Coconut Oil Treats for Holiday Gatherings

The holiday season is fast approaching and parties, pot-lucks, family gatherings, and other celebrations will soon begin to fill the pages of your calendar. It gets to be pretty overwhelming, especially if you have multiple children, out of town family, and a typically crazy schedule.

I always like to have a few go-to recipes that I know everyone will love, are nourishing, and offer a tasty, yet healthy option to several of the typical holiday “junk” staples. And as a coconut oil devotee, I like to sneak it in to everyone’s diet whenever I can. In the name of health of course!

So when I get that dreaded much anticipated invite to my husband’s holiday pot-luck or the after Thanksgiving gathering of friends (that one I do look forward to), what do I pull from my recipe arsenal?

Dreamy Cream Cheese Squares, Divine Cookie Dough Truffles, and Decadent Peppermint Patties!

Are you ready for these incredible recipes that will have everyone begging for more?

Dreamy Cream Cheese Squares 

By the looks of them, you won't have any leftovers!

Makes approximately 12


  • 8 ounces cream cheese, softened
  • 1 stick butter, room temperature
  • 4 large eggs
  • 2 1/2 teaspoons vanilla extract or vanilla bean paste
  • 1 tablespoon Kelapo Coconut Oil
  • 1/2 cup raw sugar
  • 1 cup coconut flour
  • Optional add ins – 1/3 cup pureed berries or 1/4 cup nut butter (if using berries of nut butter, increase coconut flour by 1 1/2 tablespoons)


  1. Pre-heat oven at 350 degrees F
  2. Grease and 11X7 glass baking dish with coconut oil
  3. In a large bowl or stand mixer bowl, add the cream cheese and butter. Mix until it has reach a fluffy consistency.
  4. Add the eggs one at a time, mixing well in between.
  5. Add the vanilla and coconut oil continuing to mix well.
  6. Add the sugar gradually, continuing to mix.
  7. Add the coconut flour and beat until well blended.
  8. Pour batter into the pan and bake for 30 minutes.
  9. Cool the pan on a wire rack for 15 minutes.
  10. Slice into squares.

*Note – you can substitute honey for the sugar but it complicates the texture and taste. You will just have to experiment with the amount and add additional coconut flour and cream cheese until you get it where you like it. I have found that every brand of honey is different and in this particular recipe, I cannot provide a hard and firm measurement as each brand I have tried acts a little differently.

Bite-sized treats are a sure crowd favorite!

Divine Cookie Dough Truffle

The coconut oil newbie will most likely be able to taste the coconut flavor in this recipe. He or she might even feel the texture of the oil a tad. When I bring this to a gathering where I am unsure of everyone’s particular tastes, I increase the sugar a wee bit and add a few more chocolate chips. The great thing about this recipe is that you can taste test it before adding the coating to decide if you need to enhance it at all.

Makes about 25 truffles


  • 1 1/4 cups almond flour
  • 1/4 teaspoon salt
  • 1/4 cup powdered whole sugar or honey
  • 1/4 cup Kelapo Coconut Oil, melted
  • 1 tablespoon coconut milk (only include if you are using sugar. Do not add if using honey)
  • 1 tablespoon vanilla extract or vanilla bean paste (yes, that says tablespoon)
  • 1/4 cup (or more) dark chocolate chips (optional)


  1. Mix the almond flour, salt, and sugar in a large bowl.
  2. In a small bowl, mix the coconut oil, coconut milk, and vanilla.
  3. Pour the wet mixture into the dry mixture and mix well. (I find that this recipe works best if mixed by hand).
  4. Fold in the chocolate chips if using.
  5. Roll into inch sized balls and place on a parchment paper lined cookie sheet, baking dish, plate, etc…
  6. Place in the freezer for 30 minutes.

You can stop there and serve these as is. Just keep them stored in the fridge and take them out about 15 minutes before serving. If you want to really impress party-goers, cover these delectable in a creamy chocolate coating with a sprinkle of shredded coconut on top.

Chocolate Coating


  • 2/3 cup dark chocolate chips
  • 2 tablespoons Kelapo Coconut Oil


  1. In a double boiler or small saucepan placed over simmering water, melt the chocolate chips and coconut oil.
  2. Once melted, remove from heat and dip each trufflel into the chocolate with a spoon and return to the cookie sheet or dish you had them on.
  3. Immediately after all the truffles are dipped sprinkle them with shredded coconut (optional), and place them back into the freezer for the chocolate to harden. This takes about another 30 minutes.

Store in the refrigerator and take them out 15 minutes prior to serving.

Decadent Peppermint Patties

This is hands down, my favorite coconut oil “candy” recipe. Honestly, I eat them all in one sitting. And no – I am not ashamed to admit it! The only downside is that you have to have a food processor to really make this recipe work. You could use a coffee grinder if you have one, but it is important to get the coconut to a super fine consistency. It still tastes good if the coconut is more in a shredded form, but it is a wee bit more messy and kind of a mouthful!

Makes 12 patties


  • 1 cup shredded unsweetened coconut
  • 2 tablespoons full fat coconut milk
  • 2 tablespoons Kelapo Coconut Oil
  • 1/4 cup honey
  • 1/4 – 1/3 teaspoon peppermint extract (depends on how strong you like the mint flavor)
  • 1 cup of dark chocolate chips


  1. In a food processor, process the shredded coconut about 30 seconds until it is very fine. (You can do small batches in a coffee grinder as well)
  2. Add the coconut milk, coconut oil, honey, and peppermint extract.
  3. Process until about 30-45 seconds until a smooth paste has formed.
  4. Shape the paste into 1 inch size rounds and place on a parchment paper lined cookie sheet, baking dish, or plate.
  5. Place the rounds in the freezer for 10 minutes.
  6. In a double boiler or small saucepan placed over simmering water, melt the chocolate chips. (I always add a smidge of coconut oil in with the chocolate chips. It keeps them smooth).
  7. Remove the patties from the freezer and dip in chocolate. Alternatively, you can just drizzle the chocolate all over them.
  8. Allow the chocolate to cool for about 5 minutes then place the patties back in the freezer for 10 minutes.
  9. Store in the refrigerator and take them out 15 minutes prior to serving.

– Jennifer,


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