Coconut Palm Brown Sugar

imageCoconut Palm Brown Sugar

3 cups coconut palm sugar

1/4 cup molasses

In the bowl of a mixer, or a large bowl, combine sugar and molasses. Mix at a medium speed for 2-4 minutes, until it is well blended. Store in an airtight container, and use 1:1 in recipes in place of brown sugar.

I wanted to make cookies, but I know how important brown sugar is for the chewy factor. I was thrilled to use this to make delicious oatmeal cookies. Try it out, and let me know what you think.

Coconut Butter Stuffed Dates

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imageCoconut Butter Stuffed Dates

2 cups unsweetened coconut or 1 cup coconut butter (like Nutiva coconut manna)

24 medjool dates, cut open and pitted

To make your own coconut butter at home pour the 2 cups of coconut into your blender jar, or food processor, and blend for 3-8 minutes until it is a thick liquid. (It will take longer in a food processor.) While that is being made slice your dates and remove pits, then spoon in coconut butter and place in fridge to set up for 10 minutes. I keep them in the fridge for up to 2 weeks. The coconut butter will solidify in the fridge, I love them cold, if you prefer let them sit for 10 minutes at room temp before eating. Leftover coconut butter can be saved and used later, for at least 6 weeks.

I LOVE these. They are rich and decadent, and I feel fantastic after eating them. I love not getting the gut bomb feeling after a delicious treat. I figure that is feedback that something is so right.