Coconut, Cashew Fudge

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup coconut oil
• 2 tablespoons maple syrup
• 1/4 cup cocoa powder
• 1/4 teaspoon vanilla
• pinch salt
• 1/2 cup shredded coconut
• 1/2 cup cashews

Directions:

Mix and heat coconut oil, maple syrup, and cacao powder over low heat until well combined. Turn off heat and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour and store in the refrigerator.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Chocolate, Peanut Butter Balls

Servings: 20
Preparation Time: 15 minutes

Ingredients:

• 1 cup organic peanut butter
• 2 tablespoons coconut flour
• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• pinch salt

Directions:

Mix peanut butter and coconut flour, and then put in the freezer for about 30 minutes.

Meanwhile heat the coconut oil, cacao powder, and maple syrup on low heat until just melted. Stir in vanilla and salt. Put in the refrigerator until thickened but not hardened for about 20 to 30 minutes.

Remove peanut butter mixture from the freezer. Using your hands, roll into about 20 small balls. Place the peanut butter balls on a piece of parchment paper and put back in the freezer for another 20 minutes.

Finally, roll each peanut butter ball in the chocolate sauce and store in the refrigerator or freezer.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Dairy-Free, White Chocolate Bark

Servings: 12
Preparation Time: 45 minutes

Ingredients:

• 1 cup raw, cacao butter
• 1 cup palm shortening
• 1/2 cup raw honey
• 1 teaspoon vanilla extract
• 1 cup shredded coconut

Directions:

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well, and then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9 x 13-inch glass dish lined with parchment paper. Put in fridge and allow to harden completely, and then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your coconut recipes and photos here!