Matcha and Coconut Butter Truffles

Servings: 12

Ingredients:

• 1/2 cup softened Coconut Cream Concentrate
• 1/3 cup coconut cream (the solids from the top of full-fat coconut milk)*
• 1 1/2 tablespoons matcha tea powder
• 4 tablespoons honey
• dark chocolate and/or cocoa, for dipping and rolling

Directions:

Pour the warmed Coconut Cream Concentrate into a medium bowl along with the coconut cream (This is the solid layer on top of coconut milk. Just scoop it off and leave the liquid layer behind).

Stir until blended. Add matcha and honey, tasting and adjusting to the level of sweetness you prefer.

Refrigerate the truffle filling for 15 minutes or until it is firm enough to roll into balls. Using your hands, roll the filling into small rounds, using about a tablespoon of filling per truffle. If you are going to dust them in cocoa, do this right after rolling, then refrigerate the truffles. (I sifted some cocoa with a little powdered stevia and used that to roll half of the truffles.) If you want to dip them into dark chocolate, refrigerate for an hour after rolling so they will be firm enough to dip.

For chocolate-dipped truffles, break up your chocolate and heat gently in a double boiler or low flame until the chocolate is completely melted. Dip the truffles into the chocolate, then place them on waxed paper to cool.

Makes about two dozen small truffles.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Angela, Longmont, CO.

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White and Dark Chocolate Candy Cups

Servings: 12
Preparation Time: 1 hour

Ingredients:

Dark Chocolate:

• 1/2 cup virgin coconut oil, melted*
• 1/2 cup cacao powder (or cocoa powder)
• 3 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

White Chocolate:

• 1/2 cup virgin coconut oil, melted*
• 1/2 cup macadamia or cashew butter
• 2 to 3 tablespoons raw honey
• 1 teaspoon vanilla extract
• pinch sea salt

Super Fun, Superfood Toppings:

• blueberries, fresh or frozen
• raspberries fresh or frozen
• dried coconut chips or shredded coconut
• dried cherries
• raw cacao nibs
• pink salt crystals

Directions:

Dark Chocolate: Melt coconut oil using a double boiler or food dehydrator. Stir together coconut oil, cacao powder, maple syrup, and vanilla into a smooth chocolate sauce.

White Chocolate: Blend whole macadamia nuts (or nut butter), coconut oil, and honey in a blender to create a super smooth white chocolate. You can also use a store-bought cashew or macadamia butter and stir it into the coconut oil and honey if you don’t have a high speed blender.

Assembly:

Line a standard muffin tin with paper liners. Pour about 1 tablespoon of dark chocolate into each cup. Place into freezer to firm up. Once firm, add a spoonful of white chocolate to each candy cup for the 2nd layer. You can spread it out all the way across, or you can put a dollop in the center to create a secret filling. Also have fun adding in some of your favorite super foods into the white chocolate layer like frozen berries, cacao nibs, etc. Put back into the freezer to firm up. Once firm, pour over the final layer of dark chocolate and decorate with your favorite superfood goodies!

Recipe and photo submitted by Andrea, Willamina, OR.

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Salted Coconut Caramels

Servings: 30
Preparation Time: up to 60 minutes

Ingredients:

• 14 ounces fresh coconut milk*
• 1/2 cup sugar
• 1/4 cup butter
• 1/2 teaspoon salt or to taste
• Course sea salt for sprinkling

Directions:

Place coconut milk, sugar, butter, and salt in saucepan. Bring to a boil over medium-high heat, stirring frequently. Continue cooking at a low boil and stirring for 30 minutes for sauce or 45–60 minutes for candies. At around 35–40 minutes, the butter fat will separate from caramel. Pour off and continue cooking to the desired texture (if more oil forms pour off). Keep an eye on it as it burns quickly at this point.

For sauce, pour into jar and cool. For candies pour onto parchment paper and let cool slightly, then sprinkle with salt. Cool completely, then cut into 1-inch squares.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Keith, Fairfield, CA.

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