Coconut Butter Candy Bark

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate (coconut butter), softened
• 2 tablespoons raw honey
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 2 pinches sea salt
• 1/3 cup walnuts or pecans
• 1/3 cup mini-soy-free chocolate chips

Directions:

Mix all ingredients together until smooth. It helps to have everything room temperature.

Line an 8 x 8-inch pan with parchment paper and press dough into pan.

Tip: if you want to cut into bars, do it now before you stick these in the freezer. Freeze for about 30 minutes, and then you can break into serving-sized pieces. Store in refrigerator. Enjoy!

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Chocolate-Dipped Raw Honey-Almond Chews

Servings: 8–12
Preparation Time: 10 minutes

Ingredients:

• 4 teaspoons coconut oil, divided
• 2 tablespoons raw honey
• 2 tablespoons coconut flakes
• 1/3 cup sliced almonds
• dash salt
• dash almond extract
• 6 ounces chocolate chips

Directions:

Melt 2 teaspoons coconut oil  in a medium-sized pan. Add honey, coconut flakes, almond slices, salt, and extract. Heat over medium heat for about two minutes.

Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to ensure that the candies would not stick). Cool completely. I put mine in the fridge to speed up the process.

Meanwhile, melt the chocolate chips on low heat until just melted. Add coconut oil and continue heating just until everything is melted.

Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge) and enjoy!

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Coconut, Cacao, Almond Butter Cups

Servings: 8

Preparation Time: 20 minutes

Ingredients:

• 4 ounces organic cacao chips
• 1/3 cup coconut oil
• 2 tablespoons butter
• 2 tablespoons cacao powder
• 2 tablespoons honey
• 1/4 teaspoon vanilla
• pinch salt
• 1 cup almonds or walnuts
• 1 cup dried, unsweetened coconut
• 1/3 cups almond butter, as needed

Directions:

Slowly melt cacao chips, oil, and butter. Add cacao, honey, salt, and vanilla, stirring vigorously to temper the mixture. Add nuts and coconut.

Place small candy cups on a sheet tray. You may use larger ones but won’t have as many. Pour in chocolate mixture to cover bottom. Place 1/4–1/2 teaspoon almond butter on top of chocolate mixture. Cover with remaining chocolate mixture. Freeze for 15 minutes or longer. Keep in cool place such as refrigerator.

Recipe and photo submitted by Cheryl, OKC, OK. Submit your recipe here!