Chocolate, Coconut, Walnut Candy – Real Food Candy

Preparation Time: 45 minutes
Servings: 12

Chocolate Coating:

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup raw cocoa powder
• 1/4 cup maple syrup

Directions:

Step 1. Line a muffin pan with 12 paper baking cups. Gently melt coconut oil and stir in cocoa powder and maple syrup. Once melted, use a tablespoon to pour 3/4–1 tablespoon melted chocolate into the bottom of each paper muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!

Coconut Marshmallow Layer:

Ingredients:

• 1 cup dried coconut
• 1/4 cup maple syrup
• 2 tablespoons melted coconut oil
• 1/2 teaspoon vanilla
• pinch Pink Himalayan Salt

Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly. Just form coconut macaroon cookies with the remaining batter or you can attempt to make a half batch of this with your food processor.

Directions:

Step 2.  Blend 1 cup dried coconut in your food processor for one to two minutes until it is finely broken down. Add in maple syrup, coconut oil, vanilla, and salt and blend for another minute or two. Form little balls from the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.

Caramel Gooey Layer:

Ingredients:

• 6 Medjool dates (pits removed)
• 3 tablespoons maple syrup
• 3 tablespoons melted coconut oil
• 1 teaspoon vanilla
• pinch Pink Himalayan Salt

Directions:

Step 3. Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut layer, and then add the nuts below.

Nut Layer:

Ingredients:

• 1/2 cup rough chopped raw walnuts

Directions:

Push your chopped nuts into the caramel layer, and then spoon over the remaining melted chocolate from above! Put into the freezer for 20 minutes or so. Enjoy!!

These candies should be stored chilled in the freezer or fridge.

Recipe and photo submitted by Andrea, Willamina, OR.

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Fruit and Nut Breakfast Cookies

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 3/4 cup quick cooking oats
• 3/4 cup oat bran
• 1/2 cup unsweetened coconut flakes
• 1 tablespoon chia seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup walnuts, chopped
• 1/4 cup sunflower seeds
• 1/4 cup golden raisins
• 1/4 cup pitted dates, chopped
• 1/4 cup unsweetened dried cherries, chopped
• 2 very ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1 tablespoon honey
• 1 teaspoon vanilla paste (pure vanilla extract will work as well)

Directions:

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper or grease with coconut oil.

In a large bowl, combine all the dried ingredients (oats through salt). Add dried fruit and nuts, being sure to stir well so the fruit doesn’t clump together.

Add the mashed banana, coconut oil, honey, and vanilla to the bowl and stir well to combine. Use your hands to form eight cookies.

Bake for approximately 20 minutes or until the edges begin to brown slightly. Allow to cool on the cookie sheet.

These cookies freeze very well. Just thaw in the refrigerator overnight.

Recipe and photo submitted by Alethea, Groveland, MA.

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Iced Coconut Cream Dream

Servings: 4
Preparation Time: 15–20 minutes

Ingredients:

• 1/2 cup cashews
• 3 tablespoons dark organic cocoa powder
• 2 bananas, sliced and frozen
• 3/4 cup Coconut Cream Concentrate
• 2 tablespoons honey
• 8 ounces fresh or frozen strawberries slightly thawed; sliced OR whole cherries, fresh or frozen, slightly thawed
• 1/2 cup walnuts, roughly chopped
• chocolate balsamic vinegar or hot fudge sauce

Coconut Cream Topping:

• 1/4 cup Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• stevia powder

Directions:

Put cashews in a food processor fitted with the metal blade. Process until fine. Add the cocoa powder, bananas, Coconut Cream Concentrate, and honey. It may be necessary to let the bananas sit there for a few minutes to thaw slightly for ease of processing. Process until smooth.

Freeze mixture for 30 minutes or until firm enough to make nice scoops.

For the topping: Place Coconut Cream Concentrate with a little coconut water or filtered water into a blender. Blend until smooth and thick. Add vanilla extract and sweeten with stevia, to taste. Put in the freezer just until ready to serve.

Scoop ice cream into serving dishes. Top with sliced strawberries or whole cherries. Drizzle with balsamic vinegar or hot fudge sauce. Top off with a tablespoon of coconut cream topping and sprinkle with walnuts.

Recipe and photo submitted by Charlene, Wareham, MA.

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