Dairy-Free S’Mores Coffee with Maple Marshmallow Cream

Servings: 2
Preparation Time: 30 minutes

Ingredients:

S’mores Coffee:

• 1/2 cup coconut milk*
• 1 1/2 cups hot coffee
• 2–3 teaspoons Coconut Cream Concentrate
• 1 teaspoon chocolate chips
• 1 teaspoon coconut oil or coconut butter
• 1 teaspoon cocoa powder
• pinch cinnamon
• graham crackers, optional

Maple Marshmallow Cream:

• 2 egg* whites – See Note below.
• 1/4 teaspoon cream of tartar
• 1 1/4 cups maple syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Maple Marshmallow Cream:

Beat the egg whites and the cream of tartar with a mixer on high speed until soft peaks form.

Place the maple syrup and salt in a saucepan and bring to a boil over high heat. Continue boiling until mixture reaches 240 degrees F (soft ball stage) to form a syrup. When the syrup reaches 240 degrees F, slowly start to drizzle the syrup into the beaten egg whites to warm them. Gradually add the remainder of the syrup to the egg whites, while continuing to beat the mixture on medium high for about 7 minutes. Add the vanilla and mix until cream is stiff and glossy, another 1 or 2 minutes.

This mixture makes several cups of marshmallow cream. It will last several days in the refrigerator.

S’mores Coffee:

Warm the coconut milk in a small saucepan. Place hot coffee, warm milk, Coconut Cream Concentrate, chocolate chips, coconut oil, cocoa powder, and cinnamon into a blender and blend for 20–30 seconds on high speed.

Pour blended coffee into 1 or 2 mugs and add marshmallow cream and graham cracker sticks, if desired.

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

Carol from Libertyville, IL, won $50 for this recipe and photo! Submit yours here!

Almond Buckeyes

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 10 pitted dates
• 1 cup almond butter
• 1/4 cup Coconut Cream Concentrate (coconut butter)
• 1 tablespoon coconut oil
• 1/4 cup cocoa powder

Directions:

In a food processor or blender, puree dates, almond butter, and Coconut Cream Concentrate until smooth.

In a small pan, melt coconut oil. Pour oil and cocoa powder into a bowl and stir until smooth.

Form almond mixture into 1-inch balls. Dip one side of each ball into chocolate mixture. Place on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes before serving. Store in a sealed container in fridge.

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

Spring Asparagus with Homemade Garlic Aioli

Servings: 2
Preparation Time: 10 minutes

Ingredients:

Asparagus:

• 6–8 ounces organic asparagus
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 1 teaspoon Himalayan Pink Salt

Aioli:

• 1 pastured egg* yolk – See Note below.
• 1–2 cloves fresh organic garlic
• 3/4 teaspoon Himalayan Pink Salt
• 1/2 small organic lemon, juiced
• 1 teaspoon organic mustard powder
• 1/4 cup cold pressed olive oil
• 1/4 cup Tropical Traditions Organic Expeller-Pressed Coconut Oil, melted but not hot
• 1 tablespoon organic homemade whey or lacto-fermented pickle juice, optional

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Asparagus:

Place 1 tablespoon Gold Label Virgin Coconut Oil in a small pan over medium heat. Add asparagus and 1 teaspoon salt, gently stirring until asparagus is lightly sautéed and softened.

Aioli:

Add egg yolk, garlic cloves, salt, lemon juice, and mustard to a blender (or food processor.) Blend until well combined. Keep your blender going at medium speed as you begin to add olive oil and coconut oil in, a few drops at a time. After you have put about 15–20 drops of oil into the blender, begin adding the oil in a small, steady stream. Add the tablespoon of whey (or pickle juice) and mix briefly. Serve warm or chilled.

Note: Leftover aioli will keep in a sealed jar in the refrigerator for up to a week. It’s delicious on sandwiches, fish, as a dip for vegetables, or over rice.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit yours here!