Maple Walnut “Fudge”

Servings: 16
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups Brazil nuts, roughly chopped
• 1/4 cup Coconut Cream Concentrate
• 2 tablespoons Virgin Coconut Oil
• 2 tablespoons maple syrup
• 1/2 teaspoon maple extract
• 4 Medjool dates, pitted (about 1/2 cup)
• 1/2 cup walnuts, roughly chopped

Directions:

Make Brazil nut butter in your food processor with the metal blade. When the butter starts looking oily, scrape down the sides of the food processor and process again until smooth. Add the Coconut Cream Concentrate, coconut oil, maple syrup, maple extract, and dates. Process until smooth.

Line a loaf pan with parchment paper. Spread mixture evenly into the pan. Top with walnuts, gently pressing them in. Refrigerate until hard. Cut into squares, rectangles or triangles. Return to the fridge. Serve cold.

Recipe and photo submitted by Charlene, Wareham, MA.

Submit your recipe here!

Coconut Cream, Chocolate, Peppermint Drops

Servings: 4–6
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate (or half Coconut Cream Concentrate, half softened coconut oil)
• 2 tablespoons raw honey
• 1/8–1/4 teaspoon peppermint extract
• dash of salt
• 1/2 cup melted natural chocolate chips*

Directions:

Mix Coconut Cream Concentrate with sweetener, peppermint, and salt. Form into round discs and freeze on foil or parchment-lined pan about 10 minutes. Remove and coat with chocolate and freeze again, about 5–10 minutes. Take out and enjoy!!!!

*You could make your own chocolate. Mix 2 tablespoons of melted coconut oil with 2 tablespoons of cocoa powder, adding sweetener to taste.

Recipe and photo submitted by Rebecca, Nashville, TN.

Submit your recipe here!

Quick Gluten-Free Peppermint Crunch Candy

Servings: 2—3
Preparation Time: 10 minutes

Ingredients:

• 3 tablespoons cocoa powder
• 3 tablespoons coconut oil
• 1/2 cup gluten-free all natural cocoa or plain crisp cereal
• 10 drops liquid stevia (or 2–3 teaspoons honey)
• 1/8 teaspoon peppermint extract
• pinch of salt

Directions:

On low, heat cocoa and coconut oil in saucepan until just melted. Remove from heat and add crispy cereal, stevia or honey, peppermint, and salt and mix well. Place in loaf pan or other small, glass baking pan.

Place in freezer until frozen (5–10 minutes) and cut up into pieces. Serves great with raw yogurt or over ice cream!

Recipe and photo submitted by Rebecca, Nashville, TN.

Submit your recipe here!