Frozen, Chocolate Crunch Bites

Servings: 8
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup cacao/cocoa powder
• 2 tablespoons maca powder
• 3 tablespoons finely shredded, unsweetened coconut
• 1 tablespoon ground flax seeds
• 2 tablespoons raw honey

Directions:

Line a baking sheet with parchment/waxed paper. Combine all ingredients and mix together.

Using cookie/ice cream scooper, drop chocolate balls onto lined baking sheet. Immediately place in the freezer for 30 minutes before serving.

Enjoy and store remaining chocolate bites in the refrigerator (If there are any left!).

Recipe and photo submitted by Caroline, Honolulu, HI.

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Coconut Ice

Servings: 2
Preparation Time: 10 minutes plus the ice cream maker time

Ingredients:

Almond Milk:

• 1/2 cups raw almonds
• 1 1/2 cups coconut milk*

Ice:

• 2–3 frozen bananas
• 1 cup fresh pineapple, diced
• 1/2 cup shredded, dried coconut
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions:

Blend almonds and coconut milk in a high-speed blender until smooth.

Add other ingredients and blend until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

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

Recipe and photo submitted by Kelly, Grandview, MO.

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Chocolate, Coconut Gelato

Yield: 3 cups

Ingredients:

• 1 cup whole sugar
• 4 1/2 cups filtered water
• 1/8 teaspoon Himalayan Salt
• 1/4 teaspoon vanilla, hazelnut, or peppermint, etc. extract of your choice
• 1 1/3 cups shredded coconut
• 3/4 cup organic cocoa powder
• 3 heaping tablespoons cornstarch
• 1–2 tablespoons Virgin Coconut Oil

Directions:

Place 3/4 cup of the sugar in a saucepan large enough to hold at least 6 cups of liquid and heat until bubbling and melting. Stir in 3 1/2 cups of the water, salt, and optional extract(s) of choice. Mixture will bubble and sizzle; whisk over medium-high heat until sugar dissolves and liquid boils.

Measure shredded coconut and cocoa powder into blender. Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary in small amounts (2 tablespoons at a time). Strain mixture into a large bowl.

In a small bowl, whisk remaining 1 cup cold water with cornstarch until dissolved. Place remaining 1/4 cup whole sugar in a deep saucepan and heat over medium-high heat to melting point. Add strained coconut and chocolate mixture and heat over medium-high heat. Whisk water and cornstarch again and add to warming coconut and chocolate mixture.

Heat liquid until boiling and continue to heat for two minutes or until temperature reaches 170–175 degrees on an instant read thermometer. Mixture will be thick. Add coconut oil and stir well. Pour into a shallow container and cool, and then refrigerate overnight. The following day, place chilled mixture in an ice cream maker and follow machine instructions or cut into cube-size pieces and place in food processor fitted with metal blade and process until smooth. Chill soft mixture until spoonable and serve.

Recipe submitted by Jordan, Fort Bragg, CA.

stock photo

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