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Chocolate Coconut Sports Gummies

chocolate-coconut-sports-gummies
Chocolate Coconut Sports Gummies
photo by recipe author

 

Servings: 15+
Preparation Time: 10 minutes

Place all ingredients in a blender and mix until well combined

Pour into a candy mold or glass dish and refrigerate until firm. Cut into desired size and serve.

Note: Gummies can be tailored by adding more cacao or none at all or try using different extracts or flavorings.

Fresh Coconut Milk

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

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Coconut Honey Chocolate Bites

Coconut_Honey_Chocolate_Bites
Coconut Honey Chocolate Bites
photo by recipe author

Servings: 6
Preparation Time:  30 minutes

Warm the coconut oil until it is liquid. Add in all ingredients except for the chocolate. Mix well.

Line a shallow pan with parchment paper or foil and lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite size pieces or squares. Keep refrigerated.

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Healthy Cinnamon Stars with Coconut Frosting

Healthy_Cinnamon_Stars_with_Coconut_Frosting
Healthy Cinnamon Stars with Coconut Frosting
photo by recipe author

 

These are traditional Christmas cookies in Switzerland. They’re called cinnamon stars and are usually coated with sugar frosting. This recipe offers is a healthy alternative for both the cookie and the frosting.

Preparation Time:  60 minutes

For the cookies:

  • 80 grams dried apple
  • 40 grams ground hazelnuts
  • 2 teaspoons cinnamon

For the frosting:

Place the dried apple pieces in your food processor, then transfer into a bowl. Mix in the hazelnuts and the cinnamon, blend together well with a spoon or your hands.

Now carefully add water until you get a dough. It doesn’t need much.

Roll the dough and cut out star shaped cookies. Put them on a dehydrator sheet and let them dehydrate for about 2 hours. This step isn’t necessary but cures them.

For the frosting heat up the coconut butter until it is has a peanut butter-like consistency. Mix it with the honey and water and spread it on the cookies.

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Strawberry Coconut Fudge

 

Strawberry_Coconut_Fudge
Strawberry Coconut Fudge
photo by recipe author

Servings: 20
Preparation Time: 10 minutes

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it, if it is really hard. Then melt in a double boiler.

To make these a little sweeter, just add a tsp of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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Nut Butter Coconut Oil Chocolate Cups

Nut_Butter_Coconut_Oil_Chocolate_Cups
Nut Butter Coconut Oil Chocolate Cups
photo by recipe author

Servings: 12
Preparation Time:  30 minutes

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter, mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15-20 minutes), remove from pan, place in airtight container, and store in fridge.

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Peanut Butter Fudge

Peanut_Butter_Fudge
Peanut Butter Fudge
photo by recipe author
Servings: 10
Preparation Time: 10 minutes
  • 6 tablespoons grass-fed butter, softened
  • 3/4-1 cup powdered sugar
  • 2 tablespoons cream from full fat coconut milk** (refrigerate and use the cream that settles at the top)
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups natural peanut butter*
  • 1/4 teaspoon sea salt

Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter. Slowly add in the sugar ½ cup at a time and continue to cream the mixture until fluffy. Add the coconut milk cream and vanilla, continue to cream. Add in the peanut butter and salt, cream until combined.

Spread the batter into a baking dish, size depends on desired thickness. Freeze or refrigerate until it hardens. Store in an airtight container, I prefer glass, in the freezer or fridge.

Notes

*I used fresh grind peanut butter that turns out crunchy. If you buy jarred, make sure there is no added oil and I ‘d even pour off the natural oils at the top.

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

Kate from Highlands Ranch, CO just won $50 for this recipe and photo! Submit yours here.

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