Coconut Butter Energy Bars

If you love chewy, crunchy, nutty, salty, sweet, healthy and yummy these bars are for you! But be careful...they're addictive!

INGREDIENTS

• 1/2 cup almond meal or finely ground almonds

• 1/2 cup chopped pecans

• 1/2 cup raisins, dried currants or blueberries

• 1/2 cup chopped walnuts

• 1/4 cup pepitas (pumpkin seeds)

• 1/4 cup sunflower seeds

• 1/3 cup Toasted Coconut coconut butter

• 1/4 cup honey or maple syrup

• 1/2 tsp vanilla extract

• 1/4 tsp sea salt

INSTRUCTIONS

1. Preheat oven at 350 degrees.

2. Combine the first six ingredients and salt in a large bowl. Warm maple syrup, add vanilla and mix completely. Pour over the nut mixture and stir until thoroughly coated. If any of the ingredients are still dry, add additional maple syrup to coat completely. Warm coconut butter and incorporate into the mixture.

3. Line an 8X8 baking dish with parchment paper and press the mixture into the pan. Use a rolling pin or glass to pack it tightly so the bars will stay together after baking. Bake at 350 degrees until the edges are golden (12-15 minutes). Remove from the oven and let cool completely before cutting with a sharp knife. Store at room temperature.

RECIPE NOTES

Have fun with this recipe. Try different combinations of coconut butter, nuts and seeds, dried fruits or even chocolate for a new and exciting treat every time! You can't go wrong!

Coconut Butter Dipped Strawberries

Its like sweet strawberries with hard shell...yep.  You will love these and they will disappear quickly so make enough!

INGREDIENTS

• 1 lb fresh strawberries washed and dried

• 1/2 cup coconut butter or as needed (I used Toasted Coconut and Dark Chocolate)

• shredded coconut, chopped nuts or cacao nibs optional

INSTRUCTIONS

1. Insert toothpick in the stem of each strawberry and freeze for about 1 hour.

2. Warm the coconut butter until it liquefies. Stir well.

3. Dip the frozen strawberries in the warm coconut butter. The coldness of the strawberries will set the coconut butter in just a few seconds. You can dip a second or third time to make the coating thicker.

4. Sprinkle cacao nibs, shredded coconut or chopped nuts on the strawberries immediately after dipping for added texture and flavor, if desired. Keep refrigerated.

5. Enjoy!

Coconut Butter Cups

Tell your guilty conscience to back off!  These coconut butter cups are a favorite for parties and always disappear fast! Also small enough to hide....in a secret stash

INGREDIENTS

• 3/4 cup dark chocolate chips

• 2 tsp coconut oil

• 6 tsp Toasted Coconut coconut butter

• 1/4 cup chopped pecans

• 1 Tbsp shredded unsweetened coconut or cacao nibs to garnish

INSTRUCTIONS

1. Combine chocolate chips with coconut oil and melt in a double boiler (or microwave in 20 second increments, stirring between each). Line a mini muffin pan with 6 liners.

2. Pour a small about of the chocolate in each of the 6 mini muffin liners. Rotate and tilt the mini cups so that the chocolate coats the sides. Refrigerate for a few minutes to set.

3. Spoon in about 1 tsp Roasty Toasty Coconut Butter on top. Sprinkle about 4 or 5 pieces of chopped nuts over each cup.

4. Set again in refrigerator to harden coconut butter. After coconut butter has hardened, pour the rest of the chocolate on top to cover the coconut butter and the nuts.

5. Sprinkle some unsweetened shredded coconut or cacao nibs on top of each cup. Let them sit in the refrigerator for about an hour. It is easier to peel the paper off once they are set.

6. Store in the refrigerator until ready to eat. Enjoy!

Chocolate Dipped Banana Pops

These frozen banana pops are a delicious treat with any flavor of coconut butter!

INGREDIENTS

• 1 large banana

• 1/3 cup Dark Chocolate coconut butter, melted

• 2 Tbsp ground almonds

• 4 popsicle sticks

INSTRUCTIONS

1. Peel and cut the banana crosswise in 4 equal pieces. Pierce each chunk with a pop stick and put them in the freezer for about 2 hrs.

2. Melt coconut butter in microwave until liquidy (about 20 seconds) and pour in a tall glass.

3. Holding each pop by the stick, submerge each frozen banana chunk in the melted coconut butter completely, letting a bit of the coconut butter go up the stick and dip the bottom of the banana pop in ground almonds or any other topping of your choice.

4. Store pops in the freezer until ready to eat.

Chocolate Dipped Banana Bites

Banana lollipop, double dipped. These are the perfect size for a small treat!

 

INGREDIENTS

• 1 large banana sliced 1/2 in thick slices

• 1/3 cup Almond Tart Cherry coconut butter warmed, or your favorite flavor

• 1/4 cup Dark Chocolate coconut butter

• 1 tsp coconut oil

INSTRUCTIONS

1. Insert a toothpick on the side of each banana slice and freeze for at least an hour on a parchment covered plate.

2. Once completely frozen, warm coconut butters until liquefied and pour each in a tall glass for easy dipping.

3. Submerge each banana slice completely in the Toasted Coconut coconut butter. The coldness of the banana will set the coconut butter in a few seconds (you'll know because it will turn from shiny to opaque).

4. When it is set completely, dip half of the banana slice in the melted Dark Chocolate Coconut Butter, letting the excess drip. Put each banana slice back on the parchment paper lined plate and store in freezer until ready to eat.

Cafe con Leche y Coco

Coffee deluxe.  Deepen the flavor of the beverage that starts or ends your day with spices and the richness of Toasted Coconut.

