No-Bake Coconut Brownie Bites

Servings: 16 brownies or 8 bars
Preparation Time: 2 hours, 10 minutes

Ingredients:

• 8 dates or 8 black mission figs
• 1/4 cup raw hemp seeds
• 1/4 cup raw chia seeds
• 1/2 cup shredded unsweetened coconut
• 1 teaspoon cinnamon (optional)
• 1/4 cup raw cacao powder or cocoa powder
• juice from one lemon

Directions:

Soak the dates or figs in a bowl covering them with water for about 1 hour. This will soften them and help the mixing process along.

After the dates or figs have soaked, drain them through a colander and place them in a food processor with the blade already in place. You will need the S blade.

Add the remaining ingredients and process for about 15–20 seconds until a thick dough forms. It will be very thick and pasty.

Remove the dough and place it in an 8 x 8-inch glass baking dish.

Press the mixture down with your hands and press it for several minutes, kneading it with your fingers to press to the edges. You want to make sure it is completely even. It doesn’t have to be quite smooth at this point, just even.

Now, take the juice from one lemon and squeeze it on top of the mixture. You will not be able to taste it, but it does enhance the flavor of the chocolate. The acid from the lemon will help smooth everything down and the juice will help to make the smoothing process easier.

Take the back of a large spoon and smooth everything down across the top until it has a smooth finish.

Sprinkle with additional coconut for garnish, if desired.

Place the pan in the fridge so it can chill for one hour or overnight.

When you’re ready to cut the brownies, take the pan out of the fridge and cut vertically in 4 strips, then cut 4 more strips the opposite way (horizontally).

Chill in the fridge for one hour or overnight.

When ready to serve, just lift each brownie out of the pan with a fork or spatula.

Keeps for one week in the fridge.

Recipe and photo submitted by Heather, Moore, SC.

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Chewy Peanut Butter Coconut Macaroon Discs

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 14 ounces sweetened condensed milk
• 1 egg white, (large)
• 1 teaspoon pure vanilla extract
• 1 cup peanut butter
• 1/8 teaspoon salt
• 2 cups unsweetened shredded coconut

Directions:

Preheat oven to 325 degrees F.

Line cookie sheets with parchment paper. Stir together sweetened condensed milk, egg white, pure vanilla extract, peanut butter, and salt. Add shredded coconut and stir until well combined. Place by teaspoonfuls onto parchment-lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8–10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Options: You can add chocolate chips or pieces in place of some of the shredded coconut (change to 1 3/4 cups shredded coconut and 1/4 cup chocolate chips) before baking or melt chocolate and drizzle over cookies after baking.

Recipe and photo submitted by Rebecca, Lyons, NY.

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Iced Coconut Cream Dream

Servings: 4
Preparation Time: 15–20 minutes

Ingredients:

• 1/2 cup cashews
• 3 tablespoons dark organic cocoa powder
• 2 bananas, sliced and frozen
• 3/4 cup Coconut Cream Concentrate
• 2 tablespoons honey
• 8 ounces fresh or frozen strawberries slightly thawed; sliced OR whole cherries, fresh or frozen, slightly thawed
• 1/2 cup walnuts, roughly chopped
• chocolate balsamic vinegar or hot fudge sauce

Coconut Cream Topping:

• 1/4 cup Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• stevia powder

Directions:

Put cashews in a food processor fitted with the metal blade. Process until fine. Add the cocoa powder, bananas, Coconut Cream Concentrate, and honey. It may be necessary to let the bananas sit there for a few minutes to thaw slightly for ease of processing. Process until smooth.

Freeze mixture for 30 minutes or until firm enough to make nice scoops.

For the topping: Place Coconut Cream Concentrate with a little coconut water or filtered water into a blender. Blend until smooth and thick. Add vanilla extract and sweeten with stevia, to taste. Put in the freezer just until ready to serve.

Scoop ice cream into serving dishes. Top with sliced strawberries or whole cherries. Drizzle with balsamic vinegar or hot fudge sauce. Top off with a tablespoon of coconut cream topping and sprinkle with walnuts.

Recipe and photo submitted by Charlene, Wareham, MA.

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