Coconut Oil, Chocolate, Banana Bonbons

Servings: 24 bonbons/8 servings
Preparation Time: 15 minutes

Ingredients:

• 4 large organic, sun-dried Medjool dates, pitted and chopped
• 1/2 cup filtered water
• 2/3 cup unrefined coconut oil
• 1 cup organic 100% cacao powder
• 6 ripe, organic bananas
• 1/2 cup coconut flakes

Equipment:

• 24 paper mini muffin or candy cup liners (1 1/2-inch)
• small pot
• 4 cup heat-proof glass measuring cup
• calibrated thermometer
• mini ice cream scoop (the one bigger than a melon baller but not as big as a traditional ice cream scooper)

Directions:

In a small bowl, soak dates with 1/2 cup water at room temperature for 24 hours. Drain and reserve 1/3 cup of the liquid. This is your date syrup. Use the date pieces and remaining date syrup (if any) in another recipe or smoothie.

Place glass measuring cup in a small pot. Fill pot halfway up the side of the glass measuring cup with water. Be sure not to get water in the glass. Heat until the water is 110 degrees F; use your thermometer to be sure. Maintain 110 degrees F.

Place coconut oil in the measuring cup and heat until completely liquid. Whisk in the date syrup. Whisk in the cacao powder 1/4 cup at a time. Be sure to whisk until smooth each time. Repeat until all of the cacao powder is incorporated; this is your chocolate.

Peel bananas. Lay each banana on its side onto a flat surface. Starting on one side, use the ice cream scoop and press down on the banana to make a full scoop. Wet your hand with water and press the cut piece of banana into the scoop to form the bonbon shape. Press the release lever and remove the formed bonbon into your hand. Place this flat side down in the center of a flattened muffin liner. Repeat with all of the bananas. You should be able to get 4 formed bonbons per banana and have left over trimmings.

Whisk chocolate again. Hold the papered bonbon in the palm of your hand. Gently cover the top of the bonbon with a small amount of chocolate. Allow it to run down the sides to completely cover the banana and slightly pool at the bottom. Push the paper cup sides down to allow the chocolate to cover part of the bottom of the banana. Use a flat cake spatula and gently remove the bonbon from the paper and transfer to a small sheet pan lined with waxed paper without touching the sides. The bonbon will slowly slide off the spatula when slightly tilted.

Pinch some of the shredded coconut onto the top of the bonbon. Scrape the excess chocolate off the paper back into the Pyrex, stir well, and wipe your cake spatula clean with a damp cloth. Repeat the above until all the bananas are covered in chocolate, transferred, and garnished. Next, place flat in the freezer for at least 3 hours to fully set. If serving right away, remove from the freezer, set for 5 minutes, gently remove, and serve. If serving later, remove from the pan and place in a sealed container in the freezer for up to 1 week.

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Coconut Bananza Pies Topped with Strawberry Pizzazz

Servings: 12 mini pies
Preparation Time: 20 minutes

Ingredients:

Crust:

• 1/2 cup dates
• 1/4 cup walnuts (any nut will do)
• 1 tablespoon cacao powder
• 1 teaspoon vanilla extract
• dash of salt

Filling:

• 1/2 cup coconut whipped cream
• 1/2 cup coconut oil
  
• 1 banana
• 12 teaspoon vanilla extract
• dash of salt

Strawberry Sauce:

• 1/2 cup diced strawberries

Directions:

Place all of the crust ingredients in a food processor and blend until sticky. Place a little bit on the bottom of each space in a greased mini cupcake tin. Place in the freezer while making the filling.

For the filling, place everything in a clean food processor and blend until smooth. Take crust out of freezer and fill with filling. Place back in the freezer for at least a couple hours.

For strawberry sauce, place strawberries in food processor and blend until smooth. Place in refrigerator until ready to use. When ready to eat, top pies with strawberry sauce and shredded coconut. Enjoy!

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Cocoa and Toasted Coconut Almond Butter

Servings: 16 (tablespoon sized)
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup unsweetened coconut flakes
• 2 cups raw almonds
• 1 teaspoon cocoa powder
• 1/4 teaspoon sea salt

Directions:

Heat a pan over medium-high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect, and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

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