Grain-Free Coconut Onion Rings

Servings: 4
Preparation Time:  15 minutes

Ingredients:

• 1 large, sweet white onion, peeled and sliced into 1/2 inch rounds
• 1/2 cup Coconut Cream Concentrate, warmed to liquid
• 2 eggs (large), at room temperature
• 1/4 cup warm water
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1 1/2 cups unsweetened flaked coconut
• coconut oil, for the baking sheet
• additional salt, for sprinkling

Directions:

Preheat the oven to 375 degrees F. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the Coconut Cream Concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15–20 minutes or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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Coconut Honey Chocolate Bites

Servings: 6
Preparation Time:  30 minutes

Ingredients:

• 1/2 cup Gold Label Virgin Coconut Oil
• 1 cup unsweetened shredded coconut
• 2 tablespoons raw honey
• 1/2 cup chocolate chips

Directions:

Warm the coconut oil until it is liquid. Add in all ingredients except chocolate. Mix well.

Line a shallow pan with parchment paper or foil. Lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer.

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite-size pieces or squares. Keep refrigerated.

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Chocolate Coconut Mousse Tart

Servings: 2

Preparation Time:  2 hours 30 minutes

Ingredients:

Crust:

• 1/4 cup raw almonds
• 2 dates, pitted
• 1 tsp water
• dash of sea salt

Filling:

• 1/4 cup raw cashews
• 2 tablespoons coconut milk cream (from the top of coconut milk)
• 1 teaspoon coconut oil
• 1 teaspoon raw honey
• 1 tablespoon cocoa powder

Directions:

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together. Small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa, and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

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