Holiday Dessert RecipesINSPIRED BY THE SUPERFOOD COCONUT

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Table of ContentsTips and Tricks for Baking with Coconut Flour 3

The Wonders of Coconut Oil 4

Coconut Sugar as an Alternative Sweetener 6

Superfood Shortening (with Healthy Fats) 7

Chia Seeds are Your Secret Baking Ingredient 8

RecipesOld-Fashioned Donuts with Cranberry-Chia Glaze 10

Honey Vanilla Bourbon Peanut Butter Fudge 12

Festive Coconut Sugar Cookies with Coconut Frosting 13

No-Bake Candied Sweet Nuts 15

Chocolate Truffles with Coconut Oil 16

No-Bake Herbed Nuts 17

Coconut Manna Salted Toffee Fudge 18

Baked Apple Stuffed Crumble 20

The holiday season is a time to come together with family, friends and neighbors to unwind, unplug and be grateful for the little things. For us, the little things happen to be Old-Fashioned Donuts with Cranberry-Chia Glaze and Coconut Manna Salted Toffee Fudge.

There’s nothing like sharing delicious sweet treats with the people that you love. We hope you enjoy this holiday dessert guide, designed with you in mind.

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Baking with Coconut Flour

13 Things to Know About Coconut Flour1. It is rich in protein, fiber and fat.

2. It looks like wheat flour in appearance, but it neither smells, tastes nor acts like wheat flour in baking.

3. Coconut flour cannot be substituted at a 1:1 ratio for other flours in recipes (i.e. you cannot swap 1 c. of coconut flour for 1 c. wheat flour.)

4. Coconut flour is highly absorbent; you will need less than you think to successfully produce a recipe.

5. Because coconut flour is naturally gluten-free, you’ll need to include a binder ingredient such as eggs or chia seeds in your recipes.

6. Another great option is to add additional protein to the mix (hemp protein tends to work well).

7. Because it’s thick, coconut flour works well as a thickener in things like soups and sauces.

8. In addition to a binder ingredient (like eggs or chia seeds), coconut flour requires additional liquids (such as milk, lemon juice, or apple cider vinegar).

9. In order to get the lumps out of your coconut flour mixture, you’ll need to ensure all ingredients have been properly beaten together. Even better, sift coconut flour before adding to recipes.

10. Coconut flour has a mild flavor profile, so it works well in a variety of recipes, both sweet and savory.

11. If your recipe is too dry, try using more eggs or other high-moisture foods (like pureed or mashed fruits or vegetables).

12. To achieve a crispy texture (i.e. crispy cookies or crackers), consider combining it with almond meal or flax meal.

13. Store your coconut flour in an airtight container (or even freeze it) since it absorbs moisture.

Coconut Flour is a versatile, gluten-free flour, finely ground from dried coconut meat. It has a lower glycemic index than traditional flours, and its rich texture and natural sweetness make it great for baking. It is a popular flour to bake with for those who follow a grain-restrictive diet. Coconut Flour is quite different from traditional flours, but with a few know-hows and some practice, it will quickly become your Holiday (and beyond) baking flour of choice.

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Coconut Oil

Organic Virgin Coconut OilOur virgin coconut oil is made from fresh coconuts that are cold-pressed within hours of shelling. It’s an ideal medium heat cooking oil (350 °F), butter substitute for baking, and a wonderful spread or topping for bread, vegetables and popcorn. Virgin coconut oil has a distinct coconut flavor and scent.

Organic Refined Coconut OilOur refined coconut oil is steam-refined without the use of chemicals. The refining process removes the coconut scent and flavor, which makes it ideal for recipes where a coconut flavor is not desired. It also has a higher smoke point (400°F), which allows it to be used at higher heat than virgin coconut oil.

Baking with coconut oil has become popular, and rightfully so. It’s a wonderful ingredient that is incredibly versatile and can be used in place of butter or other vegetable oils. Keep in mind, when substituting coconut oil for butter in baking recipes that butter is approximately 80% fat and 20% water. As coconut oil is 100% fat, you won’t need to use as much when substituting for butter.

