Healthy Raw Coconut ChocolateTruffles

Ingredients:

    •    1/2 cup cacao or organic cocoa powder
    •    1/4 cup virgin coconut oil
    •    1/4 cup coconut butter (also called coconut cream or manna)
    •    1/4 cup almond butter (roasted)
    •    1/4 cup honey (or you can substitute stevia if desired)
    •    1/2 cup shredded coconut


Directions:

1. In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, and honey. (You can warm this a bit over hot water if your room temperature is too cold for the ingredients to mix well.)

2. Stir ingredients until well combined.

3. Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency.

4. Remove from freezer and roll into 1 inch balls.

5. Place nuts or shredded coconut in a bowl and roll each truffle in mixture to coat. (You can also dust them with cocoa powder instead if desired.)

6. Keep in refrigerator or serve immediately. 

For spicier truffles you can add 1 teaspoon chili powder and/or 1 teaspoon cinnamon.


 
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Quick Lemon Coconut Candy (No Bake)

This is a recipe from Tropical Traditions' recipe collection. Be sure to use Coconut Cream Concentrate. It's not coconut milk, but thick whole coconut with the consistency of peanut butter. (I've also seen it called coconut butter.)




* 1 cup coconut cream concentrate
* 1/2 cup raw honey
* 1 teaspoon finely grated lemon zest
* Juice of 1 lemon
* Dried coconut flakes, toasted if desired
* 1/2 teaspoon vanilla extract, optional

Mix the first 4-5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.


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Homemade Coconut Bon Bons

This recipe is delicious, beautiful and best of all, Easy!

Ingredients:

1 stick butter
1 cup (or more if needed) confectioners sugar
1/2 t. vanilla
1 1/2 cups coconut, shredded or flaked
Maraschino cherries

Cream the confectioners sugar in a stick of butter that is warm and soft. Add vanilla. When it is all blended together and creamy, add 1 cup of the coconut and blend together again. The texture should be stiff enough for you to pinch off and roll pieces the size of a small walnut without it sticking to your hands. If it is too sticky, add a little more confectioners sugar at a time until it is just right.

When you have rolled a ball, pour the rest of the coconut into a dish and roll the bon bon in it until coconut sticks all over it. Place in a pretty dish and make a small indentation in the top of the bon bon. Place one-fourth of a maraschino cherry in the indentation.


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Coconut Joys

Ingredients:

1/2 cup butter
2 cups powdered sugar
3 cups flaked coconut
1 tablespoon milk
2 ounces semi-sweet chocolate, melted

Directions

1. Melt butter in saucepan. Remove from heat. Add sugar,
coconut and milk.

Mix well. Shape rounded teaspoon of mixture into balls.

Make a dent in the center.

Place on a cookie sheet lined with wax paper.

2. Fill center with melted chocolate. Chill until firm. Store in
refrigerator.

These freeze wonderfully and look beautiful on a tray.

• • • • •

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