Coconut Butter Candy Bark

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate (coconut butter), softened
• 2 tablespoons raw honey
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 2 pinches sea salt
• 1/3 cup walnuts or pecans
• 1/3 cup mini-soy-free chocolate chips

Directions:

Mix all ingredients together until smooth. It helps to have everything room temperature.

Line an 8 x 8-inch pan with parchment paper and press dough into pan.

Tip: if you want to cut into bars, do it now before you stick these in the freezer. Freeze for about 30 minutes, and then you can break into serving-sized pieces. Store in refrigerator. Enjoy!

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Coconut Chicken Strips with Blackberry, Mango Sauce

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup milk of choice
• 1/2 teaspoon lemon juice
• 2 large chicken breasts, cut into strips
• 1 cup coconut flakes
• 1/4 cup flaxseed (optional)
• 1/4 cup potato flour (or other flour)
• 1 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon ginger
• 1/2 teaspoon black pepper

Sauce:

• 1/4 cup blackberries
• 3/4 cup mango, diced
• 1 small jalapeno, seeded and diced
• 1 teaspoon organic fermented soy sauce
• 1 teaspoon tapioca starch

Directions:

In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let sit for a few minutes.

In a separate bowl, combine remaining ingredients and mix well. Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet. Pan fry in olive or coconut oil or bake at 400 degrees F for about 20 minutes (turning halfway through) or until chicken is cooked through.

While chicken is baking, place sauce ingredients in a small blender. Blend until smooth and pour into a saucepan. Bring mixture to a boil, stirring constantly, and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

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Gluten-Free Tropical BBQ Pizza

Servings: 8
Preparation Time: 20 minutes

Ingredients:

Almond Flour Pizza Crust with Coconut Oil:

• 2 cups almond meal/flour
• 2 eggs
• 2 tablespoons Gold Label Virgin Coconut Oil

Our Tropical Toppings:

• 1/2 cup BBQ sauce (I used a sweet and spicy Chipotle BBQ), divided portions
• 1 1/2 cups diced roasted chicken
• 2 cups shredded mozzarella
• 8 ounces chopped pineapple
• 1/4 cup shredded coconut
• 1/2 purple onion, finely diced or sliced
• handful of chopped cilantro, stems removed

Directions:

Mix crust ingredients together to form a dough. It will look just a bit sticky at this point. That is expected. Just let it rest in the bowl for 10 minutes.

Preheat the oven to 350 degrees F.

Tear off two pieces of parchment paper just larger than your pizza pan or stone. Cut one piece to the round shape and size of the pan or stone and make that the bottom piece. Place dough between the two pieces of parchment paper and roll it until desired thickness. You might find it more of a pressing out with the rolling pin rather than rolling, but just roll it out to the size of the bottom parchment piece. I made mine in a 15-inch round pan which produces a thin crust that is plenty sturdy to handle lots of toppings.

Remove the top paper and discard. Trim the edges into a nice round crust like you might a pie crust edge, then transfer the crust, leaving it on the bottom paper, to a pizza pan.

Bake for 10–15 minutes until middle is firm, just barely beginning to hint at browning. Don’t let the crust get too crispy because it will cook more after toppings are added. Don’t overcook at this point.

Take out of the oven and top with your desired pizza toppings. We used these.

Add a very thin layer of your BBQ sauce, using a spatula. This makes this easier to spread and get it evenly to the crust edge, then add the cheese. Ours is 2 cups of good quality mozzarella. Next, mix the remaining BBQ sauce with your deboned and cubed roasted chicken. Cover the top evenly with the BBQ chicken. Sprinkle with the shredded coconut, the drained pineapple bits, and the finely diced purple onion.

Put the pizza back in the oven for about 10-15 minutes until hot and the cheese is beginning to brown and bubble.

Top the cooked pizza with the fresh chopped cilantro and serve!

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