We offer both Virgin (unrefined) and Refined Coconut Oil. Both contain 62% medium chain triglycerides, as well as lauric and caprylic acids. Like all our products, they are certified organic and verified non-GMO. Some sizes of our virgin coconut oil are even Fair Trade Certified or packed in a peanut-free facility. (Just check the label for details.)

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Method Flavor & Aroma

Process Temp Process

Color (when solid)

Smoke Point

Dry Expeller Pressed Virgin

Smooth, slightly sweet coconut flavor

& aroma

<170°F Fresh coconut meat is ground and

conveyed through a hot-air dryer within

several hours of shelling, then cold

pressed.

White 350° F

Dry Refined Neutral scent & flavor

>220°F Made from dried coconut meat

(copra). Unlike other companies that use chemicals, Nutiva refines only with

steam to remove off colors & flavors.

Whitish/Yellow

400° F

COCONUT OIL PROCESSING CHART

You can’t go wrong with either Virgin or Refined Coconut Oil.

Choose the one that’s best for you, and instantly have all your Holiday recipes upgraded!

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Unrefined Coconut Sugar5 Simple Tips for Baking with Coconut Sugar1. Coconut Sugar can be used on a 1:1 basis in recipes

that call for white or brown sugar. For every one cup of regular sugar, simply use one cup of Coconut Sugar.

2. If you are unsure about completely making the switch to Coconut Sugar, you can slowly decrease one sweetener while increasing the Coconut Sugar. For example, if a recipe calls for 1 cup of white sugar, use ½ cup white sugar and ½ cup Coconut Sugar to test the new flavor profile in your baked goods.

3. Coconut Sugar tastes similar to brown sugar, so it is ideal in recipes that call for white or brown sugar.

4. To replace powdered sugar, simply grind coconut sugar in a blender until it reaches powdered consistency. Sift, if desired, to remove any final clumps.

5. Coconut Sugar has larger granules than white or brown sugar. If your recipe needs to have a smooth, creamy finished look to it, be sure to grind it into powder form prior to using.

We hope you enjoy baking this Holiday season with the lovely caramel flavor of Coconut Sugar!

Holiday baking recipes call for many different kinds of sweeteners. You can use Organic Unrefined Coconut Sugar to replace any of these sweeteners:• White sugar• Brown sugar• Maple syrup• Honey• Agave• Stevia• Molasses• Date syrup/dates

Our Organic Coconut Sugar is made from fresh coconut tree sap, collected from the cut flower buds. The sap is heated to evaporate moisture, resulting in the crystal or granular form of sugar.

The subtly sweet taste of Coconut Sugar is similar to brown sugar with a hint of caramel. Unrefined and unprocessed, it is considered to be healthier than other refined and chemical sweetener options.

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ShorteningStandard shortening is made of less than desirable ingredients, like soy, canola, corn or palm kernel oil. (Palm kernel is the highly-processed, nutrient-void oil derived from the seed, whereas red palm oil comes from the fruit and is nutrient-rich). Often, regular shortening is even hydrogenated; an unnatural process that results in the dreaded trans fats. But this Holiday season you can be confident in Nutiva Organic Shortening for all your baking needs!

Our shortening consists of an organic blend of virgin coconut and red palm oils. Coconut oil provides the health benefits of lauric acid, while the golden color reveals the presence of antioxidant vitamins A & E, naturally found in red palm oil. In addition to being vegan and free of dairy, soy and canola, it is organic, Non-GMO and Fair Trade certified.

It is the best choice for baked goods such as pie crusts, biscuits and cookies that call for a neutral-flavored, dairy-free shortening.

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Chia Seeds

Choose Your Chia SeedOrganic Black Chia Seed

The people of the ancient Aztec and Mayan empires revered chia seeds as vital nourishment. These mighty, gluten-free seeds, packed with omega-3s, protein, rare antioxidants and fiber, are making a strong comeback in the 21st century. Enjoy them in yogurt, oatmeal, baked goods or smoothies.

