Crazy Good Coconut Oil "Chocolate" Bark
Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free
This homemade chocolate is made with just a few essential ingredients - virgin coconut oil,
cocoa or cacao powder, and pure maple syrup. (Feel free to use whichever liquid sweetener
you prefer). The virgin coconut oil replaces the cocoa butter found in traditional chocolate so
while it needs to be kept in the freezer, it’s a great way to sneak some coconut oil into your
day. You can also use any toppings you'd like - dried fruit, nuts, + seeds all work lovely. It
melts much faster than regular chocolate, so be sure to keep it chilled until ready to enjoy. I
prefer it straight from the freezer.
Ingredients:
1/4 cup raw hazelnuts
1/4 cup raw almonds
1/3 cup large flake dried coconut
1/2 cup virgin coconut oil
1/2 cup cocoa or cacao powder, sifted if necessary
1/4 cup pure maple syrup
1 tablespoon smooth almond butter, optional
pinch fine sea salt
Directions:
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1. Preheat oven to 300F. Line a 9" square pan or a small baking sheet with two
pieces of parchment paper, one going each way. Set aside.
2. Add hazelnuts and almonds on a baking sheet and roast in the oven for 10
minutes. Remove baking sheet and add the coconut flakes and spread out.
Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until
the coconut is lightly golden. Watch closely to avoid burning - coconut burns fast!
3. Place hazelnuts on several sheets of damp paper towel. Wrap the hazelnuts and
rub them vigorously with the paper towel until the skins fall off. It’s ok if some
skins don’t come off. Discard the skins and roughly chop the hazelnuts and
almonds.
4. In a medium saucepan, melt the coconut oil over low heat. Remove from heat
and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if
using) until smooth. Add a pinch of sea salt to taste. Stir in half of the almonds
and hazelnuts.
5. With a spatula, spoon the chocolate mixture onto the prepared parchment-lined
pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Sprinkle on the
remaining nuts and all of the coconut flakes. Place into freezer on a flat surface
for about 15 minutes, until frozen solid.
6. Once frozen, break apart into bark. Store in the freezer until ready to eat. I don't
recommend keeping it out on the counter long because it melts fast.
Tips:
Tip: To make this nut-free, simply omit the almond butter, hazelnuts, and
almonds. It will still turn out just fine! You can try adding toasted
sunflower seeds on top for a little crunch.
3-Layer Nut-Free Dream Cups
Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free
These dream cups are free of nuts, but you'd never know it! The bottom layer is made up with
pure coconut butter. It adds a firm, snappy texture contrast to the naturally sweetened
sunflower seed butter and homemade chocolate layers. Try these cups as a nut-free
alternative to my popular Raw Almond Butter Cups.
Ingredients:
For the base layer:
 3 tablespoons melted coconut butter (from a packed 1/4 cup solid coconut
butter)
For the middle layer:
 1/4 cup sunflower seed butter
 1 tablespoon + 1 teaspoon pure maple syrup
 2 tablespoons virgin coconut oil, softened
 1/2 teaspoon pure vanilla extract, optional
 pinch fine sea salt
For the top layer:
 1/4 cup virgin coconut oil
 1/4 cup unsweetened cocoa powder
 2 tablespoons pure maple syrup
 pinch fine sea salt
 2 1/2-3 tablespoons unsweetened large flake coconut
Directions:
1. If necessary, melt the coconut butter over the lowest heat in a saucepan until
liquid.
2. Spoon a scant teaspoon of melted coconut butter into a mini silicone cupcake
mold and spread out evenly. You can probably use mini paper liners if you don't
have silicone. Repeat for the rest (I made 8 mini cups). Place in the freezer.
3. Prepare the middle layer: In a small bowl, stir together the sunflower butter,
maple syrup, oil, vanilla (if using), and salt until smooth. Add a scant tablespoon
of filling on top of each coconut butter layer. Smooth out and place in the freezer.
4. Prepare the top layer: Add the coconut oil into a small saucepan and melt over
low heat. Remove from heat and whisk in the cocoa powder, maple syrup, and
salt until smooth.
5. Add a tablespoon of melted chocolate on top of each cup. Top with a teaspoon of
large flake coconut and gently press down.
6. Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5
minutes before enjoying. Store leftovers in the fridge, or for longer storage, the
freezer.
Tips:
To make homemade coconut butter, process 3-4 cups of unsweetened
shredded coconut in a heavy-duty food processor for 7-10 minutes, until
smooth and liquid. Make sure the coconut you are using isn't stale or it
won't turn into butter. Leftovers will keep in the fridge in an air tight
container for at least a month, but often much longer. You can also use
store-bought coconut butter.
Seductive Raw Chocolate Walnut Fudge
Vegan, gluten-free, no bake/raw, soy-free
Ingredients:
1/2 cup virgin coconut oil
1/4 cup raw almond butter (or nut butter of choice)
1/2 cup cocoa powder (or raw cacao powder)
1/2 cup pure maple syrup (or other liquid sweetener)
1 tablespoon pure vanilla extract
pinch fine grain sea salt, to taste
3/4 cup raw walnuts, roughly chopped
Directions:
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With electric beaters, beat together the coconut oil and almond butter.
Sift in the cocoa powder and beat again until combined.
Pour in the maple syrup, vanilla, and salt and beat until smooth.
Stir in the walnuts.
Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into
the pan and spread out until even. I took another handful of walnuts, broke them
up, and sprinkled over the top of the fudge for extra crunch and good looks.
6. Freeze for about 1 hour, or until solid. Slice into small squares and prepare to be
seduced.
Note: I added a tablespoon of raw cacao nibs into my batch, but next time I will leave
them out as I thought they were too crunchy in this fudge.
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