Coconut Milk Yogurt Fruit Dip

First make your coconut yogurt!
Recipe by Amy Hubbard 

• 2 13.5-ounce BPA free cans of organic Native Forest full fat coconut milk labeled “Simple.”  * This can be bought at Whole Foods. Make sure to grab the one that says “Simple” otherwise this recipe may turn out to be a bit more or less thick.
• 1 Tablespoon gelatin from Vital Proteins gelatin (can buy it here or on Amazon)
• 1 tsp raw honey (you can try maple syrup or succanat sugar but my success varies each time I try a different sugar)
• 1 50 billion IU probiotic pill or a little bit of this probiotic powder.

 

1. Heat coconut milk to about 130ºF and turn the burner off. I use a $10 Weber 6492 Original Instant-Read Thermometer to take the temperature of the milk.
2. Stir in 1 tsp of honey and stir until incorporated
3. Sprinkle gelatin into the pan of warm coconut milk and begin mixing well. The gelatin will take a few minutes of stirring to get fully mixed into the milk.
4. Pour the mixture through a strainer, into a quart sized mason jar.
5. Let cool to 110ºF, then add probiotic and mix well.
6. Cover the mason jar with a coffee filter or thread bare cloth and secured it with a rubber band, or pour into yogurt maker containers and follow manufacturer's instructions for covering the containers.
7. To keep the yogurt warm, you can use the oven and put the jars in with the oven light on or you can place them on or near a heating pad on low. This keeps the jars at just the right temp, in case you don’t have a yogurt maker.
8. Culture at around 108ºF for 12-16 hours. Separation is normal.
9. After the incubation time, set the jar(s) in the fridge.  Yogurt will not thicken until after refrigeration time. Thickening may take up to 24 hours.

Once yogurt is chilled place the yogurt in a food processor and blend until smooth. Pour back into container and store in fridge for 1-2 weeks or you can use it as a base for other things like Fruit Dip!  

Fruit dip - add 1 teaspoon of vanilla, honey to sweeten (I just pour in and taste!) and you can even be creative and add cinnamon, lemon zest, etc.  Go CRAZY!!  

​

---

Pecan Pie Bites

The Pecan Pie Bites are Delicious! 
​This recipe came from Elaine King
This receipe makes about 10-12 bites

• 1 cup, packed, pitted dates (usually found in the produce area or in the baking aisle)
• 1 cup pecans
• 1/2 tsp sea salt or himalayan salt
• 1/2 tsp pure vanilla extract (my preference is to but this in glass, amber-colored containers)

 

1. Place all ingredients in a food processor.
2. Mix until it forms a dough.
3. Remove and roll into balls.
4. Store in the fridge.
5. Make 10-12 balls
   
   Easy Right?!​ 

​
You can find this recipe and more at www.runningonrealfood.com

​Here's a video of me making this Friday afternoon.....

---

Chocolate Chip Tahini Cookies

This recipe is from Elaine King and super easy to make and make 10-12 cookies. 
Ingredients:

• 1/2 cup tahini (usually in the ethnic food aisle, or near the dressings)
• 1/4 cup maple syrup
• 3/4 cup gluten free quick oats
• 1/2 cups chopped walnuts
• 1/4 cup chocolate chips (I used dairy, soy and nut free)

 

1. Preheat your oven to 350 degrees F.
2. Stir together the tahini and maple syrup
3. Add in the remaining ingredients and stir well until you have a stick mixture
4. Dampen your hand with water and form in to cookie shapes (I rolled into balls, then schmooshed them down)
5. Place cookies onto a baking sheet lined with parchment paper
6. Bake for 10-12 minutes and let cool before handling (cookies will be very soft)

​
You can find this recipe and more at http://www.sweetpotatosoul.com/

---

---

Chia Seed Puddding

I straight up used the recipe from Wellness Mama for this one.  It's been the best so far!  Check out the link for nutrition info and way to change this up to add new flavors!

Ingredients

• 2 cups coconut milk
• ½ cup chia seeds
• ½ tsp vanilla extract
• ¼ cup maple syrup, or sweetener and amount of choice
• ¼ tsp cinnamon (optional)

Instructions

1. For blended/smooth version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
2. For whole chia seed version: Blend all ingredients except chia seeds in a blender until smooth, including any added flavors, fruits, or chocolate. Whisk in chia seeds.
3. Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel.
4. Shake or whisk a few times within the first hour to help it gel evenly. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.

---