Chocolate Hazelnut Butter

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 2 cups hazelnuts
• 1/2 cup dark chocolate chips or chunks
• 1/2 cup powdered sugar
• 2 ounces 100% cacao bar or unsweetened chocolate
• 1 tablespoon coconut oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

Place the hazelnuts on a cookie sheet in a single layer. Roast the nuts at 350 degrees F for 15 minutes.

While nuts are roasting, use a double boiler to melt the chocolate chips, squares, and oil.

When nuts are done, place them between paper towels or dishtowels and rub to remove skins. This takes a little bit of work, but they do not need to be perfectly clean!

Place the nuts, melted chocolate, sugar, vanilla, and salt in a food processor or blender and process until smooth.

Place the nut butter in an airtight container. Store in the fridge for a harder spread or at room temperature for a runnier spread.

Variations:

You can use any nut or combination of nuts, but roast the nuts to give the butter more flavor.

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

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French Toast with Caramelized Bananas

Servings: 2
Preparation Time: 25 minutes

Ingredients:

French Toast:

• 2 eggs
• 3/4 cup almond milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 tablespoons raw honey
• 4 slices bread of choice
• 1/2 teaspoon coconut oil

Caramelized Bananas:

• 2 bananas, sliced
• 1/2 teaspoon coconut oil
• 1/2 teaspoon honey

Directions:

Mix eggs, milk, vanilla, cinnamon, and honey together until well blended.

Preheat griddle and melt coconut oil.

Dip bread slices into mix and make sure they are fully saturated. Cook bread on griddle for 2–3 minutes per side or until browned on both sides.

For Caramelized Bananas:

Heat a separate pan and melt coconut oil. Add bananas, honey, and cook until caramelized.

Divide French toast among two plates and top with bananas. Enjoy!

Recipe and photo submitted by Melissa, Sacramento, CA.

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Chewy Almond Coconut Macaroon Discs

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 14 oz. sweetened condensed milk
• 1 egg white, (large)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 4 cups unsweetened shredded coconut
• 1/4 cup chocolate chips or pieces
• 1/4 cup sliced almonds

Directions:

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.

Stir together sweetened condensed milk, egg white, pure vanilla extract and salt. Add shredded coconut and stir until well combined. Place by teaspoonfuls onto parchment-lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8–10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Melt chocolate chips in heat-proof bowl over simmering water. Drizzle chocolate over cookies and sprinkle with sliced almonds.

Recipe and photo submitted by Rebecca, Lyons, NY.

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