- 4 eggs
- ¾ cup honey ( only 2-3 tablespoons when made at NWC)
- 1 tsp vanilla extract
- ¼ tsp real salt
- ½ cup butter, softened
- ¾ cup coconut flour
- 2 tsp cinnamon
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Combine eggs, honey, vanilla, salt, and butter and mix well. Sprinkle in the coconut flour and mix until combined. Let the batter rest for about five minutes to thicken. Scoop tablespoons of this batter onto the prepared baking sheet. Sprinkle cinnamon over each blob of batter. Bake for 10 – 15 minutes.
Coconut butter makes a delicious snack and/or treat! It is high in fiber and a good source of healthy fat. It is a great way to fight cravings!
Warm the coconut butter in its own jar by putting it in a saucepan on its side and pouring boiling water over it. Let it sit for 10-20 minutes and then pour it into a mixing bowl.
Stir in any of the following:
- **For additional protein add ¼-½ cup of Vital Protein’s Collagen Peptides
- **Chopped nuts
- **Chopped pumpkin seeds or sunflower seeds
- **Chia seeds
- **Flax seeds
- **Shredded/flaked coconut
- **Sesame seeds or tahini
- **Cacao powder/nibs
- **Carob powder
- **Almond or other nut butter
- **Real salt
- **Vanilla extract
- **Peppermint or orange oil
- **Spices such as cinnamon, cardamom, clove, ginger
- Taste as you go and figure out what you like! Mix it all thoroughly.
- Line a cookie tray with parchment paper and pour mixture onto it, spreading evenly.
- Place in the fridge or freezer until set. Once hardened separate it from the parchment paper and divide into pieces.
- Store in the fridge or freezer and enjoy!
- ½ cup coconut oil
- 1 cup almond butter
- ¼ cup cocoa powder
- 1 tablespoon honey
- Melt coconut oil then put in a food processor and add the other ingredients. Blend together until fully blended with an even consistency.
- Line a baking sheet sheet with mini cupcake liners. Put the treats in the bottom of the cupcake liners fill to about ¾ full. (Makes 21 bombs)
- Place in freezer for several hours, overnight is best.
- 2 cups crispy almonds
- 1 cup pitted dates
- 4 cups homemade cream cheese softened
- 4 eggs, separated at room temperature
- 1 ¼ cups milk, preferably raw
- 2 tablespoons gelatin
- ½ cup raw honey
- 1 tbsp vanilla
- Pinch of salt
- In a food processor, process dates and almonds until they form a sticky mass. Press into a buttered 9 inch by 13 inch pyrex pan to form a crust.
- Put egg yolks and milk in a saucepan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved.
- In a food processor, combine cream cheese, honey and vanilla and process until smooth.
- Add yolk mixture and process until smooth.
- Transfer mixture to a bowl and place in fridge while beating eggs.
- Beat egg whites with a pinch of salt until stiff.
- Fold into chilled cream cheese mixture and pour into crust.
- Chill for several hours before serving.
(Recipe from Nourishing Traditions cookbook)
- ⅓ cup raw almonds
- ⅓ cup chocolate chips
- 5 Medjool dates
- 2 cups raw cashews (soaked overnight)
- 1 ¼ cup pumpkin puree
- ½ cup maple syrup
- ⅓ cup coconut oil
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- Pinch sea salt
- ½ cup chocolate chips
- 1 tablespoon coconut oil
- Drain the cashews.
- In a food processor, combine all the crust ingredients. You may need to add a tiny amount of water to get the consistency right. The dough needs to come together loosely.
- Press the crust into the bottom of a greased six inch round springform pan. Plan the pan in the fridge.
- In a food processor, combine all the cheesecake ingredients and blend until smooth. Pour the mixture into the pan and place it in the fridge to set up. It needs about six hours to set.
- Once it’s set, you can make the chocolate. Melt the chocolate and coconut oil using the double boiler method. Gently heat the chocolate and stir until it’s smooth.
- Drizzle the chocolate over the top of the cheesecake. Place back in the fridge for another 30 minutes.
- 3 cups very ripe avocados (not brown)
- 1 cup coconut sugar
- 4 eggs
- 1 cup cocoa
- 1 tsp baking soda
- 1 tsp vanilla
- ¾ cup dark chocolate chunks
- Preheat oven to 375 degrees.
- Cream the avocados and coconut sugar until fluffy.
- Mix eggs, cocoa, baking soda and vanilla in a mixing bowl.
- Mix in the dark chocolate chunks.
- Place the cookies on baking pan.
- Bake for 22 minutes, then remove and let cool before serving.
- 2 cups cashews
- 2 tablespoons butter
- 1 whole egg
- 1 tbsp coconut flour
- 10-12 whole dates
- ½ cup water
- 3 whole eggs
- ½ cup honey
- ¼ cup butter
- 1 tsp vanilla
- Pinch sea salt
- 2 cups pecan halves
- Preheat the oven to 350.
- For the crust: Blend the cashews in a high-powered blender until they bring to turn to powder.
- Add 2 tablespoons butter, egg and a pinch of salt and continue blending until a dough forms.
- Scrape dough into a mixing bowl and add a tablespoon of coconut flour. Let sit for five minutes while you begin to make the filling.
- For the filling: Remove pits from dates and put them in a high-powered blender or food processor with the water. Blend until a smooth paste forms.
- Scrape date paste into a mixing bowl and add the remaining filling ingredients. Combine well.
- Grease a 9” pie plate with butter and press the crust dough into the pie plate, making sure the thickness is even all around and pressing the dough up the sides.
- Pour the filling into the crust and smooth with a rubber spatula.
- Spread the pecan halves over the filling evenly.
- Bake for 25 minutes, then remove and let cool before cutting and serving.
Super easy recipe and you can make lots at a time as they keep well in the refrigerator.
- Wash and core apples (organic, as many as you want)
- Fill cavity with a little maple syrup, a dab of butter and some cinnamon (or any spice you like)
- Place in baking pan and pour enough water in bottom to come up about an inch
- Bake uncovered at 350 degrees for about 50 minutes or until apples are soft.
- Serve warm.
- 3 tbsp coconut oil
- 1 ounce 100% pure dark chocolate
- 3 tbsp cacao powder
- 1 tsp instant coffee granules
- 6 pitted medjool dates
- 2 large ripe pitted avocados
- 1/4 cup full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Set a small metal bowl atop a small saucepan of water, filled about one third of the way. Set on high heat until it boils, then turn down to a simmer.
- Melt the coconut oil, chocolate, cacao powder and coffee in the bowl, stirring occasionally. Set aside while preparing the next part of the recipe.
- In a blender or food processor, combine the remaining ingredients and blend until almost smooth.
- Place in glass bowl and refrigerate to firm up for four hours or eat warm right out of the blender. You can double the recipe.
Recipe from “Cooking With Coconut Oil” by Elizabeth Nyland