Easy Chocolate, Coconut, Hazelnut Ganache

Servings: 20
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup raw cacao powder or regular cocoa powder
• 3/4 cup raw honey
• 1/3 cup Gold Label Virgin Coconut Oil, melted
• 1/2 teaspoon hazelnut extract
• 1/4 teaspoon salt

Directions:

Combine all ingredients in a blender. Process until very smooth and emulsified. Transfer to an airtight container (I recommend a glass jar) and store at room temperature for up to one week or refrigerated for up to two weeks. Warm slightly before serving.

Recipe and photo submitted by Amber, Overland Park, KS.

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Whole Wheat, Coconut Oil Banana Bread

Servings: One loaf
Preparation Time: 15 minutes

Ingredients:

• 1 cup sugar (or to taste)
• 1/3 cup Virgin Coconut Oil
• 2 eggs
• 2 cups mashed bananas (5–6 medium)
• 1/3 cup water
• 1 2/3 cups soft whole wheat flour
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup chopped nuts (such as walnuts or pecans)
• 1 cup shredded coconut

Directions:

Heat oven to 350 degrees. Grease the bottom only of one loaf pan (or other baking dish) with extra coconut oil and set aside.

Mix sugar and coconut oil until blended. Add in the eggs, one at a time, blending well after each one. Add the bananas and water; then after that is blended, add in the rest of the ingredients except nuts and coconut just until moistened. Stir in nuts and coconut, then pour into the loaf pan.

Bake until toothpick or a knife inserted in the middle of loaf comes out clean, about one hour. Let it cool for about five minutes; remove from pans to wire rack and cool completely before slicing.

Recipe and photo submitted by Rachel, Costa Rica.

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Triple Coconut, Cranberry Muffins

Servings: 12 muffins
Preparation Time: 15 minutes

Ingredients:

• 2 cups flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup dried coconut flakes
• 1 cup dried cranberries
• 3/4 cup coconut milk*
• 2 tablespoons coconut oil, melted
• 2 tablespoons butter, melted
• 1 teaspoon orange or lemon zest, grated
• 1/2 teaspoon vanilla extract
• 1 egg, lightly beaten
• extra coconut flakes

Directions:

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not overmix.

Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15–20 minutes or until a toothpick inserted in center comes out clean.

Remove muffins from pan immediately and cool on a wire rack.

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

Recipe submitted by Pat, Jackson, WI.

Recipe prepared by Pat and photographed by Jeremiah Shilhavy.

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