Matcha and Coconut Butter Truffles

Servings: 12

Ingredients:

• 1/2 cup softened Coconut Cream Concentrate
• 1/3 cup coconut cream (the solids from the top of full-fat coconut milk)*
• 1 1/2 tablespoons matcha tea powder
• 4 tablespoons honey
• dark chocolate and/or cocoa, for dipping and rolling

Directions:

Pour the warmed Coconut Cream Concentrate into a medium bowl along with the coconut cream (This is the solid layer on top of coconut milk. Just scoop it off and leave the liquid layer behind).

Stir until blended. Add matcha and honey, tasting and adjusting to the level of sweetness you prefer.

Refrigerate the truffle filling for 15 minutes or until it is firm enough to roll into balls. Using your hands, roll the filling into small rounds, using about a tablespoon of filling per truffle. If you are going to dust them in cocoa, do this right after rolling, then refrigerate the truffles. (I sifted some cocoa with a little powdered stevia and used that to roll half of the truffles.) If you want to dip them into dark chocolate, refrigerate for an hour after rolling so they will be firm enough to dip.

For chocolate-dipped truffles, break up your chocolate and heat gently in a double boiler or low flame until the chocolate is completely melted. Dip the truffles into the chocolate, then place them on waxed paper to cool.

Makes about two dozen small truffles.

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

Recipe and photo submitted by Angela, Longmont, CO.

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Chocolate-Covered Coconut Candy Bars

Servings: 4
Preparation Time: 20 minutes

Ingredients:

Chocolate Covering:

• 1 1/2 cups chocolate chips (dark or milk depending on preference)
• 1 tablespoon butter

Coconut Bars:

• 1/4 cup coconut oil
• 1/4 cup raw honey
• 1 3/4 cups unsweetened shredded coconut
• 1 /2 teaspoon vanilla

Directions:

Melt chocolate chips and butter in a double boiler. Stir and melt chocolate over medium heat.

Meanwhile, gently melt coconut oil and honey together in a double boiler or stovetop over low heat. Once melted, add shredded coconut and stir until combined. Add vanilla.

By now your chocolate should be melted. Remove it from the heat. If you don’t let it cool a bit, it will melt your coconut bars when you coat them.

Mold your coconut into small bars and place on a cookie sheet or jelly roll pan (preferably stainless steel) and place in the freezer to harden for about 10–15 minutes. As an alternative, add an almond to the top of each bar before freezing.

After the bars have hardened in the freezer, remove them and begin dipping them and coating them in the chocolate one at a time and placing back on the pan. Once they are all coated, place them back in the freezer until the chocolate has hardened. Then they are ready to enjoy!

Recipe and photo submitted by April, Las Vegas, NV.

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Banana-Goji Ice Cream

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 bananas, sliced and frozen
• 1 cup Coconut Cream Concentrate
• 1 scoop vanilla protein powder
• 1/4 cup goji berries, ground

Directions:

Process the bananas, Coconut Cream Concentrate, and protein powder in a food processor until smooth. Pulse in the goji berries. Scoop mixture into a freezer-safe container lined with parchment paper, if desired. Freeze to desired, yet scoopable, consistency.

Serve with homemade hot fudge and sprinkle with additional goji berries and/or chocolate chips or coconut to serve.

Recipe and photo submitted by Charlene, Wareham, MA.

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