Coconut Almond Cups II

Servings: 16
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/2 cup softened Coconut Cream Concentrate, (well mixed)
• 2 tablespoons organic powdered sugar
• 8 ounces dark chocolate, chopped
• 1/4 teaspoon coconut oil
• 16 raw almonds

Directions:

Gather all ingredients and equipment.

Line 16 cups in a mini muffin/cupcake pan with paper liners and set aside.

In a small bowl, add the unsweetened coconut, Coconut Cream Concentrate, and powdered sugar. Mix well and set aside. If not moist enough, add a little more of the Coconut Cream Concentrate or coconut oil that has risen to the top of the jar. Set aside.

Add dark chocolate and coconut oil to a double boiler. Continue to stir often until fully melted.

Using a teaspoon, scoop out coconut mixture and roll into balls. You should yield 16 balls.

Place coconut balls on a Silpat or plastic cutting board and top with one almond. Slightly press down.

Once the chocolate has melted, use a teaspoon to scoop one teaspoon into each prepared mini muffin cup.

Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.

Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered. Place tray in the freezer or refrigerator until firm.

Recipe and photo submitted by Jenny, Middletown, RI.

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Magic Sauce and Dressing

Servings: 30
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup tahini
• 1/2 cup water
• 1/4 cup olive oil
• 2 tablespoons Tropical Traditions Coconut Cream Concentrate
• 2 tablespoons organic fermented soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 2 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper

Directions:

Combine all ingredients in a food processor or blender and blend until smooth. Add water/oil to reach desired consistency. Use as a dressing or dip!

Recipe and photo submitted by Sarah, Abilene, TX.

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No-Bake Coconut, Banana Cream Bites

Servings: 8
Preparation Time: 5 minutes

Ingredients:

Crust:

• 4 Medjool dates, pitted
• 3/4 cup unsweetened coconut flakes (or 1/2 cup nuts plus 1/4 cup coconut)
• 1/2 tablespoon coconut oil
• 1/8 teaspoon sea salt
• 1 1/2 tablespoons unsweetened cocoa powder (optional)

Filling:

• 1/3 cup Coconut Cream Concentrate
• 1/4 cup full-fat coconut milk*
• 1 banana
• 2 tablespoons coconut oil
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/2 tablespoon honey (optional to taste)

Directions:

Crust:

Line a mini muffin tin with paper liners or use silicone cups. In a food processor, process the crust ingredients until they begin to stick together. This will only take a few minutes. Scoop about 1/2 tablespoon of filling into each cup. Press filling into the bottom of the liners to make a crust for each tart.

Filling:

Gently heat Coconut Cream Concentrate for best results. Add the remaining ingredients to a food processor with the warmed Coconut Cream Concentrate. Process until smooth. Scoop or pour the mixture over the crusts. Freeze for a hour or two until firm. Remove the bites from the muffin tins. Store in freezer. Eat them directly from the freezer or allow to soften at room temperature for 5–15 minutes.

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

Recipe and photo submitted by Jacqueline, Atlanta, GA.

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