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Seasonal Recipe Archive

Autumn Carrot Soup

Angie Carl

We've taken our creamy carrot soup and given it a taste of autumn by adding our Exotic Orange coconut butter and cumin. Talk about comfort food!

Ingredients

Instructions

  1. Melt coconut butter in large pot or Dutch oven and saute onion until translucent. Add carrots and sweat with onions for 10 to 15 minutes.
  2. Add stock, cumin and salt, Cover and simmer over medium high heat for 20 minutes. Add coconut butter and chili pepper and puree until creamy with a blender or immersion blender. Serve immediately.

Cherry Coconut Oatmeal

Angie Carl

A delicious wake me up with and energy boost to start your day!

Ingredients

Instructions

  1. In a small sauce pan, combine coconut milk, water, salt and 1 Tbsp coconut butter. Bring to a boil over medium heat, stirring occasionally.
  2. Reduce heat to medium and add the quick oats. Cook for 1 minute, stirring occasionally. It will look thin, but it will thicken as it sits.
  3. Serve the oatmeal with a dollop of coconut butter on top. You can add dried cherries, sliced almonds and a little maple syrup on top if you like your oatmeal sweeter.

Dark Chocolate Espresso Fudge Bites

Angie Carl

I love to keep these on hand for a grab and go snack that packs an energy boost and satisfies my hunger until my next meal.

Ingredients

Instructions

  1. Warm ingredients over low heat in a small saucepan until well incorporated.
  2. Pour in small candy molds, a silicon brownie bites mold, lined mini muffin pan or ice cube trays and refrigerate.

 

To Die for Cherry Cordials

Angie Carl

Ingredients

Instructions

 

  1. You want the consistency of the coconut butter to be soft and pliable so that it can be rolled in to balls but not too liquidy. If it is too hard, melt it in a microwave for 10-15 seconds to soften. If it is too soft, place in the refrigerator or freezer until it is firm enough to work with. Work fast so the coconut butter doesn't melt with the heat of your hands, roll into 12 balls about 3/4 inch in diameter and place on a parchment-lined plate in the freezer for an hour or so, making sure the coconut butter balls are completely frozen. Melt the chocolate and the coconut oil together in a double boiler (or in the microwave in 20 seconds increments, stirring frequently. Dip each frozen ball in the melted chocolate to cover completely. I like to hold the coconut butter ball with a fork in one hand, while pouring chocolate on top with a spoon with the other. Place cordials on a parchment lined plate and refrigerate. Remove from refrigerator and let sit at room temperature for about 15 minutes before serving.

 

Banana Blue Energy Balls

Angie Carl

This recipe is simple and delicious. A fan favorite! Also great with figs, Cherry on Top coconut butter and almonds!

Ingredients

Instructions

  1. Pulse dates and coconut butter in a food processor until they stick together.
  2. Add walnuts and pulse until the nuts are the desired size. I like mine chunky.
  3. Roll the mixture into bite size balls or use parchment paper to shape the mixture into bars.
  4. Keep refrigerated.

Orange Rosemary Bars

Angie Carl

Find your Zen with these healthfully delicious gluten free and dairy free nut bars!

Ingredients

Instructions

  1. Preheat oven to 300 degrees. In a large bowl, combine dry ingredients and lemon zest and mix well.
  2. Warm honey and incorporate throughout the dry mixture until all ingredients are moistened. Add a little more honey, if needed to reach desired consistency. Add coconut butter to the mixture and combine thoroughly. Consistency should be sticky and pliable.
  3. Line an 8x8 pan with parchment paper. Using your hands, work the mixture to the edges, making sure it is evenly distributed throughout pan. Bake for 20 minutes at 300 degrees. To brown, turn the oven to 350 degrees and cook for an additional 5 to 10 minutes. Cool before cutting.