Strawberry Coconut Butter

Strawberry Coconut Butter

It’s strawberry season! Summer came a bit late to the northeast this year so we are just now enjoying the first crop of sweet strawberries. It is impossible to pass by this fruit without snatching up at least two cartons so I end up with more than my stomach can handle. I raided my kitchen last night to what I could possibly create. And since it was 10pm, I wanted to make something quick. I grabbed the food processor, some coconut flakes, strawberries and sea salt. Five minutes later I had this incredible fruit butter! Sometimes the recipes that take the least amount of time have the greatest reward.

Strawberry Coconut Butter

Makes 1 cup

1 cup unsweetened flaked coconut

1/2 cup fresh strawberries

dash of pink Himalayan sea salt

►Pour coconut in a food processor and pulse for five to ten minutes. If you have a Vitamix or other high-powered blender you will only need to process for a minute. The consistency should be creamy.

►Add the strawberries and sea salt then pulse until well combined.

►Voila! Store in a glass jar in the fridge. Use as topping for grain-free pancakes or just enjoy with a spoon right from the jar.

Cayenne Dark Chocolate Truffles

Spicy Raw Chocolate Truffels

Sometimes we just need to get our fix, our daily dose of chocolate. I try my best to keep homemade healthy options near-by in these emergency situations. When the hormone alarm sounds, all I have to do is reach for the secret stash. It removes the internal conflict over fighting my craving or saying, screw it, I’m eating that brownie. Then feeling the guilt of consuming something I know is bad for my body. The brownie is never the solution. So I created these delicious melt-in-your-mouth truffles that can be whipped up in a couple of minutes. Warning though, these babies have a powerful kick so you only need one!

Spicy Raw Chocolate Truffels

12 Dried Dates

3 1/2 Tablespoons Raw Cacao Powder

1/4 Teaspoon Sea Salt

1/4 Teaspoon Cayenne Pepper

1/4 Cup Raw Cacao Powder

1-2 Teaspoons Organic Unrefined Coconut Oil (optional)

►Place all ingredients in your food processor. Turn on and keep running for three to five minutes.

►Once the mixture becomes fine and crumbly test to see if it is sticky enough to roll into balls. This all depends on the quality of your dates. If they are a bit dry, add a teaspoon or two of melted unrefined coconut oil and blend another minute.

►Pour the mixture into a bowl. Pinch a bit into your hands and form into a small ball. For consistency, use a mini-melon baller.

►Pour a 1/4 cup of raw cacao powder into a shallow bowl. Roll each ball into the powder. Place on parchment paper and refrigerate until serving.

 

Chocolate Peanut Butter Banana Mini-Cheesecakes

Chocolate Peanut Butter Banana Cheesecafe

 

Makes 24 mini-cheesecakes

Crust:

¾ cup raw peanuts

⅛ teaspoon himalayan pink sea salt

3 soft dates, pitted and chopped

 

Filling:

1 ½ cups raw cashews (soaked in water overnight, drained)

1 cup raw  peanuts (soaked in water overnight, drained)

¼ cup plus 3 tbsp coconut milk

2 tbsp lemon juice

⅓ cup raw honey

½ cup coconut oil (warmed to liquid)

½ teaspoon himalayan pink sea salt

1 teaspoon pure vanilla extract

2 small ripe organic bananas, cut into chunks

2 tbsp organic smooth peanut butter

½ cup raw cacao powder

 

Peanut Butter Frosting:

½ cup smooth organic peanut butter

½ tsp coconut oil

1 tsp raw honey

¼ tsp pure vanilla extract

 

Coconut Whipped Cream Topping:

1 cup coconut cream – refrigerate 1 can of coconut milk overnight

1 teaspoon raw honey

►Grease muffin tins with coconut oil, making sure to coat thoroughly.

Set aside.

 

⁣►To prepare the crust, process peanuts and sea salt in a food processor until the peanuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared muffin tins. Set aside.

⁣►To make filling, drain cashews and peanuts and combine into a large food processor. Then add all filling ingredients. Blend in food processor until smooth and creamy.

 

⁣►Pour the filings on top of the crust in the muffin tins. Make sure to fill completely and smooth out the top. Place in the freezer until it is set, about 2 hours. Once set, carefully remove the cakes and keep any remaining refrigerated.

 

⁣►To make the chocolate peanut butter frosting, stir all ingredients together until combined and smooth. Place in a pastry bag and pipe onto each mini-cake.

 

⁣►For the coconut whipped cream topping, make sure you refrigerate the can of full-fat coconut milk for at least 12 hours. Open the can and carefully spoon out the thick cream on top leaving the liquid at the bottom. Put the cream in a bowl with the raw honey and beat until smooth. Serve a dollop along side of each mini-cake.