Gluten-Free Coconut Cream Bliss Cookies

Servings: About 24
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups Coconut Cream Concentrate
• 1/2 cup coconut oil (or for less richness, use 1/4 cup coconut oil & 1/4 cup yogurt or kefir)
• 1 1/4 cups arrowroot powder
• 1/2 cup whole sugar, rounded
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Directions:

Preheat oven to 325 degrees F.

Heat the Coconut Cream Concentrate over low heat until softened or melted. Melt the coconut oil over low heat; remove from heat and mix in the vanilla and almond extracts.

In a large bowl, mix the arrowroot with the sugar and salt.

Add the Coconut Cream Concentrate and coconut oil to the arrowroot. Mix until well combined. The dough should be very nice and workable, not overly sticky. If it’s sticky, add more arrowroot.

Form dough into tablespoon-sized balls and place on a greased cookie sheet. Flatten each ball with the palm of your hand or the bottom of a glass.

Bake in preheated oven for 20–30 minutes or until the cookies hold together and are very lightly browned on the bottom.

Cool a bit and remove from the cookie sheet while still warm. If they cool down and are stuck to the cookie sheet, place them back into the oven to warm up again, then they’ll be easy to remove.

Recipe and photo submitted by Lindsey, CO.

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This is the recipe that movie theatres used for years—the secret to the world’s best popcorn. Our guests always rave about this snack when we serve it on a game night.

World’s Best Movie Popcorn

Servings: 4–6
Preparation Time: 15 minutes

Ingredients:

• 3 tablespoons coconut oil
• 1/2 cup popcorn
• 3 tablespoons butter
• salt

Directions:

In a large pan or wok (a wok is ideal), melt coconut oil over medium heat. Add popcorn and cover pot with lid slightly ajar to allow steam to escape.

Separately, melt butter in a small saucepan. (The butter will have the most flavor when it is slightly scalded but not burned, a light brown color.)

As soon as popcorn is done popping, turn heat to lowest setting. Drizzle 1/3 of the butter over the popcorn, sprinkle with salt, and stir. Repeat.

Hint: After adding butter and salt, if you leave the pan full of popcorn sitting on lowest heat for 5-10 more minutes, it will continue to eliminate the remaining moisture in the popped kernels, making the crunchiest popcorn.

Recipe and photo submitted by Jeff, Eagle, ID.

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No-Cook Chocolate, Mint Pie

Servings: 10 servings
Preparation Time: 25 minutes

Ingredients:

Crust:

• 3/4 cup almond flour/meal
• 1/2 cup pecans
• 1/4 cup raw cacao or cocoa powder
• pinch salt
• 1/2 teaspoon vanilla extract
• 1/2 cup packed dates
• 2 tablespoons coconut oil

Filling:

• 2 large avocados
• 1 teaspoon lemon juice
• 1/4 cup water
• 1/2 cup coconut oil, melted
• 1 tablespoon dried mint leaves
• 2 teaspoons mint extract
• 1/4 cup raw honey

Ganache:

• 1/2 cup raw cacao or cocoa powder
• 1/4 cup raw honey
• pinch salt
• 2 tablespoons water
• 2 tablespoons coconut oil

Drizzle:

• 1/4 cup soaked cashews
• 1/4 teaspoon vanilla
• water (to thin)
• 1 tablespoon coconut oil

Directions:

Place crust ingredients in food processor and process until well combined. Press into an 8-inch pie plate or tart pan. Chill until firm.

Blend filling ingredients until well combined and creamy in a food processor. Adjust minty-ness as you like. Pour filling into crust and chill until set.

Combine ingredients for ganache. Pour ganache over filling in a thin layer. Chill until set.

Place ingredients for drizzle in a food processor. Drizzle over top. Freeze for a more ice creamy pie or chill for a softer pie. Makes one 8-inch pie.

Recipe and photo submitted by Jaclyn, Guelph, ON.

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