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Enjoy All Your Favorite Comfort Foods – GRAIN FREE!

Homemade Hot Chocolate Mix

There isn’t anything better than sipping on hot cocoa on a cold winter night. If you’re looking for a healthy hot cocoa recipe made with natural ingredients, I have one for you! This homemade hot chocolate mix is the best I’ve ever tried! You can mix it with warm milk (or your favorite dairy free milk) or add it to your coffee to make your very own Mocha. Yum!Homemade Hot Chocolate Mix Recipe

When it comes to sweets and treats I do my best to use the most wholesome ingredients. For this hot chocolate mix recipe, I used organic cocoa powder, coconut sugar, vanilla bean powder and soy free chocolate chips (frozen).

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Coconut Oil Fat Bombs

These coconut oil fat bombs help to speed up your metabolism, support your thyroid and boost your energy!

Metabolism Boosting Coconut Oil FAT BOMBS!

I’ve been making this coconut oil candy (I call them “coconut oil fat bombs”) for years. They’re nice to have on hand when I have sugar cravings now and again. I mix these into my coffee (you know I love my coconut oil coffee). When I blend these up in my coffee It tastes like a peppermint mocha. Yum!!

What’s nice about them is since they’re made of coconut oil it’s really hard to indulge. Just one of these will satisfy my sugar craving. If I want a little bit of flavor, I’ll add a teaspoon of peppermint extract. Peppermint affects the brain’s satiety center, which triggers a sensation of fullness after meals.

If you struggle to lose fat despite exercising and eating right, or if you have low energy levels, difficulty sleeping, sensitivity to cold/heat, digestive issues, or brain fog, it’s possible that you might have a Thyroid disorder. If you’re like me and have a sluggish thyroid, coconut oil is excellent to add to your diet because it helps your thyroid!

“When added to a balanced diet, coconut oil slightly lowers the cholesterol level, which is exactly what is expected when a dietary change raisesthyroid function. This same increase in thyroid function and metabolic rate explains why people and animals that regularly eat coconut oil are lean, and remarkably free of heart disease and cancer.” – Ray Peat

Metabolism Boosting Coconut Oil FAT BOMBS!

Don’t worry about eating something that’s high in fat because coconut oil is a healthy fat. When you eat MCTs (like in coconut oil) this results in accelerated metabolic conversion! That is, instead of being stored as fat, the calories contained in MCTs are very efficiently converted into fuel for immediate use by the body.

If you’re trying to cut back on the sugar but want a healthy treat, try these coconut oil fat bombs!

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Coconut Oil Fat Bombs

★★★★★

5 from 7 reviews

  • Author: The Coconut Mama

Ingredients

  • 1 Cup Coconut Oil
  • ½ Cup Cocoa Powder
  • ½ Teaspoon vanilla bean powder
  • Pinch of Sea Salt
  • 1–2 Drops of Organic Peppermint Essential Oil
  • 5 Drops of Liquid Stevia, Raw Honey or natural sweetener of choice (optional)

Instructions

  1. Process all the ingredients together in a food processor until the mixture is smooth and creamy.
  2. Pour into ice cub trays or silicone molds (like these) and freeze.
  3. Once frozen, pop the coconut oil fat bombs out of the molds and store them in a freezer zip lock or jar. Enjoy!

Sources:

Coconut Milk Eggnog

I’ve always been a big fan of eggnog, especially around the holidays. I’ve created a rich coconut milk eggnog made with simple, natural ingredients.

homemade coconut milk eggnog

If you haven’t tried eggnog you’re seriously missing out! This beverage is rich and creamy with hints of cinnamon and nutmeg. I like to sweeten mine with pure maple syrup, or maple syrup aged in bourbon barrels (I found this at costco this year and it’s amazing).

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Cinnamon Pecan Bars (Grain Free)

Pecan bars are a tasty treat for pecan lovers. These cinnamon pecan bars are just as good but are grain free, dairy free and refined sugar free.

cinnamon pecan bars

I’ve been testing several cookie recipes in my kitchen the last few weeks and these cinnamon pecan bars are one of my favorites I’ve made so far!

