Dairy-Free Coconut, Vanilla Sweet Cream

Servings: 10
Preparation Time: less than 5 minutes

Ingredients:

• 1/2 cup raw cashews, soaked
• 3 tablespoons raw honey
• 2 tablespoons Coconut Cream Concentrate (or 1 tablespoon melted coconut oil)
• 1/2 vanilla bean (or 1 1/2 teaspoons vanilla extract)
• 1/2 teaspoon lemon juice
• pinch of salt
• 6 tablespoons filtered water
• additional water, as needed, to thin

Directions:

Combine all ingredients in a high-speed blender and blend until smooth. (If you don’t have Coconut Cream Concentrate, leave it out and stream in 1 tablespoon of melted coconut oil at this point with the blender running.) Add more water, a tablespoon at a time, as needed to blend to a drizzly consistency. Serve over fresh berries or chopped fruit.

Recipe and photo submitted by Amber, Overland, KS.

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Coconut, Peanut Butter Popcorn Balls

Servings: 9 popcorn balls
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup honey or brown rice syrup
• 1/3 cup coconut peanut butter
• 1 tablespoon coconut oil
• 1/4 teaspoon sea salt
• 5 cups popped popcorn
• 1/4 cup shredded coconut

Directions:

In a small saucepan, gently heat honey, coconut peanut butter, coconut oil, and sea salt. Bring sauce to a simmer.

Take off heat and let cool for 5 minutes.

In a large bowl, mix popped popcorn and shredded coconut together. Carefully pour warm sauce over popcorn. Mix well.

Oil your hands with coconut oil and form popcorn mixture into balls. Place popcorn balls on a parchment-lined cookie sheet and allow to cool before serving.

Recipe and photo submitted by Tiffany, Junction City, OR.

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Gluten-Free Peanut Butter, Coconut Cookies

Servings: 35

Ingredients:

• 2 cups creamy peanut butter (I use organic and no-sugar added.)
• 2/3 whole sugar
• 1/2 cup shredded coconut, unsweetened
• 2 eggs
• 2 teaspoon vanilla
• 2 teaspoon baking powder

Directions:

Preheat oven to 350 degrees.

In a mixer, cream peanut butter and sugar. Add everything else and mix until well combined.

With your hands, roll the mixture into little balls (they stay together better if you keep them small) and place on a parchment-lined baking sheet. You could roll them in additional sugar.

Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few minutes before you take them off the baking sheet.

Recipe and photo submitted by Leslie, Amsterdam, NY.

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