Chocolate-Covered Coconut Candy Bars

Servings: 4
Preparation Time: 20 minutes

Ingredients:

Chocolate Covering:

• 1 1/2 cups chocolate chips (dark or milk depending on preference)
• 1 tablespoon butter

Coconut Bars:

• 1/4 cup coconut oil
• 1/4 cup raw honey
• 1 3/4 cups unsweetened shredded coconut
• 1 /2 teaspoon vanilla

Directions:

Melt chocolate chips and butter in a double boiler. Stir and melt chocolate over medium heat.

Meanwhile, gently melt coconut oil and honey together in a double boiler or stovetop over low heat. Once melted, add shredded coconut and stir until combined. Add vanilla.

By now your chocolate should be melted. Remove it from the heat. If you don’t let it cool a bit, it will melt your coconut bars when you coat them.

Mold your coconut into small bars and place on a cookie sheet or jelly roll pan (preferably stainless steel) and place in the freezer to harden for about 10–15 minutes. As an alternative, add an almond to the top of each bar before freezing.

After the bars have hardened in the freezer, remove them and begin dipping them and coating them in the chocolate one at a time and placing back on the pan. Once they are all coated, place them back in the freezer until the chocolate has hardened. Then they are ready to enjoy!

Recipe and photo submitted by April, Las Vegas, NV.

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Chocolate, Peanut Butter Freezer Fudge

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup natural peanut butter (or any nut/seed butter)
• 1/4 cup coconut oil
• 3 tablespoons cocoa powder (or cacao)
• 2 tablespoons honey (optional to taste)
• 1/2 teaspoon vanilla extract
• pinch salt (only if using unsalted peanut butter)

Directions:

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper-lined dish or into silicone molds. The size of the dish will affect the thickness of the fudge, so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you’d like.

Freeze for 30–60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you’d like. Return to freezer until ready to eat.

Recipe and photo submitted by Jacqueline, Atlanta, GA.

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Easy Chocolate Truffles

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 5 tablespoons Coconut Cream Concentrate
• 4 tablespoons unsweetened cocoa or cacao powder
• 1 tablespoon pure vanilla extract
• 1/2 cup water or coconut milk*
• 2 tablespoons raw honey, to taste
• 1/2 cup chopped nuts (I used pecans) or shredded coconut flakes to roll truffles in
• extra cocoa powder for rolling (for nut-free)

Directions:

Place jar of Coconut Cream Concentrate in a bowl of hot water to soften (it doesn’t have to be 100% liquid). Add Coconut Cream Concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener), and water. Stir until velvety and creamy. Taste for sweetness and adjust if necessary. If cream hardens or clumps, simply remelt by placing bowl in warm water and stirring.

Refrigerate for 20–30 minutes or until mixture has solidified.

Place nuts, coconut or cocoa powder into a small bowl. Using small scoop, scoop out approximately 1 1/2 tablespoons of the chocolate mixture and place on top of nuts or coconut. Move bowl around to coat chocolate completely. Repeat for remaining truffles. Store in fridge until your daily dose of medicine is needed! Contains almost 1 tablespoon of coconut oil per truffle.

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

Recipe and photo submitted by Melissa, St. Amant, LA.

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