Almond, Coconut Oil Chocolate

Servings: 30–36 pieces
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup Virgin Coconut Oil
• 1/4 cup cocoa powder or cacao powder
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• unsweetened shredded coconut
• slivered or sliced almonds

Directions:

You will need 3–4 silicone ice cube trays or petit fours papers with a mini muffin tin.

Melt coconut oil, add maple syrup, slowly add cocoa powder (I use a small strainer or sifter to get any lumps out), and stir well until smooth. Stir in vanilla extract.

Place desired amounts of shredded coconut and almonds in the bottom of a silicone ice cube tray or in small petit fours papers in a mini muffin tin. Pour the chocolate mixture into the tray or papers, filling 3/4 full.

Place in freezer for fast setup or in refrigerator overnight. Keep in the refrigerator when not serving to maintain firmness.

Notes:

If doing Weight Watchers and using the petit fours papers, these have about 2 points each. They will vary in size and points if using silicone ice cube trays.

Recipe and photo submitted by Rebecca, Aurora, OH.

Submit your recipe here!

Pumpkin, Nut Butter Bars

Servings: 10–12
Preparation Time: 30 minutes

Ingredients:

For the pumpkin filling:

• 3/4 cups homemade almond butter
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1 cup pumpkin puree
• 1 1/4 teaspoon organic nutmeg
• 1/2 teaspoon organic vanilla extract
• 2 teaspoons organic ginger

For the chocolate topping:

• 1/2 cup organic raw cacao (or cocoa) powder
• 2 tablespoons maple syrup
• 1/2 cup coconut oil

Directions:

Prepare the pumpkin filling:

Put all ingredients for the pumpkin filling in a medium-sized bowl and mix until well combined and creamy.

Set aside.

Prepare the chocolate topping:

Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.

Assemble:

Fill each muffin cup 1/3 full with the chocolate topping.

Put in the freezer for approximately 15–30 minutes or until hardened, then remove from freezer.

Add pumpkin filling on top of each of the just-hardened chocolate layers to equal 2/3 full for each muffin cup.

Put back in the freezer for approximately 15–30 minutes or until hardened, then remove from freezer.

Fill the last 1/3 of each muffin cup with another layer of chocolate topping.

Put back in the freezer for approximately 15–30 minutes or until hardened.

Store in freezer until you are ready to serve.

Enjoy!

Recipe and photo submitted by Karielyn, New Orleans, LA.

Submit your recipe here!

Frozen Chocolate Crunch Bites

Servings: 8
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup cacao/cocoa powder
• 2 tablespoons maca powder
• 3 tablespoons finely shredded, unsweetened coconut
• 1 tablespoon ground flax seeds
• 2 tablespoons raw honey

Directions:

Line a baking sheet with parchment/waxed paper. Combine all ingredients and mix together.

Using cookie/ice cream scooper, drop chocolate balls onto lined baking sheet. Immediately place in the freezer for 30 minutes before serving.

Enjoy and store remaining chocolate bites in the refrigerator (If there are any left!).

Recipe and photo submitted by Caroline, Honolulu, HI.

Submit your recipe here!