Organic White Chia Seed

These white chia seeds are comparable to the black ones in nutrition and health benefits. The main difference is the color! Some people prefer the white seeds for certain recipes in which the presence of black seeds would be visually undesirable. They can be used interchangeably with black chia in any recipe.

Organic Ground Chia Seed

We grind fresh, whole chia seeds to make them more convenient for you to use in baking. These tiny but mighty seeds are packed with vital nutrition that can enhance many recipes.

Choose Your Baking ApplicationThere are many different ways to use Chia Seeds. Here are our 3 favorite ways:

1. Chia Seed Topping. Sprinkle Chia Seeds on top of baked goods.

2. Chia Seeds as Egg Replacement. When combined with water, Chia Seeds form a gel-like substance, suitable for replacing eggs. To replace one egg, mix 1 Tbsp. Chia Seed with 3 Tbsp. water and let sit for several minutes before adding to your recipe.

3. Ground Chia works well as a binder in baked goods or a thickener for sauces, where a smooth texture is desired. If you don’t have ground chia handy, you can simply grind whole chia in a spice grinder.

Chia is an excellent source of essential minerals such as phosphorous, manganese, calcium, sodium and potassium. In fact, to provide a comparison, 3 Tbsp. of chia has:

• 15x more magnesium than broccoli

• 6x more calcium than whole milk

• 30% more antioxidants than blueberries

• 2x more potassium than bananas

We aren’t kidding when we say these tiny seeds will pack a mighty punch for all your Holiday baking adventures!

Chia Seeds continue to be touted as a top superfood treasure. The best part is that they can easily be incorporated into your Holiday baking recipes!

Recipes

RECIPE

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Ingredients: Old-Fashioned Donuts• ½ cup + 2 Tbsp. Nutiva Organic Coconut Flour, sifted,

then measured• ¼ cup almond meal (not almond flour)• 5 large eggs, at room temperature• ¾ tsp. nutmeg• ¼ cup Nutiva Organic Virgin Coconut Oil, measured,

then melted• ½ cup Nutiva Organic Coconut Sugar• 1 tsp. vanilla extract• 1 tsp. baking soda• 1 tsp. apple cider vinegar

Directions: Old-Fashioned DonutsYou’ll need (2) donut pans that make (6) donuts each.

1. Preheat oven to 425 degrees.2. Place all dry ingredients (except baking soda) in a large

mixing bowl and stir by hand.3. Place vanilla and apple cider vinegar in a small, separate

bowl and stir.4. Add melted coconut oil and vanilla / apple cider vinegar

mixture and the baking soda to the dry ingredient bowl. Gently stir by hand until combined.

5. Add in eggs, one-by-one, until all ingredients are completely blended together.

6. Pour mixture about 2/3 full in each donut space.7. Bake for about 8 minutes (as ovens vary in baking

times, keep an eye on the donuts beginning around minute 7).

8. Remove donuts from pans and place on a cooling rack.

Old-Fashioned Donuts with Cranberry-Chia GlazeRECIPE BY: SARAH KAY HOFFMAN @SarahKayHoffman

A great donut can transform any morning. It can also pair with an afternoon cup of tea, or act as the perfect after-dinner dessert. These baked donuts are so great that your friends will not believe they are gluten, grain and dairy free.

RECIPE

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Old-Fashioned Donuts with Cranberry-Chia Glaze (continued)

Ingredients: Cranberry-Chia Glaze• ¼ cup cranberries, fresh• 1 Tbsp. Nutiva Organic Ground Chia

Seed• ¾ cup Nutiva Organic Coconut Sugar,

ground to a powder, then sifted• 2 Tbsp. + 3 Tbsp. light coconut milk

Directions: Cranberry-Chia Glaze1. Use ground chia seeds OR grind whole

chia seeds in a small blender and set aside.

