Enjoy these delicious sweet treats without the guilt. These recipes are naturally sweetened and gluten free. Great for those days when you just need something chocolate!!
No-Bake Chocolate-Dipped Almond Macaroons
- 2 cups unsweetened shredded coconut
- 2 tbsp coconut flour
- ¼ cup extra-virgin coconut oil
- ¼ cup raw honey (or pure maple syrup)
- 1 tsp pure vanilla extract
- ⅛ tsp sea salt
Chocolate coating
- 10 oz unsweetened organic chocolate
- 1 tbsp extra-virgin coconut oil
- ½ cup raw honey (or pure maple syrup)
- ½ tsp pure vanilla extract
- ⅓ cup toasted almonds slices
Instructions
- In a medium-sized mixing bowl, combine the shredded coconut, coconut flour, and salt. Add the coconut oil, honey, and vanilla and combine well. Place the coconut mixture in the freezer and allow to firm for 5 minutes.
- Place a double boiler on the stove. Melt the chocolate together with the coconut oil, about 4 minutes. Whisk in the honey and vanilla.
- Add parchment paper to a baking sheet. Roll 1 tablespoon of the macaroon mixture into a ball and dip half into the dark chocolate mixture. Place on the parchment paper. Once all the macaroons are coated, drizzle chocolate over each. Add a few sliced almonds over each macaroon. Place the baking sheet in the freezer for 45 minutes to set. Store covered in the refrigerator.
Chocolate Truffles
- 2 cups blanched almonds
- ¼ cup cocoa powder
- ¼ tsp sea salt
- 12 Medjool dates, soaked for 15 minutes in warm water
- 4–6 tbsp unsweetened coconut cream
Coating
- ¼ cup unsweetened shredded coconut
- ¼ cup ground almonds
- ¼ cup cocoa powder
Instructions
- Process almonds, cocoa powder, and salt in a food processor or high-speed blender until finely ground. Add the dates and pulse until combined. Add the coconut cream and pulse until the mixture starts to form a thick batter.
- Using a small cookie scoop, drop the truffle mixture onto a parchment-lined baking sheet and freeze for 30 minutes. Remove from freezer and roll into round balls.
- Divide rolled truffles into thirds and roll one batch in cocoa powder, one batch in shredded coconut, and the other batch in ground almonds. Store the truffles in a tightly sealed container in the refrigerator for up to one week. Serve at room temperature.
No-Bake Millionaire’s Bars
Shortbread base
- 1 cup coconut flour
- ½ cup maple syrup
- ½ cup extra-virgin coconut oil
Caramel layer
- ¼ cup pure maple syrup
- ¼ cup extra-virgin coconut oil
- ¼ cup almond butter (or peanut butter)
- 1 tsp vanilla extract
- ⅛ tsp sea salt
Top chocolate layer
- ½ cup extra-virgin coconut oil
- ½ cup cocoa powder
- 4 tbsp pure maple syrup
- 1 tsp vanilla extract
- ⅛ tsp sea salt
Instructions
- Shortbread base: In a small bowl, blend the coconut flour, maple syrup, coconut oil, and vanilla. Cut a piece of plastic wrap and line an 8×8-inch baking pan. Press the dough into the baking pan and set aside.
- Caramel layer: Place a small saucepan on the stove and turn the heat onto medium-low. Add the maple syrup, coconut oil, almond butter, and vanilla. Stir continually to combine and prevent from burning about two minutes. Allow the caramel to cool slightly, and then pour over the shortbread layer. Cover with plastic wrap and refrigerate for one hour until the caramel sets.
- Chocolate layer: Melt the coconut oil in a small saucepan. Add the maple syrup, cocoa, vanilla and salt, and stir to combine. Spread the chocolate on the firm caramel and cover. Refrigerate for one hour until firm. Cut into squares.
These treats are great for sharing — give and enjoy!
-Susan Patterson
