Frozen Banana Pops (with Chocolate, Coconut Shell)

Servings: 4–6
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1/2 cup bittersweet chocolate chips
• 3 frozen bananas
• toothpicks

Directions:

Peel bananas first, then freeze in resealable plastic bag.

Place a serving plate in the refrigerator or freezer to chill; this is so pops don’t melt immediately on the plate once they’re made.

Put coconut oil in a small saucepan and melt on low heat. Remove from heat as soon as the coconut oil is completely melted.

Add chocolate chips and stir until chocolate is melted. If chocolate chips do not completely melt, return to heat for 10 seconds. Do not cook; the mixture should be barely warm to touch.

Slice frozen bananas about 3/4 inch thick. Skewer each piece with a toothpick and dip quickly in chocolate. Wait a few seconds for chocolate to harden, then place on the chilled plate.

Serve and enjoy!

Recipe and photo submitted by Jeff, Eagle, ID.

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Chocolate and Vanilla Macaroons

Servings: 12 large cookies

Ingredients:

• 2 cups unsweetened, shredded dried coconut
• 3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
• 3 tablespoons cacao powder
• 5 tablespoons maple syrup (if using all cacao, use 6 tablespoons)
• 2 teaspoons vanilla extract
• 4 tablespoons melted coconut oil
• 2 tablespoons arrowroot flour
• pinch of salt
• dried, shredded coconut for decoration

Vanilla version:

• 2 cups unsweetened dried coconut, shredded
• 6 tablespoons coconut flour or almond flour
• 6 tablespoons maple syrup
• 2 1/2 teaspoons vanilla extract
• 4 tablespoons melted coconut oil
• 2 tablespoons arrowroot flour
• pinch of salt
• toasted coconut for decoration

Directions:

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet. Sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe and photo submitted by Jaclyn, Guelph, ON.

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This recipe is naturally gluten-free. The cheesy, buttery, rolls or “puffs” have a light, crisp outside and a very chewy and soft inside.

Brazilian Cheese Rolls (Pao de Queijo)

Yield: 6 servings
Preparation Time: 15 minutes

Ingredients:

• 1/3 cup coconut oil*
• 1 cup milk
• 3/4 teaspoon salt
• 2 cups tapioca flour
• 2 eggs, beaten
• 1 cup mozzarella cheese

Directions:

Preheat oven to 375 degrees F.

Pour oil, milk, and salt into a saucepan and heat. As soon as it comes to a boil, remove from heat and stir in tapioca flour until well mixed. Let cool for about 10 minutes.

Stir in eggs and cheese. The mixture will be chunky.

Drop rounded, 1/4 cup–sized balls onto a lightly greased cookie sheet. You can also flour your hands with the tapioca flour and roll the mixture into balls.

Bake in preheated oven for 10–15 minutes. Rolls should be puffed and lightly browned.

*Part butter can also be used with the coconut oil.

Recipe courtesy Sarah of Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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