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Edward & Sons Recipe Blog

  • Vegan Hearts of Palm California Rolls

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  • No Bake Chocolate Banana Flour Bites

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  • Vegan Lemon Blueberry Swirl Cheesecake Bars

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  • Sweet Potato Mushroom Kale Curry

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  • Gluten-Free Cookie Dough Brownies

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  • Vegan Mac & Cheese Balls

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  • Blueberry Lemon Pop Tarts

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  • Gluten-Free Layer Cake

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  • Vegan Vanilla Tapioca Pudding

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  • Grain-Free Cinnamon Churro Donut Holes

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  • Grain-Free Vegan Samoas

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  • Vegan Mini Cookies & Cream Cheesecakes

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Hearts of Palm Main Dishes Side Dishes Snacks Veggie Sides

Vegan Hearts of Palm California Rolls

Vegan Hearts of Palm California Rolls Made with Ecuadora Organic Hearts of Palm by @thecuriouschickpea…

Desserts Green Banana Flour Shredded Coconut Snacks

No Bake Chocolate Banana Flour Bites

No Bake Chocolate Banana Flour Bites Made with Let’s Do Organic Green Banana Flour and…

Coconut Oil Desserts Frozen Desserts Snacks

Vegan Lemon Blueberry Swirl Cheesecake Bars

LEMON BLUEBERRY SWIRL CHEESECAKE BARS Made with Native Forest Organic Virgin Coconut Oil by @feastingonfruit…

Curry Main Dishes Native Forest Soups & Stews

Sweet Potato Mushroom Kale Curry

Sweet Potato Mushroom Kale Curry Made with Native Forest Organic Curry Coconut Milk by @healthylittlevittles…

Baked Goods Coconut Flour Coconut Milk Coconut Oil Desserts

Gluten-Free Cookie Dough Brownies

Gluten-Free Cookie Dough Brownies Made with Let’s Do Organic Coconut Flour by @delight.fuel When you…

Breadcrumbs Coconut Milk Main Dishes Panko Breadcrumbs Pasta Side Dishes Tapioca Starch

Vegan Mac & Cheese Balls

Vegan Mac & Cheese Balls This is the comfort food recipe you didn’t know you…

Baked Goods Breakfast Cassava Flour Coconut Flour Desserts Sprinkelz™

Blueberry Lemon Pop Tarts

Blueberry Lemon Pop Tarts Made with Let’s Do Organic Cassava Flour and Coconut Flour by…

Baked Goods Coconut Cream Coconut Milk Desserts

Gluten-Free Layer Cake

Gluten-Free Layer Cake Made with Native Forest Organic Coconut Cream and Native Forest Organic Simple…

Coconut Milk Desserts Snacks Tapioca Granules

Vegan Vanilla Tapioca Pudding

Vegan Vanilla Tapioca Pudding Made with Let’s Do Organic Tapioca Granules and Native Forest Organic…

Baked Goods Cassava Flour Coconut Flour Desserts

Grain-Free Cinnamon Churro Donut Holes

Grain-Free Cinnamon Churro Donut Holes Made with Let’s Do Organic Cassava Flour and Coconut Flour!…

Baked Goods Desserts Shredded Coconut Sweetened Condensed Coconut Milk

Grain-Free Vegan Samoas

Vegan Grain-Free Samoas Made with Let’s Do Organic Sweetened Condensed Coconut Milk and Let’s Do…

Arrowroot Starch Baked Goods Coconut Cream Desserts

Vegan Mini Cookies & Cream Cheesecakes

Vegan Mini Cookies & Cream Cheesecakes Made with Native Forest Organic Coconut Cream and Let’s…

Arrowroot Starch Breakfast Coconut Milk Sliced Peaches

Vegan Peaches & Cream French Toast

Vegan Peaches & Cream French Toast We’ve partnered with Bread SRSLY to make the most…

Baked Goods Coconut Flour Desserts Heavy Coconut Cream Shredded Coconut

Vegan Toasted Coconut Snack Cake

Vegan Toasted Coconut Snack Cake Made with Let’s Do Organic Shredded Coconut, Heavy Coconut Cream…

Barbecue Young Jackfruit Main Dishes Sandwiches

BBQ Jackfruit Pizza

BBQ Jackfruit Pizza Made with Native Forest Organic Barbecue Young Jackfruit by @thecuriouschickpea This BBQ…

