Lemon Curd

Servings: makes 2 cups
Preparation Time: 20 minutes

Ingredients:

• 3 eggs
• 1/2 cup fresh lemon juice
• 1/2 cup whole sugar
• 2 tablespoons lemon zest
• 2 tablespoons Virgin Coconut Oil

Directions:

Bring a small pot with 2 inches of water in it to a simmer on the stovetop. In a bowl that will sit nicely over the water, place the eggs, lemon juice, and sugar. Place bowl over simmering water and whisk until nicely thickened (about 10 minutes).

Carefully (it’s hot), remove bowl from pan and place on counter. Add lemon zest and coconut oil. Stir until smooth. Pour into jars, cover, and chill.

Recipe and photo submitted by Karen, Quincy, CA.

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Cranberry, Chocolate, Coconut Granola Bars

Servings: 10–12 bars
Preparation Time: 10 minutes

Ingredients:

• 3 cups quick oats (or GF quick oats)
• 2 tablespoons ground flax seeds
• 1 tablespoon flour of choice, optional
• 1/2 cup almonds (or other nuts or seeds of choice)
• 1 cup dried cranberries
• 3/4 cup flaked or shredded coconut
• 1 teaspoon cinnamon
• 1/2 to 3/4 cup semisweet chocolate chips
• 1/3 cup maple syrup
• 3 eggs
• 2 tablespoons melted coconut oil (or butter)
• 2 tablespoons water

Directions:

Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan.

Mix dry ingredients in a bowl. Whisk syrup, eggs, oil, and water in a separate bowl. Combine wet and dry ingredients and mix well.

Press mixture into prepared pan with a wet spatula. Bake for about 12 to 15 minutes or until the edges begin to brown. Let cool completely before slicing.

Store in an airtight container in the refrigerator for up to a week or freeze.

Recipe and photo submitted by Alicia, Chardon, OH.

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Coconut Cream After Dinner Mints

Servings: 16
Preparation Time: 30 minutes

Ingredients:

Chocolate Coating:

• 4 ounces unsweetened chocolate
• 2 tablespoons coconut oil

Mint Filling:

• 3 tablespoons coconut oil
• 3/4 cup Coconut Cream Concentrate
• mint extract, (to taste)
• 4-6 tablespoons raw honey, (to taste)

Directions:

Coating:

Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product), you have to follow these steps. First, melt the chocolate, stirring often until the chocolate is 113 degrees F. Next, cool the chocolate, stirring often until it is 81 degrees F. Finally, reheat just until the chocolate is 88 degrees F, then it’s ready to pour into molds.

Filling:

While the chocolate is cooling, in another double boiler, melt together the coconut oil, Coconut Cream Concentrate, and mint extract. Stir as you heat it till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 degrees F). Add the honey.

Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice cube mold (or use paper muffin cups), pouring a bit into the bottom of each section.

Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold).

Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold and chill thoroughly in the fridge before popping the mints out to enjoy. 🙂

This makes a bunch of hearts or maybe a dozen mint patties if you’re using the muffin cup molding technique.

Recipe and photo submitted by Sarabeth, Ithaca, NY.

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