Maple Coconut Coffee Chocolates w/ Add-ins Makes ~30 (using small muffin cups) 1 cup coconut oil 1 cup vegan semi-sweet chocolate chips 1/2 cup unsweetened cocoa powder 1 heaping tbsp. Dandy Blend (herbal coffee substitute), optional 2 tsp. vanilla extract 2-4 tbsp. pure maple syrup 1/8 cup sweet cacao nibs (w/ a little extra for sprinkling on top of the chocolate) 1/4 cup toasted pecans, chopped (w/ a little extra) 1/3 cup unsweetened flaked coconut (w/ a little extra)
4 Ingredient Peppermint Chocolate Crunch Bars (Gluten Free, Vegan, Dairy-Free): a one bowl, 4-ingredient recipe for crispy, cool mint crunch bars perfect for the holidays! #Vegan #GlutenFree #DairyFree | BeamingBaker.com
COCONUT BARK •1 cup shredded sweetened coconut •1 cup shredded unsweetened coconut •1 cup coconut oil •1 cup organic dark chocolate chips •a sprinkle of salt Melt coconut oil. Mix shredded coconut with oil. Line a 9x13(or something similar) with tin foil. Press coconut mixture in pan. Let this sit in the fridge for about 10-15 min. Melt the chocolate and spread evenly over the cooled mixture. Sprinkle a little bit of salt, and stick back in the fridge to let the chocolate harden. When it…
Double "Peanut Butter" Cups! These are so easy to make, and they taste amazing - you can use peanut butter or any nut butter for these, along with coconut oil, maple syrup and/or stevia, and cocoa powder. They're the texture of fudge and keep well in the fridge or freezer---awesome with coffee!