Almond Flour, Raspberry, Coconut, Chocolate Tart

Servings:  9 inch tart
Preparation Time: 15 minutes, plus chilling time

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened organic cocoa powder
• 1/4 cup Gold Label Virgin Coconut Oil, melted
• 1 tablespoon dark maple syrup
• pinch Himalayan Pink Salt

Filling:

• 1/2 cup coconut milk*
• 6 ounces chocolate chips
• 1/4 cup organic raspberry preserves
• 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Directions:

Grease a 9-inch tart pan, with a removable bottom, with coconut oil.

Combine all the crust ingredients in a bowl and mix well. Press the crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over the chocolate and allow to sit for one minute, then stir until smooth. Add the raspberry preserves and combine well.

Pour the chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the refrigerator to cool completely for 1–2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

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

Recipe and photo by Orissa. Submit your own creative coconut recipes here for a chance to win $50!

Chocolate, Coconut Bars

Servings: 20 bars
Preparation Time: 30 minutes

Ingredients:

Crust:

• 1/2 cup butter
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/8 teaspoon Himalayan Salt

Filling:

• 1 cup Coconut Cream Concentrate
• 1/2 cup raw honey
• 1 cup chocolate chips
• 2 tablespoons coconut oil

Topping:

• 3 cups shredded coconut

Directions:

Preheat oven to 350 degrees F.

Generously grease a 9 x 13-inch baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press the crust evenly into bottom of the greased baking dish.

In a small saucepan, over low heat, gently warm the Coconut Cream Concentrate, honey, and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over the crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer, pressing down slightly into the filling layer.

Bake in oven about 10 minutes, or until the coconut is toasted.

Cool completely on the counter, and then refrigerate until firm. Cut into bars, and store in the refrigerator.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Gluten-Free, Strawberry Shortcakes

Servings: 10
Preparation Time: 25 minutes

Ingredients:

• 1 cup almond flour*
• 1/3 cup coconut flour
• 2/3 cup arrowroot starch
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup palm shortening or butter
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• 1/4 cup honey
• 1/2 cup coconut milk**
• 2 cups freshly sliced strawberries

Directions:

In a mixing bowl, combine flours, arrowroot starch, baking powder, and salt. Cut in shortening or butter until the mixture is crumbly. Add apple cider vinegar, vanilla, and honey. Slowly pour in milk until the mixture forms a dough ball.

Form the dough into 10 biscuits. Place on a baking sheet lined with parchment paper.

Bake at 375 degrees F for about 20 minutes. Remove from the oven and let cool completely.

Cut biscuits in half and place on serving dishes. Add a dollop of whipped cream and top with fresh strawberries.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!