2. Blend cranberries and 2 Tbsp. light coconut milk in a small blender until you reach a smooth consistency.

3. Place cranberry mixture, chia seeds and 3 Tbsp. light coconut milk in a medium pan on the stove. Heat on low and stir by hand until all ingredients are completely mixed together. Do not boil or overheat.

4. Slowly add in the coconut sugar and whisk until completely combined. Remove from heat.

5. Glaze donuts using a spoon or pastry brush.

RECIPE BY: SARAH KAY HOFFMAN @SarahKayHoffman

RECIPE

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Ingredients:• 1 ½ cup Honey Vanilla Bourbon Peanut Butter

(3 x 4oz jars)• 1 cup Nutiva Virgin Organic Coconut Oil,

softened• 1 Tbsp. + 1 tsp. vanilla extract• ¼ cup cocoa powder• 3 Tbsp. raw honey

Directions:You can make this recipe in a pan, or make bite-size pieces by using mini-cupcake liners. If you want to simply make a large pan, line a 7x7” pan with parchment paper. Cut the parchment paper so that it’s about 1 inch longer on all sides of the pan. If you want to make bite-size pieces, grab 34-40 mini cupcake liners and double line them to make a total of 17-20 pieces.

1. Place all ingredients in a food processor.2. Blend until all ingredients have completely

mixed together, scraping down the sides as needed (2-4 minutes).

3. Pour mixture into pan or mini cupcake liners.4. Place in freezer until ready to serve. (They will

be ready in 30 minutes or less.)

Note: These cannot be left out at room temperature for any extended period of time. Serve directly from freezer or refrigerator. Otherwise, they will melt.

Honey Vanilla Bourbon Peanut Butter FudgeRECIPE BY: SARAH KAY HOFFMAN @SarahKayHoffman

This recipe is made with our favorite peanut butter from A Loving Spoon.

RECIPE

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Ingredients: Coconut Sugar Cookies• ¾ cup Nutiva Organic Shortening• ¾ Nutiva Organic Coconut Sugar• 2 eggs• 2 tsp. vanilla extract• 2 ½ cups almond flour or meal• ½ cup Nutiva Organic Coconut Flour, sifted• ½ tsp. sea salt

Directions: Coconut Sugar Cookies1. Preheat the oven to 350 degrees.2. In a large bowl, combine the almond flour, coconut

flour, sea salt and baking soda. Set aside.3. On medium speed, using a stand up mixer, hand

mixer or food processer, combine the shortening and coconut sugar until creamy.

4. Add the eggs and vanilla extract.5. Add the dry ingredients and beat until just

combined.6. Form the dough into a ball and chill for 30 minutes.7. Place the dough between two layers of parchment

paper, dusted with coconut flour, and roll to about ½ inch thick.

8. Use cookie cutters to create desired shapes.9. Place cookies on a parchment lined baking sheet.10. Bake for 12-13 minutes, until golden.11. Let cool before frosting. Makes about 2 dozen

cookies.

RECIPE BY: SHANNA RADER @CHEF_SHANNA

Sugar cookies are a classic holiday sweet, but they are generally made with refined sugar,

refined flour and chemical-laden food coloring. This dairy-free, gluten-free version, made with

unrefined Coconut Sugar, is just as festive as the original but better for you! Make these holiday

cookies with your kids or gift them to your neighbors; they are sure to bring smiles.

Festive Coconut Sugar Cookies with Coconut Frosting

RECIPE

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Festive Coconut Sugar Cookies with Coconut Frosting (continued)

Ingredients: Coconut Frosting• 2 cups Nutiva Organic Shortening• 2 Tbsp. Nutiva Organic Virgin

Coconut Oil• 2 cups powdered sugar• 2 tsp. vanilla extract

Directions: Coconut Frosting1. Using a stand up mixer, hand

mixer or food processer, combine the shortening, coconut oil and powdered sugar until smooth and fluffy (about 2-3 minutes). Add the vanilla extract.

