Coconut Love Bombs

This is my new favorite sweet treat.  It’s just five organic ingredients and is super simple to put together.  This raw, vegan treat is packed with lots of energy from coconut oil and shredded coconut.  Did you know that a tablespoon of coconut oil contains 1050 mg of Candida fighting Caprylic acid?  Yep, these love bombs are a great way to get plenty of nourishment and an anti-fungal treatment!  I added in some other variations at the end.  I’m sure there are even more to try.  Recipe can be halved or doubled.  So get going and make some Coconut Love Bombs to share with the ones you love!

 

 

Ingredients for 32:

• 1 Cup Coconut oil – room temperature works best, it should be a little soft, like cream cheese and easy to blend.  Liquid oil needs to be cooled in order to work well in this recipe.
• 1 1/2 Cups Unsweetened Coconut flakes
•  a few drops of Vanilla Stevia
• Pinch of salt
• 1 teaspoon Vanilla extract (If not using vanilla Stevia)

Method:

1. Mix everything together well.
2. Use a 1 Tablespoon scoop to shape the dough into little half moons.
3. Place on a baking sheet and freeze for about 30 minutes.
4. Keep in a sealed container in the refrigerator and serve cold.

Variations:

Substitute 1/2 cup of coconut oil for 1/3-1/2 cup peanut butter or coconut manna.  I used Peanut butter and they came out better than Butterfingers!

Add 1 teaspoon Chai spices to the original recipe

After freezing, dip in melted sugar free dark chocolate, freeze again til the chocolate coating is set.

The original recipe sounds good too, I found it on the side of my Nutiva Coconut Oil container:

Pudding? Frosting? Pie filling? Yes!

Our friends Megan (massage therapist extraordinaire) and James (one half of Red Apple Butchers) came up with a snack idea that I thought would make an awesome pie filling or frosting.  Or, yes, you can just mix it up and eat it with a spoon.  Let’s start with the star of the show, the cultured dairy pudding:

Ingredients:

This will make enough to fill a 9 in pie crust, frost a one layer 8 in cake or just mix it up and store it in the fridge for the next time you want a serving or two of pudding!

• 2 cups creme fraiche or whole milk, unsweetened Greek style yogurt or use a little of each.  The creme fraiche is easy to make yourself and adds a nice tangy flavor.  The cream also whips up nicely for added lightness to this rich food.
•  1 cup smooth nut butter, any one of these are delicious: almond, hazelnut or peanut butter
• 3-4 dropperfuls of Whole Foods brand vanilla stevia
• 2-3 Tablespoons unsweetened cocoa powder

Creme fraiche and cocoa powder are so good together!

Method:

Add all the ingredients to a big bowl and use a mixer to whip them together into a smooth, fluffy bowl of deliciousness.   Taste and add more stevia or cocoa powder to your liking.  The mixture will be like pudding, you can make it thicker by adding more nut butter or thinner by adding plain heavy cream or more creme fraiche.

Now you have a cultured dairy pudding snack.  Which you can eat right now or use to frost a cake or cookies!

But, wait, what about making a cream pie?  Chill your pudding in the fridge while you get to baking.

Set your oven to 350

Chocolate Hazelnut Pudding Pie

 Pie Crust Ingredients:

• 2 Cups Blanched Almond Flour- I always use Bob’s Red Mill Brand
• 2 Tablespoons unsalted pasture butter
• 1 large organic farm egg
• a pinch of salt

Method:

Blend all of the ingredients together in a food processor.

Press the dough evenly into a 9 in pie plate and bake at 350 for 10-14 min, until firm and starting to brown.

Cool the crust completely and then add  the above pie filling.

Refrigerate the pie for at least an hour before serving.

When it’s time for pie, whip up 6-8 ounces of fresh cream.

Cover the top of the pie completely with the whipped cream and top with chopped roasted nuts and maybe even some chopped dark chocolate.  Sugar free has never tasted this good!

Yes please!