Coconut, Chocolate Candy

Servings: 3–4
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup coconut butter (Coconut Cream Concentrate)
• 1/4 cup semisweet chocolate chips
• 2 tablespoons whole sugar
  

Directions:

Place all ingredients in a double boiler or in a glass measuring cup in a pot of boiling water.

Melt ingredients, continually whisking until smooth.

Remove from heat and pour into silicone candy molds.

Place molds in fridge and let harden.

Keep any uneaten candy in the fridge or in a cool place.

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Chocolate Coconut Macaroons with Chocolate Glaze

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

Macaroons:

• 2 cups finely shredded coconut, unsweetened
• 1/2 cup cacao powder
• 1/4 cup almond flour*
• pinch of sea salt
• 3/4 cup coconut milk, full fat and unsweetened**
• 3 tablespoons maple syrup

Glaze:

• 3 tablespoons raw cacao butter, chopped
• 2 tablespoons cacao powder
• 1 tablespoon coconut oil
  
• 1 tablespoon raw honey
  

Directions:

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup, stirring till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken; however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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Coconut Cumin Bok Choy

Servings: 3
Preparation Time: 12 minutes

Ingredients:

• approximately 3/4 pound (12 ounces) baby bok choy
• 1 tablespoon coconut oil
  
• 1/2 teaspoon cumin seeds
• 2 cloves garlic, roughly chopped
• salt to taste
• apple cider vinegar (optional)

Directions:

Pull apart baby bok choy leaves and wash well. Stack leaves of bok choy and chop into 1/2-inch pieces/strips.

In a 12-inch skillet over medium heat, heat the coconut oil. Add the cumin seeds and chopped garlic and let sizzle until fragrant (approximately 2 minutes). Add the chopped bok choy and cook, stirring occasionally until wilted and softened but still bright green (approximately 4 minutes). While it is cooking, you can sprinkle with some salt.

Serve immediately with a splash of apple cider vinegar, if desired.

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