Coconut Cream Lilikoi Butter

Servings: 1 1/2 cups
Preparation Time: 60–70 minutes

Ingredients:

• 18 ounces lilikoi pulp (yellow passion fruit)
• 1 cup Coconut Cream Concentrate
• 6+ tablespoons raw honey, to taste

Directions:

Simmer the lilikoi in a small saucepan at the lowest heat setting until it is reduced by one-third to one-half (about 45–60 minutes). Turn off the burner.

Stir in the Coconut Cream Concentrate until dissolved. If the CCC is solidified, dip a metal 1/4 cup measure into hot water and then scoop. Add raw honey and mix.

Pour into sterilized half-pint jars. Refrigerate one jar to eat right away. Can the rest for later, using the water-bath method or freeze it.

Best served at room temperature as the coconut cream will solidify in the fridge.

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No-Bake Green Snack Bars

Servings: 16–32 bars
Preparation Time: 30–40 minutes

Ingredients:

• 10 ounces frozen kale or spinach
• 1–2 tablespoons cinnamon
• 2 cups Coconut Cream Concentrate, warmed enough to pour
• 3/4–1 cup raisins
• up to 1/4 cup honey (optional), I don’t use it.

Directions:

Steam greens until bright and tender, about 5–10 minutes. Add cinnamon and stir until it absorbs the steaming water. Let cool a bit.

Finely chop raisins in a food processor until they want to stick together in a big chunk. Add greens to food processor and chop/mix well. Add all other ingredients to food processor and mix well. Alternatively, mix everything in the pan if you don’t want the greens chopped up.

Press into 8 x 8-inch or 7×11-inch pan (bars will be thicker in 8 x 8-inch pan). Refrigerate until firm. Cut into bars with a sharp knife and freeze some to keep from eating them all in two days.

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Flourless Chocolate Chip Cookies

Servings: 12–15
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup fresh ground cashew butter
• 1/2 cup Coconut Cream Concentrate, softened*
• 1 pastured egg
• 1/2 cup granulated sweetener
• 1/4 teaspoon sea salt
• 1 tablespoon vanilla extract
• 1/3–1/2 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees F.

Whisk the egg and vanilla in a mixing bowl. Add in the cashew butter, Coconut Cream Concentrate, sweetener, and salt; combine. Fold in the chocolate chips. Roll the dough into balls in desired size cookie and place on a parchment-lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don’t spread, so size accordingly.

Bake in preheated oven for about 12 minutes or until edges begin to brown.

Remove and place on a cooling rack and allow cookies to cool and harden. Store in an airtight container; I prefer glass jars.

Quick notes:

*The top layer of Coconut Cream Concentrate is coconut oil, so you may need to scrape that off to get to the cream. Save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations:

You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

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