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Instagram post 18121843129207725 Vegan Caramel Rice Crispy Treats! 🤤 Traditional rice crispy treats use marshmallows but this recipe uses our Let's Do Organic Sweetened Condensed Coconut Milk in place of marshmallows! ⁠ ⁠ Made with simple ingredients including, brown rice cereal, almond butter, vanilla extract and chocolate chips. When you pop these babies in the oven, they will caramelize and make caramel rice crispy treats. This recipe is by our friend Natalie of @feastingonfruit Snag the recipe below! 👇 ⁠ ⁠ Ingredients⁠ 3 cups (90g) brown rice cereal⁠ 7.4oz can Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 1/2 cup (125g) almond butter⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ 1/2 cup chocolate chips, melted (for topping)⁠ ⁠ Instructions⁠ Melt the almond butter with the sweetened condensed coconut milk. Whisk in vanilla extract.⁠ Pour over the rice cereal, add the salt, and mix until evenly coated.⁠ Press firmly into a lined 8×8” baking dish. Bake for 15-17 minutes at 350ºF.⁠ Cool, then top with melted chocolate.⁠ Chill for at least 3-4 hours until the bars are firm and the chocolate is set.⁠ Top with flaky salt, slice, and eat!
Instagram post 17899596361851472 DIY Cookie Sandwich Board Giveaway! 🎉 We've teamed up with our friends @offbeatbutters + @sweetlorens to share inspiration for a fun and delicious weekend activity: a DIY Cookie Sandwich Board! We've paired @sweetlorens chewy & tart Oatmeal Cranberry Cookies with toasted @edwardandsons shredded coconut & @offbeatbutters Almond Mocha nut butter in a new take on cookie sandwiches. Recipe link below. One lucky winner will receive a @edwardandsons coconut prize pack, assorted 5-pack of @offbeatbutters & a Sweet Loren's Sampler of choice (6 packages of cookie dough)! 🎁 Here's how to enter: 1️⃣ FOLLOW: @edwardandsons + @offbeatbutters + @sweetlorens 2️⃣ LIKE this post! 3️⃣ TAG a friend in the comments! (1 comment = 1 entry; unlimited entries allowed) Giveaway ‪ends on 4/17/21 at 11:59pm EST. The winners will be chosen at random announced by noon EST ‪4/19/21. Open for Continental U.S. only. Not affiliated with @instagram. Good luck! https://sweetlorens.com/diy-cookie-sandwich-board/
Instagram post 17888052065110614 What better way to cool down on a spring day than with a Coconut Cold Brew Ice Cream Float!? 🍨 This recipe is super easy to make too! Simply blend cold brew with Native Forest Simple Coconut Milk, vanilla and a little bit of cinnamon, poured over a few scoops of your favorite ice cream in a tall cold glass and enjoy! 💦 🤤 Recipe by @nyssas_kitchen⁠ ⁠ Coconut Cold Brew Ice Cream Float⁠ ⁠ Yields: 1 Ice Cream Float⁠ Ingredients⁠ A few scoops of your favorite ice cream⁠ 1/2 cup cold brew coffee⁠ 3/4 cup Native Forest Simple Coconut Milk⁠ 1/2 teaspoon vanilla extract⁠ a pinch of cinnamon⁠ Instructions⁠ Blend cold brew, coconut milk, vanilla extract, and cinnamon together in a blender (or shake together in a jar) and set aside.⁠ Add a few scoops of your favorite ice cream to a tall glass and pour coconut cold brew over the top.⁠ Top with some coconut flakes and a few coffee beans if desired and DIG IN!⁠
