Coconut, Collagen Balls

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1/4 cup grass-fed collagen peptides
• 1 tablespoon honey
• 2 tablespoons cocoa powder, optional
• 1 tablespoon coconut oil
• 1/2 teaspoon vanilla extract
• salt to taste

Directions:

If the Coconut Cream Concentrate is solid, warm it by placing the jar in a pan of hot water. After 5 minutes, when the cream melts, stir it gently until it is uniformly smooth. Once creamy, measure 1/2 cup of Coconut Cream Concentrate into a bowl. Add the collagen peptide powder, honey, vanilla extract, coconut oil, and salt. Also add the cocoa powder, if using.

Mix very well. When the mixture is uniform, shape into bite-size balls and keep them on a baking tray or a plate. Refrigerate for 30 minutes.

Alternatively, the mixture can be patted into a baking pan. Score it using a knife to make bite-size squares and keep the pan in the refrigerator for 30 minutes.

Enjoy as a hard candy or, if desired, let them soften slightly at room temperature before eating.

Store in the refrigerator.

Sheetal from Foster City, California, won $50 for this recipe and photo! Submit your recipes and photos here.

Raw Sunflower and Chia Seed Bites

Servings: varies
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup raw organic sunflower seeds, finely chopped
• 1 tablespoon organic chia seeds
• 2 tablespoons Gold Label Virgin Coconut Oil
• 1 circle organic cacao butter (or 1/2 teaspoon)
• 2 teaspoons raw honey

Directions:

Melt the coconut oil and cacao butter together. Mix in sunflower seeds and chia seeds. Add raw honey.

Prepare a piece of parchment paper on a cookie sheet. Place the mixture onto the parchment paper and spread evenly. Freezer until firm.

Remove and break into bite-sized pieces.

Note: You can substitute desiccated coconut for the sunflower seeds or flaxseed for chia seeds.

Odelia from Toronto won $50 for this recipe and photo! Submit your recipes and photos here!

Maple Pecan Coconut Granola

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Ingredients:

Dry:

• 8 cups rolled oats
• 2 cups puffed brown rice cereal
• 2 cups chopped pecans (almonds or walnuts)
• 2 cups unsweetened shredded coconut
• 1/2 to 1 cup brown sugar, depending on desired sweetness

Wet:

• 1 cup maple syrup or raw honey
• 1 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Optional:

• 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Directions:

Preheat oven to 275 degrees F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients and whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

• Coconut Milk recipe here.
• Cashew Milk recipe here.

Brooke from Springfield, MO, won $50 for this recipe and photo! Submit your recipes here!