2. Add natural (vegetable-based) food coloring, if desired, or leave white.

3. Frost cookies using a pastry bag or simply spread with a knife.

RECIPE BY: SHANNA RADER @CHEF_SHANNA

RECIPE

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Ingredients:• 1 cup pecan halves• 1 cup walnut halves• ¼ cup Nutiva Organic Virgin Coconut Oil• ¼ cup Nutiva Organic Coconut Sugar• ¼ tsp. cinnamon• ½ tsp. vanilla extract• ¼ cup raw cacao nibs

Directions:1. Line a small pan with parchment paper. Set aside.2. Place pecans and walnuts in a saucepan, and toast on

low for 2 minutes, stirring constantly.3. Add in the coconut sugar and cook over low,

constantly stirring, until sugar melts (be careful not to burn).

4. Add the rest of the ingredients, stirring constantly, until completely mixed together.

5. Transfer mixture to parchment-lined pan. (Optional: sprinkle with a little more cinnamon and/or coconut sugar, if desired.)

6. Place in freezer for about 15 minutes.7. Remove from freezer, break apart pieces and enjoy.

No-Bake Candied Sweet NutsRECIPE BY: SARAH KAY HOFFMAN @SarahKayHoffman

The ingredients are so pure; there is no reason to deny these amazing bites!

RECIPE

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Ingredients:• 12 oz. dark chocolate, chopped• ¼ cup Nutiva Organic Virgin Coconut Oil• ¾ cup coconut milk (full fat) or coconut cream• 1 tsp. vanilla extract• ¼ tsp. sea salt• To coat: ½ cup cocoa powder OR ½ cup coconut flakes

OR ½ cup slivered almonds

Directions:1. Using a double boiler, melt chocolate and coconut oil

together, stirring continuously.2. Add the coconut milk and whisk until smooth.3. Remove from heat, then add the vanilla and sea salt.4. Chill mixture for 2 hours or until set.5. Scoop the mixture by the tablespoon, roll into a ball

and then coat in cocoa powder, coconut flakes or slivered almonds.

6. Chill truffles for 10 minutes, then serve.7. Store in a cool place. Makes about 24 truffles.

Chocolate Truffles with Coconut Oil

Chocolate truffles are a crowd-pleasing holiday treat. Wrapped in a cute bag, they also make an excellent gift.

RECIPE BY: SHANNA RADER @CHEF_SHANNA

RECIPE

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Ingredients:• 1 cup pecan halves• 1 cup cashew halves• ¼ cup Nutiva Organic Unrefined Red Palm Oil• 2 Tbsp. Nutiva Organic Coconut Sugar• 2 Tbsp. fresh rosemary, chopped• 2 Tbsp. fresh thyme, chopped• 1 tsp. salt

Directions:1. Line a small pan with parchment paper. Set

aside.2. Place pecans and cashews in a saucepan, and

toast on low for 2 minutes, stirring constantly. 3. Add in the coconut sugar and cook over

low, constantly stirring, until sugar melts (be careful not to burn).

4. Add the rest of the ingredients, stirring constantly, until all are completely mixed together.

5. Transfer mixture to parchment-lined pan.6. Place in freezer for about 60 minutes.7. Remove from freezer, break apart pieces and

enjoy.

Note: This herbed nut recipe also makes a great topping or addition to other dishes.

No-Bake Herbed Nuts RECIPE BY: SARAH KAY HOFFMAN @SarahKayHoffman

Not all Holiday mixed nuts need to be candied and sweet. In fact, some of the

best nut mixes are salty and savory.

RECIPE

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Ingredients: Salted Toffee • ¼ cup Nutiva Organic Coconut Sugar• ½ cup coconut nectar• ¼ cup raw almond butter* • 1 tsp. vanilla extract• ¼ tsp. sea salt*You can use almond butter that is roasted, salted, or sweetened, just be sure to adjust the sugar or salt level accordingly.

