These make an excellent addition to a Thanksgiving gift basket or a great desert for a Thanksgiving or Christmas meal.

Holiday White Chocolate Coconut Bars

Servings: 20 chocolate bars or 100 chocolate pieces
Preparation Time: 30 minutes total

Ingredients:

• 1 cup peanut or almond butter
• 1/2 cup raw honey
• 1/2 cup unrefined coconut oil
• 1 1/2 cups dry oats (not instant)
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1/2 to 1 cup dried cranberries
• 1 1/2 cups white chocolate chips
• 1 tablespoon vanilla extract

Directions:

Melt nut butter, honey, and coconut oil over medium-low heat. Once melted, remove from heat and add the rest of the ingredients.

Stir to combine until chocolate is fully melted. Coconut oil or parchment line the bottom of a 9 x 13-inch pan. Pour mixture into pan and cool in the fridge until solid.

When the mixture is set, cut into bars or bites and enjoy! Store in the fridge, as they will soften on the counter.

Recipe and photo submitted by Tamara, Spring, TX.

Submit your recipe here!

This dressing has become a favorite. It’s very light and great on spinach!

Coconut-Ginger Dressing

Servings: 4–6
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons Virgin Coconut Oil
• 2 tablespoons raw honey
• 2 tablespoons lime juice
• 1/2 teaspoon fresh grated ginger (add more if you like ginger)
• 1/4 teaspoon salt

Directions:

Combine grated ginger, coconut oil, and honey. Heat gently to melt oil. Add lime juice and salt. Shake to combine all ingredients.

Refrigerate any leftovers. Once removed from the refrigerator, you will need to heat it over very low heat or allow to get to room temperature. The oil will solidify and need to melt. Shake again and add to salad.

Recipe and photo submitted by Lisa, Edmond, OK.

Submit your recipe here!

Chicken Nuggets Fried in Coconut Oil

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 2 pounds ground chicken
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons chili powder
• 1 teaspoon salt
• fresh ground pepper
• 2 eggs
• 1 cup breadcrumbs or ground up brown rice cereal
• coconut oil, as needed

Directions:

Mix all ingredients except coconut oil together until well blended. Add more breadcrumbs if mixture looks too sticky.

Heat coconut oil in a pan over medium heat and drop chicken mixture into pan, shaping into nuggets. Cook until golden brown on both sides and serve.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!