Grain and Nut-Free Fudge Brownies

Servings: 9–12
Preparation Time: 15 minutes

Ingredients:

• 2 ounces 100% cacao
• 6 tablespoons grass-fed butter (or 5 tablespoons coconut oil)
• 2 tablespoons full-fat coconut milk*
• 3 pastured eggs
  
• 1 tablespoon vanilla extract
• 1/4 cup tapioca flour/starch (Arrowroot should work, and tapioca tends to be a tad bit sweeter.)
• 1/3 cup cacao or cocoa powder
• 1 cup granulated cane sugar
• 1/2 teaspoon sea salt

Directions:

Preheat oven to 350 degrees F.

Melt the chocolate, butter, and coconut milk in a double boiler.

Whisk the eggs and vanilla in a small bowl and set aside.

In a large mixing bowl, combine the tapioca flour, cacao powder, sugar, and salt. Add the egg mixture to the flour mixture and stir a couple times. This doesn’t need to be combined well.

Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.

Pour batter into an 8×8-inch greased baking dish.

Bake at 350 degrees F for 25–30 minutes. Store in an airtight container.

Quick Notes:

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

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy-free and sugar-free, or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.

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Chocolate-Dipped Raw Honey-Almond Chews

Servings: 8–12
Preparation Time: 10 minutes

Ingredients:

• 4 teaspoons coconut oil, divided
• 2 tablespoons raw honey
• 2 tablespoons coconut flakes
• 1/3 cup sliced almonds
• dash salt
• dash almond extract
• 6 ounces chocolate chips

Directions:

Melt 2 teaspoons coconut oil  in a medium-sized pan. Add honey, coconut flakes, almond slices, salt, and extract. Heat over medium heat for about two minutes.

Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to ensure that the candies would not stick). Cool completely. I put mine in the fridge to speed up the process.

Meanwhile, melt the chocolate chips on low heat until just melted. Add coconut oil and continue heating just until everything is melted.

Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge) and enjoy!

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Dairy-Free Cinnamon Baking Chips with Coconut Cream Concentrate

Servings: approximately 2 cups
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate, warmed to liquid
• 2 tablespoons coconut oil, warmed to liquid
• 2 teaspoons ground cinnamon
• 3 tablespoons honey

Directions:

Stir all of the ingredients together. Continue stirring until the mixture starts to cool down enough to thicken. At this point, spoon it into a pasty bag fitted with a round tip or a plastic bag with a small hole cut into one corner. Twist down the top until the mixture starts to come out, then press it out in small dots onto aluminum foil or waxed paper. Let the chips cool completely before use.

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