Chocolate

GAPS Approved “Brownie Batter” Dip

photo by recipe author

Servings: 1-2
Preparation Time: 5-10 minutes

1/4 cup Tropical Traditions Coconut Cream Concentrate
1-2 teaspoons Tropical Traditions Gold Label Virgin Coconut Oil
2 tablespoons organic tahini
3/4 ounce baking chocolate
2-3 tablespoons Tropical Traditions Raw Honey
1/4 teaspoon organic vanilla extract
pinch Himalayan pink salt
1/4 teaspoon finely ground organic coffee

Heat all ingredients in a double boiler over medium heat, stirring frequently until combined and smooth. Remove from heat and enjoy as a dip for fresh fruit, drizzled over ice cream, etc.

Note: Will thicken as it cools.

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

Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie

Gluten & Dairy Free Chocolate and Vanilla Pie

photo by recipe author

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

1 3/4 cups almond flour*
1/4 cup arrowroot starch
1/2 teaspoon sea salt
2 tablespoons honey
1/3 cup palm shortening
2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

4 avocados, peeled, pitted and pureed
1/2 cup almond butter
1 teaspoon vanilla extract
2 tablespoons palm shortening
1/2 cup whole sugar
1/3 cup cocoa powder

Dairy Free Vanilla Filling:

1 cup cashews, soaked overnight
2 teaspoons vanilla extract
1/4 cup coconut oil, melted
2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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

Flourless Chocolate Creme Tortes with Whipped Cream

photo by recipe author

Servings: 14-18 servings
Preparation Time: 15-25 minutes

Flourless Chocolate Torte:

13 ounces bittersweet chocolate, chopped
1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
3/4 cup grass-fed butter
6 large eggs
1/3 cup organic whole sugar
pinch Himalayan pink salt

Whipped Cream:

1 cup heavy whipping cream
1/8 cup organic whole sugar
2 teaspoons vanilla extract

1 tablespoon cocoa powder for dusting

Preheat oven to 350 degrees °F

Grease individual ceramic baking dishes or muffin tins

Flourless Chocolate Tortes:

Combine the chocolate, coconut oil, and butter in a double-boiler. (You may also use a heatproof bowl over a pot with an inch of water in it as a makeshift double-boiler). Stir gently over heat until it is just melted and combined. Remove from heat.

Combine eggs, sugar, and salt in a mixing bowl and mix on medium-high speed until it is fluffy, thick, and pale yellow. This should take about 5-8 minutes.

Gently fold half of the chocolate mixture into the egg mixture until combined, then fold in the remainder of the chocolate.

Pour the batter into your prepared pans and bake until the top is shiny and smooth and a toothpick inserted in the middle comes out with some batter still clinging to it. This takes about 8-15 minutes depending on the size of your chosen serving dishes.

Remove from heat and allow to cool slightly.

Whipped Cream:

Pour heavy whipping cream, sugar, and vanilla into a mixing bowl and mix on medium-low until soft peaks form.

Finally, place a dollop of whipped cream onto each torte and garnish with a sprinkle of cocoa powder. Enjoy this creamy, rich dessert full of protein and healthy fats!

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

Chocolate Coconut Mousse Tart

photo by recipe author

Servings: 2
Preparation Time: 2 hours 30 minutes

Crust:

1/4 cup raw almonds
2 dates, pitted
1 tsp water
Dash of sea salt

Filling:

1/4 cup raw cashews
2 tablespoons coconut milk cream (from the top of coconut milk)
1 teaspoon coconut oil
1 teaspoon raw honey
1 tablespoon cocoa powder

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

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Healthy Chocolate Pudding

photo by recipe author

Servings: 2
Preparation Time: 5 minutes (+20 minutes cooking time for the lentils)

125g cooked (or sprouted) lentils
1/4 cup cocoa powder
1/4 cup coconut cream
1/2 cup dates
2 tablespoons honey

Mix everything in a blender and enjoy right away or fill the healthy chocolate pudding in popsicle forms and freeze. The flavour will fully enhance at room temperature, though.

Top with fresh berries and popped amaranth.Anja from Klingnau, Switzerland, just won $50 for this recipe and photo! Submit yours here.

Nut Butter Coconut Oil Chocolate Cups

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

1/2 cup coconut oil
1/2 cup nut/seed butter of choice (peanut, almond, hazelnut, sunflower seed, etc.)
1/2 cup cocoa powder or raw cacao powder
1/4 cup honey or maple syrup
Optional toppings: shredded coconut, chopped nuts, cacao nibs, goji berries

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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Quick Chocolate Coconut Pudding/Fudge

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

4 tablespoons organic cocoa powder
4-6 teaspoons honey, or to taste
2 tablespoons water
2 teaspoons coconut cream concentrate
2 teaspoons virgin coconut oil
coarsely chopped walnuts (optional)

Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings (it is very rich).

When eaten at room temperature, this is something like a rich pudding.

To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

Recipe submitted by Simi, Los Angeles, CA

Coconut Oil Fudge with Nuts & Fruit

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes
Servings: 25

2 cups virgin coconut oil, softened
3/4 cup finely chopped nuts
1 cup organic cocoa powder
7 tablespoons maple syrup or honey
1/4 cup chopped dried organic cherries
1/4 cup chopped dried organic cranberries

Prepare all ingredients before mixing together.

In the bowl of a standing mixer stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). Add nuts, cocoa powder and sweetener, mixing after each ingredient. Mix the dried fruit in.

Spread fudge into 7×11 or 8×8 inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.

Recipe submitted by Mike, Hobart, WA

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