Maple Whipped Sweet Potatoes

Servings: 8
Preparation Time: 15 minutes

Ingredients:

• 4 pounds sweet potatoes (about 7 medium)
• 4 tablespoons melted Virgin Coconut Oil
• 1/4 cup maple syrup
• coarse salt and fresh ground pepper

Directions:

Preheat oven to 400 degrees F.

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet.

Bake until very tender, approximately an hour.

When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins). Transfer to a food processor or whip by hand. Add Virgin Coconut Oil and syrup and process until smooth. Season with salt and freshly ground pepper.

Serve warm and enjoy!

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• 1 cup water
• 10 pitted dates
• 2 tablespoons peanut butter
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 2 1/2 cups old-fashioned rolled oats
• 1 cup assorted raw nuts, roughly chopped
• 2 tablespoons chia seeds
• 1 cup unsweetened coconut flakes
• 1/2 cup dried fruit (berries, cranberries, and cherries are my favorites)

Directions:

Preheat oven to 325 degrees F.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until the mixture is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Next, pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30–35 minutes, stirring halfway through and checking closely near the end to make sure it doesn’t burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container.

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Flourless, Nut-Free Snickerdoodles

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate*, softened
• 1 egg
• 1/2 cup granulated sweetener
• 2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt

Cinnamon Coating:

• 1 tablespoon cinnamon
• 2 tablespoons granulated sweetener

Directions:

Preheat oven to 350 degrees F.

In a mixing bowl or food processor, combine the Coconut Cream Concentrate, egg (whisked if using a bowl), and vanilla. Add the soda, powder, and salt. Mix well. Make sure no clumps remain in dough.

In a small bowl, combine the cinnamon and sugar mixture. Roll the dough into one inch wide or larger dough balls. If batter is too runny from the coconut cream, place it in the refrigerator for a few minutes to harden.

Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball, then rerolled each ball. Place the balls on a parchment-lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft.

Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies.

Bake in preheated oven for about 12 minutes. Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot.

Place on a cooling rack to finish setting up.

Quick Notes:

*The top layer of Coconut Cream Concentrate is coconut oil, so you may need to scrape that off to get to the cream. Save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

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