Coconut Cream Sweetheart Squares

Servings: 9
Preparation Time:  3 hours

Ingredients:

Crumb Layer:

• 1 1/2 cups walnuts
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 tablespoon raw honey
• 1/2 teaspoon Himalayan salt
• 1/2 cup coconut flakes

Creamy Layer:

• 1 3/4 cups Coconut Cream Concentrate
• 1 tablespoon grass-fed gelatin
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract

Gelatin:

• 4 cups 100% fruit juice of your choice
• 3 tablespoons grass-fed gelatin
• 1 cup fruit (optional)

Directions:

For the Crumb Layer:  Preheat oven to 400 degrees F. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8 x 8-inch glass pan. Bake for 8–10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

For the Creamy Layer:  Place 1 cup Coconut Cream Concentrate in a small saucepan over medium heat. Heat until considerably hot but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In a Vitamix blender, combine warm Coconut Cream Concentrate with the remaining cream, honey, and vanilla. Blend. Cool to room temperature.

For the Gelatin:  In a mixing bowl, pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temperature.

To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temperature and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.

Serve and enjoy!

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Strawberry Coconut Fudge

Servings: 20

Preparation Time: 10 minutes

Ingredients:

• 6 large strawberries, hulled
• 2 ounces cocoa butter, melted
• 1/2 cup Coconut Cream Concentrate
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

Directions:

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms, but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it if it is really hard, then melt in a double boiler.

To make these a little sweeter, just add a teaspoon of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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Coconut, Maple Pumpkin Ramekins

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup Coconut Cream Concentrate
• 1/3 cup hot water
• 2 eggs
• 15 oz. organic pumpkin pie mix
• 1 teaspoon vanilla
• 2–3 tablespoons maple syrup

Directions:

Preheat oven to 350 degrees F.

Place Coconut Cream Concentrate in a small bowl and pour hot water on top. Let sit for a minute or so, and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup, and Coconut Cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes, and drizzle with maple syrup. Serve warm or at room temperature.

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