Coconut, Vanilla Dough Bites

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups shredded coconut
• 1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
• 1/2 teaspoon vanilla bean powder (1–2 pods)
• 1/2 teaspoon vanilla extract
• 1 tablespoon lucuma powder (optional)
• 3 tablespoons Virgin Coconut Oil, softened
• 2 tablespoons Coconut Cream Concentrate, softened
• 3 tablespoons liquid sweetener* (maple syrup or honey)

Directions:

Place the coconut, protein powder, and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment-lined cookie sheet.

Dehydrate at 125 for 2–4 hours. Bake at 175 degrees F for 1–2 hours.

Check the bites regularly to see if desired level of doughiness has been met.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Gluten-Free, Chocolate, Peppermint Cookie Bars

Servings: 8
Preparation Time: 15 minutes

Ingredients:

Cookie:

• 1/2 cup grass-fed butter or coconut oil, melted (I used a mixture.)
• 1/2 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/3–1/2 cup sugar

Frosting:

• 2 tablespoons grass-fed butter*
• 1 cup powdered sugar
• 2 tablespoons coconut cream (the cream that rises to the top of full fat coconut milk when it is refrigerated)
• 2 tablespoons full-fat coconut milk**
• 1/2 teaspoons peppermint flavor
• 1 small beet root
• 4 natural candy canes, crushed (optional)

Directions:

Cookie:

Preheat oven to 350 degrees F.

Mix the melted butter/oil with the vanilla. Combine the flour, cocoa, salt, and sugar. Add the dry ingredients to the wet and stir until combined. Press the batter into an 8 x 8-inch greased pan. Bake at 350 degrees for 25 minutes. Let cool completely.

Frosting:

Place the butter and sugar in a pan on medium heat until butter starts to melt. Remove from heat and stir well. Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk, and peppermint flavoring. Blend until smooth.

Peel the small beet root, place in a saucepan with about 2 tablespoons water, and cook over medium heat until the water is red. Pour some of the red water into your frosting and stir until desired color is reached. Place the frosting in the refrigerator to set if it’s runny.

Once the cookies have cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting. Place in the fridge to let the frosting set. Store in the refrigerator (I think these taste best straight out of the refrigerator!).

Quick notes:

*You may be able to used 2 additional tablespoons of coconut cream instead of butter in the frosting. I haven’t tried it, but it should work. It may just make it more coconutty and more peppermint extract may be needed.

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

Variations:

For those that do not like peppermint, try any other flavor extract or simply use vanilla. Add 1/4 teaspoon to start in case it’s a stronger extract.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Coconut, Peanut Butter Balls

Servings: 50+
Preparation Time: 1 hour

Ingredients:

• 1/4 cup coconut oil
• 1 1/4 cups organic creamy peanut butter
• 3/4 cup ricotta cheese
• 1/4 teaspoon vanilla extract
• 1/2 cup honey
• 1/16 teaspoon salt
• 1 cup + shredded coconut

Directions:

Line cookie sheet with wax paper. Soften coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey, and salt and mix well with a mixer. Place in the refrigerator for about 10 minutes.

Pour 1 cup of shredded coconut (might need more) into a small bowl. Remove mixture from refrigerator. Scoop a small spoonful of mixture and drop into shredded coconut. Using fingers or a clean spoon roll dough around in coconut to cover. Set on cookie sheet. Continue until all are formed/covered. The amount you wind up with will be determined by the size of your spoonfuls.

Place the cookie sheet in the freezer for approximately 30 minutes to set. Transfer to container and store in the freezer or the refrigerator. If you keep them in the freezer, they are like little bites of coconut/peanut butter ice cream which is how I like to eat them. This is my favorite snack, and I always have them in my freezer!

Recipe and photo submitted by Vicki, Pleasantville, TN.

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