you don’t tell them there’s coconut in it.

That’s it! It’s just a 3 step process. Measure, mix, and eat. Unless you’re making fudge, then there’s one extra step. But I doubt that it’ll make it to the fridge. *grins*

Enjoy!

Sarah:)

Quick Chocolate Coconut Pudding/Fudge

4 tablespoons organic cocoa powder
4-6 teaspoons honey, or to taste
2 tablespoons water
2 teaspoons coconut cream concentrate
2 teaspoons virgin coconut oil
coarsely chopped walnuts (optional)

Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings (it is very rich).

When eaten at room temperature, this is something like a rich pudding.

To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

Recipe submitted by Simi, Los Angeles, CA

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Raspberry Peach Melba Smoothie

Photo by recipe author

This smoothie is perfect for a nutritious breakfast on the go. The additional high quality protein from the raw eggs or goat’s milk powder keeps you going strong till lunch!

Servings: 2
Preparation Time: 5 minutes

1 1/2 cups plain kefir (preferably homemade)
2-4 organic eggs OR 1-2 tablespoons goat milk protein powder
1 tablespoon raw honey
3 tablespoons melted virgin coconut oil
3/4 cup frozen raspberries
3/4 cup frozen peaches
1 teaspoon vanilla extract

Add kefir, eggs or protein powder, honey and coconut oil, blend to mix before adding frozen ingredients. Add frozen fruit and vanilla, blend until smooth. Serve immediately.

Recipe submitted by Lydia, Salem, VA

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Spicy Coconut Cilantro Dressing

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 15
Preparation Time: 12 minutes

1 cup cilantro leaves
1/3 cup coconut milk*
2 tablespoons lemon juice
1 whole jalapeño, ends trimmed
1 whole garlic clove, peeled
1 inch ginger, peeled
1/4 teaspoon salt
1/2 teaspoon honey

Place all ingredients in high-powered blender. Blend until smooth.

Store in glass container in the refrigerator.

Very easy and delicious. Use it in salads or soups.

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

Recipe submitted by Tamara, Salida, CO

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Vanilla-Flecked Coconut Macaroons

Photo by recipe author

These cookies are incredible easy to make – no need to whip the egg whites beforehand. Just mix everything and bake. Parchment paper is the key to keeping these cookies from sticking (and easy clean-up).

3 egg whites (about 1/2 cup)
1 cup white granulated sugar (you could substitute raw honey)
2 1/2 cups unsweetened coconut flakes
1 whole vanilla bean
5 ounces semisweet chocolate

1. Mix the egg whites, sugar, and coconut in a large bowl.

2. Split the vanilla bean lengthwise down the middle and scrape all the seeds into the bowl. Mix again making sure to evenly distribute the vanilla seeds. You should see tiny specks of black throughout the batter.

3. Using a tablespoon or ice cream scoop, place 12 scoops of batter at a time (evenly spaced) on a baking pan lined with parchment paper; each scoop should be about the size of a golf ball. The batter will be thick and lumpy with little peaks of coconut.

4. Bake at 350 for about 12 minutes or until the tips of the coconut turn golden brown. Let cool completely on the pans, then separate the batch in half.

5. Melt the chocolate.

6. Dip a spatula into the melted chocolate and wave over the macaroons about 4 or 5 inches above the tray. Let the chocolate drizzle down in zig-zag patterns and let cool. (You can also dip the cookies one at a time by hand.)

Enjoy!

Recipe submitted by Alejandra, New York, NY

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Coconut Peanut Butter Cup Hot Cocoa

When the weather outside is cold, make hot cocoa. Coconut Peanut Butter Cup Hot Cocoa, that is.

Never heard of it? Well good, ’cause as far as I know I’m the first one to come up with it (the coconut part, not the peanut butter part). There are lots of peanut butter hot chocolate/hot cocoa recipes out there, but Coconut Peanut Butter? Nope. Not until now!

I’m sure you’ve all at some point or another had a cup of hot cocoa or chocolate, but have you ever tried it with peanut butter? Or Coconut Peanut Butter? If you haven’t you should. It’s a fantastic combination. Think of it as a peanut butter cup. How could you not like peanut butter cups?

So I have here a recipe for Coconut Peanut Butter Cup Hot Cocoa. I love the addition of the Coconut Peanut Butter; it adds richness and creaminess to the drink without overpowering the chocolate flavor.

