Coconut, Maple Pumpkin Ramekins

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup Coconut Cream Concentrate
• 1/3 cup hot water
• 2 eggs
• 15 oz. organic pumpkin pie mix
• 1 teaspoon vanilla
• 2–3 tablespoons maple syrup

Directions:

Preheat oven to 350 degrees F.

Place Coconut Cream Concentrate in a small bowl and pour hot water on top. Let sit for a minute or so, and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup, and Coconut Cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes, and drizzle with maple syrup. Serve warm or at room temperature.

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Flourless Pumpkin Coconut Butter Cookies

Servings: 15–18
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate, softened
• 1/2 cup pumpkin puree, packed
• 1 egg
• 1/2 cup granulated sugar
• 2 teaspoons cinnamon
• 3/4 teaspoon cloves
• 3/4 teaspoon ginger
• 3/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup dark chocolate chips, optional

Directions:

Preheat oven to 350 degrees F.

Place the Coconut Cream Concentrate, pumpkin, and egg in a food processor and combine until smooth. Add in the sweetener, spices, and salt and mix well. Place the batter in a bowl and stir in chocolate chips, if using.

Spoon the dough onto a parchment lined cookie sheet. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove, then press down.

Bake in preheated oven for about 15 minutes. Remove cookies and place on a cooling rack to set up. Store in an airtight container. I prefer a glass jar.

Notes:
*To soften the Coconut Cream Concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

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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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