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), 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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Coconut Halvah Candy

Servings: makes approximately 1 pound
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup honey
• 1/4 cup Coconut Cream Concentrate
• 3/4 cup sesame tahini
• 1/2 cup dark chocolate chips

Directions:

In a small saucepan, melt the honey and the Coconut Cream Concentrate together, stirring until the mixture is thin and very hot but not simmering. Remove from heat. Add the sesame tahini and stir in vigorously with a spoon for a couple minutes. Refrigerate for 10 or 15 minutes.

Gently melt the chocolate in a double boiler or over very low heat. Pour 2/3 of the melted chocolate into the cooled tahini mixture and give only one or two stirs as you empty the mixture into the bottom of a bread pan lined with parchment. Drizzle the remaining 1/3 of the melted chocolate over the top of the mixture and run a butter knife through it a few times to create a marbled effect.

Chill in refrigerator for a few hours before cutting into squares. Store in a covered container in the refrigerator.

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Gluten-Free, Dairy-Free Whole Egg Coconut Macaroons

Servings: 24
Preparation Time: 10 minutes

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 2 whole eggs
• 2 teaspoons vanilla extract
• dash of sea salt
• 1/2 cup honey

Optional:

• 1/4 cup dairy-free chocolate chips
• 1/2 tablespoon coconut oil

Directions:

Preheat oven to 350 degrees F.

Stir together all macaroon ingredients until well mixed. Scoop in desired cookie-sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.

Bake in preheated oven for 12–15 minutes or until bottoms are nicely browned. Let your macaroons cool for about 10 minutes.

Meanwhile, melt together chocolate chips and coconut oil. Loosen each cooled macaroon from baking mat, then drizzle each with melted chocolate. Let cool and serve!

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