Gluten-Free Toasted Coconut Chocolate Cups

Servings: 12

Preparation Time: 30 minutes

Ingredients:

• 3/4 cup medium shredded coconut, unsweetened
• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 2 to 3 tablespoons maple syrup or honey

Directions:

Set a small, dry saucepan on the stove over medium/low heat. When pan is thoroughly heated, add in coconut flakes and continue stirring the flakes until they are light golden brown. Once they are toasted, remove from pan.

Turn stove burner down to very low heat and add coconut oil into saucepan.  Once coconut oil is melted, stir in cacao powder and maple syrup.

Line a muffin pan with 12 non-stick paper or silicone cups. Spoon a little chocolate into each cup, and then sprinkle on the coconut flakes. The coconut flakes will sink into the chocolate and create a nice flavor and texture.

Set the muffin pan in the freezer to cool. It will take about 20 minutes in the freezer until they are firm and ready to eat.

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Coconut Honey Chocolate Bites

Servings: 6
Preparation Time:  30 minutes

Ingredients:

• 1/2 cup Gold Label Virgin Coconut Oil
• 1 cup unsweetened shredded coconut
• 2 tablespoons raw honey
• 1/2 cup chocolate chips

Directions:

Warm the coconut oil until it is liquid. Add in all ingredients except chocolate. Mix well.

Line a shallow pan with parchment paper or foil. Lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer.

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite-size pieces or squares. Keep refrigerated.

Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here.

Nut Butter Coconut Oil Chocolate Cups

Servings: 12
Preparation Time:  30 minutes

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup nut/seed butter of choice (peanut, almond, hazelnut, sunflower seed, etc.)
• 1/2 cup cocoa powder or raw cacao powder
• 1/4 cup honey or maple syrup
• Optional toppings: shredded coconut, chopped nuts, cacao nibs, goji berries

Directions:

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter and mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15–20 minutes), remove from pan, place in airtight container, and store in fridge.

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