Tag Archives: coconut

Almond Joy Oatmeal

From The Oatmeal Artist

Ingredients

1/2 cup regular rolled oats
1 cup coconut milk
1/2 an overripe banana
1/4 tsp almond extract
2 tbsp cocoa powder
pinch of salt
shredded coconut and sliced almonds for topping
Directions
  1. Bring 1 cup of regular coconut milk to a boil, add 1/2 cup of regular rolled oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
  2. Mash up half an overripe banana thoroughly. Once it’s all perfectly mashed, add to the pot and stir.
  3. Once more of the liquid has dissolved, add a pinch of salt, two spoonfuls of cocoa powder (I used Hershey’s dark chocolate), and approximately 1/4 tsp. of almond extract.
  4. Stir, and watch your oatmeal transform into fudgy goodness.
  5. If you’d like to add any additional ingredients (coconut oil, sunflower seeds), do so now.
  6. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of coconut milk and sprinkle shredded coconut and sliced almonds on top. Delicious!

Coconut Crack Bars

From Chocolate-Covered Katie

Ingredients

  • 1 cup shredded coconut (unsweetened)
  • 1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)
  • 2 tbsp virgin coconut oil
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt

Directions

Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.

Nutritional Information (for 9 bars)

Fat: 8g
Carbs: 7g
Fibre: 1.5g
Protein: 1.5g
Calories: 100
WW Points+: 3

Chocolate Coconut Butter

From Heather Eats Almond Butter

Ingredients

Unsweetened shredded coconut
Chocolate of choice

Directions

First, measure out 8 ounces or about 227 grams of unsweetened shredded coconut.

Next, add the unsweetened coconut to your food processor and hit the on button…

If your processor stops, simply turn it off and scrape down the sides with a spatula. Eventually, the coconut will start to clump…

Continue to let the food processor do its thing, and after about 15 minutes, you’ll have 8 ounces worth of yummy sweet coconut butter…

Now, for the chocolate part. Simply take your favorite bar of chocolate.

Next, melt your chocolate of choice, turn the food processor back on, and slowly drizzle the chocolate into your homemade coconut butter. (Edited to Add: You DO NOT have to melt the chocolate and add in the end. I find it works just as well to add the entire bar of chocolate in solid form to the coconut shreds prior to processing, and the coconut butter hardens more quickly using this method.)

There you have it, homemade chocolate coconut butter…

Keep in mind that coconut butter will harden at room temperature, and there is no need to refrigerate. Simply scrape off however much you want and either warm it yourself or serve atop something hot. It will melt quickly. Enjoy!

Edited to Add: I did actually store mine in the fridge for a couple of hours as it would not solidify…