This is hot cocoa by the way, not hot chocolate. What’s the difference? Simple. Hot cocoa is made with cocoa powder and hot chocolate is made with chocolate. See? I told you it was simple. So don’t get the two confused.

No hot cocoa is complete without whipped cream, so go ahead, dollop it on. Use whipped cream, not whipped topping. The difference? Whipped topping isn’t the real stuff made from real heavy cream; it’s fake, usually made from hydrogenated vegetable oils. Whipped cream is just was it says it is: whipped heavy cream sweetened with a bit of sugar and flavored with vanilla extract. Delish.

So if you love hot cocoa but are a little bored of just the same thing, do give this recipe a try. I love adding a few tablespoons of coconut oil to the recipe to drink before a workout for an energy boost. It’s rich (but not too rich), creamy, peanutbuttery, coconutty, chocolaty, and tastes a lot like a peanut butter cup with a twist. Not only that, but it’s also WAY better then the packaged stuff. One sip of this and you’ll never buy hot cocoa mix again. If you don’t already have a jar of Coconut Peanut Butter in your possession you’ll want to get some just to make this. What are you waiting for?

Enjoy the recipe below!

Sarah

Coconut Peanut Butter Cup Hot Cocoa

Coconut Peanut Butter Cup Hot Cocoa

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

4 – 5 servings
Preparation Time: 3 minutes

1/4 cup unsweetened cocoa powder
1/4 – 1/3 cup sugar/honey, more or less to taste*
Dash of salt
1/3 cup water
4 cups whole milk
1 teaspoon vanilla extract
1/4 cup Coconut Peanut Butter

Combine dry ingredients in a medium saucepan and whisk in water over medium heat. Bring to a boil, whisking constantly. Boil for 2 minutes. Whisk in Coconut Peanut Butter.

Add milk and whisk and heat until hot, but do not boil. Remove from heat and whisk in vanilla extract. Serve topping with whipped cream.

*If using honey, use less then you would for sugar. Brown sugar may be used.

Recipe courtesy Sarah Shilhavy

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Oatmeal Cinnamon Raisin Pancakes

Photo by recipe author

Preparation Time: 15 minutes
Servings: about 12-24 pancakes

The day before:

2 cups rolled oats
1/2 cup whole wheat pastry flour
3 cups buttermilk

The next day add:

3 eggs, well beaten
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2-4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon coconut oil, melted
1-2 tablespoons raw honey
3/4 cup raisins, chopped finely (if desired)
Extra coconut oil for the griddle

The day before:

Put oats and flour into a large bowl, add the buttermilk. Let them soak in the buttermilk overnight or up to 24 hours.

The next day:

Mix in the eggs, baking powder, salt, cinnamon, nutmeg, coconut oil, honey and raisins.

Heat a flat iron surface – griddle or large pan – to medium high heat. Oil the pan with coconut oil… make sure to turn down the heat if it gets too hot. Ladle the pancake batter onto the griddle to the size you want. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), flip them over. Take a peek under them for doneness in a minute or so. When golden or darker golden brown, they are done.

Remember that cooking the second side takes shorter time then the first side and the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.

Dress up your pancakes with butter, maple syrup or honey and your choice of fruit if desired.

Recipe submitted by Marillyn, Bloomingdale, IL

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Gluten Free Strawberry Coconut Muffins

Photo by recipe author

Servings: 6-12 muffins
Preparation Time: 10 minutes

Muffins:

1/2 cup coconut flour
1/2 tsp Himalayan salt
1/2 tsp baking soda
6 eggs
1/3 cup raw honey
1/3 cup coconut oil
1 teaspoon vanilla extract
1 cup strawberries, fresh or frozen, chopped

Cream Cheese Topping:

1 cup homemade or store bought cream cheese, softened
1 cup chopped strawberries, fresh or frozen
1 – 3 tablespoons raw honey

For the muffins:

Preheat oven to 350 degrees F.

In a small bowl, combine coconut flour, salt and baking soda.

In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries.

Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 – 3/4 full.

Bake in preheated oven for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese.

Cream Cheese:

Place everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready, generously top each muffin and enjoy!

Recipe submitted by Marillyn, Bloomingdale, IL

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