Gluten-Free Coconut Cream Bliss Cookies

Servings: About 24
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups Coconut Cream Concentrate
• 1/2 cup coconut oil (or for less richness, use 1/4 cup coconut oil & 1/4 cup yogurt or kefir)
• 1 1/4 cups arrowroot powder
• 1/2 cup whole sugar, rounded
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Directions:

Preheat oven to 325 degrees F.

Heat the Coconut Cream Concentrate over low heat until softened or melted. Melt the coconut oil over low heat; remove from heat and mix in the vanilla and almond extracts.

In a large bowl, mix the arrowroot with the sugar and salt.

Add the Coconut Cream Concentrate and coconut oil to the arrowroot. Mix until well combined. The dough should be very nice and workable, not overly sticky. If it’s sticky, add more arrowroot.

Form dough into tablespoon-sized balls and place on a greased cookie sheet. Flatten each ball with the palm of your hand or the bottom of a glass.

Bake in preheated oven for 20–30 minutes or until the cookies hold together and are very lightly browned on the bottom.

Cool a bit and remove from the cookie sheet while still warm. If they cool down and are stuck to the cookie sheet, place them back into the oven to warm up again, then they’ll be easy to remove.

Recipe and photo submitted by Lindsey, CO.

Submit your recipe here!

This is such an easy treat. You just throw everything into a blender and blend! How much easier can it get? (It can’t).

I have a few tips though.

#1: If you like your sweets really sweet, up the amount of dates to taste.

#2: Increase/decrease cocoa powder as you like it.

#3. Leave the vanillas be or else it’ll be awful.

Kidding. You can use all vanilla extract if you want, but I highly recommend using vanilla powder. You’ll love it, trust me.

Now, I know some of you are going to want cup measurements. Frankly, I can’t give you exact volume measurements because it’s pretty much impossible to find it. But roughly, use 1 1/2 cups dates and 3/4 cup nuts, roughly being the key word here.

One more thing: these are addictive. Doesn’t matter if you like neither dates or nuts. Just try one.

Comments? Questions? Let me know!

Enjoy!

Sarah

No-Cook Chocolate, Coconut Bites

Servings: 4
Preparation Time: 3 minutes

• 260 grams dates
• 4 tablespoons cocoa powder
• 1 teaspoon vanilla powder
• 1 teaspoon vanilla extract
• 110 grams nuts of choice
• 2–4 tablespoons shredded, dried coconut

Directions:

Place all ingredients into a blender/food processor and blend until mixture forms a dough-like consistency. There will still be little chunks of nuts. Scrape down edges of blender/food processor as needed.

Roll into little balls and chill. Eat!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Slow-Baked Curry, Coconut Chicken

Servings: 2
Preparation Time: 25 minutes (plus cook time)

Ingredients:

• 1/2 pound pastured chicken
• 1/2 cup coconut oil, melted but not hot (or use olive oil)
• salt, to taste
• 1–2 teaspoons black pepper
• 1/2 teaspoon saffron (optional)
• 1 teaspoon red paprika
• 3 tablespoons honey (optional)
• 1/2 cup water
• 1–2 teaspoons fresh ginger
• 1–2 cloves fresh organic garlic
• 1/4 large sweet organic onion or 1/2 small onion (your choice)
• 1/2 cup shredded, unsweetened coconut
• 1 cup coconut water/juice or 14 ounces coconut milk*
• 1 tablespoon Thai red curry paste
• 1 teaspoon cumin
• 1 teaspoon cinnamon

Directions:

Defrost the chicken overnight in fridge, then you can either leave it intact or cut in pieces. If you have a larger family, you can cook 1 pound of chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron, and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2–3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe and photo submitted by Lisa, Orange, CA.

*For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)

Submit your recipe here!