Coconut Butter, Lemon Bars
Give these fresh, lemon bars a try for your next party!
Give these fresh, lemon bars a try for your next party!
Serve with cold, fresh, homemade coconut milk.
No-Bake, Lemon, Coconut, Macadamia Tarts
Servings: 12
Preparation Time: 30 minutes
Ingredients:
Crust:
Lemon Ginger Chocolate Mousse:
Directions:
Combine all the crust ingredients in a large food processor. Process until mostly smooth, scraping down the sides when necessary.
Transfer the nut mix to a plastic-wrap lined baking sheet and smooth out into one large “crust” using the flat edge of a spatula.
Chill for 30–60 minutes until “set.”
Using a round cookie cutter or the top of a glass jar, cut out tartlet rounds. Transfer the rounds to a wax paper or parchment lined cookie sheet and freeze for 2–3 hours until hard.
For the mousse, melt the chocolate in a double boiler until silky smooth. Transfer to a high speed blender, along with the rest of the ingredients. Process until silky smooth.
Serve mousse over tarts.
Ashley from Colorado Springs, Colorado, won $50 for this recipe and photo! Submit your recipes and photos here!
Enjoy these with a cup of hot, herbal tea or fresh espresso.
These coconut flour muffins are flavored with lemon juice and fresh tarragon.
No-Bake, Dairy and Gluten-Free, Lemon, Blueberry Cheesecake
Servings: 8–12
Preparation Time: 20–25 minutes active prep, plus soaking and wait time
Ingredients:
Gluten-Free Crust:
Filling:
Optional Toppings:
Directions:
Combine diced dried plums, walnuts, and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.
Press the crust mixture into a 12-inch springform pan. Place the pan in the freezer while you prepare the filling.
Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling over the crust and cover with plastic wrap, and then freeze for at least 4 hours or overnight.
Allow the cake to thaw at room temperature for about 10–15 minutes.
Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.
Dip knife in warm water before slicing for easier serving.
Soaking Cashews:
*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.
Homemade Coconut Milk:
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!
If you love tea time, you’ll love these special cookies.
This lemon potato salad goes over well at the back porch BBQ, packed in a school lunch, or taken to a potluck get together.
Gluten-Free, Strawberry, Lemonade Cookies
Servings: 24
Preparation Time: 35 minutes
Ingredients:
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, blend together honey, palm shortening, and coconut oil until creamy. Add in egg, lemon juice, and zest. While mixing, pour in flour slowly. Beat until blended. Using a cookie scoop, place cookie dough balls onto a baking sheet. Gently flatten with palm.
Bake for about 15 minutes or until edges are slightly brown. Remove from oven and let cool completely on a wire rack. Meanwhile, puree strawberries using a small blender. Whisk together powdered sugar and strawberry puree in a bowl. Drizzle strawberry glaze over cooled cookies.
Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.
Make a delicious rice side dish with fresh lemon, coconut oil, and coconut milk following this easy recipe.