Chocolate Sticky Rice (Champorado)

Servings: 6
Preparation Time: 30–40 minutes

Ingredients:

• 1 1/2 cups uncooked short grain gluttonous/sticky rice
• 5 cups or more water, for cooking rice
• 2–3 tablespoons coconut oil
• 1/4 cup organic cocoa/cacao powder
• raw honey or maple syrup
• pinch salt
• dash ground cinnamon
• 1 teaspoon organic vanilla extract

Directions:

Thoroughly rinse rice. Place in a pot and cover with water. Set on medium heat. When water starts boiling, start stirring. Keep stirring and adding more water until almost cooked. Stir in the coconut oil and cocoa powder.

Next, add in the honey or maple syrup, salt, cinnamon, and vanilla, mixing well.

Turn stove on low and simmer until rice is cooked.

Can be eaten hot or cold.

Myra from Lewiston, ME, won $50 for this recipe and photo! Submit your recipes and photos here!

Chocolate, Peanut Butter Balls

Servings: 20
Preparation Time: 15 minutes

Ingredients:

• 1 cup organic peanut butter
• 2 tablespoons coconut flour
• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• pinch salt

Directions:

Mix peanut butter and coconut flour, and then put in the freezer for about 30 minutes.

Meanwhile heat the coconut oil, cacao powder, and maple syrup on low heat until just melted. Stir in vanilla and salt. Put in the refrigerator until thickened but not hardened for about 20 to 30 minutes.

Remove peanut butter mixture from the freezer. Using your hands, roll into about 20 small balls. Place the peanut butter balls on a piece of parchment paper and put back in the freezer for another 20 minutes.

Finally, roll each peanut butter ball in the chocolate sauce and store in the refrigerator or freezer.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Mint and Coconut Chocolate Sauce

Servings: 5
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup coconut milk*
• 1/4 cup maple syrup
• 1 tablespoon coconut oil
• 1/4 cup cocoa powder
• 1/2 teaspoon coconut flour
• 1 teaspoon fresh mint or 1/4 teaspoon mint extract

Directions:

Blend all ingredients (if using fresh mint), and then add to saucepan.

If using mint extract, whisk together all ingredients in saucepan over medium heat. Stir and heat until the sauce thickens, about 7–8 minutes.

Serve over ice cream immediately. Store leftover sauce in the refrigerator.

Homemade Coconut Milk:

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

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your coconut recipes and photos here!