Raspberry, Coconut Candy

Servings: 10
Preparation Time: 1 hour

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup coconut milk*
• 1 teaspoon vanilla extract
• 1/2 tablespoon raw honey
• raspberry jam
• mini muffin liners

Directions:

In a small saucepan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, and then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C., won $50 for this recipe and photo! Submit yours here!

Almond Buckeyes

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 10 pitted dates
• 1 cup almond butter
• 1/4 cup Coconut Cream Concentrate (coconut butter)
• 1 tablespoon coconut oil
• 1/4 cup cocoa powder

Directions:

In a food processor or blender, puree dates, almond butter, and Coconut Cream Concentrate until smooth.

In a small pan, melt coconut oil. Pour oil and cocoa powder into a bowl and stir until smooth.

Form almond mixture into 1-inch balls. Dip one side of each ball into chocolate mixture. Place on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes before serving. Store in a sealed container in fridge.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here.

Coconut, Honey, Chocolate Bites

Servings: 6
Preparation Time:  30 minutes

Ingredients:

• 1/2 cup Gold Label Virgin Coconut Oil
• 1 cup unsweetened shredded coconut
• 2 tablespoons raw honey
• 1/2 cup chocolate chips

Directions:

Warm the coconut oil until it is liquid. Add in all ingredients except chocolate. Mix well.

Line a shallow pan with parchment paper or foil. Lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer.

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite-size pieces or squares. Keep refrigerated.

Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here.