Superfood, Chocolate Cups

Servings: 24
Preparation Time: 10 minutes

Ingredients:

• 1 cup Gold Label Virgin Coconut Oil
• 1/2 cup cocoa
• 2 tablespoons whole sugar
• 1/2 cup dried coconut flakes
• 1/2 cup coarsely chopped pecans
• 1/4 cup chia seeds

Directions:

Line 24 mini muffin pan cups with paper liners; set aside.

Allow coconut oil to liquefy (warm over low heat in a saucepan if necessary), and then combine remaining ingredients, mixing until evenly distributed.

Drop mixture by 1 tablespoon into muffin cups; place muffin tin in refrigerator to harden.

Store in refrigerator.

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• 1 cup water
• 10 pitted dates
• 2 tablespoons peanut butter
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 2 1/2 cups old-fashioned rolled oats
• 1 cup assorted raw nuts, roughly chopped
• 2 tablespoons chia seeds
• 1 cup unsweetened coconut flakes
• 1/2 cup dried fruit (berries, cranberries, and cherries are my favorites)

Directions:

Preheat oven to 325 degrees F.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until the mixture is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Next, pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30–35 minutes, stirring halfway through and checking closely near the end to make sure it doesn’t burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container.

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Chocolate, Coconut Muffins

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1/4 cup coconut flour
• 3 tablespoons cocoa powder
• 1 teaspoon cinnamon
• pinch of salt
• 1/2 teaspoon baking powder
• 1 medium sweet potato, cooked and mashed
• 4 eggs
• 2–3 tablespoons honey (depending on sweet you want them)
• 1/2 cup coconut oil, melted
• 1 teaspoon of vanilla extract
• 1/2 cup coconut flakes, optional (You could also add dark chocolate chips or nuts.)
• Coconut Cream Concentrate, melted

Directions:

Preheat the oven to 350 degrees F. Prepare 12 muffin cups (lightly grease or line with paper liners).

In a medium mixing bowl, sift coconut flour, cocoa powder, cinnamon, and salt together and add baking powder.

Combine sweet potato, eggs, honey, coconut oil, and vanilla; whisk until well blended.

Add in dry mixture.

Fold in coconut flakes or other add-ins.

Divide the batter among the 12 cups. Bake for 18–20 minutes or until a knife comes out clean!

Drizzle some Coconut Cream Concentrate on top and enjoy! You can leave this step out if you want to store them. They keep well in the freezer!

Recipe and photo submitted by Sarah, Abilene, TX.

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