Chocolate Salty Balls

Servings: 12
Preparation Time: 20–30 minutes

Ingredients:

• 1/4 cup coconut oil
• 2 tablespoons cocoa powder or 1 ounce unsweetened baking chocolate, chopped
• 1/4 cup Coconut Cream Concentrate
• 1/2 cup shredded coconut
• 1/4 teaspoon ghost chili powder (optional)
• 1/3 cup toasted shredded coconut
• 1 teaspoon salt (or to taste)

Directions:

Melt coconut oil with the chocolate. Add the Coconut Cream Concentrate and stir until well incorporated. Add 1/2 cup shredded coconut and (chili too, if using), mix well, and place in the freezer to cool and firm up.

Meanwhile, combine toasted coconut and salt and pour onto a plate. Roll mixture into small balls and roll in toasted coconut.

Recipe and photo submitted by Keith, Fairfield, CA.

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No-Bake Chocolate, Coconut Drop Cookies

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1/4 cup coconut milk*
• 1/4 cup grass-fed butter or Virgin Coconut Oil (I used a combo of both. I prefer virgin oil over Expeller-Pressed Oil so that you get more coconut tones.)
• 3/4–1 cup granulated sweetener
• 2 tablespoons cocoa powder
• 1 3/4 cups shredded coconut
• 3/4 cup almond butter**
• 1/2 teaspoon vanilla extract
• dash of salt

Directions:

In a medium-size saucepan, combine the butter/oil, cocoa, sugar, and milk. Bring to a boil and let boil for 1–2 minutes. Remove from heat and add in the almond butter, coconut, vanilla, and salt. Stir until combined.

Place spoonfuls of the mixture on parchment-lined cookie sheet or plates. Place in the freezer for 30 minutes to set.

Store in an airtight container in the refrigerator.

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

Variations:

**Any nut or seed butter would work here. You could also try Coconut Cream Concentrate, but I am not sure I would do 3/4 cup. Start with less, and the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn’t as pronounced as peanut butter in taste. Therefore, I used more of it than the original recipe called for (original called for peanut butter).

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

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Cocoa Beach Baked Oatmeal

Servings: 8–9
Preparation Time: 10 minutes

Ingredients:

• 2 eggs
• 1/4 cup Virgin Coconut Oil
• 1/2 cup + 2 tablespoons whole cane sugar
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cups coconut milk (not light)*
• 2 cups rolled oats
• 4 tablespoons unsweetened shredded coconut, divided
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup cocoa powder

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine the eggs, Virgin Coconut Oil, and cane sugar. Whisk together until well incorporated. Add the vanilla extract and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons shredded coconut. Don’t stir just yet. Place salt, baking powder, and cocoa powder in a small sieve and sift over the oats. Stir everything until combined.

Pour into a 9 x 9-inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top.

Bake at 350 degrees for 30 minutes.

Serve by itself or with regular milk or additional coconut milk poured on top.

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

Recipe and photo submitted by Melodie, Fort Mill, SC.

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