Servings: 16
Preparation Time: 3 minutes

Ingredients:

• 1 cup honey
• 1 cup heavy whipping cream
• 1/2 cup Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup sliced almonds
• 1/4 cup shredded, unsweetened coconut
• 1 cup semisweet chocolate chips or chopped chocolate chunks

Directions:

Over medium-high heat in a saucepan, heat honey, cream, Coconut Cream Concentrate, vanilla, and salt.

Stir constantly using a whisk. Mixture will bubble; you want it to bubble lightly. Continue to stir until mixture reaches about 260 degrees on a candy thermometer.

Turn off heat and stir in almonds and coconut.

Grease 8 x 8-inch pan, pour in caramel mixture, and allow to cool or put in refrigerator to cool faster.

Once cool, cut into desired shape and size and place on wax paper. Melt chocolate and brush on top of caramels. Allow chocolate to harden, and they’re ready to eat!

Recipe and photo submitted by Ann, Omaha, NE.

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Use all organic ingredients if possible.

Chocolate, Coconut Bark

Ingredients:

• 1/2 cup coconut oil
• 6 tablespoons whole flax seeds
• 6 tablespoons shredded coconut
• 4 tablespoons whole chia seeds
• 2 tablespoons sweetener of choice (add more or less to taste)
• 2–3 tablespoons chopped nuts of choice (optional)
• 2–3 tablespoons chocolate chips (optional)
• 1 tablespoon cocoa powder

Directions:

Pour oil in meatloaf pan, add flax, and let soften for 30 minutes.

Add remaining ingredients. Mix and let sit to soften chia seeds for 15 minutes. Stir again and refrigerate.

After mixture becomes solid, break into bite-size pieces and enjoy.

Recipe submitted by Kathy, Portland, OR.

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Carob, Coconut Candy

Ingredients:

• 16 ounces Coconut Cream Concentrate
• 1 cup shredded or flaked coconut
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup carob powder
• 1 tablespoon raw honey (or to taste)
• nuts, seeds, dried fruit such as currants, raisins, to taste (optional)

Directions:

Soften jar of Coconut Cream Concentrate in warm water, if necessary. If you use a food processor, you don’t need to soften it before mixing. Mix all ingredients except nuts, seeds, and dried fruit together until well blended in a food processor, electric mixer, or by hand. Fold in remaining ingredients.

Drop mixture in globs on parchment paper and freeze. After it hardens, store in a jar in the refrigerator. Adjust amount of coconut to desired consistency. Add coconut oil if needed.

If you’re not happy with the final flavor after it hardens, just leave out at room temperature to soften and add whatever you think it needs.

Recipe submitted by Sandy, Millville, CA.

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