No-Bake, Almond Macaroons and Lime, Coconut Macaroons

Servings: 18–20
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
  
• 1 cup soft, but not melted, coconut oil (unrefined)
• 1 tablespoon honey

For Almond Macaroons (Double the ingredients if not making lime version.):

• 1/2 teaspoon vanilla extract
• 10–15 raw almonds
• 1/3 cup bittersweet chocolate
• 1/2 teaspoon unsalted butter

For Lime Macaroons (Double the ingredients if not making almond version.):

• zest and juice from 1 lime

Directions:

Line a baking sheet with parchment paper.

In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.

If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.

Place tablespoon-sized scoops of coconut mixture on the parchment-lined pan and place in the freezer for 5 minutes to harden.

Insert an almond (pointed side first) into the middle of the almond macaroons.

Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.

Keep refrigerated to prevent melting.

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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.

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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.