“Caramel” Fudge

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 1/3 cup sunflower seed butter
• 1/4 cup coconut oil, melted
• 2 tablespoons Coconut Cream Concentrate
• 1 tablespoon raw honey
• 1 teaspoon salt
• 1/4–1/2 cup dark chocolate chips

Directions:

Grease a small pan. Place all ingredients (except chocolate chips) in the food processor (or if you don’t have one, you could combine it all on low on the stove) and combine until smooth. Pour your mixture into the pan and stick it in the fridge for about 5 minutes. Pull it out, add some chocolate chips, then throw it back in until it’s set!

Cut up into 12–16 squares. These should be kept in the fridge; they get a little melty.

Recipe and photo submitted by Sarah, Abilene, TX.

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Blueberry Pudding Cake

Servings: one 9 x 9-inch pan
Preparation Time: 20 minutes

Ingredients:

• 1 cup frozen blueberries
  or
• 1 cup fresh blueberries and 1/4 cup juice of choice (I used mango.)
• 1/2 cup Coconut Cream Concentrate
• 1/2 cup full-fat coconut milk*
• 1 egg, (large), at room temperature
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1 cup almond or chestnut flour
• 2 teaspoons baking powder
• 1 teaspoon Himalayan Pink Salt

Directions:

Make sure all ingredients are room temperature. The Coconut Cream Concentrate should not be melted but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop.

Whisk together Coconut Cream Concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.

In medium-size bowl, mix together almond flour, baking powder, and salt.

Slowly add dry ingredients to wet, whisking until combined.

Preheat oven to 375 degrees F and grease a 9 x 9-inch baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4–5 minutes until the mixture thickens. Pour over the cake batter.

Bake in preheated oven for 20–25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22 minutes, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

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

Recipe and photo submitted by Kate, Togane, Chiba, Japan.

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Dairy and Gluten-Free Chocolate, Coconut Fudge

Servings: 24 squares
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups Coconut Cream Concentrate
• 1/2 cup organic cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup raw honey
• pinch of sea salt

Directions:

Heat a medium saucepan over low heat. Add Coconut Cream Concentrate, cocoa powder, vanilla, and sea salt. Mix well as the Coconut Cream Concentrate melts. Slowly add the raw honey into the coconut mixture until combined.

Pour the warm fudge into greased 8-inch square pan. Cover and refrigerate. Allow fudge to refrigerate for 4 hours or until its completely set. Cut into squares and serve.

Recipe and photo submitted by Phillip, Eugene, OR.

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