This is such a delicious Christmas treat—with a healthy twist!

Coconut Peppermint Bark

Servings: 10+
Preparation Time: 5 minutes preparation, 20 total

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1/2 cup white chocolate chips
• 1–2 tablespoons coconut oil
• 1/3–1/2 cup crushed candy cane pieces

Directions:

In a small saucepan, combine Coconut Cream Concentrate, white chocolate chips, and coconut oil.

Heat gently on low, stirring occasionally, until coconut and chocolate are melted and combined.

Remove from heat and stir in candy cane pieces.

Pour onto a parchment paper–lined pan and refrigerate for 10–20 minutes. When cool, break into pieces and store in an airtight container in a cool place. Enjoy!

Recipe and photo submitted by Anna, Franklin, WV.

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Coconut, Almond Bliss Bars

Servings: 20
Preparation Time: 1 hour

Ingredients:

• 7 ounces dark chocolate, divided
• 1/2 cup Gold Label Coconut Oil, divided
• 3/4 cup Coconut Cream Concentrate
• 1/4 cup shredded coconut
• 1/4 cup slivered almonds

Directions:

Line a standard baking dish with wax or parchment paper.

In a double boiler, melt 3.5 ounces of dark chocolate and 1/4 cup coconut oil, stirring continuously. Pour this into your lined baking dish, give it a tap on the counter to make sure it’s all settled and there are no air bubbles, then put it in the refrigerator to harden.

In a bowl, combine Coconut Cream Concentrate, shredded coconut, and slivered almonds. Pour this over the hardened chocolate. Again, tap the dish gently on the counter to get everything to settle evenly. Place the dish back into the refrigerator and again let it harden.

Grab your favorite spoon and clean out the bowl while you wait.

Again, in a double boiler melt the other 3.5 ounces of chocolate and 1/4 cup coconut oil. Once melted, pour the chocolate over the top of the hardened Coconut Cream Concentrate. Again, refrigerate.

Remove the dish from the refrigerator and gently give the paper a tug. The candy will easily pop free. With a large knife cut it up into squares. It works best if you lay the knife level and give even pressure straight down. A slight rocking motion can help.

One thing to note is that these can be very melty, especially in the summer or a warm house, so you’ll want to keep them refrigerated or frozen, which is all the better. You won’t want them sitting on the counter, tempting you.

Recipe and photo submitted by Deanna, Painted Post, NY.

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Coco, Coconut Cups

Servings: approximately 24 candy cups
Preparation Time: 15 minutes

Ingredients:

For the coconut cups:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup Coconut Cream Concentrate, spreadable
• 1/2 cup coconut oil, room temperature
• 1 teaspoon vanilla extract
• dash salt

For the chocolate:

• 1/4 cup coconut oil, melted
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• dash salt

Directions:

Line mini muffin pan with paper muffin cups.

Process all ingredients for coconut cups in food processor just until well mixed.

Fill paper cups halfway with coconut mixture.

In a small bowl, whisk together ingredients for chocolate.

Drizzle a little chocolate onto each candy cup.

Chill in refrigerator until set, about 20 minutes.

Store in covered container in refrigerator if your kitchen is warm. The chocolate will be melty.

Recipe and photo submitted by Chrissie, Pittsburgh, PA.

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