Squeaky Clean Coconut Wonder Bars

Servings: 12 bars
Preparation Time: 15 minutes

Ingredients:

For the crust:

• 2 cups almond meal
• 1/2 cup whole sugar (to taste)
• 1/2 cup coconut oil (softened)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

For the topping:

• 2 1/2 cups (6 ounces) coconut flakes
• 2–3 tablespoons maple syrup (to taste)
• 1 cup pecans, chopped
• 1 cup chocolate chunks
• 1/2 cup Coconut Cream Concentrate, softened or melted

Directions:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8 x 8-inch baking dish.

Mix together the topping ingredients, using enough Coconut Cream Concentrate to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust, then press down firmly into the crust.

Refrigerate for at least 1 hour or until the coconut oil is solidified and you can cut into squares without everything crumbling.

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Coconut, Chocolate Candy

Servings: 3–4
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup coconut butter (Coconut Cream Concentrate)
• 1/4 cup semisweet chocolate chips
• 2 tablespoons whole sugar
  

Directions:

Place all ingredients in a double boiler or in a glass measuring cup in a pot of boiling water.

Melt ingredients, continually whisking until smooth.

Remove from heat and pour into silicone candy molds.

Place molds in fridge and let harden.

Keep any uneaten candy in the fridge or in a cool place.

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Chocolate-Dipped Raw Honey-Almond Chews

Servings: 8–12
Preparation Time: 10 minutes

Ingredients:

• 4 teaspoons coconut oil, divided
• 2 tablespoons raw honey
• 2 tablespoons coconut flakes
• 1/3 cup sliced almonds
• dash salt
• dash almond extract
• 6 ounces chocolate chips

Directions:

Melt 2 teaspoons coconut oil  in a medium-sized pan. Add honey, coconut flakes, almond slices, salt, and extract. Heat over medium heat for about two minutes.

Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to ensure that the candies would not stick). Cool completely. I put mine in the fridge to speed up the process.

Meanwhile, melt the chocolate chips on low heat until just melted. Add coconut oil and continue heating just until everything is melted.

Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge) and enjoy!

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