Peanut Butter Banana Cups
These peanut butter banana treats are made with honey and coconut oil.
Tag: snack
Maple Sweet Potato Hummus with Whole Grain Pita Chips
This unique hummus recipe uses sweet potatoes, coconut oil, and maple syrup. It is served with seasoned pita chips.
Coconut Cashew Dip
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.
Homemade Fruit and Nut Granola with Chia Seeds and Coconut
This granola recipes features dried cranberries and cherries, walnuts, and almonds.
Kale Chips (Using Coconut Oil)
Kale Chips (Using Coconut Oil)
Servings: 2
Preparation Time: 25 minutes
Ingredients:
- 8 loosely packed cups kale, torn into 1-inch to 1 1/2-inch pieces, tough stems removed
- 2 tablespoons Virgin Coconut Oil, melted and still warm
- 1/4 teaspoon salt, to taste
Directions:
Preheat oven to 325 degrees F.
Rinse kale and dry thoroughly. Place in a plastic container or large bowl.
Poor warm oil over kale, close container lid, and shake to coat (alternatively, stir to coat in a bowl).
Spread out onto a large baking sheet. Sprinkle with salt (careful, it doesn’t take much).
Bake for 20–22 minutes until crispy. Enjoy!
Recipe and photo submitted by Sarah, Marietta.
Coconut Eggnog Smoothie
Author’s Note – A holiday treat you can feel good about! It has a rich, creamy, delicious taste with no added sugar (the bananas and coconut give it a wonderful, delicate sweetness). It is packed with nourishing protein, good fats, and nutrients for a quick breakfast or mid-afternoon snack and is satisfying to your body and your senses.
Gluten-Free, No-Bake Coconut, Pecan, Banana Bites
Gluten-Free, No-Bake Coconut, Pecan, Banana Bites
Servings: 4
Preparation Time: 1 hour, start to finish
Ingredients:
- 2 bananas
- 1/2 cup Tropical Traditions Coconut Cream Concentrate
- 1/2 cup pecans, chopped
- 1/2 cup Tropical Traditions shredded coconut
- 1 teaspoon cinnamon
Directions:
Slice banana about 1/2 inch thick and place in the freezer for about 15 minutes. They don’t need to be frozen through, just cold to the touch.
Melt the Coconut Cream Concentrate gently and place in a small bowl.
Combine chopped pecans, shredded coconut, and cinnamon in a shallow dish. Once bananas are out of the freezer, dip each slice into the Coconut Cream Concentrate and directly into the coconut, pecan mixture. (Do this step fast, as the Coconut Cream Concentrate will harden quickly.)
Turn bananas over to coat and place back onto the dish to return to the freezer. Once all are coated, return to the freezer to allow them to set up.
Enjoy!
Recipe and photo submitted by Esther, Bremerton, WA.
