With all the different diets out there – allergy restrictive, candida, banting, low calorie, high fat, no fat, no calorie – it’s a great relief that one can still have a little bit of chocolate! Coconut oil is a solid at cooler temperatures – so when it’s mixed in with other things, it gives us the illusion that we’re eating something off the naughty list.
Dark chocolate and cacao powder are rich in anti-oxidants and flavonoids. So while eating your coconut oil chocolate desserts – think on this: they help fight the effects of aging (a HUGE winner there!), strengthens our blood vessels, lowers our blood pressure (bonus) and cholesterol (double bonus).
This is practically a win-win situation!! Cacao powder is one of the highest anti-oxidant foods known to man! But there is always a catch; it is only when it is in its raw state that it is such a superfood. When it hasn’t been excessively heated, melted or had anything added to it and it is in its raw state – that’s when it is at its best.
There is hope for chocoholics everywhere! So if you’d like to think of this, as you, enriching your body with a superfood, rather than a naughty dessert – be my guest! It does good to the body as well as gives us a dessert fix.
Dark Chocolate Coconut Squares
Coconut Chocolate Sauce
6 cups shredded coconut
155ml rice malt syrup (or you could use honey or maple syrup)
2 teaspoons vanilla extract
Pinch of salt
Coconut oil Chocolate sauce:
2 cups of dark chocolate chips (or 2 cups of chopped up dark chocolate – at least 70% cacao)
2 tablespoons coconut oil.
Line a Pyrex dish or brownie pan with greaseproof paper. Put the shredded coconut into a food processor and blitz until finer shards. Add the syrup, vanilla, and salt and mix till all have blended. Pour this into your prepared dish and refrigerate for about an hour. You can also place it in the freezer for about 40 minutes. Once it’s nice and solid, cut it into squares.
Pop the chocolate and coconut oil into a double boiler and melt. Dip each coconut square into the sauce. You can put them into the fridge until the coating becomes solid, chocolatey goodness.
Coconut Oil Chocolate Nutballs
Chocolate, coconut nut balls
The following recipe is so full of nuts and all things healthy that it would be foolish not to make it!
Chocolate nut balls:
1 cup almond butter
1 cup cacao powder
4 cups nuts (any nut will do, for example, you could use Almonds or Brazil nuts or even a combination of different nuts).
4 handfuls of shredded coconut
2/3 cup salted butter (can be replaced with extra coconut oil)
150ml coconut oil
You can add vanilla powder, licorice root tea, granulated stevia or cinnamon to taste. This recipes’ consistency can be on the wet side so you can add a filler ingredient to get the desired consistency. This could be any ingredient such as almond flour, protein powder, chia seeds, acai powder or maca powder. Anything that you might have lying forgotten in the back of your cupboard.
Chia seeds work very well in this recipe because they soak up the liquid so nicely. The mixture becomes quite wet as the coconut oil becomes liquefied.
Line a baking tray with greaseproof paper. Chop up the nuts in a food processor. The nuts just need a rough chop. Combine all the ingredients in a bowl. This recipe isn’t a precise science, so just throw things in to get the right consistency. Add any of the fillers that you might have. I often have some almost expired ingredient, and this is a wonderful way to use these guys up.Roll spoonfuls of this mixture into balls and place on the tray. Roll them into desiccated coconut. (optional)Pop them into the fridge to set. This will probably take 1 or 2 hours.
This is a dynamite snack option to pop into your kid's lunch boxes, or to bring with you when you fetch them from sports practice. It’s packed full of healthy fats. This almost immediately stabilizes blood sugar. They also work very well as a pre or post workout snack for adults.
These coconut oil chocolate balls will keep for a few weeks in the fridge.