Coconut Cream After Dinner Mints

Servings: 16
Preparation Time: 30 minutes

Ingredients:

Chocolate Coating:

• 4 ounces unsweetened chocolate
• 2 tablespoons coconut oil

Mint Filling:

• 3 tablespoons coconut oil
• 3/4 cup Coconut Cream Concentrate
• mint extract, (to taste)
• 4-6 tablespoons raw honey, (to taste)

Directions:

Coating:

Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product), you have to follow these steps. First, melt the chocolate, stirring often until the chocolate is 113 degrees F. Next, cool the chocolate, stirring often until it is 81 degrees F. Finally, reheat just until the chocolate is 88 degrees F, then it’s ready to pour into molds.

Filling:

While the chocolate is cooling, in another double boiler, melt together the coconut oil, Coconut Cream Concentrate, and mint extract. Stir as you heat it till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 degrees F). Add the honey.

Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice cube mold (or use paper muffin cups), pouring a bit into the bottom of each section.

Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold).

Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold and chill thoroughly in the fridge before popping the mints out to enjoy. 🙂

This makes a bunch of hearts or maybe a dozen mint patties if you’re using the muffin cup molding technique.

Recipe and photo submitted by Sarabeth, Ithaca, NY.

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Easy Chocolate Truffles

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 5 tablespoons Coconut Cream Concentrate
• 4 tablespoons unsweetened cocoa or cacao powder
• 1 tablespoon pure vanilla extract
• 1/2 cup water or coconut milk*
• 2 tablespoons raw honey, to taste
• 1/2 cup chopped nuts (I used pecans) or shredded coconut flakes to roll truffles in
• extra cocoa powder for rolling (for nut-free)

Directions:

Place jar of Coconut Cream Concentrate in a bowl of hot water to soften (it doesn’t have to be 100% liquid). Add Coconut Cream Concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener), and water. Stir until velvety and creamy. Taste for sweetness and adjust if necessary. If cream hardens or clumps, simply remelt by placing bowl in warm water and stirring.

Refrigerate for 20–30 minutes or until mixture has solidified.

Place nuts, coconut or cocoa powder into a small bowl. Using small scoop, scoop out approximately 1 1/2 tablespoons of the chocolate mixture and place on top of nuts or coconut. Move bowl around to coat chocolate completely. Repeat for remaining truffles. Store in fridge until your daily dose of medicine is needed! Contains almost 1 tablespoon of coconut oil per truffle.

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

Recipe and photo submitted by Melissa, St. Amant, LA.

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60-Second Chocolate Shot

Servings: 1
Preparation Time: 1 minute

Ingredients:

• 2 tablespoons homemade coconut milk*
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons Coconut Cream Concentrate
• 1 teaspoon raw honey
• 3/4 teaspoon pure vanilla extract

Directions:

Add all ingredients to small bowl. Using the back of a spoon, blend ingredients together until creamy. Taste for sweetness and adjust if needed.

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

Recipe and photo submitted by Melissa, Saint Amant, LA.

Submit your recipe here!