Chocolate, Coconut Clusters

Servings: approximately 36
Preparation Time: 30 minutes

Ingredients:

• 1 heaping cup dried, unsweetened coconut
• powdered stevia extract
• 2–4 tablespoons water
• 2 cups whole sugar, or to taste
• 1/2 cup coconut milk*
• 4 tablespoons Coconut Cream Concentrate
• 4 tablespoons coconut oil
• 3 tablespoons cocoa powder, sifted to remove lumps
• 1 teaspoon salt
• 3 1/2 cups dry quick oats
• 1 teaspoon vanilla
• 1/2 cup walnuts or pecans

Directions:

Measure the coconut and stir in stevia extract to your own taste. I use about 1/16th teaspoon of a concentrated powdered extract, but if you are using a liquid extract or packets, you may want to use more.

Rehydrate the dried coconut by stirring in 2–4 tablespoons water, then allow it to sit and become fluffy.

In a medium saucepan, bring the sugar, coconut milk, Coconut Cream Concentrate, coconut oil, cocoa, and salt to a boil. Stir in the rehydrated coconut, oats, vanilla, and nuts. Drop by heaping teaspoon on a waxed paper–lined cookie sheet and refrigerate.

These delicious cookies should be stored in the fridge or freezer, as the coconut oil will melt on warm days!

Recipe and photo submitted by Julie, Houston, TX.

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

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This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Raspberry Coconut Cream Pie

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups raw almonds
• 3/4 cup Medjool dates, pitted
• 1/2 cup coconut flakes (optional)
• 1 cup full-fat coconut milk*
• 2 cups Greek yogurt, divided
• 1/2 cup honey, softened and divided
• 1/2–1 teaspoon vanilla extract
• 1 cup softened Coconut Cream Concentrate, divided
• 1 cup or more fresh or frozen raspberries
• 1 tablespoon lemon juice

Directions:

Pie Shell: (for a 9-inch pan, lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey, and vanilla extract. Quickly mix 1/2 cup softened Coconut Cream Concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup Coconut Cream Concentrate, 1/4 cup honey, and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of Coconut Cream Concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

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

Recipe and photo submitted by Joyce, Campbell, CA.

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This is such an easy treat. You just throw everything into a blender and blend! How much easier can it get? (It can’t).

I have a few tips though.

#1: If you like your sweets really sweet, up the amount of dates to taste.

#2: Increase/decrease cocoa powder as you like it.

#3. Leave the vanillas be or else it’ll be awful.

Kidding. You can use all vanilla extract if you want, but I highly recommend using vanilla powder. You’ll love it, trust me.

Now, I know some of you are going to want cup measurements. Frankly, I can’t give you exact volume measurements because it’s pretty much impossible to find it. But roughly, use 1 1/2 cups dates and 3/4 cup nuts, roughly being the key word here.

One more thing: these are addictive. Doesn’t matter if you like neither dates or nuts. Just try one.

Comments? Questions? Let me know!

Enjoy!

Sarah

No-Cook Chocolate, Coconut Bites

Servings: 4
Preparation Time: 3 minutes

• 260 grams dates
• 4 tablespoons cocoa powder
• 1 teaspoon vanilla powder
• 1 teaspoon vanilla extract
• 110 grams nuts of choice
• 2–4 tablespoons shredded, dried coconut

Directions:

Place all ingredients into a blender/food processor and blend until mixture forms a dough-like consistency. There will still be little chunks of nuts. Scrape down edges of blender/food processor as needed.

Roll into little balls and chill. Eat!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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