Triple Coconut Fat Bombs

Servings: approximately 35
Preparation Time:  15–20 minutes

Ingredients:

• 1/2 cup water
• 3 tablespoons chia seeds
• 3/4 cup Coconut Cream Concentrate
• 1/2 cup raw honey
• 1/2 cup coconut oil
• 3 cups coconut flakes
• 1 teaspoon vanilla
• chocolate chips, optional
• cocoa powder, optional

Directions:

Stir chia seeds in water and set aside to soak for ten minutes.

On low heat, warm Coconut Cream Concentrate until smooth, then remove from heat. Add honey and coconut oil. Mix well.

Combine creamy coconut mixture with vanilla, coconut flakes, and chia seeds. Add optional chocolate chips. Combine thoroughly. You can use a stand mixer or mix by hand.

Form into bite-size balls and place on a cookie sheet. Refrigerate until chilled.

Roll chilled balls in cocoa powder, if desired.

Serve immediately or save some for later and enjoy while on a walk, hike, or after a workout.

Prepared by Lynelle. Photo by Orissa. Submit your recipes and photos here!

Nut Butter Coconut Oil Chocolate Cups

Servings: 12
Preparation Time:  30 minutes

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup nut/seed butter of choice (peanut, almond, hazelnut, sunflower seed, etc.)
• 1/2 cup cocoa powder or raw cacao powder
• 1/4 cup honey or maple syrup
• Optional toppings: shredded coconut, chopped nuts, cacao nibs, goji berries

Directions:

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter and mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15–20 minutes), remove from pan, place in airtight container, and store in fridge.

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Superfood Chocolate Cups

Servings: 24
Preparation Time: 10 minutes

Ingredients:

• 1 cup Gold Label Virgin Coconut Oil
• 1/2 cup cocoa
• 2 tablespoons whole sugar
• 1/2 cup dried coconut flakes
• 1/2 cup coarsely chopped pecans
• 1/4 cup chia seeds

Directions:

Line 24 mini muffin pan cups with paper liners; set aside.

Allow coconut oil to liquefy (warm over low heat in a saucepan if necessary), then combine remaining ingredients, mixing until evenly distributed.

Drop mixture by 1 tablespoon into muffin cups; place muffin tin in refrigerator to harden.

Store in refrigerator.

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