Holiday Date Fudge

Servings: 12
Preparation Time: 40 minutes

Ingredients:

• 1 pound pitted Medjool dates
• 1/4 cup Gold Label Virgin Coconut Oil
• 1 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 2 tablespoons honey
• 1 1/2 cups pecan or walnut pieces

Directions:

Soak pitted dates in hot water for 10 minutes, then drain well and dry on paper towels. Blend the dates and coconut oil in a large food processor until smooth. Add cocoa, vanilla extract, and honey, and continue to blend until mixed well. Recipe can be made in 2 half batches for easier blending.

Put fudge mixture into 1 gallon heavy-duty freezer Ziploc bag. Add nuts and seal bag with most of the air out, then massage by hand until the nuts are mixed well into the fudge. Press all the air out of the bag, seal, and place on flat surface. Press down firmly to shape the fudge. Refrigerate for 1 day.

Compress fudge again on the 2nd day to get a firmer fudge consistency. On the 3rd day, it can be cut into 12 pieces. Keep refrigerated until served.

For holiday meals, freeze separated fudge pieces for 1 hour, then stack fudge on a chilled serving plate immediately before table presentation.

Recipe and photo submitted by Kathleen, Anaheim, CA.

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Pumpkin, Coconut Bread Pudding

Servings: 6–8
Preparation Time: 20 minutes

Ingredients:

• 3 1/2 cups cubed or torn bread
• 2 eggs
• 1 cup solid pack pumpkin
• 1 cup milk of choice
• 1 cup cream of coconut
• 2 tablespoons Coconut Cream Concentrate, warmed to soften
• 4 tablespoons whole sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon fresh grated nutmeg
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• maple syrup, for drizzling

Directions:

Place the torn/cubed bread into a well-greased 8 x 8-inch baking dish.

In a bowl, whisk the eggs till well blended. Add remaining ingredients and whisk till all is combined very well.

Pour the pumpkin mixture evenly over the bread cubes. Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. Let the pudding sit for 30–60 minutes before baking at 375 degrees for 40–45 minutes or till done.

Serve with a drizzle of pure maple syrup. Enjoy!

Notes: If you decide not to use the maple syrup drizzle, you may want to increase the sugar by 2 tablespoons.

Recipe and photo submitted by Marie, Jacksonville, FL.

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Coconut, Cinnamon Latte

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup milk
• 1/3 cup strong brewed coffee or espresso
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 teaspoons Coconut Cream Concentrate
• 1 teaspoon sugar, more or less to taste

Directions:

Combine all ingredients in a small saucepan; heat until mixture is hot. Remove from heat; transfer mixture to a blender and blend for 5–10 seconds or until frothy. Pour into a mug; sprinkle with extra cinnamon, if desired.

Recipe and photo submitted by Casie, Navarre, FL.

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