Strawberry Coconut Fudge

Servings: 20

Preparation Time: 10 minutes

Ingredients:

• 6 large strawberries, hulled
• 2 ounces cocoa butter, melted
• 1/2 cup Coconut Cream Concentrate
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

Directions:

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms, but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it if it is really hard, then melt in a double boiler.

To make these a little sweeter, just add a teaspoon of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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Notes:

*I used fresh-grind peanut butter that turns out crunchy. If you buy jarred, make sure there is no added oil, and I would even pour off the natural oils at the top.

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

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Spicy Carrot-Ginger Soup

Servings: 6–8 servings

Preparation Time: 20–30 minutes

Ingredients:

• 2 teaspoons coriander, ground
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon salt ( or more to taste)
• 5 cups carrots, chopped
• 1 cup carrots, diced
• 1 cup celery, diced or chopped
• 1 tablespoon minced garlic
• 1/8 cup ginger, minced (1/4 cup, if you like it hot)
• 1/8 cup Gold Label Virgin Coconut Oil
• 1/3 cup honey and coconut vinegar combination
• 8 cups water
• shredded coconut as a garnish, optional

Directions:

Mix together all the spices and salt. Set aside.

In a large heavy-bottomed pot, sauté the carrots, celery, garlic, and ginger in coconut oil until slightly tender.

Add spice mixture, stirring quickly to coat the sautéed ingredients.

Stir in the honey and vinegar combo.

Remove the pot from its burner and take approximately 1 cup of the diced carrots from the mixture and set aside.

Pour the water into the pot, mixing thoroughly.

Blend the above mixture in a processor until smooth.

Return the blended soup to the pot and stir in the diced carrots.

Reheat and add more salt, if necessary.

This is yummy, especially when sprinkled with coconut!

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