What if I told you there was an extremely healthy way to eat chocolate? That’s exactly what this recipe is! I am always ranting about how coconut oil is extremely good for you, and it’s the main ingredient in this chocolate recipe. It’s so simple too!

Coconut Oil, Chocolate-Covered Strawberries

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 20 organic strawberries – wash and set aside

Coconut Oil Chocolate:

• 1 cup melted Virgin Coconut Oil
• 1/3 cup raw honey
• 3/4 cup organic raw cacao powder
• 1 teaspoon organic vanilla extract
• 1/4 teaspoon organic chocolate extract (optional, makes it more chocolaty)
• dash of fine sea salt

Directions:

Patiently melt the coconut oil for your healthy chocolate by putting it in a bowl and placing that bowl over a bowl of warm water. Don’t allow any water in the coconut oil and don’t overheat it. Never microwave any of the ingredients. You can also warm it in a toaster oven on the lowest warm setting.

Warm the honey separately, the same way as the coconut oil. It is important for the honey to be runny in order to combine with coconut oil.

Once the coconut oil and honey are warm, combine all of the ingredients in a blender or a bowl and mix well.

Assembly:

Dip dry strawberries in the chocolate and place on a clean plate. Make sure not to get too much chocolate on the strawberry or it will all drip off. Once the plate is full, place it in the freezer for 20 minutes for the chocolate to harden. Remove from the freezer and enjoy! This chocolate can also be used as a fondue for dipping fruit (just skip the freezer step) or poured into molds and made into chocolate bars.

Recipe and photo submitted by April, Las Vegas, NV.

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Coconut Date Truffles

Servings: about 30 truffles (depending on how big you roll them)
Preparation Time: 20–30 minutes

Ingredients:

• 1 cup dates, pitted
• 1 cup unsweetened coconut
• 2 tablespoons unsweetened dark cocoa powder
• 1/2 cup almond butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons pure vanilla extract
• (additional unsweetened dark cocoa powder to roll truffles in)

Directions:

Make sure all of your dates are pitted by cutting a slice in the date and pulling out the pits.

Place all of the ingredients (except the additional cocoa powder) in a food processor. Process until finely ground.

Place a small amount of cocoa powder in a shallow bowl.

Roll mixture into small balls, the size of your preference. I like to roll them into marble-sized balls.

Drop 3 or 4 balls in the bowl with cocoa powder and roll around until coated.

Store truffles chilled until ready to serve.

OPTIONS: Instead of rolling your truffles in cocoa powder, you can also use toasted almonds or unsweetened coconut!

Recipe and photo submitted by Angela, Boca Raton, FL.

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Savory Coconut Oil Kale Chips

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1 bunch kale, washed and de-stemmed
• 1/8 cup Expeller-Pressed Coconut Oil
• 1/8 cup balsamic vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• toasted sesame seeds (optional)

Directions:

Preheat oven to 325 degrees.

Line a few cookie sheets with parchment paper and set aside.

Wash and de-stem the kale.

Cut the leaves into chip-size strips (or however big you want the chips to be).

In a large bowl, whisk the coconut oil oil, balsamic vinegar, garlic powder, and sea salt together.

Add the kale leaves and toss until the leaves are covered with the dressing.

Lay the strips of kale onto the baking pans in a single layer.

Drizzle the remaining dressing over the leaves and sprinkle on the toasted sesame seeds (if you’re using).

Bake for 12–16 minutes. Make sure you watch them, as they can burn easily.

Remove from oven. The leaves may seem soft, but they with harden as they cool. Store in an airtight container.

Recipe and photo submitted by Jessica, Denver, CO.

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