An intense chocolate treat blessed by the richness of organic fruit juice concentrate and the tropical flavor of virgin coconut oil. A typical serving is one piece (a mosaic-like tessera), but two or three pieces for an extended coffee break often become a symbolic “celebration of cacao.”

Tessera de Cocoa – Coconut Oil Chocolate Squares

Servings: 14
Preparation Time: 25 minutes

Ingredients:

• 1/3 cup + 1 tablespoon Virgin Coconut Oil, warmed
• 1/2 cup natural unsweetened cocoa
• 3 tablespoons fruit juice concentrate*
• 2 tablespoons finely shredded coconut (optional topping)
• 2 tablespoons finely chopped walnuts (optional topping)

Directions:

In a small bowl, warm coconut oil and stir in cocoa. Add fruit juice concentrate (or concentrate mixture). Stir to complete intense flavor blend and to create a smooth texture.

Pour mixture into a flat bowl lined with wax paper (press a sheet of wax paper between two bowls), then sprinkle on toppings if desired.

Turn the second bowl upside down to create a temporary cover and refrigerate for several hours.

When firm in the center (chilled, but not completely hardened), slice into squares and store in a covered container in the refrigerator.

*Use single juice concentrate or mix several to create unique flavor combinations (try tart cherry, cranberry, elderberry, blueberry, pomegranate or black currant).

Recipe and photo submitted by Rod, Dallas, TX.

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Coconut, Crispy Rice Protein Bites

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/4 cup peanut butter
• 1/4 cup coconut peanut butter*
• 2–4 tablespoons honey (or to taste)
• 1/2 teaspoon vanilla extract
• 2 scoops protein powder, flavor of choice
• 3 tablespoons heavy cream
• 2 cups brown rice cereal

Directions:

Stir peanut butters, honey, and vanilla to blend. Add protein powder and heavy cream and mix well. Stir in cereal and roll into small balls or press into a 9 x 13-inch pan and refrigerate or freeze before serving.

*For a stronger coconut taste, use all coconut peanut butter.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Coconut-Raisin Bars

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 2 2/3 cup finely shredded coconut
• 1/3 cup almond flour*
• 1 cup flax seed meal
• 2 tablespoons cinnamon
• 1 cup raisins
• 1 1/4 cup Gold Label Virgin Coconut Oil
• 1/4 cup raw honey

Directions:

Combine dry ingredients in a large bowl. In a small saucepan, heat coconut oil and honey and allow them to melt. You don’t need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand–like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8 x 8-inch pan. Cover with more parchment paper and press the mixture down. Really make sure this is solidly packed. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Esther, Bremerton, WA.

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