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No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes

No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes
No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes
photo by recipe author

 

Servings: 24
Preparation Time: 20 minutes

Lightly toast coconut flakes and allow to cool. Lightly toast almond slices and allow to cool.

Mix and gently heat coconut oil, maple syrup, honey, sugar and cocoa powder, over low heat until well combined. Be careful not to scorch the cocoa powder. Turn heat off and stir in vanilla and salt. Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.

When well mixed, taste the mixture to ensure it’s sweet and salty enough for your taste. Adjust by adding salt or honey if necessary and mix well to combine.

Spoon little mounds of the mixture onto a sheet pan, lined with parchment paper (or into candy molds) and place in the freezer to set. Store in the refrigerator or freezer in an airtight container.

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No Bake Lemon Coconut Macadamia Tarts

No Bake Lemon Coconut Macadamia Tarts
No Bake Lemon Coconut Macadamia Tarts
photo by recipe author

Servings: 12
Preparation Time: 30 minutes

Crust:

Lemon Ginger Chocolate Mousse:

  • 12 ounces semisweet chocolate, coarsely chopped
  • 3 ripe avocados, pitted and peeled
  • 1/4 cup raw honey
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground ginger
  • pinch pink Himalayan salt

Combine all the crust ingredients in a large food processor. Process until mostly smooth, scraping down the sides when necessary.

Transfer the nut mix to a plastic wrap lined baking sheet and smooth out into one large “crust” using the flat edge of a spatula.

Chill for 30-60 minutes, until “set.”

Using a round cookie cutter or the top of a glass jar, cut out tartlet rounds. Transfer the rounds to a wax paper or parchment lined cookie sheet and freeze for 2-3 hours, until hard.

For the mousse, melt the chocolate in a double boiler until silky smooth. Transfer to a high speed blender, along with the rest of the ingredients. Process until silky smooth.

Serve mousse over tarts.

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Maple Chocolate Pudding Popsicles

Maple Chocolate Pudding Popsicles
Maple Chocolate Pudding Popsicles
photo by recipe author

 

Servings: 6
Preparation Time: 15 minutes active, 6 hours to set

Mix cacao powder and corn starch. Over medium heat, whisk in milk one cup at a time, and stir in maple syrup. Continue to stir, bringing mixture to a boil, then boil and stir for a minute.

Turn off heat. Stir in coconut oil, vanilla, and salt.

Mix well, and allow to cool for about 30 minutes. Pour into popsicle molds, and freeze at least six hours. Store in the freezer.

Homemade Coconut Milk:

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

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photo here!

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Chocolate Protein Power Pudding

Chocolate_Protein_Power_Pudding
Chocolate Protein Power Pudding
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

Mix all ingredients except for whipped cream, then top with whipped cream, if using.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Chocolate Coconut Dreamsicles

Chocolate_Coconut_Dreamsicles
Chocolate Coconut Dreamsicles
photo by recipe author

 

Servings: 6-8
Preparation Time: 15 minutes

Heat water then add raw honey and coconut cream concentrate. When melted add to blender with coconut milk, shredded coconut and chocolate syrup. Blend until smooth then fill popsicle holders. Place in freezer until firm.

Homemade Coconut Milk:

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

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GAPS Chocolate Zucchini Bread

 GAPS_Chocolate_Zucchini_Bread
GAPS Chocolate Zucchini Bread
photo by recipe author

 

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

Dry ingredients:

Optional:

  • 1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into bowl and whisk until combined. Pour batter into greased pans and bake for about 18-25 minutes, or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes here!

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Coconut Milk Chocolate Fudge Pops

Coconut_Milk_Chocolate_Fudge_Pops
Coconut Milk Chocolate Fudge Pops
photo by recipe author

 

 

Servings: 6-8
Preparation Time: 15 minutes

Mix almond milk, coconut milk, vanilla, and gelatin together in a medium size bowl. Whisk until combined.

In a saucepan over medium-low heat combine coconut oil, salt, cocoa powder, and honey. Stir mixture until liquid and well incorporated.

Add contents of bowl into saucepan. Bring just to a boil, stir, and remove from heat.

Pour into your popsicle mold and freeze until solid (time varies depending on size of your popsicle mold, but at least 5 hours or overnight).

Homemade Coconut Milk:

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

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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No Bake Brownie Protein Bites

No_Bake_Brownie_Protein_Bites
No Bake Brownie Protein Bites
photo by recipe author

 

Servings: 15
Preparation Time: 10 minutes

Combine ingredients in a food processor or blender. Pulse until smooth. Using a cookie scoop, form into 1″ bites. Place on a serving dish and refrigerate until firm. Store in a sealed container.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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