Black Bean Brownies

Servings: 9–12
Preparation Time: 30 minutes

Ingredients:

• 1 1/2 cups organic black beans (1 15-ounce can drained beans)
• 2 tablespoons cocoa powder
• 1/2 cup whole grain rolled oats
• 1/4 teaspoon Himalayan Salt
• 1/2 cup raw honey
• 1/4 cup Gold Label Virgin Coconut Oil, melted and cooled
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon baking powder
• 1/2 cup chocolate chips or chocolate pieces broken from bar, mixed-in
• 1/4 cup chocolate chips or chocolate pieces broken from bar, pressed into top before baking

Directions:

Preheat oven to 350 degrees F.

Mix beans, cocoa powder, oats, salt, honey, coconut oil, vanilla, and baking powder in food processor. Blend until very smooth.

Stir in 1/2 cup chocolate chips.

Pour into oiled 8 x 8-inch pan.

Sprinkle 1/4 cup chocolate chips on top of brownies and press in slightly.

Bake for 18–20 minutes. Serve warm or chilled with a glass of fresh farm milk or homemade nut milk.

Lynelle from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Almond Chocolate Pudding

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 2/3 cup dates
• 2/3 cup coconut milk*
• 2/3 cup almonds, toasted
• 2 tablespoons shredded coconut
• 1 tablespoon cocoa powder
• 1 ripe banana

Directions:

Place all ingredients in a food processor and blend until desired consistency is reached.

Homemade Coconut Milk:

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

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

Homemade Coco Lopez for Pina Coladas

Servings: 6–8
Preparation Time: 15 minutes

Homemade Coco Lopez

• 3/4 cup–1 cup Coconut Cream Concentrate
• 1/2 cup water
• 1 cup whole sugar
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 pint container

Pina Colada for 2

• 4 ounces homemade Coco Lopez
• 3 ounces pineapple juice
• 3 ounces rum
• 2 cups ice

Directions:

Homemade Coco Lopez

First, make a simple syrup. Bring water and sugar to a boil in a medium saucepan over medium to medium-high heat. Stay with the mixture and stir as it only takes about 3–5 minutes to become a simple syrup.

Add Coconut Cream Concentrate. Continue to stir and bring back to a slow boil, then reduce heat to low.

Cook for an additional 1–3 minutes on low heat. Remove from heat.

Add coconut oil. Stir until well incorporated. Allow to cool.

Store prepared homemade Coco Lopez in a 1 pint Mason jar.

Pina Colada

Blend all ingredients except ice together in a blender until smooth.

Add ice and blend until desired consistency.

Annette from East Hampton, New York, won $50 for this recipe and photo! Submit your recipes and photos here!