Coconut Strawberry Cacao Smoothie

Servings: 1
Preparation Time:  5 minutes

Ingredients:

• 1 cup coconut milk*
• 1/2 cup ice
• 1/2 banana
• 1/4 cup coconut flakes
• 3 strawberries, hulled
• 1/2 tsp cacao powder

Directions:

In a blender, combine ingredients. Blend for about a minute or until mixture is completely smooth.

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

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No-Bake Triple Coconut Seed Bars

Servings: 20
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1 1/2 cups Virgin Coconut Oil, softened but not melted
• 1 teaspoon vanilla extract (gluten-free)
• 5 tablespoons raw honey
• 1 1/2 cups dried coconut flakes
• 1/2 cup chia seeds
• 1/2 cup hemp seeds
• 1/2 cup flax seeds
• 2 cups tapioca starch
• 1/2 teaspoon salt

Directions:

In a large mixing bowl, combine Coconut Cream Concentrate with coconut oil, vanilla, and raw honey. Stir well with a fork until combined.

Add the coconut flakes, chia seeds, hemp seeds, flax seeds, tapioca starch, and salt. Combine very thoroughly with a fork until homogenous.

Scrape mixture into a 9 x 13-inch pan. Pat down evenly with a spatula or clean hands. Cover and refrigerate several hours or until hardened.

Remove from refrigerator and cut into 2-inch squares. Return to refrigerator for storage. Makes a great high-energy, gluten-free snack!

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No-Bake Green Snack Bars

Servings: 16–32 bars
Preparation Time: 30–40 minutes

Ingredients:

• 10 ounces frozen kale or spinach
• 1–2 tablespoons cinnamon
• 2 cups Coconut Cream Concentrate, warmed enough to pour
• 3/4–1 cup raisins
• up to 1/4 cup honey (optional), I don’t use it.

Directions:

Steam greens until bright and tender, about 5–10 minutes. Add cinnamon and stir until it absorbs the steaming water. Let cool a bit.

Finely chop raisins in a food processor until they want to stick together in a big chunk. Add greens to food processor and chop/mix well. Add all other ingredients to food processor and mix well. Alternatively, mix everything in the pan if you don’t want the greens chopped up.

Press into 8 x 8-inch or 7×11-inch pan (bars will be thicker in 8 x 8-inch pan). Refrigerate until firm. Cut into bars with a sharp knife and freeze some to keep from eating them all in two days.

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