Servings: 1–2 servings, 11 pieces

Preparation Time: 5 minutes

Ingredients:

• 1 scoop chocolate protein powder, about .7 ounce
• 2 tablespoons coconut oil, solid
• 2 teaspoons raw honey
• 1 teaspoon coconut peanut butter or other nut butter of choice
• 1/2 cup unsweetened, dried coconut flakes
• 1/4 cup coconut milk*, as needed

Directions:

Mix all ingredients together in a small bowl until a sticky, dough-like consistency has formed. Add a little more protein powder, if needed.

Roll into small balls and drizzle with melted chocolate. Refrigerate or freeze until firm.

*For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)

Recipe submitted by Darlene, Enumclaw, WA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Cooler whether is coming. In some places it seems like winter’s already here. Hot cocoa or hot chocolate is a classic, winter drink that can be easily whipped up at any time. It’s one of my favorite hot drinks, especially topped with a fluffy dollop of vanilla whipped cream.

One of my favorite recipes for hot chocolate is the Coconut Cream Hot Chocolate made with Coconut Cream Concentrate. It’s so unbelievably good that it doesn’t even need extra cream! Me being me however, I will almost always add dairy for that extra creamy richness. See the picture below? It has a bit of heavy cream in it, giving it that milk chocolate brown color.

Don’t let the strange ingredients list turn you off; this is really amazing stuff. Follow it exactly and do not skip the nutmeg! Use just a tiny pinch of freshly grated nutmeg and trust me—it does make a difference for the better. Using the exact amount of water is also important. If you use too little, it’ll be gritty, too much and it’ll be bland.

If you wanted to make this a high-energy drink, simply add a couple tablespoons or so to the mug and enjoy before a workout. If you use Virgin Coconut Oil, it’ll add more of a coconutty taste. The drink itself is not very coconutty, but if you wanted it to have more of a coconut taste, add some coconut extract, more Coconut Cream Concentrate, or the oil.

Hot chocolate isn’t complete without whipped cream though, right?

To make the fluffiest whipped cream, chill your bowl and metal beater(s) in the freezer for at least 10 minutes. Make sure your heavy cream is also well chilled. Pour the desired amount into your chilled bowl and add a bit of vanilla extract and raw honey to taste. I never measure when it comes to whipped cream; everything goes by taste. I know, that’s extremely helpful, huh? Don’t worry though; it’s not that hard.

After you have everything measured out, turn the mixer with your frozen beaters on and whip the cream, starting out on a low speed and working up to a higher speed after about 30 seconds or when the cream looks bubbly. The cream is done when it stands in stiff peaks. Stiff peaks are when the cream stands up without flopping down when you lift the beaters straight out of the bowl. Some cream should cling to the beaters as well. Be careful though to not overbeat the cream; it only takes a few seconds to go from perfect cream to clumpy stuff. It’s always best to err on the side of under beaten cream. If you overdo it, add more heavy cream to the mix and beat that in. If however, it’s already gotten into the clumpy-butter stage, it’s hopeless. Just keep mixing until the butter separates from the buttermilk, then you’ll have fresh butter. 🙂

Some people add the vanilla and raw honey during the last stages of mixing, when the cream is nearing stiff peaks. I usually don’t though; it really doesn’t make that big of a difference.

So tell me, what’s your favorite hot drink?

Sarah Shilhavy

Coconut Cream Hot Chocolate

Ingredients:

• 2 teaspoons Coconut Cream Concentrate
• 2 teaspoons cocoa powder
• pinch of nutmeg
• 1/4 teaspoon vanilla extract
• dash of salt
• 1 tablespoon raw honey
• milk or cream to taste, optional
• 12 ounces boiling water

Put all ingredients except the water into a 12 ounce cup. Add water last and stir. Let cool a bit and enjoy!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Chocolate, Coconut Snack Popcorn

Ingredients:

• 1/3 cup coconut oil
• 1 cup white or dark chocolate chips (6 ounces)
• 1 teaspoon cinnamon
• 4 1/2 quarts popped popcorn

Directions:

Melt coconut oil with chocolate chips over low heat. Add cinnamon, pour over popcorn, and stir. If you don’t want the chocolate, simply omit it and just use coconut oil and cinnamon. Enjoy!

Recipe submitted by Barbara, Camano Island, WA.

stock photo

Submit your recipe here!