Coconut 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
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.
2 cups date pellets*
1 cup hot water
Place date pellets in a bowl and cover with hot water. After 30 minutes drain off excess water and blend thoroughly in blender or food processor. Store in a covered container in fridge. I have kept this for up to 5 weeks in the fridge.
*I prefer to use date pellets to make date paste, because they are usually far less expensive than whole dates, and since I blend them up they work perfectly. I usually find them in bulk bins at Sprouts, or similar. I have a delicious treat using whole dates coming up soon. Can you handle the suspense?!? (haha)