Coconut Almond Cups II

Servings: 16
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/2 cup softened Coconut Cream Concentrate, (well mixed)
• 2 tablespoons organic powdered sugar
• 8 ounces dark chocolate, chopped
• 1/4 teaspoon coconut oil
• 16 raw almonds

Directions:

Gather all ingredients and equipment.

Line 16 cups in a mini muffin/cupcake pan with paper liners and set aside.

In a small bowl, add the unsweetened coconut, Coconut Cream Concentrate, and powdered sugar. Mix well and set aside. If not moist enough, add a little more of the Coconut Cream Concentrate or coconut oil that has risen to the top of the jar. Set aside.

Add dark chocolate and coconut oil to a double boiler. Continue to stir often until fully melted.

Using a teaspoon, scoop out coconut mixture and roll into balls. You should yield 16 balls.

Place coconut balls on a Silpat or plastic cutting board and top with one almond. Slightly press down.

Once the chocolate has melted, use a teaspoon to scoop one teaspoon into each prepared mini muffin cup.

Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.

Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered. Place tray in the freezer or refrigerator until firm.

Recipe and photo submitted by Jenny, Middletown, RI.

Submit your recipe here!

Delicious Gluten and Oat-Free Granola Bars

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup cashews
• 1 1/2 cup pumpkin seeds (reserve 1/2 cup)
• 1 cup almonds
• 1/2 cup sunflower seeds
• 1 cup raisins
• 1/2 cup shredded coconut
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted

Directions:

Preheat oven to 350 degrees F.

Process cashews, 1 cup pumpkin seeds, and almonds in a food processor until they resemble very fine crumbs. To this mixture, add the remainder of the pumpkin seeds, raisins, coconut, salt, cinnamon, ginger, sweetener of choice, and coconut oil to your food processor. Pulse just until combined. Press into 9 x 13-inch pan lined with parchment paper.

Bake 18–20 minutes until golden brown. Wait until bars are completely cooled before cutting if you want them to stay together.

Note: Nuts can be raw, or it would be even better if they were soaked and dehydrated.

Recipe and photo submitted by Joy, Linden, TN.

Chewy Almond Coconut Macaroon Discs

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 14 oz. sweetened condensed milk
• 1 egg white, (large)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 4 cups unsweetened shredded coconut
• 1/4 cup chocolate chips or pieces
• 1/4 cup sliced almonds

Directions:

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.

Stir together sweetened condensed milk, egg white, pure vanilla extract and salt. Add shredded coconut and stir until well combined. Place by teaspoonfuls onto parchment-lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8–10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Melt chocolate chips in heat-proof bowl over simmering water. Drizzle chocolate over cookies and sprinkle with sliced almonds.

Recipe and photo submitted by Rebecca, Lyons, NY.

Submit your recipe here!