Coconut Butter Lemon Bars

Servings: 40+ small bars
Preparation Time: 10 minutes

Ingredients:

• 1 1/4 cups Coconut Cream Concentrate, melted
• 2 tablespoons raw honey
• 1 whole lemon, juiced
• 1/4 teaspoon lemon zest
• ground flax, for sprinkling

Directions:

In a small/medium bowl, combine ingredients except for the ground flax. Stir well.

Line an 8 x 8-inch baking pan with parchment paper.

Transfer the mixture onto the pan. Spread evenly.

Sprinkle with ground flax. Freeze.

Cut according to preferred shape and size. Serve.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

What is Coconut Cream Concentrate™?

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

How is Coconut Cream Concentrate™ used?

You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut drink. Many people put it in their coffee as a non-dairy creamer. It is also an excellent ingredient for cooking and baking. Because of its low moisture content, it can be mixed right in the batter or dough of breads and pastries. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious!

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Note: in colder weather Coconut Cream Concentrate will become hard, due to the high amount of natural coconut oil and fiber. It needs to be warmed to liquefy. But this is a food, not a cooking oil. If you use high heat, it will burn.

How is Coconut Cream Concentrate™ different from canned coconut milks and creams?

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers. Coconut Cream Concentrate comes packaged in 1 pint or 1 quart glass jars.

Buy it now here!

Chocolate Coconutty Bars

Servings: 35 square bars
Preparation Time: approximately 15 minutes, plus cooling time

Ingredients:

• 4 ounces 100% unsweetened chocolate bar
• 6 ounces bittersweet chocolate chips
• 1 tablespoon Coconut Cream Concentrate
• 1/2 teaspoon Gold Label Virgin Coconut Oil
• 10 ounces mixed nuts, finely blended
• 1 1/2 cups rolled oats
• 1/4 cup coconut chips

Directions:

Turn the stove on low. Melt the chocolate, Coconut Cream Concentrate, and coconut oil in a pan.

Blend the nuts in a food processor until fine.

Grind the coconut chips (if you prefer the bars to be chewy, skip this step).

Mix the oats, coconut chips, and blended nuts together in a bowl.

When the chocolates are all melted, add the dry ingredients and mix well. Put the mixture in an 11 x 7-inch pan. Spread evenly and set aside to cool and harden or pop in the refrigerator to speed this up.

When firm, slice into little squares.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut, Collagen Balls

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1/4 cup grass-fed collagen peptides
• 1 tablespoon honey
• 2 tablespoons cocoa powder, optional
• 1 tablespoon coconut oil
• 1/2 teaspoon vanilla extract
• salt to taste

Directions:

If the Coconut Cream Concentrate is solid, warm it by placing the jar in a pan of hot water. After 5 minutes, when the cream melts, stir it gently until it is uniformly smooth. Once creamy, measure 1/2 cup of Coconut Cream Concentrate into a bowl. Add the collagen peptide powder, honey, vanilla extract, coconut oil, and salt. Also add the cocoa powder, if using.

Mix very well. When the mixture is uniform, shape into bite-size balls and keep them on a baking tray or a plate. Refrigerate for 30 minutes.

Alternatively, the mixture can be patted into a baking pan. Score it using a knife to make bite-size squares and keep the pan in the refrigerator for 30 minutes.

Enjoy as a hard candy or, if desired, let them soften slightly at room temperature before eating.

Store in the refrigerator.

Sheetal from Foster City, California, won $50 for this recipe and photo! Submit your recipes and photos here.