Chocolate Salty Balls

Servings: 12
Preparation Time: 20–30 minutes

Ingredients:

• 1/4 cup coconut oil
• 2 tablespoons cocoa powder or 1 ounce unsweetened baking chocolate, chopped
• 1/4 cup Coconut Cream Concentrate
• 1/2 cup shredded coconut
• 1/4 teaspoon ghost chili powder (optional)
• 1/3 cup toasted shredded coconut
• 1 teaspoon salt (or to taste)

Directions:

Melt coconut oil with the chocolate. Add the Coconut Cream Concentrate and stir until well incorporated. Add 1/2 cup shredded coconut and (chili too, if using), mix well, and place in the freezer to cool and firm up.

Meanwhile, combine toasted coconut and salt and pour onto a plate. Roll mixture into small balls and roll in toasted coconut.

Recipe and photo submitted by Keith, Fairfield, CA.

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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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“Caramel” Fudge

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 1/3 cup sunflower seed butter
• 1/4 cup coconut oil, melted
• 2 tablespoons Coconut Cream Concentrate
• 1 tablespoon raw honey
• 1 teaspoon salt
• 1/4–1/2 cup dark chocolate chips

Directions:

Grease a small pan. Place all ingredients (except chocolate chips) in the food processor (or if you don’t have one, you could combine it all on low on the stove) and combine until smooth. Pour your mixture into the pan and stick it in the fridge for about 5 minutes. Pull it out, add some chocolate chips, then throw it back in until it’s set!

Cut up into 12–16 squares. These should be kept in the fridge; they get a little melty.

Recipe and photo submitted by Sarah, Abilene, TX.

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