Coconut, Almond Fudge

Ingredients:

• 1 cup Virgin Coconut Oil
• 1/4 cup carob (or cocoa) powder
• 1/4 cup almond butter
• 1/4 cup raw honey
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• chopped almonds or nuts of your choice
• dried coconut
• chopped sunflower seeds

Directions:

Place all ingredients except the nuts, coconut, and sunflower seeds in a large glass bowl, set in simmering water, and mix until everything is well blended. Stir in the desired amount of the last three ingredients.

Spread fudge into a 9 x 12-inch, glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH.

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Granola and Coconut Cream Bark

Granola

Ingredients:

• 2 1/2 cups oatmeal or mixed grain cereal
• 1/4 cup shredded coconut
• 1/2 cup raw sunflower seeds
• 3/4 cup chopped nuts (not peanuts) or pistachios
• 25 drops brown stevia (optional)
• 1/4 cup coconut oil
• 1/2 cup honey or brown rice syrup
• 1/2 cup real maple syrup
• 1/2 teaspoon Himalayan Salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

Directions:

Mix oats, shredded coconut, seeds, and nuts. Set aside.

In a pan, combine remaining ingredients. Heat and stir until well mixed. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 degrees F, stirring every 10 minutes until lightly browned, about 20–30 minutes. Cool. Store in an airtight container.

I add this granola recipe to a very similar Coconut Cream Concentrate recipe that I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

Ingredients:

• 1/2 cup coconut flakes
• 1/2 cup Coconut Cream Concentrate
• 1/2 teaspoon vanilla
• dash Himalayan Salt
• 1/8 teaspoon pure stevia powder

Directions:

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the Coconut Cream Concentrate and allow to set up in the refrigerator, if you can wait!!

Options:

• Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
• Add 1 teaspoon cinnamon or 1/4 cup carob powder.
• Add carob chips.
• Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX.

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Coconut, Snickerdoodle Delights!

Servings: approximately 6 dozen (Cut in half for a smaller quantity.)

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup Virgin Coconut Oil
• 1 cup whole sugar
• 1 cup honey
• 2 teaspoons vanilla
• 2 eggs
• 3 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon Himalayan Salt
• 1 teaspoon cinnamon
• 1 cup shredded coconut
• 1/2 cup freshly ground flax seeds
• extra cinnamon and sugar mixed together for sprinkling

Directions:

Heat oven to 375 degrees.

Cream together butter, coconut oil, sugar, honey, vanilla, and eggs in a large mixing bowl on medium speed. Be sure to scrape the sides of the bowl consistently until smooth. Sift in flour, baking soda, salt, and cinnamon. Add coconut and ground flax seeds. Place each teaspoon of rolled dough on an ungreased cookie sheet.

Bake for 5 minutes. Remove from oven and gently press each cookie with the bottom of a glass. Now sprinkle each cookie with the cinnamon and sugar mixture and return to the oven to bake an additional 3 to 4 minutes until a light golden color. Let cool 5 minutes on cookie sheet. Move to a wire rack to finish cooling. Enjoy!

Submitted by Chris, Calamus, IA.

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