INGREDIENTS

• 8-10 oz freshly brewed coffee

• 2 Tbsp coconut or almond milk

• 1 Tbsp Toasted Coconut coconut butter

• 2 tsp honey or your preferred sweetener to taste

• dash of cinnamon

INSTRUCTIONS

1. Add milk, coconut butter, and honey to a freshly brewed cup of coffee. Stir well. Sprinkle cinnamon on top. Enjoy!

Bite-size Peanut Butter & Banana Bombe

They're the bombe!  These dairy-free treats are super easy to make... and oh so delicious!!

 

INGREDIENTS

• 1 medium banana

• 1/4 cup chunky peanut butter

• 2/3 cup Dark Chocolate coconut butter, melted

INSTRUCTIONS

1. Slice the banana into 1/4 inch thick coin-shaped rounds. Lay flat on parchment lined tray being careful not to overlap any pieces. Freeze for an hour or until frozen completely. In the meantime, chill peanut butter in refrigerator.

2. When peanut butter is stiff enough to be molded, remove from refrigerator and form into teaspoon-size balls. Place each peanut butter ball on top of a banana coin and smooth the edges to create a dome. Return to freezer while you prepare the coconut butter.

3. Melt coconut butter in a tall mug or glass using the microwave or stove top. Using a fork, completely submerse each dome in the coconut butter, shake the excess and allow it to solidify and form a hard coating. Dip again or as many times as desired until chocolate coating is somewhat thick and opaque. Serve immediately or store in the freezer.

Coconut Mounds with Almonds

Mounds as delicious as the popular candy bar, but way better for you!

INGREDIENTS

• 1/2 cup Toasted Coconut coconut butter, softened

• 1/2 cup unsweetened shredded coconut

• 15 whole almonds

• 6 oz dark chocolate chips

• 1 tsp coconut oil

INSTRUCTIONS

1. Thoroughly combine coconut butter and shredded coconut in a medium bowl. Form small mounds with the mixture (about a heaping teaspoon) and place on a parchment lined plate working quickly so the coconut butter does not melt with the heat of your hands.

2. Place one almond on top of each mound, pressing down slightly. Freeze for an hour.

3. Melt chocolate with the coconut oil in a double boiler (or in the microwave in 20 second increments, stirring between each).

4. Hold the mounds (one at a time) above the chocolate bowl by laying it flat on a fork and with your other hand use a spoon to pour the melted chocolate over the mound to cover completely. The excess chocolate will drip down to the chocolate bowl through the tines.

5. Place on a wire rack or parchment lined plate.

6. Keep refrigerated. Let it sit at room temperature for about 15 minutes before serving.

No Bake Coconut Butter Protein Bars

An easy No-Bake bar that is filling, nutritious, and delicious!

INGREDIENTS

• 2 cups protein powder chocolate or vanilla

• 1 1/3 cups local honey agave or molasses

• 16 oz peanut or almond butter

• 3 cups oats

• 1/4 cup ground flax meal

• 1/2 cup melted coconut butter, any flavor (Brigitte prefers Lemon Zest or Toasted Coconut)

INSTRUCTIONS

1. Combine all the ingredients in a large bowl and mix them together with a wooden spoon. Spread in a parchment paper lined 9 x 13 pan pressing the mixture tightly with your hands or the bottom of a glass. Let set in the refrigerator for an hour before cutting into bars or squares. Keep stored in the refrigerator for freshness. Enjoy!

RECIPE NOTES

Consider adding dried fruits and nuts to add more crunchiness to the protein bars. Some of our favorites are pumpkin seeds, almonds, pecans, cranberries and dried apricots

Mint Patties

The trio of flavors in these little gems is a match made in heaven. Even if you aren’t a big fan of the unhealthy version, you should give these mint patties a try.

INGREDIENTS

• 1/2 cup finely shredded unsweetened coconut

• 3/4 cup Naked Coconut butter, melted

• 2 Tbsp pure maple syrup

• 10 drops peppermint oil (add to taste, I like mine extra minty)

• 1 cup Dark Chocolate coconut butter

INSTRUCTIONS

1. Mix first 4 ingredients until well combined. Using a tablespoon, form mixture into patties. Place patties on a flat dish lined with parchment paper and freeze for about 30 minutes.

2. Meanwhile, warm the Dark Chocolate coconut butter in a microwave in 30 second increments until completely melted. Using a fork, dip each frozen patty in the melted coconut butter and tap a couple of times to get rid of the excess drips and let solidify. Repeat this process several times until coating is thick and opaque. Place the patties on a parchment-lined plate and set in the refrigerator for a few minutes to harden.

Grain Free Fruit Pizza

This pizza is great for breakfast, dessert or a healthy snack! Try it with Toasted Coconut butter also!

INGREDIENTS

Crust

• 1 cup blanched almond flour

• 1/2 tsp cinnamon

• 1/8 tsp baking soda

• 1/8 tsp sea salt

• 1 Tbsp coconut milk

• 2 Tbsp local honey

• 3 Tbsp coconut oil melted

• 1 tsp vanilla

Toppings

• 3 Tbsp coconut butter of your choice, melted (we love Lemon Zest, Naked Coconut or Dark Chocolate)

• Fruit of your choice (I used blueberries, bananas, blackberries and strawberries) local honey drizzle optional

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare an 8 in round cake pan by greasing it with coconut oil.

2. Combine dry ingredients in a medium bowl. In a separate bowl, mix coconut milk, honey and vanilla until thoroughly combined. Add the wet ingredients to the dry ingredients and mix completely.

3. Pour into the greased 8 inch round pan and bake for about 10 minutes or until edges are golden.

4. Cool completely. Remove from pan and spread the melted coconut butter on top (as if it was the pizza sauce). Top with fruit.

5. Cut in wedges and serve with a drizzle of honey. Enjoy!