The texture of the bars are similar to shortbread cookies with a lovely maple flavor. I added almond flour to this recipe to add a crispness to these bars. I sweetened the bars with maple syrup and maple sugar. If you prefer, use alternative keto sweeteners like monk fruit and lakanto syrup instead.

While these bars make a delicious dessert I like to enjoy them in the morning with a cup of coffee

Before you begin to bake make sure you have all the ingredients needed for this recipe. I’ve given instructions and substitution options in the recipe box below.

Ingredients Used In This Recipe:

Related Recipes + Articles:

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Cinnamon Pecan Bars (Grain Free)

These cinnamon pecan bars are grain, dairy and refined sugar free!

  • Author: Tiffany – The Coconut Mama
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 bars 1x
  • Category: dessert
  • Cuisine: paleo

Ingredients

Dry Ingredients:

Wet Ingredients:

Topping (optional):

  • 1/4 Cup Chopped Pecans
  • 2 Tablespoons Maple Sugar or Monk Fruit Sweetener
  • 1/2 Teaspoon Cinnamon

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, mix the dry ingredients together.
  3. Use a hand mixer or food processor to mix in the palm shorting into the dry ingredients.
  4. Once the mixture is fully combined add the maple syrup and vanilla extract into the dough. Mix for 30-60 seconds or until the ingredients are incorporated.
  5. Line an 8×8 inch pan with parchment paper.
  6. Gently press the dough into the bottom of the pan.
  7. In a small bowl, combine the toppings together and sprinkle them over the top of the pecan bars.
  8. Gently press the pecan toppings into the top of the dough.
  9. Bake the bars for 18-20 minutes or until the edges are brown.
  10. Let the bars cool before cutting into squares.
  11. Cut the bars and store in an air-tight container.

Notes

Nutrition facts are based on using maple syrup and coconut sugar. The sugars and carbs will be much lower if you use sugar free options. With sugar free options the macros in each bar will be as followed:

  • 239 calories
  • 17.8g Carb
  • 5g Fiber
  • 12.8 Net Carbs

*Please use sustainably sourced palm shortening. If you don’t have palm shortening on hand you may use 1/3 cup of coconut oil or butter instead.

Nutrition Facts

  • Serving Size: 1 bar
  • Calories: 278
  • Sugar: 11.6g
  • Sodium: 66mg
  • Fat: 20g
  • Saturated Fat: 6.75g
  • Unsaturated Fat: 8.7g
  • Trans Fat: 0
  • Carbohydrates: 20g
  • Fiber: 4.5g
  • Protein: 4.8g
  • Cholesterol: 0

Crockpot Teriyaki Chicken (Paleo & Gluten Free)

Easy and delicious, this crockpot teriyaki chicken is a family favorite! This recipe is gluten free, paleo friendly, and can be prepped in less than 10 minutes.

This crockpot teriyaki chicken is an easy dinner that you can through together in the morning on busy days.

I like to serve over zucchini noodles or with steamed broccoli and coconut rice. I like to double this recipe so I have leftovers for lunches during the week.

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Crockpot Teriyaki Chicken (Paleo & Gluten Free)

  • Author: Tiffany
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 mins
  • Yield: 4 Servings 1x

Ingredients

  • 2 lbs Boneless Skinless Chicken Breasts or Thighs, Cut Into 1 Inch Pieces
  • 1⁄2 Cup Coconut Aminos or Organic Soy Sauce
  • 4 Tablespoons Honey
  • 4 Cloves Fresh Garlic, Minced
  • 2 Teaspoon Ginger, Minced
  • 1 Teaspoon Sea Salt
  • Optional Garnish: Chopped Cilantro, Green Onions or Sesame Seeds

Instructions

  1. Add the coconut aminos, honey and seasoning to your crockpot and stir until combined.
  2. Add the chicken and stir again to coat it with the sauce.
  3. Cook on low for 4-6 hours.
  4. Use a slotted spoon to remove the chicken from the crockpot and set aside.
  5. Strain the sauce from the crockpot and pour it into a medium size pan.
  6. Cook the sauce over medium heat until the sauce is reduced, about 5-8 minutes.
  7. Once the sauce is thick, add the chicken to the pan with the sauce. Stir and serve.

