Almond, Coconut Truffle Bites

Servings: 18
Preparation Time: 40 minutes

Ingredients:

• 1/2 cup liquified coconut oil
• 1/4 cup unsweetened cocoa
• 8 tablespoons sweetener of choice, divided
• 8 ounces cream cheese, softened
• 1 cup shredded unsweetened coconut
• 1 cup coarsely chopped almonds

Directions:

Combine coconut oil, cocoa, and sweetener in a small bowl. Leave on the counter to stay in liquid form.

In a mixing bowl, combine cream cheese, coconut, nuts, and remaining 4 tablespoons sweetener. Mix well.

Form cream cheese mixture into tablespoon-sized balls on a sheet of waxed paper or in a muffin tin; freeze for 30 minutes or until slightly hardened.

Remove from freezer and drizzle balls with chocolate.

Store in freezer; these are wonderful served cold. Makes approximately 1 1/2 dozen balls.

Recipe and photo submitted by Melissa, Tyler, TX.

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Carrot-Apple Fall Muffins

Servings: 24 muffins/8 mini loaves
Preparation Time: 30 minutes

Ingredients:

• 1 1/4 pounds carrots
• 1 1/2 cups coconut oil
• 4 eggs
• 2 cups whole wheat flour (I grind mine fresh.)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon Himalayan Salt
• 1 teaspoon cinnamon
• 2 cups cane sugar (or to taste)
• 1 large green apple
• 1 cup walnuts
• 1/2 cup oatmeal
• 1/4 cup shredded coconut

Directions:

Preheat your oven to 350 degrees F.

Place carrots, coconut oil, and eggs into a high-powered, high-capacity blender. Blend on high until the carrots are completely liquefied.

In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Whisk to completely combine. Add sugar and stir to combine. Add the wet ingredients to this mixture and stir until the dry mixture is totally wet.

Clean the apple and grate with peels included. Add grated apple, walnuts, oats, and coconut to the mixture and stir to completely combine all ingredients.

Either grease your muffin tin (I prefer to use stoneware) or mini loaf pan (not required if you use stoneware) or line with muffin papers. Fill 3/4 full and place in oven.

Bake for 30–40 minutes until a toothpick inserted in the muffin comes out clean or muffin top feels firm.

These muffins freeze well, so prepare ahead of time for Thanksgiving Day breakfast!

Note: this recipe has been scaled down from the original submitted yield from 48 muffins to 24.

Recipe and photo submitted by Tamara, Spring, TX.

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Coconut Fried Shrimp

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup whole wheat flour*
• 1/2 teaspoon salt
• 2 eggs
• 1 cup shredded coconut
• palm shortening, for frying
• 1 pound shrimp

Directions:

Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

Heat palm shortening in a cast-iron skillet or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

Serve hot with dipping sauces of choice.

*If gluten-free, use gluten-free flour of choice.

Recipe and photo submitted by Cristina, Oklahoma City, OK.

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