No-Bake Lemon, Coconut Bites

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1 cup cashews
• 1 cup almonds (crispy almonds or soaked/sprouted almonds best)
• 3 cups dates, rehydrated (pour some hot water on them and let them sit for an hour)
• 1–2 tablespoons coconut oil
•  zest of 1 organic lemon and juice from half
• about a cup of shredded coconut

Directions:

Process everything but the shredded coconut in a food processor. Adding more or less coconut oil to get everything combined well. Form into balls and roll in coconut. Set in refrigerator to firm.

Recipe and photo submitted by Adele, St Petersburg, FL.

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This is a nourishing and delicious, tropical treat, perfect for chasing away the winter blues and giving you plenty of energy to follow through on those New Year’s goals! 😉

Caramelized, Tropical Peach Smoothie

Servings: 2–3
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups coconut milk*, plain kefir or grass-fed milk
• 4 soy-free egg** yolks (optional, but adds lots of sustaining nutrition and energy) – See Note below.
• 1 tablespoon Virgin Coconut Oil, melted
• 2 tablespoons coconut flakes
• 1 tablespoon whole sugar (+/- to taste – this is what gives the delicious, caramelized flavor)
• 3/4 cup frozen peaches
• 1/2 cup frozen pineapple
• 1 teaspoon vanilla extract
• dash salt

**This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Blend all ingredients thoroughly until smooth. If desired, stir in a small amount more whole sugar to each serving for a delicious caramel crunch. Enjoy! 🙂

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

Recipe and photo submitted by Lydia, Salem, VA.

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Chocolate Salty Balls

Servings: 12
Preparation Time: 20–30 minutes

Ingredients:

• 1/4 cup coconut oil
• 2 tablespoons cocoa powder or 1 ounce unsweetened baking chocolate, chopped
• 1/4 cup Coconut Cream Concentrate
• 1/2 cup shredded coconut
• 1/4 teaspoon ghost chili powder (optional)
• 1/3 cup toasted shredded coconut
• 1 teaspoon salt (or to taste)

Directions:

Melt coconut oil with the chocolate. Add the Coconut Cream Concentrate and stir until well incorporated. Add 1/2 cup shredded coconut and (chili too, if using), mix well, and place in the freezer to cool and firm up.

Meanwhile, combine toasted coconut and salt and pour onto a plate. Roll mixture into small balls and roll in toasted coconut.

Recipe and photo submitted by Keith, Fairfield, CA.

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