Simply Refreshing Coconut, Berry Sorbet

Servings: 6
Preparation Time: Chill 2 hours

Ingredients:

• 3/4 cup coconut milk, chilled*
• 2 tablespoons flax meal
• 1 cup frozen sliced strawberries, (no added sugar)
• 1/2 cup frozen blueberries, same as the strawberries, no sugar
• 2 tablespoons fresh orange juice
• 2 small packets all natural stevia, optional

Directions:

Chill coconut milk for 2 hours prior to making.

Pour the chilled coconut milk along with the flax seed meal into a blender and whirl for about 30 seconds.

Place the rest of the ingredients into the blender and blend until you have a nice sorbet consistency.

That’s it! Enjoy this healthy treat!

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

Recipe and photo submitted by Pam, East Northport, NY.

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Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Incredible No-Bake Snack Bars

Servings: 9 x 12-inch pan
Preparation Time: 30 minutes

Ingredients:

Bar Ingredients:

• 1 cup almonds
• 1 cup walnuts
• 1/2 cup golden flax meal
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut oil
• 1/2 cup peanut butter (or almond butter)
• 2 teaspoons pure vanilla extract
• 1/3 cup honey
• 1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

• 1/2 cup coconut oil
• 3 tablespoon honey (adjust for your level of sweetness desired)
• 1 cup cocoa
• 1 teaspoon Coconut Cream Concentrate (or heavy cream)

Directions:

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium-low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 x 12-inch pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the Coconut Cream Concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer. Using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe and photo submitted by Vicki, Pleasantville, TN.

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Mexican Hot Cocoa Squares

Servings: 15
Preparation Time: 5–10 minutes

Ingredients:

• 2 tablespoons raw honey
• 3 tablespoons Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• 3/4 cup shredded coconut
• 1/2 cup blanched almond flour*
• 1/4 cup raw cacao powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne (or more, to taste)
• 2 tablespoons coconut oil
• shredded coconut, to decorate

Directions:

Over medium-low heat, melt honey and Coconut Cream Concentrate and stir until well mixed. Remove from heat and stir in vanilla extract, shredded coconut, almond flour, cocoa powder, cinnamon, cayenne powder, and coconut oil.

Scrape mixture into 8 x 8-inch glass dish with parchment lining the bottom of the pan. Smooth the top. Sprinkle with shredded coconut.

Place in refrigerator to cool and harden. Slice into squares. Store in refrigerator.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Stacey, TX.

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