Salted Caramel Fat Bombs

Enjoy the sweet and salty flavory of these salted caramel fat bombs! They’re keto friendly, vegan, low carb and contain only 4 ingredients!

Salted Caramel Fat Bombs - Keto. Paleo & Vegan!

Caramel + keto aren’t a combo you see often. To make a good caramel you need a lot of sugar and sugar is out of the picture for me right now.

I happened upon this recipe while toasting coconut to add to my coconut flour cake. I added a little bit of butter flavored coconut oil and monk fruit sweetener to the flakes and they tasted amazing! The whole batch got eaten up quickly! I knew I was on to something good so I experimented more with the recipe and came up with these salted caramel fat bombs.

salted caramel fat bombs on a white plate

Salted Caramel Fat Bombs Recipe

Before you get started make sure you have all your ingredients near you. The coconut flakes toast up quickly and if you turn your head they may burn!

A note on coconut oil: I tested this recipe with butter flavored coconut oil, which gave these fat bombs an amazing buttery flavor. You may use regular coconut oil or butter instead if you prefer.

Warm one tablespoon of butter flavored coconut oil in a large skillet over low heat.

Salted Caramel Fat Bombs

Add the coconut flakes to the pan and mix with the coconut oil.

Salted Caramel Fat Bombs

Slowly toast the coconut in the pan. If you turn up the heat the coconut flakes may burn.

Salted Caramel Fat Bombs

Add 2 more tablespoons of coconut oil to the flakes and toast until they’re golden brown. Remove the pan from the heat and let the coconut cool. Add sea salt and monk fruit to the mixture and pour it into a blender.

blender filled with toasted coconut

Use a blender or food processor to blend the toasted coconut into a smooth batter.

blender and silicon mold filled with caramel

Carefully pour the batter into molds. Free the fat bombs for 5-10 minutes or until completely solid. Pop them out and store them in an airtight container in the refrigerator. Enjoy!

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Salted Caramel Fat Bombs

Enjoy the sweet and salty flavory of these salted caramel fat bombs! They’re keto friendly, vegan, low carb and contain only 4 ingredients!

  • Author: Tiffany – The Coconut Mama
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: 32 1x
  • Category: snack
  • Cuisine: keto

Ingredients

Instructions

  1. Warm one tablespoon of butter flavored coconut oil in a large skillet over low heat.
  2. Add the coconut flakes to the pan and mix with the coconut oil.
  3. Slowly toast the coconut in the pan. Don’t be tempted to turn up the heat. The coconut flakes with burn if you do!
  4. Add 2 more tablespoons of coconut oil to the flakes and toast until they’re golden brown. Remove the pan from the heat and let the coconut cool.
  5. Add sea salt and monk fruit to the mixture and pour it into a blender.
  6. Use a blender or food processor to blend the toasted coconut into a smooth batter.
  7. Carefully pour the batter into molds (this part can be messy).
  8. Freeze the fat bombs for 5-10 minutes or until completely solid.
  9. Pop them out and store them in an airtight container in the refrigerator.

Notes

Before you get started make sure you have all your ingredients near you. The coconut flakes toast up quickly and if you turn your head they may burn!

Nutrition Facts

  • Serving Size: 1 TBS
  • Calories: 37
  • Sugar: .25g
  • Sodium: 33mg
  • Fat: 3.3g
  • Saturated Fat: 3.2g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 1.6g
  • Fiber: .75g
  • Protein: .25g
  • Cholesterol: 0

Toasted Coconut Butter Cups

Toasted Coconut Butter Cups from Living Low Carb One Day At A TimeThis amazing recipe was submitted by Coconut Mama reader and paleo food blogger, Karen of Holistically Engineered. Thank you for sharing your lovely recipe, Karen!

Coconut butter is one of my favorite things and I love to eat it by the spoonful. Ever since I made Coconut Chips, I have been obsessed with toasted coconut.

