I really love the texture of tempeh, but I find the flavor to be kind of strange on its own.  This recipe results in a nutty, sweet taste.



  • 1/3 block of tempeh
  • 1/3 cup shredded coconut
  • 2 tablespoons maple syrup
  • 1 tablespoon cinnamon


  • Cut tempeh into 1-inch blocks.
  • Combine coconut, maple syrup, and cinnamon in a small shallow bowl.
  • Pat mix onto each block of tempeh.
  • Place on greased cookie sheet.
  • Bake at 380 for 20 minutes, or until it starts to brown.
  • Enjoy!
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