Coconut Butter & Milk

Coconut Butter
• Shredded, unsweetened coconut (full-fat)
Homemade Coconut Butter: I took a bag of shredded coconut and simply blended it in my Vita-Mix for about 3-5 minutes. (Note: If you use a food processor, blend for 10-ish minutes.)

Homemade Coconut Milk-Tropical Traditions
• 1 1/2 cups water
• 7/8 cup dry unsweetened coconut
In a medium-size kettle, heat the water, but do not bring it to a boil.
Place the coconut in a blender and add 1 cup of the hot water.
Blend for 2-3 minutes.
Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.
Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.
Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.
Makes about 1 cup

York Peppermint Patties

York Peppermint Patties-Katie Higgins
• 2 tsp water
• 2 tbsp coconut butter
• 1/8 tsp pure peppermint extract (or as desired) I used 10-12 drops of Peppermint Essential oil
• 1 1/2 tsp agave or pure maple syrup
• 2 tbsp coconut oil (unrefined)
• 1/4 cup cocoa powder
• 2 tsp water
• 2 tbsp agave or pure maple syrup
Combine first 4 ingredients in a little bowl. (Best if the coconut butter is not melted.) In a separate bowl, combine last 4 ingredients. In candy molds or cupcake liners, spread out 1/2 of the chocolate, then portion the mint filling on top. Finally, cover with the rest of the chocolate and freeze until chilled.

Almond Joy Cups

Almond Joy Cups

1 ½ cups of coconut oil
¼ cup almond butter
5 Tbs agave
1 Tbs vanilla
2 tsp cinnamon
¾ cup of cocoa powder
¼ cup hemp seeds
¼ cup almond meal
¼ cup shredded coconut

In small saucepan melt coconut oil over low heat.
In medium bowl, place melted coconut oil & almond butter. Stir until blended, whisk in agave and vanilla. Add cinnamon and stir until it is evenly blended.
Slowly stir in cocoa powder a tbs at a time. Mixture should be slightly runny, add almond meal, hempseeds, and coconut. Spoon into prepared mini cupcake trays. Pour mixture to halfway full. Chill in freezer for 15 minutes. When candies are set pop out and store in freezer safe container. Keep frozen.

Red Velvet Cake w/cream Cheese Frosting

Red Velvet Cupcakes-Elana Amsterdam Gluten free Cupcakes

½ cup coconut flour
2 Tbs unsweetened cocoa powder
¼ tsp salt
½ tsp baking soda
4 large eggs
2 Tbs grapeseed oil
½ cup agave nectar
1 Tbs red food dye made from vegetable dye.

Preheat oven to 350 °. Line 9 muffin cups with paper liner.
In a large bowl, combined the coconut flour, cocoa powder, salt, & baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and food coloring. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Scoop ¼ a cup of batter into each muffin cup.
Bake for 18-22 minutes or until toothpick comes out with just a few moisture crumbs attached. Frost & Serve.

Cream Cheese Frosting- Elana Amsterdam Gluten free Cupcakes

¾ c heavy cream
8 oz. cream cheese (room temp)
¼ c agave nectar

In a deep bowl, whip the cream with a handheld mixer until stiff peaks form. In a separate bowl, whip the cream cheese and agave until combined. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture.

Coconut Apple Crisp

Coconut Apple Crisp (Grain Free, Dairy Free, Nut Free)


5 Granny Smith apples
Lemon juice to coat apples
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg

¼ cup coconut oil
3 tablespoons tapioca starch
2 tablespoons coconut flour
½ cup coconut sugar
1 cup shredded coconut
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of salt

Preheat oven to 350 degrees.

Spread fruit in a 9 x13 pan, coat apples with lemon juice, then sprinkle spices over apple and toss.
In a small bowl, mix all topping ingredients. Use your hands if necessary to create a crumbly mixture.
Sprinkle mixture evenly over apples.
Bake for 35-45 minutes, or until fruit is soft and juices are bubbling and topping is browned and crisp.
Allow to cool for 10-15 minutes and serve warm.

Quinoa Chocolate Chip Cookies

1/2 cup natural peanut butter
2 Tbsp. applesauce
1/4 cup raw honey or agave
1 Tbsp. pure vanilla extract
1/2 tsp. sea salt
1/3 cup almond flour
1-1/2 cups cooked quinoa (about 1/2 cup of uncooked quinoa or 1/2 cup soaked quinoa)
1/4 to 1/3 cup dark chocolate chips

In a small bowl, combine the peanut butter, applesauce, honey, vanilla, and salt. Add the rest of the ingredients and mix until combined. Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper. Place in the freeze to set, about 20 minutes. Enjoy!

Skinny Shake (Wendy’s)

3/4 cup almond milk

About 15 ice cubes

1/2 tsp. vanilla

1-2 Tbsp. unsweetened cocoa powder

1/3 of a banana


Skinny Chunky Monkey Cookies


3 ripe bananas

2 cups old-fashioned oats

1/4 cup creamy peanut butter

1/4 cup unsweetened cocoa powder

1/4 cup unsweetened applesauce

1 tsp. vanilla extract


Preheat oven to 350 degrees.  Mash bananas in a large bowl, then stir in remaining ingredients.  Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet.  Bake 10-12 minutes.

Freezing Directions:

Cool completely, then place cookies in a freezer bag.  Seal, label, and freeze

Yield:  30 cookies

Raw Almond Butter Cups


For the base:

3/4 cup raw almonds, ground into a meal

1/4 cup rolled oats, ground into a flour

2 Tbsp. raw almond butter (or nut butter of choice)

1-1/2 Tbsp. coconut oil, warmed if necessary

1-1/2 Tbsp. pure maple syrup (or agave nectar)

1/4 tsp. cinnamon

1/4 tsp. pure vanilla extract

Pinch of fine grain sea salt, to taste

For the topping:

3 Tbsp. coconut oil

3 Tbsp. pure maple syrup (or 2 Tbsp. agave nectar)

Pinch of fine grain sea salt, to taste


1.  Add almonds and oats into a high-speed blender and blend on high until a flour forms.  Dump into a large bowl and break up any clumps with your fingers.

2.  Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl.  Stir until thoroughly combined.  The dough should be fairly sticky like cookie dough.

3.  Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder.  Portion the dough into each muffin cup and press down until even and smooth.

4.  To make the chocolate sauce:  Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain.  Spoon the sauce over the top of each of the cups, distributing evenly.  Garnish cups with sliced almonds if desired.

5.  Place in the freezer in a flat area for 30-45 minutes, until firm.  Pop out the cups and enjoy immediately!  These are best consumed straight out of the freezer.

No Bake Cookies


1/3 cup honey

1-1/2 Tbsp. cocoa

1/3 cup coconut oil or butter

1/3 cup almond butter

1 tsp. vanilla

2 cups dried, unsweetened coconut


1.  Put honey, cocoa, and coconut oil (or butter) in a medium saucepan over medium-high heat.

2.  Bring mixture to a boil.  Boil for 1 minute and immediately remove from heat.

3.  Stir in the almond butter and vanilla until it is well incorporated.

4.  Stir in coconut.

5.  Scoop by spoonfuls onto waxed paper or parchment paper and put in the fridge until hardened and set.

6.  Store either at room temperature or in the fridge.