White and Dark Chocolate Candy Cups

Servings: 12
Preparation Time: 1 hour

Ingredients:

Dark Chocolate:

• 1/2 cup virgin coconut oil, melted*
• 1/2 cup cacao powder (or cocoa powder)
• 3 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

White Chocolate:

• 1/2 cup virgin coconut oil, melted*
• 1/2 cup macadamia or cashew butter
• 2 to 3 tablespoons raw honey
• 1 teaspoon vanilla extract
• pinch sea salt

Super Fun, Superfood Toppings:

• blueberries, fresh or frozen
• raspberries fresh or frozen
• dried coconut chips or shredded coconut
• dried cherries
• raw cacao nibs
• pink salt crystals

Directions:

Dark Chocolate: Melt coconut oil using a double boiler or food dehydrator. Stir together coconut oil, cacao powder, maple syrup, and vanilla into a smooth chocolate sauce.

White Chocolate: Blend whole macadamia nuts (or nut butter), coconut oil, and honey in a blender to create a super smooth white chocolate. You can also use a store-bought cashew or macadamia butter and stir it into the coconut oil and honey if you don’t have a high speed blender.

Assembly:

Line a standard muffin tin with paper liners. Pour about 1 tablespoon of dark chocolate into each cup. Place into freezer to firm up. Once firm, add a spoonful of white chocolate to each candy cup for the 2nd layer. You can spread it out all the way across, or you can put a dollop in the center to create a secret filling. Also have fun adding in some of your favorite super foods into the white chocolate layer like frozen berries, cacao nibs, etc. Put back into the freezer to firm up. Once firm, pour over the final layer of dark chocolate and decorate with your favorite superfood goodies!

Recipe and photo submitted by Andrea, Willamina, OR.

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Cinnamon Ice Cream

Servings: 4
Preparation Time: 10

Ingredients:

• 27 ounces full-fat coconut milk*
• 2 egg** yolks – See Note below. 
• 1/4 – 1/2 cup sweetener of choice
• 2 tablespoons grass-fed butter, melted (optional, but highly recommended. It makes this recipe!)
• 2–3 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Add all ingredients to a blender and blend until smooth.

Pour mixture into an ice cream maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, covered, and frozen (it just wont have that churned texture). The bread pan makes it easy to use an ice cream scoop to serve.

Once ice cream is frozen, remove from the maker or the freezer and serve.

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

Recipe and photo submitted by Kate, Highland Ranch, CO.

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Simply Refreshing Coconut, Berry Sorbet

Servings: 6
Preparation Time: Chill 2 hours

Ingredients:

• 3/4 cup coconut milk, chilled*
• 2 tablespoons flax meal
• 1 cup frozen sliced strawberries, (no added sugar)
• 1/2 cup frozen blueberries, same as the strawberries, no sugar
• 2 tablespoons fresh orange juice
• 2 small packets all natural stevia, optional

Directions:

Chill coconut milk for 2 hours prior to making.

Pour the chilled coconut milk along with the flax seed meal into a blender and whirl for about 30 seconds.

Place the rest of the ingredients into the blender and blend until you have a nice sorbet consistency.

That’s it! Enjoy this healthy treat!

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

Recipe and photo submitted by Pam, East Northport, NY.

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