Thanksgiving Dessert Recipes is a sponsored post- thanks for supporting The Staten Island Family
This Thanksgiving marks the beginning of a new era in my life and that of my family. As I shared in this post I have decided that I can no longer eat anything with a face and of course this includes TURKEY.
Which brings me to Coco Joy, the first all-natural portfolio of coconut products, using Coco Joy Coconut Oil, Coco Joy Coconut Milk and Coco Joy Coconut Water, which can add a twist to traditional Thanksgiving dessert recipes
In the end – how we treat animals who share our world- who are essentially at our mercy is the greatest reflection of what kind of world we create for our kids and ourselves. I am saying that I am trying to be incredibly mindful of just where I will spend my dollars and hope that others will at least join the conversation.
And now with all that being said here are THREE yummy for your tummy desserts which require nothing but Coco Joy Coconut Oil, Coco Joy Coconut Milk and Coco Joy Coconut Water!
Peanut Butter Cookies
Serves 4
Ingredients:
¼ cup Coco Joy Coconut Oil
2 Eggs, lightly beaten
1 cup Desiccated Coconut Flakes
2 tbsp. Brown Rice Flour
1 ½ cup Peanut Butter
1 tbsp. Coco Joy Coconut Milk
¼ tsp. Sea Salt
100g Dark Chocolate, cut into chunks
¾ cup Sugar
Directions:
Preheat oven to 320 degrees Fahrenheit, and line a baking sheet with baking paper.
Combine Coco Joy Coconut Oil and coconut in a small frying pan over medium heat.
Cook, stirring often, until coconut is light golden brown. Set aside to cool for at least 10 minutes. In a large bowl, combine peanut butter, white sugar, coconut sugar, eggs, Coco Joy Coconut Milk, brown rice flour, and salt; stir until completely combined. Add coconut mixture, mix well.
Drop by tablespoon onto prepared baking sheet. Press a chunk of chocolate onto each cookie. Bake until cookies are golden on the bottom, 10-14 minutes. Let cool on baking sheet for a few minutes before transferring to a rack to cool completely. Store in an airtight container.
Apple and Almond Cake
Serves 4
Ingredients:
1 ½ cup Whole Almonds
2 tsp. Almond Extract
¾ cup Sugar
½ cup Coco Joy Coconut Oil
1 tsp. Cinnamon
½ tsp. Sea Salt
½ Red Delicious Apple; thinly sliced
2 tbsp. Brown Rice Flour
½ cup Sliced Almonds
2 tbsp. Corn Flour
2 tbsp. White Sugar
1 tsp. Baking Powder
Instead of 3 eggs Try these egg substitutes substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.
Directions:
Preheat oven to 356 degrees Fahrenheit. Grease an 8-inch spring form pan with coconut oil and line bottom with greaseproof paper.
In a food processor, combine almonds, sugar, and salt. Blitz until almonds are very finely ground, about 30 seconds. Add cinnamon, brown rice flour, corn flour and baking powder; pulse until they are mixed through.
Add eggs and almond extract; process until a think batter forms. Pour in coconut oil and process until batter is well combined, about 20 seconds.
Scrape batter into prepared pan. Arrange apple slices over the top. Sprinkle evenly with sliced almonds, then with white sugar.
Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool in pan for about 20 minutes before serving. Run a knife around the edge of cake before removing sides.
Coconut Cacao Truffles
Serves 8
Ingredients:
¾ cup Raw Unsweetened Cacao Powder
2 cup Raw Almonds
¼ cup Raw Cashews
½ cup Maple Syrup
¼ cup Coco Joy Coconut Water
1 Heaped tbsp. Coco Joy Coconut Oil
Pinch of Salt
Coating Options: Crushed Almonds; Cacao
Directions:
In a food processor on high speed, combine all ingredients and blend until you have a thick batter.
Shape into small balls about 1 inch in diameter; roll in desired coating; place on a plate. Cover and keep in the freezer until ready to eat.
So what are some of your favorite Thanksgiving Dessert Recipes?
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