Favorite No-Bake Apple Pie
The crust for this apple pie is made with sunflower seeds and dates and needs no baking.
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Roasted Broccoli and Purple Cauliflower
Author’s Note – Serving suggestion: Serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.
CoCo, Almond Freezer Bites
These are bite-size treats that not only taste wonderful, but spread the consumption of VCO out throughout the day. I limit myself to about 5–8 per day.
CoCo, Almond Freezer Bites
Servings: 15
Preparation Time: 15 minutes
Ingredients:
- dark cocoa almonds
- 1 cup Gold Label Virgin Coconut Oil
- cinnamon, optional
Directions:
Using a candy-mold tray or ice cube tray, place 1–3 cocoa almonds in each compartment.
Melt coconut oil gently over low heat. Pour melted Gold Label VCO over the entire tray of cocoa almonds (sprinkle of cinnamon is optional).
Place mold/tray on cookie sheet and refrigerate or put in freezer until firm.
Gently break coco almond bites out of the tray and store in plastic baggie in freezer.
Recipe and photo submitted by Lisa, Lino Lakes, MN.
Sunbutter, Chocolate Bars
These bars are made with sunflower seed butter, coconut oil, and carob powder.
No-Bake Chocolate-Dipped Macaroons
Use you favorite cookie cutters to cut these macaroons into shapes!
Lemon, Coconut Energy Bites
Lemon, Coconut Energy Bites
Preparation Time: about 20 minutes
Servings: 10 bites
Ingredients:
- 1/4 cup almonds
- 1/4 cup cashews
- 6 dates
- 1/4 cup almond butter
- 1 tablespoon Coconut Cream Concentrate
- 1 tablespoon lemon extract
- 1 tablespoon lemon zest
- 2 teaspoon maca powder
- optional toppings: unsweetened, shredded coconut, lemon zest
Directions:
In a food processor, grind up your almonds and cashews until they make a grainy, flour-like consistency. Add in the dates and blend. Next, add in the rest of the ingredients (except optional toppings) and blend until the dough begins forming a ball.
Roll the mixture into 1/2-inch balls. If you are using toppings, spread them out on a flat plate and roll the balls in the toppings, coating them completely, and serve.
Recipe and photo submitted by Julie, Burlington, MA.
Macaroons from Coconut Milk Pulp
Author’s Note – Have you ever made your own coconut milk only to be left with a handful of leftover coconut pulp and nothing to do with it? It’s too valuable to throw away, but what in the world are you supposed to do with it?
Tropical Cheesecake Truffles
These pretty treats combine the creaminess of cheesecake with the flavors of mango and coconut.
Almond, Coconut Treats
Almond, Coconut Treats
Servings: 4+
Preparation Time: 5 minutes
Ingredients:
- 2 tablespoons Coconut Cream Concentrate
- 2 tablespoons shredded, unsweetened coconut
- 2 tablespoons carob powder
- 1/2 teaspoon raw honey or other sweetener (optional)
- extra shredded coconut
- almonds
Directions:
Mix the first four ingredients together in a bowl. Roll into balls, and then roll in coconut. Add an almond to each ball and chill.
These are fast, easy, and perfect every time.
Recipe and recipe submitted by Ben from Golconda, IL.
Cranberry, Coconut Cookies
Coconut flour, coconut flakes, and oats are used to make these cranberry cookies.
