Gluten-Free Coconut, Zucchini Mini Muffins with Lemon Cream Cheese Frosting

Servings: 6
Preparation Time: 30 minutes

Ingredients:

Muffins:

• 2 eggs, beaten
• 1/2 cup brown sugar
• 2 tablespoons raw honey
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 2 cups shredded zucchini
• 1/2 cup walnuts, chopped
• 1/2 cup coconut flakes
• 1/2 cup sorghum flour
• 1/2 cup garbanzo bean flour
• 1/2 cup tapioca flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda

Frosting:

• 8 ounces cream cheese, softened
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon raw honey
• 1/2 cup coconut oil, melted
• 3/4 cup powdered sugar

Directions:

Muffins:

Preheat oven to 350 degrees F.

Combine eggs, sugar, honey, vanilla, and coconut oil and mix well. Fold in zucchini, walnuts, and coconut.

In a separate bowl, combine flours (can substitute with your favorite GF flour blend or regular flour), baking powder, ginger, cinnamon, and baking soda and add to wet ingredients. Mix until just combined. Place into ungreased muffin trays (lined or unlined). Bake 18–20 minutes or until toothpick comes out clean. Cool completely and top with lemon cream cheese frosting (below) or your favorite frosting recipe.

Frosting:

Combine everything except sugar and beat until smooth. Add powdered sugar until desired texture and sweetness. (You can reduce sugar or substitute more raw honey for part of the sugar. If you choose to add honey in place of sugar, you may need to reduce the amount of melted coconut oil.) If too thick, add more melted coconut oil and continue to beat until fluffy.

Recipe and photo submitted by Rebecca, Lyons, NY.

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Coconut Cream, Chocolate Walnut Fudge

Servings: makes about 1/2 pound of fudge
Preparation Time: 5 minutes + chill time

Ingredients:

• 1/2 cup cocoa powder
• 1/4 cup honey
• 3 tablespoons Coconut Cream Concentrate
• 1 tablespoon coconut oil
• 1/4 cup hot water
• 1/2 teaspoon vanilla
• 1 cup chopped walnuts

Possible variations/additions: 1/4 teaspoon cinnamon, pinch of sea salt, 1/8 teaspoon cayenne pepper, 1/8 teaspoon chili powder.

Directions:

Sift cocoa powder through a sieve into a medium bowl. Add honey, Coconut Cream Concentrate, coconut oil, and hot water. Stir vigorously until smooth. Stir in vanilla and chopped walnuts, if using.

Pour into a small dish or pan. I use a 4 x 8-inch ramekin. Chill until set. Cut into squares and store on waxed paper in a container in the refrigerator.

Recipe and photo submitted by Karen, Quincy, CA.

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No-Bake Coconut, Banana Cream Bites

Servings: 8
Preparation Time: 5 minutes

Ingredients:

Crust:

• 4 Medjool dates, pitted
• 3/4 cup unsweetened coconut flakes (or 1/2 cup nuts plus 1/4 cup coconut)
• 1/2 tablespoon coconut oil
• 1/8 teaspoon sea salt
• 1 1/2 tablespoons unsweetened cocoa powder (optional)

Filling:

• 1/3 cup Coconut Cream Concentrate
• 1/4 cup full-fat coconut milk*
• 1 banana
• 2 tablespoons coconut oil
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/2 tablespoon honey (optional to taste)

Directions:

Crust:

Line a mini muffin tin with paper liners or use silicone cups. In a food processor, process the crust ingredients until they begin to stick together. This will only take a few minutes. Scoop about 1/2 tablespoon of filling into each cup. Press filling into the bottom of the liners to make a crust for each tart.

Filling:

Gently heat Coconut Cream Concentrate for best results. Add the remaining ingredients to a food processor with the warmed Coconut Cream Concentrate. Process until smooth. Scoop or pour the mixture over the crusts. Freeze for a hour or two until firm. Remove the bites from the muffin tins. Store in freezer. Eat them directly from the freezer or allow to soften at room temperature for 5–15 minutes.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Jacqueline, Atlanta, GA.

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