Carrot Coconut Candy

Servings:  40–50 pieces
Preparation Time: 1 hour

Ingredients:

• 1 pound grated carrots
• 1 cup whole cane sugar
• 1/4 cup honey
• 1/8 teaspoon salt
• juice and zest of two lemons
• 1 cup shredded coconut (divided use)
• 1/4 cup Coconut Cream Concentrate

Directions:

Place the grated carrots, sugar, honey, and salt in a saucepan over medium-high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool.

Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the Coconut Cream Concentrate. Process until a thick paste forms.

Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.

Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week.

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Velvety smooth and deceptively decadent, perfect for an afternoon pick-me-up or guilt-free chocolate fix. The ganache-like texture and rich flavor is melt-in-your-mouth delicious. I guarantee no one will think this is healthy if you don’t tell them. Very, very addictive in the best kind of way. We always have some of this in the fridge for a quick boost of long-lasting energy whenever we need it.

Coconut Oil Chocolate, Peanut Butter Fudge

Servings: 20
Preparation Time: 7 minutes

• 1 cup Virgin Coconut Oil, melted
• 1 cup high-quality raw cacao powder or good cocoa powder (The quality of this ingredient makes a huge difference in the taste.)
• 1/3 cup raw honey
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• dash sea salt
• 1/3 cup chunky natural peanut butter (or more to taste)

Directions:

Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5–7 minutes. Mixture should be smooth and glossy. Add peanut butter and blend until combined.

Pour mixture into a glass baking dish (no need to grease). A larger or smaller dish can be used depending on desired thickness. Refrigerate to set. Cut into squares and enjoy!

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Coconut Oil Roasted Fall Vegetables

Servings: 10 servings
Preparation Time: 1 1/2 hours

Ingredients:

• 5–6 small fingerling potatoes (Baby red or white potatoes would work well also.)
• 2 medium rutabagas, quartered
• 2 medium turnips, quartered
• 6–8 Brussels sprouts
• 1 large sweet potato, cut into 2-inch chunks
• 1 parsnip, cut into 2-inch chunks
• 1 cup green beans
• 1/2 cup sliced fennel
• 3 tablespoons coconut oil
• 2 sprigs of fresh thyme, chopped (about 1 teaspoon)
• 1 teaspoon garlic, minced
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 cup water

Directions:

Preheat oven to 350 degrees F.

In a large casserole dish, combine clean, cut vegetables. Drizzle with coconut oil and stir until vegetables are coated in oil. Add thyme, garlic, salt, pepper, and pepper flakes. Stir again until vegetables are coated with seasonings. Pour water over vegetables.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice, little, roasted crisp to them.

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