You read that right — Naked Coconuts! It’s a funny name for an amazing company that makes amazing products. We’re proud to carry four of them: organic coconut oil in both virgin, and refined/unscented varieties; coconut MCT oil; and coconut aminos — a soy-free soy sauce substitute.
Naked Coconuts founder Paul Gill was initially inspired to find a soy-free soy sauce substitute after his nephew was diagnosed with a soy allergy, and he witnessed the struggle to find delicious, healthy soy-free food options. As someone with a soy sensitivity, this writer can attest to this struggle! Many of my favourite foods contain soy, and the umami flavour of soy sauce or soy aminos is one of my very favourite things. There is nothing quite like it!
Except… Paul created a delicious alternative using coconut aminos. The result is Naked Coconuts’ Soy-Sauce Substitute, comprised of coconut sap and sea salt — it’s salty and wonderfully rich in flavour, with 65% less sodium than soy sauce, and has no coconut taste!
Naked Coconuts focuses as a company on plant-based dishes and is always “dishing” out mouth-watering recipes via their website and social media feeds. Here are five of the most scrumptious, in our humble opinions:
(Pssst… after the recipes we’ll divulge how you can try Naked Coconuts products and SAVE BIG, from now until March 9!)
Spicy Zoodle Soup
by Instagram user @healthyhabits.byjess
Jess says: “I love soups because they are literally the easiest things to make. Throw your fave veggies, spices and some liquid into a pot; bring to a boil and let simmer. Here’s how I made this one:”
- Vegetable broth
- 1 cup water
- Green onion
- 2 shallots
- 1 package frozen zoodles
- 1 package mushrooms
- Bok Choy
- Garlic, black pepper, cayenne, chilli flakes
- 2 tbsp Naked Coconuts coconut aminos Soy Sauce Substitute
1. In a pot, heat a little olive oil and sauté shallot, spices, mushrooms.
2. Once mushrooms are soft, add all other ingredients except the zoodles and green onions. Bring to a boil then let simmer.
3. Once simmering add in zoodles and green onion.
4. Enjoy! (I topped mine with an egg but not necessary to do so! )
Peanut Butter Granola Bars with Salted Chocolate Sauce
Makes 12, vegan, gluten-free
Granola Bar Ingredients
- ½ cup unsweetened shredded coconut
- ¼ cup chia seeds
- ½ cup melted coconut oil
- ½ cup apple sauce or maple syrup
- 1 cup oats
- 1 cup peanut butter
- 1 cup crushed pistachio nuts
- ¼ cup flax seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
Chocolate Sauce Ingredients
- 100g dark chocolate
- ¼ cup coconut oil
- ¼ cup maple syrup
- Sea salt (coarse or flakes)
1. Mix all the ingredients for the granola bars together in a bowl until it has the consistency of cookie dough.
2. Spread the mixture out in a brownie pan, lined with parchment paper. Put in the fridge while you make the chocolate sauce.
3. By increments of 30 seconds, melt the chocolate and coconut oil in the microwave (or use the double boiler method). Mix in maple syrup.
4. Drizzle over bars. Before chocolate sauce cools, sprinkle lightly with sea salt.
5. Put the pan in the fridge for a minimum of 3 hours. Cut into 12 bars and store in the freezer for up to a month.
Chocolate Peanut Butter Fat Bombs
by Instagram user @Eatwell101
A rich and delicious chocolate peanut butter fat bomb recipe that will make your lunch-break snack more interesting! 15 minutes or less to prep and you have a low-carb, keto snack in your freezer, ready to enjoy!
- 1 cup creamy peanut butter
- 1/4 cup Naked Coconuts Unscented Coconut Oil, softened
- 1/2 cup coconut flour
- 2 teaspoon vanilla extract
- A pinch of salt
- 2 tablespoons of your favorite keto-friendly sweetener (Stevia, Swerve…)
- 10-12 oz (300-340g) sugar-free dark chocolate chips
1. Line a tray or a large plate with parchment paper. Make sure it fits the inside of your freezer.
2. In a mixing bowl stir together peanut butter, coconut oil, coconut flour, vanilla extract, sweetener, and salt. Scoop out small balls with a cookie scoop or a spoon and roll between your palms to form a ball. Arrange on the tray then press with a fork to flatten. Place in the freezer until firm enough for coating.
