I love the combination
of coconut and chocolate.
With an irresistible combination
of coconut and chocolate it's no wonder that Bounty bars have been a classic confection for decades.
Ultra chewy oatmeal cookies with layers
of coconut and chocolate chunks.
My favorite part about these energy bites is the flakes
of coconut and chocolate chips throughout.
The mixture
of coconut and chocolate gives them a wonderful Bounty - like flavor, but if you can't consume coconut, you can use any type of oil of your choice, and you can use any nut flour you like instead of the shredded coconut.
Very Delicious Cake with a hint
of coconut and chocolate flavor.
The combination
of coconut and chocolate was really nice - and reminescent of the Bounty chocolate bar.
Not exact matches
In Fort Worth, people enjoy Caramel deLites, which are more cookie than
coconut, vanilla - flavored cookie drizzled with a milkier
chocolate; a few miles east, in Dallas, the same cookie — here called Samoas — has a heavier layer
of caramel, a darker
chocolate drizzle
and its
coconut is noticeably more toasted.
For my Pure Fuel post today I decided to make a trail mix with a mixture
of nuts, ancient grain cereal, dried fruit,
coconut flakes,
and dark
chocolate covered espresso beans!
Chocolate Layer Cakes with Black Cherry
and Orange
Chocolate layers 3 cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons
coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
I bet these were yummy — I made something similar (we called them healthy bounty bars) once — mix
of dates, cashew nuts,
coconut and chocolate chips)
and I think they were what powered me, my boyfriend
and my sister on a gruelling hike in Sardinia in 40 degree weather.
The three flavors include different combinations
of organic peanut butter, oats, organic
coconut, non-GMO whey protein, honey, premium
chocolate chips, almonds, dried tart cherries
and GanedenBC30 probiotics.
Besides the stunning color, the strawberries bring an incredible, aromatic tartness to the table, which goes so well with the fluffy nuttiness
of coconut and the richness
of dark
chocolate.
When ready to serve; take your mousse out
of the fridge
and spoon into bowls, then top with a dollop
of coconut yogurt, a sprinkle
of toasted almonds
and a drizzle
of chocolate sauce!
i used almonds
and coconut flakes instead
of pecans
and goji berries
and it tastes amazing definitely prefer this
chocolate over store - bought ones!
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped
chocolate — chilled 1 cup dried figs — stems removed
and soaked for an hour 2 soft dates — pitted
and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed
and drained well, or the same amount
of cooked black beans 1 small beet — peeled
and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
They're then sweetened with pure maple syrup which adds a caramel like flavour, while the
coconut oil adds a subtle touch
of tropical goodness
and the raw cacao nibs add the perfect
chocolate - chip - esq crunch!
Place back on the baking tray, hold one end
of the strawberry icing bag whilst drizzling it over the
chocolate truffles
and then sprinkle with desiccated
coconut.
The photos below are
of some
of my favourite recipes — spiced pear
and apple crumble, quinoa
and turmeric curry,
chocolate caramel bars, veggie paella,
chocolate ganache cake, wilted squash
and black bean salad, raspberry
and coconut mousse
and sweet potato stew — yum.
Stack your pancakes on a plate with a handful
of raspberries
and coconut flakes sprinkled on top,
and finish with a generous drizzle
of chocolate sauce before serving!
The company offers a variety
of organic
and non-GMO cocoas,
chocolates, sweeteners, starch derivatives, fats, oils
and coconut products.
There will be over 100 recipes, almost all
of which are new from zucchini banana bread to veggie paella, creamy pasta carbonara, an almond butter
and lemon quinoa bowl, healthy pad thai, black bean brownies,
coconut cinnamon popcorn
and a gooey
chocolate ganache cake!
I was also thinking
of being adventurous
and using
chocolate coconut water (or
chocolate almond milk)...
Instead
of the
chocolate I used dates
and coconut flakes.
Let it sit until the
coconut has completely soaked up the syrup
and then drop balls
of it into your
chocolate coating.
Served with silky smooth
chocolate sauce
and a spoonful
of coconut ice - cream, this is the perfect no - fuss, chocoholics dessert.