These Toasted Coconut Butter Cups are a great way to combine my love of coconut butter and toasted coconut. It is really easy to make your own Toasted Coconut Butter. All you have to do is toast the coconut flakes and throw them in a food processor or high speed blender. In a matter of minutes the toasted coconut flakes turn into a delicious gooey coconut butter. You’ll end up with about 2 cups of coconut butter and it makes about 24 Toasted Coconut Butter Cups.

Toasted Coconut Butter Cups from The Coconut Mama

You can fill these cups with your favorite filling. Some suggestions are almond butter, chopped nuts, chopped dried fruit, or even some melted dark chocolate. The great thing about these candies is that because coconut is naturally sweet you don’t even have to add any extra sweetener.

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Toasted Coconut Butter Cups

  • Author: Holistically Engineered

Ingredients

  • 7 cups unsweetened coconut flakes
  • Honey, to taste (optional)
  • Almond butter, chopped nuts, chopped dried fruit for filling (optional)

Instructions

  1. Preheat oven to 350 F.
  2. Spread the coconut flakes onto two rimmed baking sheets.
  3. Bake for 5-8 minutes or until golden brown, stirring and flipping the coconut flakes every few minutes so they do not burn (keep an eye on them).
  4. Allow to cool slightly and pour the toasted coconut flakes into the bowl of a food processor or high speed blender.
  5. Process until smooth.
  6. Add honey, to taste and process to combine.
  7. Line a mini muffin pan with 24 liners or use a candy mold.
  8. Pour 1 tsp of toasted coconut butter into the mini muffin cups, (optional) add about 3/4 tsp of filling (almond butter, chopped nuts, or dried fruit) and top with an additional 1 tsp of toasted coconut butter.
  9. Place in the refrigerator and allow to harden for about 1-2 hours before serving.

Dairy Free Butternut Squash Soup

Forget about pumpkin and celebrate Autumn with this delicious dairy free butternut squash soup instead! I like to call this fall in a bowl. 

Dairy Free Butternut Squash Soup
I enjoy soup throughout the year but there’s something special about making hearty soup durning the fall and winter.

Butternut squash soup is a favorite of mine and it’s incredibly easy to make.

The soup is rich in flavor and warming.

I’ve used both fresh butternut squash and frozen for this recipe and either work great. Instead of using cream I used coconut cream, which surprisingly doesn’t add a coconut flavor to the soup.

It’s rich and creamy with very good for you too! Enjoy!

Dairy Free Butternut Squash Soup

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Dairy Free Butternut Squash Soup

  • Author: The Coconut Mama
  • Yield: 8 servings 1x

Ingredients

  • 2 Tablespoons Coconut Oil
  • 1 Onion, Chopped
  • 3 Pounds Butternut Squash, Peeled, Seeded and Cut into 1 1/2 inch Chunks
  • 5 Cups Chicken Broth or Vegetable Broth (I used chicken bone broth)
  • 2 Sprigs of Thyme
  • 1/8 Teaspoon of Nutmeg
  • 1/2 Cup coconut cream (Refrigerate 1 can of coconut milk for 3–5 hours. Remove the lid and scoop out the coconut cream on top of the can)
  • Salt & Pepper

Instructions

  1. Melt coconut oil in a large stock pot or lurch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add squash, broth, thyme and nutmeg to the pot.
  4. Bring to a simmer.
  5. Cover the pot with a lid and cook until the squash is soft and tender, about 20 minutes.
  6. Remove the thyme from the pot.
  7. Use a stick blender to puree the squash in the pot. A blender can be used instead if you don’t have a stick blender. Only blend small batches of the soup at a time.
  8. Blend until smooth.
  9. Return the puree to the pot and stir in the coconut cream.
  10. Bring to a simmer, then remove immediately from heat.
  11. If the soup is too thick you can thin it with more broth or water if needed.
  12. Season the soup with salt and pepper before serving.
  13. Garnish with additional nutmeg or pumpkin seeds if desired.

Welcome Friends!
I’m Tiffany, The Coconut Mama

I’m a mama, a researcher and a lover of all things coconut. I am passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. I invite you to visit my store and check out all the amazing products and resources that I use and recommend. Thanks for stopping by and be sure to visit me on social media as well!

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