Instagram post 17924351584576245 No-Bake Chocolate Peanut Butter Oat Bars 🥜 🤤 A recipe that is easy to make and tastes delicious? Count us in! These bars have a chocolate date filling layered between delicious oat crumbles and are made with Let’s Do Organic Shredded Coconut by @themindfulhapa This recipe is dairy free, gluten free, vegan, and refined sugar free too! ⁠⁠ ⁠⁠ Ingredients⁠⁠ ⁠⁠ WET INGREDIENTS⁠⁠ ¾ cup peanut butter*, creamy & salted.⁠⁠ ⅓ cup maple syrup⁠⁠ ⅓ cup coconut oil ⁠⁠ ⅓ cup coconut sugar⁠⁠ 1 tsp vanilla extract⁠⁠ ⁠⁠ ⁠DRY INGREDIENTS⁠⁠ 1 cup – Let’s Do Organic Shredded Coconut⁠⁠ 2 ½ cups – rolled oats⁠⁠⁠ FILLING⁠⁠ 1 ¼ cup medjool dates, pitted (~14-16 dates)⁠⁠ 1, 3oz bar chocolate, chopped⁠⁠ 1 tsp coconut oil⁠⁠ ⁠⁠ Instructions⁠⁠ Line an 8×8 pan with parchment paper and set aside. Add all wet ingredients to a medium-sized saucepan over medium heat and bring to a simmer.⁠⁠ Once simmering, cook for 1 minute, scraping along the bottom of the pan to ensure mixture does not burn.⁠⁠ Remove from heat and stir in dry ingredients.⁠⁠ Add ⅔ of the PB Oat mixture to the parchment-lined 8×8 pan and press in a single layer. Move to the freezer to set while making filling and set aside remaining ⅓ of mixture to use later.⁠⁠ Start on your filling. Add chopped chocolate bar and coconut oil to a microwave safe bowl and cook in 30 second increments until melted (~90 seconds total).⁠⁠ To a food processor, add 1 ¼ cup pitted medjool dates and process ~1 minute, or until dates form into a ball.⁠⁠ Add your melted chocolate to the blended dates and process until smooth.⁠⁠ Remove 8×8 pan from freezer and top with chocolate date filling. Spread in a single smooth layer.⁠⁠ Top with remaining ⅓ cup of PB Oat mixture, using your fingers to firmly press mixture into chocolate date filling.⁠⁠ Move to freezer to harden, about 30-45 minutes.⁠⁠ Cut into squares and store in the fridge for up to a week, or in an airtight container in the freezer for longer term storage (~1 month).⁠⁠ *if using unsalted peanut butter, add a pinch of salt to the dry ingredients.
Instagram post 17890441604085899 Banana Flour Mug Cakes! 😍 🍌 ⁠⁠ This mug cake is gluten-free, vegan, egg-free, grain-free, plant-based, oil-free, refined sugar-free, nut-free! It’s moist, and delicious and the perfect for serving one or two people 😋 Get the recipe below by @healthylittlevittles⁠⁠ ⁠⁠ Have you tried baking with banana flour before? We pick the bananas when they are green (before their starch turns to sugar) so it has a mild nutty flavor and doesn’t taste like bananas! Ingredients:⁠⁠ 2 tablespoons Let’s Do Organic Green Banana Flour⁠⁠ 2 tablespoons coconut sugar⁠⁠ 2 tablespoons unsweetened cocoa powder⁠⁠ pinch salt⁠⁠ 3 tablespoons nut/seed butter⁠⁠ 1/2 teaspoon pure vanilla extract/paste⁠⁠ 3 tablespoons Let’s Do Organic Heavy Coconut Cream⁠⁠ Dark chocolate chips for garnishing, if desired⁠⁠ ⁠⁠ Instructions:⁠⁠ Chocolate Mug Cake⁠⁠ For the cake, add the dry ingredients to a mug and stir gently with a fork to combine.⁠⁠ Add the nut/seed butter, vanilla, coconut cream and gently stir until a batter forms.⁠⁠ Microwave for 45-55 seconds, garnish with chocolate chips and a scoop of ice cream and enjoy!
