Healthy Coconut, Peanut Butter, Walnut Fudge

Servings: 35
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons Coconut Cream Concentrate
• 2 tablespoons coconut oil
• 1/4 cup peanut butter or any nut butter you prefer
• 1 tablespoon vanilla
• 1–3 tablespoons honey
• 1/2 cup walnuts
• 2 tablespoons butter or coconut oil
• 1/2 cup shredded coconut
• 1 tablespoon coconut flour

Directions:

Grease a small container (mine measured 7 x 5 inches) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your Coconut Cream Concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15–30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

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Carrot, Coconut Candy

Servings:  40–50 pieces
Preparation Time: 1 hour

Ingredients:

• 1 pound grated carrots
• 1 cup whole cane sugar
• 1/4 cup honey
• 1/8 teaspoon salt
• juice and zest of two lemons
• 1 cup shredded coconut (divided use)
• 1/4 cup Coconut Cream Concentrate

Directions:

Place the grated carrots, sugar, honey, and salt in a saucepan over medium-high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool.

Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the Coconut Cream Concentrate. Process until a thick paste forms.

Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.

Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week.

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Coconut Butter Candy Bark

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate (coconut butter), softened
• 2 tablespoons raw honey
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 2 pinches sea salt
• 1/3 cup walnuts or pecans
• 1/3 cup mini-soy-free chocolate chips

Directions:

Mix all ingredients together until smooth. It helps to have everything room temperature.

Line an 8 x 8-inch pan with parchment paper and press dough into pan.

Tip: if you want to cut into bars, do it now before you stick these in the freezer. Freeze for about 30 minutes, and then you can break into serving-sized pieces. Store in refrigerator. Enjoy!

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