Gluten-Free, Maple, Cinnamon, Plantain Cookies

Servings: 32–35 cookies
Preparation Time: 15 minutes

Ingredients:

• 1 medium ripe plantain
• 1/4 cup Coconut Cream Concentrate
• 2 teaspoons vanilla extract (use powder if you are AIP)
• 1/4 cup maple syrup or honey
• 2 heaping teaspoons ground cinnamon
• 1/2 teaspoon nutmeg (use mace if you are AIP)
• 1 1/2 cups shredded coconut
• ground cinnamon to sprinkle on top

Directions:

Preheat the oven to 325 degrees F.

Prepare 2 cookie sheets with parchment paper.

Peel the plantain and process in it a food processor until smooth. Add all the other ingredients except the shredded coconut and process until smooth. Taste the batter to make sure it is sweet enough for you. Add the shredded coconut and just pulse until combined. Transfer the batter to a bowl.

Using a teaspoon, drop the batter onto the prepared cookie sheet leaving room to expand. Use all the cookie batter this way.

Place plastic wrap over the cookie sheets and flatten the cookies with a spatula (this helps them not stick).

Bake for about 18–20 minutes, or until the edges brown. Remove and let cool on the cookie sheet for a few minutes, and then transfer to a rack to finish cooling.

Jill from Sayville, New York, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut, Almond, Chocolate Pudding

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 2/3 cup dates
• 2/3 cup coconut milk*
• 2/3 cup almonds, toasted
• 2 tablespoons shredded coconut
• 1 tablespoon cocoa powder
• 1 ripe banana

Directions:

Place all ingredients in a food processor and blend until desired consistency is reached.

Homemade Coconut Milk:

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

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes and photos here!

No-Bake, Toasted Coconut, Fudge Bars

Servings: 30
Preparation Time: 15 minutes

Ingredients:

• 14 ounces chocolate chips
• 3 tablespoons coconut oil
• 2 cups shredded coconut
• 1/2 cup sliced almonds, or other nuts

Directions:

Preheat oven to 350 degrees F.

Line a 9 x 9-inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5–10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth for about 5–6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan, and then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL, won $50 for this recipe and photo! Submit your recipes and photos here!