Plum and Ginger Crisp
Try this fruit crisp recipe made with almond flour, flaked coconut, and red plums.
Try this fruit crisp recipe made with almond flour, flaked coconut, and red plums.
Coconut Cream Concentrate, dried coconut, cocoa, and pecans are the main flavors in these German chocolate style bars.
Creamy, Dairy-Free Lime Pie
Servings: 10–14
Preparation Time: 4 1/2 hours
Ingredients:
Toasty Coconut Crust:
Filling:
Directions:
Crust:
Pull out an 8-inch pie pan OR for tartlets, line 30 mini muffin tins with paper liners (optional, for easier removal).
Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.
Put in the freezer for 10 minutes while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm before adding the filling.
Filling:
Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.
Chill at least four hours until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.
Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.
Makes one 8-inch pie or about 30 tartlets.
Recipe and photo submitted by Rhonda, South Jordan, UT.
Creamy almond butter is blended with coconut oil and raw honey to create these delicious dessert candy bars.
These no-bake cookies are made with shredded coconut, coconut oil, and cocoa.
Chocolate, Coconut Cream Balls
Servings: makes 24–30
Preparation Time: 30 minutes/1–2 hours refrigeration
Ingredients:
Directions:
Combine nuts, Coconut Cream Concentrate, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4–1-inch balls. Set on a parchment-lined tray in the refrigerator.
Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.
Recipe and photo submitted by Charlene, Wareham, MA.
Homemade Brazil nut butter blended with coconut oil and Coconut Cream Concentrate creates this delicious candy.
The classic, Christmas candy takes on a new twist! Coconut Cream Concentrate and coconut oil add creamy coconut flavor to this classic, holiday treat.
Coconut Cream, Chocolate, Peppermint Drops
Servings: 4–6
Preparation Time: 10 minutes
Ingredients:
Directions:
Mix Coconut Cream Concentrate with sweetener, peppermint, and salt. Form into round discs and freeze on foil or parchment-lined pan about 10 minutes. Remove and coat with chocolate and freeze again, about 5–10 minutes. Take out and enjoy!!!!
*You could make your own chocolate. Mix 2 tablespoons of melted coconut oil with 2 tablespoons of cocoa powder, adding sweetener to taste.
Recipe and photo submitted by Rebecca, Nashville, TN.
These festive, minty chocolate cookie bars are the perfect addition to any Christmas or holiday cookie plate.