Grain-Free, Apple “Oat” Meal

Servings: 1
Preparation Time: 10 minutes

Ingredients:

• 1 organic apple, unpeeled and finely chopped
• 1 date, chopped
• 1 tablespoon each: unsweetened shredded coconut, chia seeds, hemp seeds, chopped nuts, almond butter, and raisins
• sprinkle cinnamon
• coconut milk*

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Chop apple and date and transfer to a serving bowl. Top with remaining ingredients and enjoy.

Kristin from Easley, SC, won $50 for this recipe and photo! Submit your recipes and photos here! 

Cocoa and Toasted Coconut Almond Butter

Servings: 16 (tablespoon sized)
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup unsweetened coconut flakes
• 2 cups raw almonds
• 1 teaspoon cocoa powder
• 1/4 teaspoon sea salt

Directions:

Heat a pan over medium-high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect, and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

Loretta from Waukesha, WI, just won $50 for this recipe and photo! Submit yours here.

No-Bake Chocolate, Coconut Drop Cookies

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1/4 cup coconut milk*
• 1/4 cup grass-fed butter or Virgin Coconut Oil (I used a combo of both. I prefer virgin oil over Expeller-Pressed Oil so that you get more coconut tones.)
• 3/4–1 cup granulated sweetener
• 2 tablespoons cocoa powder
• 1 3/4 cups shredded coconut
• 3/4 cup almond butter**
• 1/2 teaspoon vanilla extract
• dash of salt

Directions:

In a medium-size saucepan, combine the butter/oil, cocoa, sugar, and milk. Bring to a boil and let boil for 1–2 minutes. Remove from heat and add in the almond butter, coconut, vanilla, and salt. Stir until combined.

Place spoonfuls of the mixture on parchment-lined cookie sheet or plates. Place in the freezer for 30 minutes to set.

Store in an airtight container in the refrigerator.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Variations:

**Any nut or seed butter would work here. You could also try Coconut Cream Concentrate, but I am not sure I would do 3/4 cup. Start with less, and the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn’t as pronounced as peanut butter in taste. Therefore, I used more of it than the original recipe called for (original called for peanut butter).

Recipe and photo submitted by Kate, Highlands Ranch, CO.

Submit your recipe here!