Almond Butter Buckeyes

Servings: 20
Preparation Time: 25 minutes

Ingredients:

• 1/3 cup Coconut Cream Concentrate
• 1/2 cup almond butter
• 1/4 cup coconut oil
• pinch salt
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 6 ounces dark chocolate
• 1 tablespoon coconut oil

Directions:

Place Coconut Cream Concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly until melted and smooth.

Refrigerate  for 20 minutes or until it is firm. Shape the filling into approximately 20 balls. Place the formed filling back into the refrigerator to firm up completely.

Heat the dark chocolate and remaining coconut oil over a double boiler on low heat, stirring until melted and smooth.

Insert a toothpick into each ball and partially dip into the chocolate. Place on waxed paper or aluminum foil. After all of the candies are dipped, refrigerate until completely firm.

Note: For flavor and texture, these are best served at room temperature, but if you are transporting them or giving as a gift, they will hold up better if chilled.

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Blueberry, Coconut Cream Bars

Servings: 16
Preparation Time: 15 minutes

Ingredients:

Crust:

• 1 1/4 cups almond flour*
• 1/4 cup cocoa powder
• pinch of salt
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

Filling:

• 1 1/2 cups fresh blueberries
• 1 cup Coconut Cream Concentrate, melted
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup

Glaze:

• 1/3 cup coconut oil, melted
• 3 tablespoons cocoa powder
• 3 tablespoons maple syrup

Directions:

Preheat the oven to 350 degrees F. Oil the bottom and sides of an 8 x 8-inch baking pan.

In a small mixing bowl, stir together the almond flour, cocoa, and salt. Stir in the vanilla, coconut oil, and maple syrup. Use your hands to press the mixture evenly over the bottom of the oiled baking dish. Bake the crust for 15 minutes. Let it cool completely before spreading on the filling.

Place the blueberries, Coconut Cream Concentrate, vanilla, and maple syrup in a food processor or blender. Blend until fairly smooth with some pieces of blueberry still visible. Spread the filling over the cooled crust and refrigerate for at least 30 minutes before pouring on the glaze.

To make the chocolate glaze, stir together the coconut oil, cocoa powder, and maple syrup until smooth. Pour the glaze over the blueberry filling, tilting the pan to get it evenly over the top. Refrigerate the bars for at least two hours before cutting into squares to serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Angela from Longmont, CO, 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.