Hotdog Roll-Ups with Coconut-Chili Dip

Servings: 12 mini bite-size
Preparation Time: 45 minutes–1 hour

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon dried oregano, optional
• 6 tablespoons filtered water
• 1 tablespoon coconut oil, melted
• 2 organic beef hot dogs
• 2 tablespoons Coconut Cream Concentrate
• 1 tablespoon chili sauce
• 2 teaspoons organic ketchup

Directions:

Hotdog Roll-Ups:

Measure the flour, baking powder, salt, sugar, and oregano into a bowl. Make a well in the center and gradually add the water and coconut oil.

Stir until the dough forms a ball. Transfer to a floured surface and knead for at least 5 minutes.

Divide the dough to 6 pieces. Flatten the pieces into long strips and cut in half, making 12 strips.

Slice hot dogs (lengthwise and/or crosswise) into 12 smaller bite-size pieces. Roll them up in the dough strips one at a time.

Bake in a preheated 400 degree F oven for 15–20 minutes or until lightly browned.

Coconut-Chili Dip:

Whisk Coconut Cream Concentrate, chili sauce, and ketchup in a small dish until smooth.

Emmardy from Maria Stein, OH, won $50 for this recipe and photo! Submit your recipes here!

Coconut Cashew Dip

Servings: 4–6
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup raw cashews, soaked (at least an hour)
• 1/3 cup coconut milk*
• 1 tablespoon Virgin Coconut Oil
• 2 vanilla beans, scraped or 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons sweetener of choice

Directions:

Add all of the ingredients into a blender or food processor. If using a food processor and sugar, I would run your sugar through a blender or coffee grinder so it’s not grainy.

Blend until well combined and smooth.

Store in the refrigerator.

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

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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This could be served as a delicious pudding, as a frosting, or as a dip for your fruit such as strawberries, bananas, sweet cherries, or pineapple. The uses are endless with your imagination. Enjoy!

Chocolate, Coconut Satin

Ingredients:

• 1 large or 2 small avocados
• 1/2–3/4 cups honey (warmed slightly)
• 1/4 cup cocoa powder
• 2 tablespoons Coconut Cream Concentrate
• 1 tablespoon vanilla extract
• dash of salt
• toasted coconut for garnish, optional

Directions:

Place everything except toasted coconut in a high-power blender or food processor and blend (on high) until very smooth. You will need to stop and stir frequently until mixture is satiny smooth and well blended.

Serve topped with toasted coconut, if desired.

Keep stored in an airtight container in the fridge—that is if it makes it to the fridge.

Recipe submitted by Miriam, Kingston, GA.

example photo

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