Homemade Candy Bars

1 cup unsweetened shredded coconut, lightly packed 
3 tablespoons coconut oil 
1 tablespoons honey
1 teaspoon vanilla extract 
Pinch of sea salt 
1 3oz. bar dark chocolate (70% or higher), chopped like this one

In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2-3 minutes or until it holds together when pressed into palm.

 

Drop the coconut mixture by the tablespoon onto parchment paper. Form each ball into squares (or whatever shape you want).  Press almonds, cashews, pistachios, pecans, cherries, etc. (all optional) on top. Freeze the coconut for 15-30 minutes, or until solid.

Melt the chopped chocolate in double boiler (or in sauce pot placed on top of a different sauce pot of simmering water) stirring constantly until chocolate is fully melted.   If it isn’t fully melted or starting to burn, they won’t look good.

Place coconut shape onto fork and roll around in melted chocolate. 

Place in fridge/freezer to set.  ENJOY!!!

Make Your OWN Nut Butters!

Ingredients:
2 cups raw nuts (preferably soaked and dehydrated) 
½ tsp sea salt 

Method:
Place ingredients into food processor and run on high for 3-5 minutes until the nuts turn into butter. 
Store your nut butter in an air tight container in the refrigerator, where it will keep for about 2 weeks.

Key Lime Pie-Petites

Grain free, Dairy free, Gluten free, LOW sugar

Crust

·       ¾ cup raw hazelnuts (preferably soaked and dehydrated)

·       1/4 cup shredded unsweetened coconut

·       8 dates, pitted

·       1/8 tsp of sea salt

Lime Filling

·       1 cup cashew butter (or make your own - click here)

·       ½ cup coconut oil, melted

·       ½ cup fresh lime juice

·       1-2 Tbs honey, raw unprocessed

·       ½ tsp vanilla extract

·       1/8 tsp sea salt

·       lime zest for garnish (optional)

1.     Line 2 muffin tins with muffin liners (if you have mini muffin tins with mini liners, use those)

2.     Place all crust ingredients into food processor and blend until broken down into coarse flour consistency

3.     Spoon 2 tsps of crust mixture into each liner and press down firmly.

4.     Place into freezer for 10 minutes

5.     In medium bowl, stir filling ingredients (except lime zest) until completely combined.

6.     Remove crust-filled liners from freezer and spoon 1 Tbs of lemon mixture into each one.

7.     Garnish with lime zest, and place back into freezer for at least 30 mins. 
8.     Store in fridge or. freezer

 (seen here with lemon zest)