Lemon & Coconut Chickpea Cookie Dough Dip

Eat this on a spoon or scoop it up with gingersnaps!

Lemon & Coconut Chickpea Cookie Dough Dip

3 c. chickpeas (if canned, drained and rinsed)
1/4 c. pure maple syrup
1/4 c. fresh lemon juice
2 TBSP. lemon zest
1 TBSP. water
2 tsp. pure vanilla extract
1 tsp. coconut extract
1/2 tsp. extra fine sea salt
1/2 c. toasted coconut

-In a food processor, add chickpeas down to the sea salt. Pulse a few times and then let run 1 minute.
-Take off lid and push down mixture and run again until smooth. If want a thinner dough, add a teaspoon of water, one at at time.
-Scoop out into a container and add gently fold in the toasted coconut. Store in refrigerator.

No Bake Almond Joy Pie

What inspired me to make this recipe vegan, I seen a post on my Facebook page. Why can't I veganize this? So here it goes!

No Bake Almond Joy Pie

Note: You should have enough coconut cream for the entire recipe.

Make the filling first, then the crust, then the topping.

Filling:
1  14-oz can, cream of coconut ..reserve 4 TBSP. for the crust
2 TBSP. extra virgin coconut oil
1/4 c. turbinado sugar
1 TBSP. non-dairy milk
1 1/2 TBSP. cornstarch
2 c. shredded sweetened coconut (can use unsweetened or half of each)
1/4 c. ground or finely chopped almonds
pinch of salt

-In a large saucepan, add the cream of coconut, coconut oil and sugar. Bring to a boil stirring constantly. Turn down heat and simmer for 5-8 minutes...keep stirring.
-In a small bowl, mix together the non-dairy milk and cornstarch. Add to the saucepan mixture.
-When the mixture thickens, turn off heat and add the coconut, almonds and salt. Combine well. Set aside to cool.

Crust:
1/2 c. almonds
6 whole rectangle chocolate graham crackers
1/2 c. shredded sweetened coconut (can use unsweetened)
3-4 TBSP. reserve cream of coconut
1 TBSP. pure maple syrup
pinch of salt

-Lightly spray a pie dish with a non-stick cooking spray.
-In a food processor, add the almonds and run until they are a little smaller than a pea.
-Add the graham crackers and coconut. Run processor until finely ground.
-Dump in a large bowl and add the cream of coconut, maple syrup and salt.. Mix very well. Should be sticking together.
-Press into the bottom of the prepared pie dish.
-Spread the filling evenly on the crust. Put in refrigerator.

Make the topping.

Topping:
1 c. non-dairy chocolate chips
2 TBSP. extra virgin coconut oil
1/8 tsp. pure almond extract
1/4 c. chopped almonds
1/4 c. shredded coconut

-Mix the chocolate chips, coconut oil and almond extract in a microwave safe bowl Set microwave for 15 seconds. Take out and stir. Set microwave for another 10-15 seconds seconds. Watch carefully. Stir until all  chocolate has melted.
-Take the pie plate out of the refrigerator. Pour all the chocolate on the coconut filling, tilting the pile plate to cover side to side.
-Sprinkle with coconut and almonds. Let the pie set up in the refrigerator for 2 hours.
-Keep refrigerated.

Take out, cut and enjoy!

Coconut Bliss Banana Ice-Cream

It was pretty warm out today and doing yard work......I just became overheated. Ice-cream has been on my mind... especially coconut. Here is a really delicious ice-cream recipe!

Coconut Bliss Banana Ice-Cream

2 large over ripe cut up frozen bananas
3/4 c. vanilla coconut milk
2 oz. unsweetened dairy free chocolate bar, grated
1/2 c. shredded sweet coconut (can use unsweetened)
1/4 c. chopped walnuts

-Put the frozen banana chunks and coconut milk in a food processor. Pulse a few times then blend until smooth.
-When done, put in a freezer proof container. Stir in the chocolate shavings, coconut and walnuts.
-Ready to eat or freeze!

Can't tell you how much this makes, I was anxious to eat some!

Coconut & Peach Muffins

Out on a whim, I bought a bag of frozen peaches. My reasoning was to either make a crisp, cobbler, smoothie or even these muffins. HMMM Turned out pretty darn good if I may say so myself!!

Coconut Peach Muffins

Preheat oven 350 degrees. Spray a muffin tin with non-stick cooking spray.

2 c. whole wheat pastry flour
1/4 c. turbinado sugar or brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
dash of nutmeg
1/4 tsp. extra fine sea salt
1/4 c. sweet coconut
1 cup diced frozen peaches
1 c. vanilla coconut milk
1/4 c. applesauce
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla extract

Topping: 
1/2 tsp. cinnamon
1 TBSP turbinado sugar

-In a large bowl, whisk all the dry ingredients down to the coconut. Gently fold in frozen peaches until coated.
-In a small bowl, combine all the wet ingredients.
-Fold the wet ingredients into the dry ingredients.
-Divide evenly into the 12 muffin tins. (If you want a taller muffin, divide into 10 muffin tins)
-For the topping, combine the cinnamon and sugar and divide between each.

Bake for 25-30 minutes or until toothpick test is clean.

Pina Colada Smoothie

Who wants a pina colada this morning? Or a pina colada smoothie! 

Pina Colada Smoothie

1 c. vanilla coconut milk 
1/4 c. canned light coconut milk
1 - cut up frozen banana
1/2 c. fresh pineapple (or more to your liking)

Mix all in a blender until smooth! Alcohol optional!