Author’s Note – They’re delightfully creamy little squares of black and white chocolaty candy topped with toasty golden coconut. It’s all about contrast. Black and white, dark and light, vanilla and chocolate, chewy and crunchy. How can you resist that?
These bars are made with sunflower seed butter, coconut oil, and carob powder.
Almond, Coconut Treats
Servings: 4+
Preparation Time: 5 minutes
Ingredients:
Directions:
Mix the first four ingredients together in a bowl. Roll into balls, and then roll in coconut. Add an almond to each ball and chill.
These are fast, easy, and perfect every time.
Recipe and recipe submitted by Ben from Golconda, IL.
This versatile recipe includes lots of creative ideas to make your own homemade chocolates.
These delicious chocolate treats are made with coconut oil, shredded coconut, and honey.
Coconut, Citrus Fudge
Servings: 12
Preparation Time: 15 minutes (plus chilling time)
Ingredients:
Directions:
In a food processor, pulse Coconut Cream Concentrate and honey until combined. Then, with the processor running, add the coconut oil in a steady stream. Add zest and extract and mix until combined.
On a cookie sheet lined with parchment paper or wax paper, spoon mixture and form into a rectangle. Press with your hands to make the thickness even, about 1/4 inch thick. Chill for 30 minutes in the refrigerator.
Remove from the fridge and lift parchment or wax paper off the cookie sheet and transfer to a cutting board. Cut into little squares or whatever bites you like.
You can store these in the fridge or even on the counter in an airtight container. The Coconut Cream Concentrate keeps its shape well, even at room temperature.
Enjoy!
Recipe and photo submitted by K, Tempe, AZ.
This versatile recipe includes directions for a chocolate sauce that can be used as a dip or over ice cream.
Try this easy fudge recipe made with Coconut Cream Concentrate. It can be mixed and ready to chill in 10 minutes!
I love this recipe. It’s easy, just a handful of ingredients, and no cooking involved.
I like to use the juice from 2 (usually large) lemons and all of their zest (or almost all). Then I warm the Coconut Cream Concentrate to a smooth, stirrable, peanut butter consistency and stir all the ingredients together. Warming the CCC is important; that’s what gives the balls a smooth, creamy, melt-in-you-mouth taste and texture. I usually don’t use any of the optional stuff. Sometimes I even add a few tablespoons of melted coconut oil in, but that is totally optional as there is already a good amount of oil in the CCC.
After stirring everything together, I scoop the balls onto a cookie sheet (or whatever other flat baking-pan like thing my hands grabbed first) and freeze or refrigerate until firm. If the mixture is too thin for scooping, just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.
So when life gives you lemons, make these. Watch the video for a quick walk-through and enjoy these tart and creamy little bites. The only thing you’ll have to worry about is not eating the entire batch in one day.
Enjoying Lemons,
Sarah 🙂
Quick Lemon, Coconut Candy (No-Bake)
Ingredients:
Directions:
Mix the first 4–5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.
Recipe submitted by Alice, Las Crescenta, CA.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Author’s Note – If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.
