Tag Archives: coconut

Killer Cheesecake

We got the inspiration for this cheesecake from the Killer Bars! Mmmm… so decadent!

Crust Ingredients:

Two packages of graham crackers
1 stick melted butter

Cheesecake Ingredient:

8 ounces 70% chocolate
3 (8-ounce) packages cream cheese, room temperature
1 cup sugar
1/4 cup unsweetened cocoa powder
3 large eggs

Toppings:

8 ounces butterscotch chips
1/2 can sweetened condensed milk
1/2 cup shredded coconut
1/2 cup salted macadamia nuts (for decorating)
1/4 cup chocolate chips (for decorating)


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Killer Bars

While we were in Kauai we overdosed on these Killer Bars that we would buy at Banana Joe’s almost everyday. Once we got back we made them for a baby shower. They’re actually made by Country Moon Rising Bakery, but we found a recipe that we used as a starting point on planetgreen.com.

Ingredients:

1 stick butter
1 package of graham cracker crumbs (equals about 2 cups)
1.5 cups organic chocolate chips
1/2 cup butterscotch chips
1 cup shredded coconut
1 cup macadamia nuts, chopped
15 oz sweetened condensed milk

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Esalen Banana Coconut Bread

Straight from the Esalen Cookbook. Healthy, moist, sweet (but not too sweet) and yummy! Perfect straight out of the oven, just cool enough to handle with butter melted over it!

Ingredients:

5 tablespoons butter, softened
1.25 cups sucanat
2 eggs
1 cup mashed ripe banana
1/3 cup buttermilk
1 cup unbleached flour
1 cup whole wheat pastry flour
1/2 cup unsweetened coconut
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
chopped walnuts for topping (or any other type of nut, if desired)

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Carrot Cake & Cream Cheese Frosting

We’re determined to make desserts that taste good and are good for you (well okay… desserts that at least aren’t horrible for you and don’t have processed sugar!). The original recipe came from Epicurious, but we made a decent amount of changes to get it sugar-free and we also substituted coconut oil for canola oil, since coconut oil is more beneficial.

Carrot Cake Ingredients:

1/3 cup dried shredded organic unsweetened coconut
3 cups (a little less than a 1 pound) organic farm-fresh carrots, shredded
1 cup agave nectar
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
2 teaspoons baking soda
3 teaspoons organic ground cinnamon
1 teaspoon freshly grated organic nutmeg
1 teaspoon salt
1/2 cup sucanat
3/4 cup organic coconut oil
1 tablespoon organic vanilla extract
3 organic eggs

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Peaches & Coconut Muffins

These healthy (sugar-free!!!) muffins passed the ultimate test: I was thinking about them the next day and couldn’t wait to have another one with my morning coffee! We got the recipe from the Food for my Family blog (great resource!), which has some great food planning tips and more yummy recipes we can’t wait to try!

As usual, we made some modifications of the original recipe based on what we had on-hand and also didn’t add the icing.

Muffin Ingredients:

1 egg
1/2 cup coconut oil
1/4 cup raw honey
2/3 cup flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk
1 1/2 cups fresh peaches

Topping Ingredients:

1/4 cup whole wheat flour
2 tablespoons oats
1 tablespoon raw honey
1 tablespoon coconut oil

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Chocolate Beet Muffins

Found the original recipe on this blog, but–big surprise–modified it slightly to its current form. We’re not totally convinced about the awesomeness of this recipe; and not sure we’d even make them again. It got very mixed reviews from our official samplers, but if you really like beets try it out! If you don’t like beets and are wondering what beets are doing in a dessert, then don’t waste your time!

Ingredients:

2 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ cup cocoa powder
½ tsp salt
¼ cup coconut flour
½ cup brown sugar
2 large eggs
¼ cup olive oil
1-2 tsp pure vanilla extract
¾-1 cup whole milk
2 cups pureed (cooked) beets
some chocolate chips, if you want to add them to the tops of the muffins!

click “read more” for additional photos and the instructions!

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