Instagram post 18214593517059887 COOKIE DOUGH BROWNIES 😍 Made with Let's Do Organic Coconut Flour by @delight.fuel If you love brownies and cookies you will love this recipe 😋 Get the recipe below! Are you team brownie or team cookie? ⁠⁠ Servings: 16⁠⁠ Prep Time: 20 min⁠⁠ Cook Time: 40 min⁠⁠ ⁠⁠ Ingredients⁠⁠ Brownie Layer⁠⁠ 2 whole eggs (sub with 2 flax eggs: 2 tbsp flax meal + 6 tbsp water)⁠⁠ ½ cup Native Forest Organic Virgin Coconut Oil, melted⁠⁠ 1 ½ cups coconut sugar⁠⁠ ½ cup Native Forest Unsweetened Organic Coconut Milk⁠⁠ ¾ cup raw cacao powder⁠⁠ 1 ½ cup gluten-free baking flour blend (sub with all purpose flour)⁠⁠ ¼ tsp salt⁠⁠ ⁠⁠ Cookie Dough Layer⁠⁠ ⅔ cup gluten-free oat flour⁠⁠ ⅔ cup Let’s Do Organic Coconut Flour⁠⁠ ⅓ cup light agave syrup (sub with maple syrup)⁠⁠ ½ cup cashew butter, creamy (sub with peanut butter or almond butter)⁠⁠ ¼ cup tahini, unsalted⁠⁠ 1 ½ tbsp Native Forest Organic Virgin Coconut Oil, melted⁠⁠ ⅓ cup stevia sweetened chocolate chips (sub with semi-sweet)⁠⁠ ¼ tsp salt⁠⁠ ⁠⁠ Instructions:⁠⁠ 1. Preheat the oven to 350 Fahrenheit and line an 8x8 inch baking pan. ⁠⁠ 2. In a saucepan add coconut sugar and coconut milk and simmer over low-medium. Stir occasionally until coconut sugar is dissolved. This should take about 5 minutes. Set aside. ⁠⁠ 3. In a large bowl add gluten-free flour, cacao powder and salt. Mix until combined, then add eggs, coconut oil and coconut sugar milk mixture. Slowly mix together until a batter forms. ⁠⁠ 4. Pour the batter into the lined baking pan and bake in the oven for about 30-35 minutes. Once fully baked, take out the oven and let sit to cool.⁠⁠ 5. In the meantime, prepare cookie dough layer. In a medium sized bowl add all ingredients except for chocolate chips and mix/knead together until fully combined.⁠⁠ 6. Fold in chocolate chips and divide cookie dough mixture onto the baked brownie while still in the pan. With your hands press cookie dough down evenly. ⁠⁠ 7. Cut into 16 squares and serve.⁠⁠ 8. Store leftovers in an airtight container in the refrigerator for up to three days.
Instagram post 17902504135792378 #SundayFunday We've teamed up with @ps.snacks to make Cookie Dough Ice Cream Sundae Bowls and offer promo codes to grab these goodies! 😋 @ps.snacks makes delicious plant powered cookie dough and we love it! 🍪 ⁠ ⁠ Grab your cake or sugar cone, Sprinkelz and Cookie Dough and get ready to enjoy this sweet treat all spring & summer long ☀️🍦 Recipe for Cookie Dough Ice Cream Sundae Bowl below 👇 and promo codes for you to stock up on the goods!! ⁣⁠ ⁣⁣⁠ store.edwardandsons.com • promo: 𝐒𝐔𝐍𝐃𝐀𝐘𝐅𝐔𝐍𝐃𝐀𝐘 (15% off)⁣⁣⁠ ps-snacks.com • promo: 𝐒𝐔𝐍𝐃𝐀𝐘𝐅𝐔𝐍𝐃𝐀𝐘 (15% off)⁣⁣⁠ ⁣⁣⁠ 𝘊𝘰𝘰𝘬𝘪𝘦 𝘋𝘰𝘶𝘨𝘩 𝘐𝘤𝘦 𝘊𝘳𝘦𝘢𝘮 𝘚𝘶𝘯𝘥𝘢𝘦 𝘉𝘰𝘸𝘭⁣⁠ * 2 scoops of ice cream⁣⁣⁠ * 1 (frozen) portion cup PS Snacks Cookie Dough @ps.snacks ⁣⁠ * 1 @edwardandsons sugar or cake cone⁣⁠ * 2 teaspoons @edwardandsons Sprinkelz⁣⁠ * Favorite toppings: berries, coconut, chocolate chips, nuts⁣⁠ ⁣⁠ In a bowl, add two scoops of cream. Top with the Cookie Dough, Sprinkelz and any of your favorite toppings. Enjoy with a (crushed) sugar or cake cone! Serves 2.
Instagram post 17903758456760855 With spring here these Vegan Grain-Free Pineapple Crumb Bars will be on our to-bake list! Crushed pineapple with a delicious crumble turned into little fruity bars 🍍⁠⁠ ⁠⁠ Made with Native Forest Organic Crushed Pineapple and Let’s Do Organic Shredded Coconut by @the.fit.peach⁠⠀Get the recipe below!