Chocolate-Dipped, Pumpkin Gingerbread Coconut Macaroons

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 cup dried, shredded coconut
• 1/2 cup almond meal*
• 1/4 cup pureed pumpkin
• 2 teaspoons blackstrap molasses
• 2 tablespoons raw honey
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 tablespoons Virgin Coconut Oil, melted
• 1/4 cup chopped (or chips) 70-80% dark chocolate

Directions:

Preheat the oven to 300 degrees F.

In a medium-sized bowl, mix together the shredded coconut and almond meal.

In a separate bowl, combine the pumpkin, molasses, raw honey, cinnamon, ginger, and nutmeg, then add it to the coconut and almond meal mixture. Use a spatula to blend and fold everything together, then drizzle in the coconut oil and mix again.

Place tablespoons of the mixture onto a parchment paper-lined baking sheet. Bake for 30–35 minutes until just starting to turn golden brown on the bottom edges.

Once the macaroons have cooled, melt the chocolate in a small bowl and dip the bottom of each macaroon into the chocolate. Place the macaroons back onto the parchment-lined pan and allow the chocolate to cool and harden.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Crystal, Baldwin, WI.

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Pumpkin Pie Truffles

Servings: 20

Ingredients:

• 1/2 cup Coconut Cream Concentrate, warmed to liquid
• 1/2 cup  pumpkin puree
• 1/4 cup coconut oil, warmed to liquid
• 3 tablespoons honey (or to taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of salt
• 6 ounces dark chocolate, for dipping

Directions:

In a small bowl, stir together all of the ingredients but the chocolate. Taste the mixture and adjust the seasonings, if needed. Chill the filling until it is firm enough to roll into small balls.

Roll the filling into rounds for the truffle centers. This will make about twenty candies. Place the rolled truffle centers onto a plate and refrigerate again until firm.

Melt the chocolate in a double boiler or over very low heat. When the chocolate is smooth, use a fork to dip the chilled truffle centers, turning them to coat well, and then transfer the dipped truffles to waxed paper or parchment paper to cool. Let the chocolate set completely, and then they are ready to serve.

Recipe and photo submitted by Angela, Longmont, CO.

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Piña Colada Bars

Servings: 10
Preparation Time: 30 minutes

Ingredients:

• 2 cups dried, unsweetened coconut flakes
• 4 cups filtered water
• 15 large sun-dried, unsulfured, organic Medjool dates, halved and pitted
• 2 large, fully-ripe organic pineapples
• 1 1/2 cups whole, raw, organic cashews, ground to a fine meal

Directions:

Process coconut in a food processor until roughly chopped. Add to a medium mixing bowl with 2 cups water. Stir well and allow to soak for 3 hours at room temperature. Drain in small mesh strainer over a bowl and allow to sit in strainer for 9 hours.

Soak dates in 2 cups water for 12 hours at room temperature. Drain dates but reserve soaking liquid.

Finely dice enough of one pineapple to make 3 cups of small-diced pineapple. Reserve the rest covered in the refrigerator. Dehydrate pineapple for 3 hours. When done, place in a large covered bowl at room temperature until the rest of the ingredients are done.

Place dates in a food processor. Puree with 1 cup of the reserved date-soaking liquid by adding slowly 1/4 cup at a time and blending until smooth. Add the date puree, coconut, and cashew meal in with dehydrated pineapple dices and blend well for 2 minutes by hand with a spatula until well incorporated.

In an ungreased 6 x 13 pan-inch, spread this mixture evenly to fill the pan end to end and top to bottom. Cover and refrigerate for 12 hours or overnight. Cut into 36 even rectangle bars and dehydrate for 5 hours. Flip the bars over after 3 hours and continue to dry until medium chewy but NOT crispy (Yes, it is okay to taste test them!).

Core and remove skin from remaining pineapple and slice into 1/2-inch rings. Lay each bar on the slices and cut the pineapple to fit each bar evenly. Gently press the dried bar evenly on top of the cut pineapple piece to adhere. Set aside. Repeat with all of the bars. Serve and be whisked away to the tropics!

Recipe and photo submitted by Joelle, South Lake Tahoe, CA.

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