Coconut Brownie Bites

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups shredded coconut
• 1/2 cup cocoa powder
• 1 tablespoon Virgin Coconut Oil
• 1/2 teaspoon vanilla beans (optional)
• 1/2 teaspoon vanilla extract (add more if not using beans)
• 1/4–1/2 cup honey

Directions:

Pour the coconut into a food processor and blend until small pieces are produced.

Add all of the remaining ingredients and blend well.

Using a small cookie scoop, place each bite onto dehydrator sheets. Dehydrate at 125 for 2–4 hours, depending on how soft you want them.

Oven option: Set temperature to lowest possible setting or use dehydrator setting. Bake for 1–2 hours, depending on heat setting.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Dairy and Gluten-Free Chocolate, Coconut Fudge

Servings: 24 squares
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups Coconut Cream Concentrate
• 1/2 cup organic cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup raw honey
• pinch of sea salt

Directions:

Heat a medium saucepan over low heat. Add Coconut Cream Concentrate, cocoa powder, vanilla, and sea salt. Mix well as the Coconut Cream Concentrate melts. Slowly add the raw honey into the coconut mixture until combined.

Pour the warm fudge into greased 8-inch square pan. Cover and refrigerate. Allow fudge to refrigerate for 4 hours or until its completely set. Cut into squares and serve.

Recipe and photo submitted by Phillip, Eugene, OR.

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What if I told you there was an extremely healthy way to eat chocolate? That’s exactly what this recipe is! I am always ranting about how coconut oil is extremely good for you, and it’s the main ingredient in this chocolate recipe. It’s so simple too!

Coconut Oil, Chocolate-Covered Strawberries

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 20 organic strawberries – wash and set aside

Coconut Oil Chocolate:

• 1 cup melted Virgin Coconut Oil
• 1/3 cup raw honey
• 3/4 cup organic raw cacao powder
• 1 teaspoon organic vanilla extract
• 1/4 teaspoon organic chocolate extract (optional, makes it more chocolaty)
• dash of fine sea salt

Directions:

Patiently melt the coconut oil for your healthy chocolate by putting it in a bowl and placing that bowl over a bowl of warm water. Don’t allow any water in the coconut oil and don’t overheat it. Never microwave any of the ingredients. You can also warm it in a toaster oven on the lowest warm setting.

Warm the honey separately, the same way as the coconut oil. It is important for the honey to be runny in order to combine with coconut oil.

Once the coconut oil and honey are warm, combine all of the ingredients in a blender or a bowl and mix well.

Assembly:

Dip dry strawberries in the chocolate and place on a clean plate. Make sure not to get too much chocolate on the strawberry or it will all drip off. Once the plate is full, place it in the freezer for 20 minutes for the chocolate to harden. Remove from the freezer and enjoy! This chocolate can also be used as a fondue for dipping fruit (just skip the freezer step) or poured into molds and made into chocolate bars.

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

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