Almond Butter Buckeyes

Servings: 20
Preparation Time: 25 minutes

Ingredients:

• 1/3 cup Coconut Cream Concentrate
• 1/2 cup almond butter
• 1/4 cup coconut oil
• pinch salt
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 6 ounces dark chocolate
• 1 tablespoon coconut oil

Directions:

Place Coconut Cream Concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly until melted and smooth.

Refrigerate  for 20 minutes or until it is firm. Shape the filling into approximately 20 balls. Place the formed filling back into the refrigerator to firm up completely.

Heat the dark chocolate and remaining coconut oil over a double boiler on low heat, stirring until melted and smooth.

Insert a toothpick into each ball and partially dip into the chocolate. Place on waxed paper or aluminum foil. After all of the candies are dipped, refrigerate until completely firm.

Note: For flavor and texture, these are best served at room temperature, but if you are transporting them or giving as a gift, they will hold up better if chilled.

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

Peaches and Cream Dairy-Free Smoothie

Servings: 1
Preparation Time: Under 10 minutes

Ingredients:

• 1 whole peach, large
• 1 cup coconut milk* or other dairy-free milk
• 1/4 cup frozen fruit of your choice
• 1 tablespoon Coconut Cream Concentrate
• 2 tablespoons fresh ground nuts
• 1 tablespoon dried coconut flakes
• 1 tablespoon honey
• 4 ice cubes

Directions:

Wash and peel peach and cut into quarters. Place peach and all remaining ingredients into a blender and puree until smooth. Enjoy!

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

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

For more healthy smoothie recipes, see Coconut Smoothie Recipes eBook.

Grilled Bok Choy

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 2–3 large pieces of bok choy, whole
• 2 tablespoons coconut oil
• 1 teaspoon sea salt
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 2 tablespoons fermented soy sauce
• 2 green onions, diced

Directions:

Drizzle bok choy with coconut oil, salt, ginger, and pepper. Toss until all sides are coated.

Grill over medium heat for about 4 minutes on both sides or until just slightly crisp.

Place on a serving dish and drizzle with fermented soy sauce, and then sprinkle with diced onions. Serve and enjoy.

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