Directions: Salted Toffee1. Prepare a 9x13” pan by lining it with parchment

paper.2. In a medium saucepan, add the coconut sugar and

coconut nectar. On medium-high heat, cook until the coconut sugar dissolves, stirring constantly.

3. Continue to cook for 5 minutes, stirring constantly, until mixture becomes slightly thickened and caramel-like.

4. Remove from heat, and whisk in the almond butter, vanilla extract and sea salt.

5. Spread the mixture in a very thin layer on the parchment lined pan.

6. Place in freezer for about 60 minutes.7. Remove from freezer; toffee will be firm but not

crispy. Using a hot knife, chop the toffee into chunks. Return them to the freezer while you prepare the Coconut Manna Fudge.

Coconut Manna Salted Toffee Fudge

If you are a coconut lover, this recipe is to die for! Made with Coconut Manna (which is pureed whole coconut) and topped with chunks of salted toffee made from coconut sugar, these divine little bites are sure to become a holiday favorite.

RECIPE BY: SHANNA RADER @CHEF_SHANNA

RECIPE

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RECIPE BY: SHANNA RADER @CHEF_SHANNA

Coconut Manna Salted Toffee Fudge (continued)

Ingredients: Coconut Manna Fudge• ¼ cup Nutiva Organic Coconut Manna• ½ cup Nutiva Organic Virgin Coconut Oil, melted• ½ cup Nutiva Organic Coconut Sugar, powdered• ½ cup cocoa powder• 2 tsp. vanilla extract• ¼ tsp. sea salt

Directions: Coconut Manna Fudge1. Prepare a 9x13” pan by lining it with parchment

paper. Set aside.2. Place the jar of Coconut Manna in a water bath and

gently heat to soften.3. Prepare the Coconut Sugar by placing it in a high-

speed blender or food processor for 2-3 minutes. Once “powdered,” run it through a sifter or metal strainer to remove any lumps.

4. In a medium bowl, combine the (powdered) coconut sugar, cocoa powder, and sea salt. Set aside.

5. In a large bowl, using a hand mixer or stand up mixer, beat the coconut manna and coconut oil until smooth.

6. Add the dry ingredients and blend until combined. 7. Add the vanilla extract.8. Spread the mixture on the parchment lined pan to

desired thickness. Top with toffee chunks.9. Place the Coconut Manna Salted Toffee Fudge in the

fridge (or freezer) until set, about 20-30 minutes.10. Cut into bite-sized pieces and enjoy!11. Store chilled.

RECIPE

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Ingredients:• 4 large apples• 6 Nutiva Organic O’Coconut (Classic and/or

Hemp & Chia)• 1 Tbsp. Nutiva Organic Virgin Coconut Oil • 2 Tbsp. Nutiva Organic Hempseed• 2 Tbsp. Nutiva Organic Chia Seed• 6 Medjool dates, pitted and cut into thirds• 4 Tbsp. Nutiva Organic Coconut Flour • 1 Tbsp. + 1 tsp. vanilla extract

Directions:1. Preheat oven to 400 degrees.2. Line a large baking dish with tinfoil. Pour in ½ cup

water.3. Wash apples and cut off the apple tops to about ¼

way down (you want a large enough opening for the crumble to fit). Remove as much of the core and seeds as possible without cutting through to the bottom.

4. Set apples on tinfoil, and bake for 15 minutes.5. Meanwhile, prepare the crumble by placing the rest

of the ingredients in a blender. Blend to a crumbled consistency (scraping down sides as needed).

6. Transfer crumble to a bowl and set aside.7. Once the apples are done, remove from oven, add ¼

cup more water to the bottom of pan. Then, stuff each apple with the crumble.

8. Bake for another 15-18 minutes. Serve warm.

Baked Apple Stuffed CrumbleRECIPE BY: SARAH KAY HOFFMAN @SarahKayHoffman

This apple is stuffed with superfoods like: coconut oil, hempseed, and chia seed…

But wait, there’s more! Our secret crumble ingredient is O’Coconut.

Wishing you a wonderful Holiday Season