Chocolate, Coconut, Walnut Candy – Real Food Candy
Use this detailed recipe to create your own delicious candy with coconut oil, maple syrup, and walnuts.
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Raspberry, Coconut Smoothie
Raspberry, Coconut Smoothie
Servings: 2
Preparation Time: 5 minutes
Ingredients:
- 1 frozen banana
- 1 grated apple
- 1 cup of frozen raspberries
- 2 tablespoons Virgin Coconut Oil
- 2 tablespoons chia seeds
- 2 cups unsweetened coconut milk*
- 1/4 cup of unsweetened shredded coconut
- 8 ice cubes
Directions:
Place all ingredients (except ice) in the blender. Blend on high 1–2 minutes. Add in ice cubes and blend on “frozen drinks” mode or use ice crusher to blend cubes.
Blend until smooth.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Emily, Ottawa.
Coconut, Carrot Salad
Try this tropical twist on classic carrot salad made with creamy Coconut Cream Concentrate and dried coconut!
Frozen Chocolate Crunch Bites
Frozen Chocolate Crunch Bites
Servings: 8
Preparation Time: 15 minutes
Ingredients:
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup cacao/cocoa powder
- 2 tablespoons maca powder
- 3 tablespoons finely shredded, unsweetened coconut
- 1 tablespoon ground flax seeds
- 2 tablespoons raw honey
Directions:
Line a baking sheet with parchment/waxed paper. Combine all ingredients and mix together.
Using cookie/ice cream scooper, drop chocolate balls onto lined baking sheet. Immediately place in the freezer for 30 minutes before serving.
Enjoy and store remaining chocolate bites in the refrigerator (If there are any left!).
Recipe and photo submitted by Caroline, Honolulu, HI.
Easy Gluten-Free Choco Bites
Try this easy recipe for chocolate bites made with almond flour. coconut oil, and chocolate chips.
Dairy-Free, White Chocolate Ice Cream
In this recipe, creamy white chocolate is blended with coconut milk to create a delicious frozen dessert.
Pan-Fried Cabbage
Pan-Fried Cabbage
Servings: 4
Preparation Time: 10 minutes
Ingredients:
- 2 tablespoons Gold Label Virgin Coconut Oil
- 2 tablespoons palm shortening
- 1 head cabbage, shredded/cut thin,
- 1 onion ,thinly sliced
- 2 to 3 tablespoons coconut water vinegar
- several pinches course black pepper and natural, unrefined salt.
Options to add: green pepper, yellow squash or zucchini.
Directions:
Place all ingredients in a large hot skillet, let sit for a few minutes, and stir to cook on all sides. Repeat until desired doneness.
This is great served as a side dish or on hot dogs, brats or sausages.
Recipe and photo submitted by Cheree, Allons, TN.