3. By increments of 30 seconds, melt the chocolate in the microwave (or use the double boiler method) and line another tray or plate with parchment paper.
4. Using a fork, dip each “peanut butter cookie” into melted chocolate to cover completely. Gently tap the fork to drip off the excess of chocolate. Since the peanut butter mixture softens really fast at room temperature, we suggest you work in batches, keeping peanut butter in the refrigerator as much as possible. Place chocolate fat bombs on the parchment paper lined tray. Refrigerate until the chocolate has completely set.
Vegan Caesar Salad Dressing
by Instagram user @minimalistbaker
- 1/4 cup plain hummus
- 1 tsp spicy mustard
- 1/2 tsp lemon zest
- 2-3 Tbsp lemon juice, to taste
- 1 tsp capers (finely minced/smashed, plus 3 tsp brining juice as original recipe is written — adjust amount if altering batch size)
- 3 Tbsp fresh minced garlic (4-5 cloves yield ~3 Tbsp minced)
- 1 healthy pinch each sea salt + pepper (more to taste)
- 1-2 Tbsp Naked Coconuts MCT Oil
- 1-2 tsp maple syrup (optional)
1. To a small mixing bowl, add hummus, spicy mustard, lemon zest + juice, minced capers + brining juice, and minced garlic, and whisk thoroughly to combine. Olive oil is optional, but will add a bit more creaminess.
2. Add a little hot water to thin until pourable and whisk until creamy and smooth (see photo). Taste and adjust flavour as needed, adding more salt and pepper, lemon juice, or minced garlic if desired! Maple syrup will help offset how salty and briney this dressing is, if you find you need it (I did not).
3. Use immediately, or store in the refrigerator up to 5-7 days.
4. This dressing is delicious on kale, romaine, and arugula. It would also be great on roasted vegetables, especially Brussels sprouts and potatoes. Top with a little vegan parmesan cheese for the ultimate Caesar salad experience.
Simple Almond Butter Noodle Stirfry
- 1/3 cup+ 2 tbsp Nuit Almond Butter
- ¼ cup Naked Coconuts Soyless Sauce
- Juice of one lime
- 1 tbsp chili garlic sauce
- 1 tsp Sriracha (optional)
- 1 tsp rice vinegar
- ¼ to ? cup water to thin
- 2 tsp sesame oil divided
- 1 small head broccoli chopped into bite sized pieces
- 5 cremini mushrooms sliced
- 2 medium carrots julienned
- ¼ of a small purple cabbage, thinly sliced
- 2 cloves garlic, minced
- 3 stalks green onion, chopped
- 4 squares Lotus Foods GF/Vegan brown rice and millet noodles
- sesame seeds to serve
- Whisk together all of the sauce ingredients (Nuit Almond Butter to water). The sauce may seem runny at first, but it will thicken up in a few minutes. Start with adding ¼ cup of water to thin and adjust as needed. Set aside.
- Bring a large pot of water to a boil. Once boiled, add noodle squares and remove from heat, letting the noodles sit in the hot water, uncovered for 3 minutes. After 3 minutes, use tongs to gently separate the noodles. After another minute or two the noodles should be al dente. Taste test for perfection, strain and pour 1 teaspoon of the sesame oil over the noodles strainer. Stir to combine. This will prevent the noodles from sticking together. Set aside.
- Next, add the remaining teaspoon of sesame oil to a large pan over medium heat. Once hot, add the mushrooms, carrots, and broccoli and sauté for 5 minutes. After 5 minutes, add the cabbage and sauté for another 3 minutes. Add the garlic and stir, cooking for another minute. Turn off the heat.
- To assemble the dish, add the strained noodles and sauce to the veggies in the pan. Stir to combine. You may wish to reheat the dish over low heat if necessary.
- Divide between 4 bowls and top with fresh lime, sesame seeds, chopped green onion, and toasted peanuts or almonds.
Refill Your Naked Coconuts Products in the Store and Save 20% - Until March 9th!
Come into our store at 921 9 Ave SE, Calgary before March 9th, 2020 and refill your Naked Coconuts coconut oil, MCT Oil or Soy-Sauce Substitute/Coconut Aminos, and you'll save 20%!! What a tasty way to save!