No-Bake Chocolate Coconut Snowballs

No-Bake Chocolate Coconut Snowballs

Ingredients:

4 cups unsweetened organic shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk (I used an organic variety from a can)
1 tsp vanilla extract
1/4 tsp sea salt
1 cup organic dark chocolate, melted with 1 Tbsp unrefined coconut oil (the coconut oil makes the melted chocolate smooth)
Additional coconut for dusting if desired.

Instructions:

  1. Place shredded coconut and coconut oil into a food processor.
  2. Process on high speed, scraping down the sides occasionally, until it reaches an almost buttery consistency.
  3. Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.
  4. Shape the coconut mixture into 1” balls.
  5. Place on wax paper, and refrigerate for at last an hour, or set in the freezer for 30 minutes.
  6. Once the coconut balls are very firm, melt the dark chocolate, and coconut oil in a small saucepan over medium heat for just a minute or two, stirring constantly.
  7. Once the chocolate is melted, carefully dip the coconut balls into the melted chocolate and sprinkle with a tiny bit of shredded coconut
  8. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.
  9. Store in a sealed container in the refrigerator or freezer, for up to a week.

Enjoy!


Coconut Pancakes

Instructions:

  1. Mix all ingredients and let sit for five minutes. Add more coconut milk if you find batter is too thick.
  2. Add coconut oil or butter to a pan and heat over medium heat.
  3. Pour about 1 cup of batter for each pancake, allowing each side to brown before flipping it. Serves 2-4.

If you want some healthy and delicious additions to your pancakes, add a few blueberries, bananas, crushed pecans, or walnut pieces immediately after pouring the batter in the pan.

Instead of using all coconut flour, you can also experiment with using half coconut flour and half almond flour, which, in my opinion, makes a very balanced flavor.

 

 


Coconut Shrimp Stew

Coconut Shrimp Stew

Add this simply delicious gluten and dairy free recipe to your weekly menu!

Ingredients:

  • 2 lbs. raw shrimp, peeled & deveined
  • 2 Tbsp. coconut oil
  • 3/4 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp. ginger, minced
  • 1 red pepper, diced
  • 2 Serrano peppers, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 can diced tomatoes (14 oz.)
  • 1 can unsweetened, regular coconut milk
  • 1 Tbsp. Sriracha Chili sauce or to taste
  • 1 lime, juiced
  • Sea salt and pepper to taste

 

Optional Toppings:

  • Cilantro
  • Avocado

 

Instructions:

  1. Heat oil in medium to large non-reactive pot. (I love using my Le Creuset pot)
  2. Sauté onions and peppers until onions are translucent…make sure not to burn the onions.
  3. Add garlic, tomatoes, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
  4. Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
  5. Finish with limejuice and season with salt and pepper to taste.

Serve and enjoy!

Cheers to a healthier you!

dr. ingrid


Grain Free Granola

  1. Preheat the oven to 350 degrees.
  2. Melt coconut oil and honey in a small saucepan until it starts to bubble and simmer.
  3. Add vanilla
  4. In a large bowl, mix the coconut, nuts and cinnamon.
  5. Pour honey, coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut , and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
  6. Spread on a parchment paper lined baking dish.
  7. Bake for 15 min or until starting to brown.
  8. Transfer the granola to a Pyrex dish to cool. Don’t let it cool on the parchment paper it will stick to the paper.
  9. Remove and add cranberries and/or raisins.

Store in an airtight jar and use within two weeks.

 


Protein Energy Bites

Combine all ingredients in a medium size bowl, or use a food processor.Roll into balls about the size of a small walnut, roll in shredded coconut and place on a cookie sheet lined with parchment paper . Place cookie sheet in the freezer for 1 hour.  Enjoy! Makes about 30 balls. I keep these goodies in the freezer as these soften at room temperature.

 


Coconut Bars

Coconut Bars

  1. Pulse the hemp, flax meal and dried cranberries together.
  2. Combine with the coconut butter, shredded coconut, vanilla and salt
  3. Press together in a 8x8 Pyrex dish.
  4. Refrigerate for 2 hours.

 

 


Coconut Apple Muffins

Coconut Apple Muffins

Instructions:

Preheat the oven to 400 degrees F.

  1. Grease a muffin pan with coconut oil or use muffin cup liners.
  2. Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed.
  3. Let sit 5 minutes.
  4. Use ⅓ cup measure to spoon into muffin tins.

Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.

Let cool 2 minutes.

Makes 10 delicious muffins.