Brazilian Cheese Rolls (Pao de Queijo)
Author’s Note – This recipe is naturally gluten-free. The cheesy, buttery rolls or “puffs” have a light, crisp outside and a very chewy and soft inside.
Tag: coconut oil
Roasted Broccoli and Purple Cauliflower
Author’s Note – Serving suggestion: Serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.
CoCo, Almond Freezer Bites
These are bite-size treats that not only taste wonderful, but spread the consumption of VCO out throughout the day. I limit myself to about 5–8 per day.
CoCo, Almond Freezer Bites
Servings: 15
Preparation Time: 15 minutes
Ingredients:
- dark cocoa almonds
- 1 cup Gold Label Virgin Coconut Oil
- cinnamon, optional
Directions:
Using a candy-mold tray or ice cube tray, place 1–3 cocoa almonds in each compartment.
Melt coconut oil gently over low heat. Pour melted Gold Label VCO over the entire tray of cocoa almonds (sprinkle of cinnamon is optional).
Place mold/tray on cookie sheet and refrigerate or put in freezer until firm.
Gently break coco almond bites out of the tray and store in plastic baggie in freezer.
Recipe and photo submitted by Lisa, Lino Lakes, MN.
Sunbutter, Chocolate Bars
These bars are made with sunflower seed butter, coconut oil, and carob powder.
Frozen Chocolate, Coconut Fudge
Frozen Chocolate, Coconut Fudge
Servings: 4
Preparation Time: 15 minutes
Ingredients:
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup seed or nut butter (I use peanut butter, unsweetened)
- 1/4 cup (generous) cocoa powder
- 1 cup shredded coconut
- 1/4 cup (generous) coconut oil, melted
- 1/4 cup raw honey
Directions:
Mix together all ingredients. Pour on a piece of unbleached parchment paper on a cookie sheet. Spread out to about 1/4 inch thick.
Place fudge in freezer. Let set for about 30 minutes.
Break into pieces and serve or put in container back in freezer until you are ready to serve.
Recipe and photo submitted by Tember, Quakertown, PA.
Healthy, Carrot, Oatmeal Bites
This oatmeal cookie recipe is made with carrots, shredded coconut, and maple syrup.
Double Coconut Chocolate Chip Cookies
Double Coconut Chocolate Chip Cookies
Servings: 48 cookies
Preparation Time: 10 minutes
Ingredients:
- 1/4 cup unsalted butter
- 1/2 cup Virgin Coconut Oil
- 3/4 cup sugar
- 3/4 cup whole sugar
- 2 eggs
- 1 teaspoon vanilla
- 12 ounces semisweet chocolate chips
- 2 cups self-rising flour
- 1 1/2 cups shredded coconut
Directions:
Preheat oven to 350 degrees F.
Melt the butter and coconut oil and put in a large mixing bowl. Whisk the sugars, eggs, and vanilla with the butter and coconut oil until combined. Stir in the flour with a wooden spoon just until combined. Stir in the chocolate chips and coconut.
Wet your hands and roll the dough into balls and place on a greased baking sheet. Make sure they have room to spread.
Bake cookies until just light golden brown on the bottom for a nice soft cookie or a little longer if you like a more crispy cookie. Transfer cookies to a plate for cooling. Makes about 48 cookies.
Recipe and photo submitted by Kim, Middletown, OH.
Homemade Honey Chocolate
This versatile recipe includes lots of creative ideas to make your own homemade chocolates.
