Chocolate, Almond, Coconut Bites

Servings: 8 bites
Preparation Time: 2 1/2 hours

Ingredients:

Coconut filling:

• 1/2 cup shredded coconut
• 1/4 teaspoon almond extract
• 2 tablespoons Coconut Cream Concentrate
• 3 tablespoons maple syrup
• 2 tablespoons coconut milk*
• 16 almonds

Chocolate sauce:
makes 1 1/2 cups sauce

• 1/4 + 1/8 cup cocoa powder
• 3/4 cup coconut oil
• 4 tablespoons Coconut Cream Concentrate
• 5 tablespoons maple syrup
• 2 teaspoons vanilla bean paste

Directions:

For the coconut filling:

Mix all the ingredients except for the almonds until it becomes moist. Form into 8 rectangular bites, about 1 tablespoon of mixture. Line a baking sheet with parchment paper and place 8 coconut bites on the paper. Place 2 almonds on each bite and refrigerate overnight or 1 hour.

Dip/pour chocolate sauce over the bites and refrigerate until hard.

For the chocolate sauce:

Place all ingredients in a blender and mix well. This sauce can be used for dipping, for chocolate-covered almonds, over ice cream, etc. If refrigerated, melt over warm water bath.

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

Recipe and photo submitted by Noelle, East Lansing, MI.

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Coconut Cream Health Fudge

Servings: 15 to 24 squares
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup raw honey
• 1/4 cup Coconut Cream Concentrate
• 3/4 cup coconut peanut butter
• 1 tablespoon cocoa powder
• 3/4 cup nuts (your choice)
• 3/4 cup sesame seeds
• 3/4 cup coconut flakes
• 3/4 cup sunflower seeds
• 1 teaspoon vanilla

Directions:

Heat honey, Coconut Cream Concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well-greased 9 x 9-inch pan.

Sprinkle top with more coconut and press lightly into the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!

Recipe and photo submitted by Barbara, Pinconning, MI.

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These macaroons are one of the easiest and most delicious, quick, sweet treats I’ve made in a while. The ingredient list doesn’t make them look like anything special, but believe me, they are.

The secret to the fudgy texture is the almond flour. The stuff just melts right into all that chocolaty goodness and turns the whole thing into a fudgy batter just begging to be eaten. I ate this stuff before it even made it to the refrigerator. And I ate some more once it came out of the refrigerator!

Feel free to cut back a little on the maple syrup if you don’t like it too sweet. And just a tip for grinding your own almond flour: stop as soon as it turns into a powder. Scrape the corners of the canister down and shake the big bits into the center as well. Too much grinding and you’ll end up with almond butter. Not cool. Not for this recipe anyway.

Enjoy!

Sarah 🙂

Coconut, Chocolate, No-Bake Macaroons

Servings: about 40 macaroons
Preparation Time: 15 minutes

Ingredients:

• 3 cups unsweetened, dried coconut flakes
• 3/4 cup almond flour*
• 3/4 cup cocoa powder
• 1 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Directions:

Mix all ingredients together well. Form into small balls using a spoon or cookie scoop and refrigerate until firm.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a fine meal.

Recipe submitted by Stephanie, Goodyear, AZ.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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