Almond Butter Buckeyes

Servings: 20
Preparation Time: 25 minutes

Ingredients:

• 1/3 cup Coconut Cream Concentrate
• 1/2 cup almond butter
• 1/4 cup coconut oil
• pinch salt
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 6 ounces dark chocolate
• 1 tablespoon coconut oil

Directions:

Place Coconut Cream Concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly until melted and smooth.

Refrigerate  for 20 minutes or until it is firm. Shape the filling into approximately 20 balls. Place the formed filling back into the refrigerator to firm up completely.

Heat the dark chocolate and remaining coconut oil over a double boiler on low heat, stirring until melted and smooth.

Insert a toothpick into each ball and partially dip into the chocolate. Place on waxed paper or aluminum foil. After all of the candies are dipped, refrigerate until completely firm.

Note: For flavor and texture, these are best served at room temperature, but if you are transporting them or giving as a gift, they will hold up better if chilled.

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Buttercup Bars

Servings: 20–24
Preparation Time: 15–20 minutes

Ingredients:

• 3/4 cup almond butter
• 4 tablespoons coconut oil (divided)
• 4 tablespoons raw honey (divided)
• 1/2 cup unsweetened cocoa powder
• salt to taste
• 2 tablespoons chocolate chips (optional)

Directions:

Heat almond butter and 2 tablespoons coconut oil over low-medium heat. Once melted, remove from heat and add 2 tablespoons honey. Stir until well combined. Pour into a small baking dish (8 x 8-inch or similar) and smooth out in one uniform layer. Place in the freezer for at least 15 minutes.

Heat 2 tablespoons coconut oil over low heat and add cocoa powder. Remove from heat and add remaining 2 tablespoons honey. Spread chocolate mixture over frozen almond butter mixture. Sprinkle with salt and chocolate chips. Place in the freezer for at least 30 minutes.

Remove the dish from the freezer and let warm slightly (I run water over the bottom of the dish for 15–20 seconds). Don’t let it melt! Cut into squares. Serve immediately or return them to the freezer.

Recipe and photo submitted by Sarah, Abilene, TX.

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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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