Coconut, Cocoa, Pecan, Chocolate Chip Brownies

Servings: 24 brownies
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup sugar
• 1/4 cup brown sugar
• 3/4 cup Virgin Coconut Oil
• 3 teaspoons vanilla
• 4 eggs
• 2/3 cup cake/pastry flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2–3/4 cup chopped pecans
• 1 cup chocolate chips

Directions:

Heat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13-inch baking pan.

Mix sugars, coconut oil, vanilla, and eggs in a medium bowl. Mix flour, cocoa, baking powder, and salt in separate bowl. Add the flour mixture in gradually, mixing until smooth after each addition. Spread batter in pan and sprinkle with chopped pecans and chocolate chips.

Bake 30–35 minutes or until toothpick or cake tester inserted in center comes out clean. Serve with cold milk after they’ve cooled.

Variations:

Melt caramel, adding about 1 tablespoon of milk to thin it and drizzle it over brownies.

You can also substitute walnuts for pecans.

Dark chocolate chunks can be chopped up and put on instead of the chocolate chips.

Mix half of the chocolate chips in the batter before putting it in the pan.

Recipe and photo submitted by Rachel, South Whitley, IN.

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Use all organic ingredients if possible.

Chocolate, Coconut Bark

Ingredients:

• 1/2 cup coconut oil
• 6 tablespoons whole flax seeds
• 6 tablespoons shredded coconut
• 4 tablespoons whole chia seeds
• 2 tablespoons sweetener of choice (add more or less to taste)
• 2–3 tablespoons chopped nuts of choice (optional)
• 2–3 tablespoons chocolate chips (optional)
• 1 tablespoon cocoa powder

Directions:

Pour oil in meatloaf pan, add flax, and let soften for 30 minutes.

Add remaining ingredients. Mix and let sit to soften chia seeds for 15 minutes. Stir again and refrigerate.

After mixture becomes solid, break into bite-size pieces and enjoy.

Recipe submitted by Kathy, Portland, OR.

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Chocolate Coconut Pudding

Ingredients:

• 3 tablespoons Coconut Cream Concentrate
• 2 3/4 cups warm water
• 2/3 cup whole sugar
• 3 tablespoons cocoa powder
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

Directions:

Melt Coconut Cream Concentrate in warm water. Mix sugar, cocoa powder, cornstarch, and salt in a 2-quart saucepan. Gradually add Coconut Cream Concentrate and water mixture.

Cook and whisk or stir over medium heat until it boils. Must stir/whisk constantly. Boil one minute.

Remove from heat. Stir in coconut oil and vanilla. Chill thoroughly. ABSOLUTELY DELICIOUS.

Variation: For vanilla pudding, omit cocoa powder and reduce sugar to 1/3 cup. 1/3 cup honey could be substituted for sugar, but add it at the end with the coconut oil and vanilla.

Recipe submitted by Tammy. Cape Girardeau, MO.

stock photo

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