Strawberries ‘n Cream Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 tablespoon Coconut Cream Concentrate
• 2 teaspoons honey
• 2 tablespoons warm water
• 3/4 cup cold water
• 1 1/2 cups frozen strawberries (or more to desired thickness)

Directions:

Add Coconut Cream Concentrate and honey to the blender with 2 tablespoons warm water. Blend until smooth.

Add cold water and frozen strawberries. Blend until smooth. Serve.

Recipe and photo by Lynelle. Submit your recipes and photos here.

Featured Product

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high-fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Buy it here!

Almond Butter Cups

Servings: 48
Preparation Time: 10–15 minutes

Ingredients:

• 1 1/2 cups almond butter
• 1 cup coconut oil, melted
• 1/4 cup raw honey (or to taste)
• 2 tablespoons cinnamon
• 2 tablespoons vanilla
• 1 teaspoon salt
• 1 1/3 cups flax seed meal

Directions:

Melt the coconut oil in a small saucepan over medium heat. Remove the pan from the heat. Add the almond butter and the honey. Mix thoroughly and set aside.

In a medium mixing bowl, add the remaining dry ingredients and stir together. Add the almond butter mixture to the dry ingredients and combine well.

Spoon one tablespoon of the mixture into paper lined mini muffin tins or a silicone mold. Freeze for 30–40 minutes.

These may be stored in the refrigerator or freezer.

Annie from Tempe, Arizona, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Coconut Chocolate Chip Zucchini Bread

Servings: 10
Preparation Time: 1 hour

Ingredients:

• 1 cup soft wheat flour
• 1/4 teaspoon aluminum-free baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips
• 3/4 cup shredded coconut
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup apple butter
• 1/4 cup honey
• 1/4 cup vanilla whole milk yogurt
• 1 1/2 cups zucchini, shredded

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine the first 6 ingredients. Mix and set aside.

In a small bowl, beat the two eggs with a fork.

Melt the coconut oil and cool slightly in a small container.

In the meantime, add the apple butter, honey, and yogurt to the egg mixture and mix to combine. Mix in the melted coconut oil until well combined and set aside.

Shred the zucchini to get about 1 1/2 cups (can be a little more), about 1 1/2 small zucchinis.

Add the liquid mixture and the shredded zucchini to the bowl of dry ingredients and mix until combined. Scoop mixture into a greased 9 x 5-inch loaf pan and smooth the top evenly.

Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Oven temperatures can vary. It might take a bit longer or shorter, so watch carefully.

Cool in the pan for 10 minutes and remove from pan to continue cooling completely on the baking rack. Serve with grass-fed butter or room temperature coconut oil.

Jennifer from Cynthiana, KY, won $50 for this recipe and photo! Submit your recipes and photos here.