Pecan, Coconut, Chocolate Milk

Servings: 1 serving
Preparation Time: 2 minutes

Ingredients:

• 1–2 tablespoons raw honey
• 1/4 cup pecans
• 2 tablespoons organic cocoa powder
• 1 1/2 cups organic whole milk
• 3 tablespoons Virgin or Expeller-Pressed Coconut Oil

Directions:

Add all ingredients except coconut oil to blender. Blend until smooth. With blender still running, slowly drizzle melted/cool coconut oil into mix. Pour into a frosty mug or a large glass, fill with ice, and enjoy.

Recipe submitted by Carmen, Clovis, NM.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconut Peanut Butter, Banana Protein Shake

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 serving vanilla protein powder
• 1 frozen banana
• 3/4 cup water
• 1/3 cup coconut milk*
• 1–2 tablespoons coconut peanut butter
• dash guar gum
• dash xanthan gum
• ice (optional, to taste)
• 1–2 tablespoons melted coconut oil (for pre-workout)

Directions:

Place all ingredients except coconut oil (if using) in blender and blend while pouring coconut oil in a steady stream. Blend until smooth and enjoy!

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

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

It’s also known as “Iced Mochaccino”. It’s similar to iced coffee. What’s the difference? Iced coffee is filled with chunky ice, doesn’t have chocolate (unless you want it, of course), and is simply sweetened with either a flavored syrup or sugar.

Just a note: don’t buy that flavored syrup stuff. It’s usually mostly corn syrup. There are lots of good, healthy recipes (usually just sugar or honey plus water plus flavor extract) that you can make yourself. And it tastes the same, if not better.

So anyway, back to the title recipe. I recommend using French roast coffee since it has a strong, dark flavor that complements the chocolate and creamy milk. If you want the drink to be extra icy, freeze the coffee.

The homemade fudge sauce is a must. It’s so unbelievably easy and drop dead amazing that you’ll want to consume the entire batch all at once (example: spoon + cold fudge sauce = dangerous). But don’t. Not yet. You want to make the drink below first. And oh, another thing you can do with the hot fudge sauce is hot cocoa. Just stir in 2 tablespoons into a cup of hot milk. It’s the easiest hot drink ever. Yum.

Hope you’re all enjoying the summer!

Sarah 🙂

Iced Coconut, Mocha Cappuccino

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup cold, strong coffee (partly frozen if desired)
• 1/2 cup organic, whole, raw milk or coconut milk*
• 2 tablespoons fudge sauce (see recipe below), cold
• 2–4 ice cubes
• 1 tablespoon coconut oil, melted (optional)

Directions:

Place all ingredients except coconut oil in blender and blend until well combined, pouring coconut oil into the cappuccino in a steady stream. Top with freshly whipped cream and enjoy!

Hot Fudge Sauce

Ingredients:

• 1/2 cup sugar, plus 2 tablespoons
• 1/2 cup cocoa powder
• 3/4 cup heavy cream
• 4 tablespoons butter
• 1–2 tablespoons coconut oil
• 1 1/2 teaspoons vanilla extract

Directions:

Combine all ingredients except vanilla extract in a saucepan over medium heat.

When butter is melted and well mixed in, turn heat up to high and bring fudge to a boil, whisking constantly. Boil for 1 minute. Remove from heat and stir in vanilla.

Store in the refrigerator and don’t eat it all at once.

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

Recipes courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!