⁠⁠ ⁠⁠ Ingredients:⁠⠀⁠⁠ for the crust⁠⠀⁠⁠ 1/3 cup coconut oil, melted and cooled⁠⁠ 3 Tbsp date nectar (can sub sweetener of choice like maple syrup or honey)⁠⁠ 1 tsp molasses⁠⁠ 1 tsp vanilla⁠⁠ 1 Tbsp coconut sugar⁠⁠ 2 cups almond flour⁠⁠ 1/2 tsp baking soda⁠⁠ 2 Tbsp Let’s Do Organic Unsweetened Shredded Coconut, reserved⁠⠀⁠⁠ ⁠⠀⁠⁠ for the pineapple filling⁠⠀⁠⁠ 1 14-oz can Native Forest Organic Crushed Pineapple, drained⁠⁠ 2 Tbsp coconut sugar⁠⁠ 3 Tbsp arrowroot powder⁠⠀⁠⁠ ⁠⠀⁠⁠ Directions⁠⠀⁠⁠ 1. Preheat oven to 350 F. In a bowl, mix together the coconut oil, date nectar, molasses, vanilla, and coconut sugar until well combined. Fold in the almond flour and baking soda until no flour clumps remain⁠⠀⁠⁠ 2. Reserve 2/3 cup of the mixture for the top layer. With the remaining mixture, press into an 8 x 8 baking pan lined with parchment paper. Make sure to press into the corners. Bake in oven for 13 minutes⁠⠀⁠⁠ 3. While the crust is baking, prepare the pineapple filling by first draining the Native Forest Organic Crushed Pineapple. You want the crushed pineapple to be semi-dry for the filling; use a towel to blot if needed. Add the crushed pineapple to a bowl with the coconut sugar and arrowroot powder and mix well⁠⠀⁠⁠ 4. Once the crust has baked, allow to cool for 10 minutes before spreading the pineapple mixture over top. Finish by sprinkling the reserved 2/3 cup of the crust and the Let’s Do Organic Unsweetened Shredded Coconut on top. Bake in oven for another 15 – 18 minutes. Let cool before cutting into squares⁠⁠
Instagram post 17864385575409624 Vegan California Rolls 🍣 Made with our new Ecuadora Organic Hearts of Palm 😋 This dish refreshing and light making it perfect for spring and summer. Our Ecuadora Hearts of Palm are harvested from land that has been converted from raising cattle to organic farmland where these indigenous palms (chontaduro) are grown. ⁠⁠⁠ ⁠⁠⁠ Swipe to watch a video of how to make the sushi rolls! by @thecuriouschickpea⁠⁠⁠ ⁠⁠⁠ Makes 6 rolls⁠⁠⁠ ⁠⁠⁠ Cooked sushi rice⁠⁠⁠ 1 can Ecuadora Organic Hearts of Palm⁠⁠⁠ 2 tbsp vegan mayonnaise⁠⁠⁠ 1 tsp rice vinegar⁠⁠⁠ 1 tsp lemon juice, plus extra for the avocado⁠⁠⁠ ¼ - ½ tsp salt⁠⁠⁠ Black pepper⁠⁠⁠ 1 cucumber, thinly sliced into match sticks⁠⁠⁠ 1 avocado, thinly sliced⁠⁠⁠ 3 sheets nori⁠⁠⁠ Sesame seeds⁠⁠⁠ ⁠⁠⁠ 1. Drain the hearts of palm and chop them up into pea-sized pieces. In a mixing bowl stir them together with vegan mayonnaise, rice vinegar, lemon juice, and salt and pepper to taste.⁠⁠⁠ 2. Cover a bamboo sushi mat with a large zip lock bag or with plastic wrap (alternatively you can use a piece of parchment paper to roll). Cut the sheets of nori in half to make 6 pieces.⁠⁠⁠ 3. Prepare a bowl filled with water and a drizzle of vinegar to dip your fingers in to prevent the rice from sticking, dip your fingers as needed throughout the process.⁠⁠⁠ 4. With dry hands place a piece of nori on the bamboo mat. Wet your fingers and add rice to make a thin layer covering the nori–all the way to the edges. Sprinkle sesame seeds over the rice, then flip the seaweed over so the rice is touching the mat. Add a thin layer of the hearts of palm near the edge closest to you. Above that add a thin layer of cucumber, then finally the sliced avocado. Roll the mat to roll up the sushi into a log until the edges touch. Roll the seam onto the bottom, then gently squeeze the mat to seal the roll.⁠⁠⁠ 5. Cut the sushi by wiping the knife with a damp paper towel to clean and wet the blade between each cut. Cut in a slow rocking motion and use a sharp knife.⁠⁠⁠
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