Flourless Chocolate Chip Cookies

Servings: 12–15
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup fresh ground cashew butter
• 1/2 cup Coconut Cream Concentrate, softened*
• 1 pastured egg
• 1/2 cup granulated sweetener
• 1/4 teaspoon sea salt
• 1 tablespoon vanilla extract
• 1/3–1/2 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees F.

Whisk the egg and vanilla in a mixing bowl. Add in the cashew butter, Coconut Cream Concentrate, sweetener, and salt; combine. Fold in the chocolate chips. Roll the dough into balls in desired size cookie and place on a parchment-lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don’t spread, so size accordingly.

Bake in preheated oven for about 12 minutes or until edges begin to brown.

Remove and place on a cooling rack and allow cookies to cool and harden. Store in an airtight container; I prefer glass jars.

Quick notes:

*The top layer of Coconut Cream Concentrate is coconut oil, so you may need to scrape that off to get to the cream. Save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations:

You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

Kate from Highlands Ranch, CO, just won $50 for this recipe and photo! Submit yours here.

Gluten-Free Triple Coconut Honey Cake

Servings: 4
Preparation Time: 6 minutes

Ingredients:

• 2 tablespoons Virgin Coconut Oil
• 1 tablespoon Coconut Cream Concentrate
• 1 1/2 tablespoons raw honey
• 1 egg
• 1/4 cup applesauce
• 3 tablespoons gluten-free all-purpose flour
• 1/4 teaspoon baking powder
• pinch salt
• 1 1/2 teaspoons shredded coconut

Note: I find that gluten-free cakes work well in smaller pans. I use a mini loaf pan that measures 3 inches wide by 5 3/4 inches long for this recipe.

Directions:

Preheat oven to 325 degrees F.

In a bowl or pan, gently warm the coconut oil, Coconut Cream Concentrate, and raw honey until they can be stirred smooth. Add to bowl with egg and applesauce.

Next stir in flour, baking powder, and salt. Scrape all batter into oiled (I use coconut oil.) mini loaf pan. Sprinkle shredded coconut evenly over the top. Bake at 325 degrees for 35–40 minutes or until toothpick comes out clean. Remove from pan and place on cooling rack. Let cool 15 minutes before slicing.

Recipe and photo submitted by Karen, Quincy, CA. Submit your recipe here!

Super Walnut, Coconut Oil Fudge

Servings: 16
Preparation Time: 15 minutes

Ingredients:

• 1 cup raw walnut pieces
• 1/2 cup raw cacao powder
• 1/2 cup softened/melted Expeller-Pressed Coconut Oil*
• 1/2 cup maple syrup
• 2 teaspoons vanilla
• 2 pinches sea salt

Garnish:

• extra 3/4 cup rough chopped raw walnuts

Directions:

In a food processor, blend 1 cup walnut pieces, cacao powder, softened coconut oil, maple syrup, vanilla, and sea salt together. Reserve 3/4 cup walnuts for garnish.

Line a small square dish with parchment paper. I used a 4 x 5-inch Tupperware container that was lined with parchment paper.

Scoop the fudge batter into square dish. Top with chopped walnuts, pushing some in as you go, and add a finishing layer. Freeze for an hour or more.

Chop into squares, ENJOY! Tastes amazing when chilled or right out of the freezer! (Best stored in the freezer.)

*NOTE: You can use Virgin Coconut Oil OR if you are sharing this raw, super fudge with someone who does not care for coconut flavors, you can use Expeller-Pressed Coconut Oil which is virtually tasteless.

Recipe and photo submitted by Andrea, Willamina, OR. Submit your recipe here!