No-Bake, Dark Chocolates with Toasted Almonds and Coconut Flakes

Servings: 24
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup Gold Label Virgin Coconut Oil
• 2 tablespoons maple syrup
• 1 tablespoons honey
• 1/4 cup organic cocoa powder
• 1/4 teaspoon vanilla
• pinch salt
• 1/4 cup almond butter, room temperature
• 1/4 cup coconut flakes, lightly toasted
• 1/8 cup sliced almonds, lightly toasted
• 1 tablespoon whole sugar

Directions:

Lightly toast the coconut flakes and allow to cool. Next, lightly toast the almond slices and allow to cool.

Mix and gently heat the coconut oil, maple syrup, honey, sugar, and cocoa powder over low heat until well combined. Be careful not to scorch the cocoa powder. Turn the heat off and stir in vanilla and salt. Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.

When well mixed, taste the mixture to ensure it’s sweet and salty enough for your taste. Adjust by adding salt or honey if necessary and mix well to combine.

Spoon little mounds of the mixture onto a sheet pan lined with parchment paper (or into candy molds) and place in the freezer to set. Store in the refrigerator or freezer in an airtight container.

Maxine from Los Angeles, California, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

No-Bake, Toasted Coconut, Fudge Bars

Servings: 30
Preparation Time: 15 minutes

Ingredients:

• 14 ounces chocolate chips
• 3 tablespoons coconut oil
• 2 cups shredded coconut
• 1/2 cup sliced almonds, or other nuts

Directions:

Preheat oven to 350 degrees F.

Line a 9 x 9-inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5–10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth for about 5–6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan, and then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free, Christmas Brownies

Servings: 16–20
Preparation Time: 1 hour

Ingredients:

• 8 ounces semisweet or bittersweet chocolate chips
• 4 tablespoons butter
• 3 tablespoons coconut oil
• 1 cup dark brown sugar
• 1/2 cup ground almonds
• 1/4 cup coconut flour
• 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup beets, peeled and cooked
• 3 eggs
• 6 tablespoons dried cranberries

Directions:

Preheat oven to 350 degrees F.

Coat an 8-inch square pan with a thin coat of butter or coconut oil.

In a bowl over a pot of simmering water, melt the chocolate chips, butter, and coconut oil together. Remove from heat and whisk to combine.

In a small bowl, combine the sugar, ground almonds, coconut flour, cocoa powder, baking powder, and cinnamon.

In a food processor (9-cup minimum) puree the cooked beet. Scrape down the sides and add the melted chocolate. Blend, scrape down, and add the eggs. Blend, scrape down, and add the dry ingredients. When batter is smooth, pour and scrape into the prepared pan. Sprinkle the dried cranberries over the top.

Bake for 35–40 minutes until a toothpick comes out clean and sides are pulling away slightly from the pan. Let cool before cutting. Sprinkle with powdered sugar, if desired.

Karen from Quincy, CA, won $50 for this recipe and photo! Submit your coconut recipes and photos here!