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And to top it off, the raw double chocolate ganache — a silky smooth raw dessert made of cacao powder, dates, coconut, raisins, and pecans — was pure bli
And to top it off, the raw double
chocolate ganache — a silky smooth raw dessert made
of cacao powder, dates,
coconut, raisins,
and pecans — was pure bli
and pecans — was pure bliss.
Then when you're ready to make your frosting, you only use the fat from the
coconut milk, melt it together with a bag
of chocolate chips (I used dairy free ones), add a little vanilla
and salt to taste
and stick it in the fridge to re-solidify until ready to use.
Make the dipping mixture by combining the 3 oz
of chocolate and 2 tbsp
of coconut oil in a small pot.
Melt the
chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan
of simmering water.
I used a wide variety
of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds,
and trail mix with nuts, dried fruit, seeds, flaked
coconut,
and dark
chocolate chips.
Our goals in using
coconut oil here were to help the
Chocolate Lava Dip stay a bit more smooth, velvety
and liquid - y, while replacing fats like shortening that would be more typically used in this type
of recipe (but which we'd prefer not to use in our recipes).
The mixture
of strawberries, raspberries with the hint
of creamy
coconut AND chocolate ~ OMG you just can't even imagine how amazing this is... can you?
Just made these, along with a simplified version
of your orange
chocolate coconut clusters (just used
chocolate and coconut), for a family sweets exchange.
So I sampled the
chocolate chip
and coconut chocolate chip (they were out
of chocolate chip peanut).
Also love the sound
of these bars — peanut butter,
chocolate,
AND coconut?
Pre-coat truffles with thin layer
of tempered
chocolate (see Chef's Note below)
and dust with cocoa powder, or toss in toasted
coconut flakes.
I put in raisons instead
of chocolate and a big handful
of shredded
coconut and they were delicious!!
White
chocolate coconut raspberry mousse cake - light, delicate,
and festive, this no - bake cake is super indulgent, with layers
of raspberry mascarpone cheese,
and white
chocolate coconut mousse on top.
Now sprinkle the rest
of the melted
chocolate (2 tbsp) on top
of the
coconut and then drizzle 1/2 cup
of the caramel sauce over on top.
Follow everything in this recipe until the very end: instead
of coconut flour
and dark
chocolate chips, add the same amount of Raw Cacao Powder (plus a little almond meal to thicken it up a bit) and White Chocola
chocolate chips, add the same amount
of Raw Cacao Powder (plus a little almond meal to thicken it up a bit)
and White
ChocolateChocolate Chips.
So many
chocolate layers with a sugary pecan -
coconut filling in between
and then iced in more
chocolate... it's certainly not a cake for the faint
of heart!
After dinner I munched on a handful
of almonds,
chocolate chips, raisins,
and coconut along with Trader Joe's dried mango, which is basically the best thing that ever happened to me.
It's made with
coconut flour instead
of regular flour — making it a paleo
and gluten free
chocolate cookie option!
Melt the
chocolate chips in a saucepan over medium - low heat
and drizzle it on top
of the
coconut and then let the bars chill for 30 minutes in the fridge, then remove
and cut into bars.
You can also get fancy
and dip the rim
of the glass into the
chocolate sauce
and dust some red
and pink sprinkles if you eat that kinda thing For those
of you who don't do sprinkles, you can add some fine chopped
chocolate slivers or
coconut shreds (blended to be extra fine) for a fancy touch.
I subed 1 cup almond flour (spooned into the measuring cup) for the
coconut flour since we didn't have any
and did walnuts instead
of chocolate chips
and they were oh so yummy.
There's perfect potluck fare, such as the simple, warming,
and intensely flavored Collard Greens
and Cabbage with Lots
of Garlic,
and the Caribbean - inspired Cocoa Spice Cake with Crystallized Ginger
and Coconut -
Chocolate Ganache, plus a refreshing Roselle - Rooibos Drink that will satisfy any sweet tooth.
A little
coconut milk, a bit
of plain gelatin,
and some white
chocolate are warmed
and poured into heart - shaped molds
and popped into the fridge to firm up.