Chocolate Coconut Dream Bites

I just made these smooth, chocolatey treats up one day, and they were delicious! And since they have healthy fats in them and little sugar, they are still a fat burning treat. Caution though–they don’t hold up well to heat, so keep them in the fridge or freezer until right before serving.

I just made these up one day, and they were delicious! And since they have healthy fats in them and little sugar, they are still a fat burning treat. Caution though–they don’t hold up well to heat, so keep them in the fridge or freezer until right before serving.

Servings: 1 dozen
Preparation Time: 10-15 minutes

  • 2 tablespoons grass-fed butter
  • 1/2 cup virgin coconut oil
  • 1/2 cup organic sugar
  • 1/4 cup cocoa powder
  • 1/8 teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 2 cups unsweetened shredded coconut
  • 1/4 cup natural peanut butter
  • 1/3 cup natural powdered cocoa or 1 whole 70% dark chocolate bar

In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat and as the fats melt, stir in cocoa powder until mixed. Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)

Remove pan from heat and add salt, vanilla and mix. Then add the shredded coconut and mix until all coconut is covered (the mix will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture).

Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. Roll in flaked coconut or cocoa if desired. Let them sit to cool and set up. Can be placed in refrigerator to firm up more quickly.

Gluten Free, Nut Free, Trail Cookies with Chocolove Chocolate Chips

Trail cookies

I know, I am anti-sugar, but it is Christmas and I need to bring some cookies to parties. So, I modified this longtime family favorite recipe from my mom. I am allergic to nuts and gluten, and I try to avoid refined flours, even if they are gluten free. Ground flaxseed works great as a flour substitute for some items, and it adds a delicious nutty, chewy texture to the cookies as well. These cookies have raw sunflower seeds in them to replace the nuts, and delicious chocolate chips from Boulder’s own Chocolove chocolate company. The chips have a little extra cocoa butter in them, making them smooth and creamy and absolutely yummy! The cookies turned out great and they were ‘crowd-tested’. Enjoy!

Gluten Free, Nut Free Trail Cookies

Ingredients

1 cup grass-fed/pasture-raised butter

1 tsp vanilla

1 1/2 cup organic, raw sugar

2 eggs

1 cup ground flax seed (Bob’s Red Mill sells this)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

2 cups slow cooking oats*

2 cups gluten free brown rice krispies

1/2 cup or more dark chocolate chips

1/2 cup coconut, optional (I am allergic, so I left this out)

Directions

Heat oven to 350. Beat together butter and sugar, add in eggs and vanilla. Add flax seed, flour, salt and baking powder and soda. Mix well. Add oats and chocolate chips. Blend. Add in rice krispies and mix. Drop by spoonfuls onto greased baking sheets and bake for 10 minutes. Since GF cookies can be fragile, cool a couple of minutes on cookie sheets before moving to a cooling rack. Enjoy! Makes a LOT!

A Votre Sante!

cat

Save the Colorado picCatherine (Cat) Ebeling RN BSN, (studying MSN/PH) is an international health, wellness and longevity expert. In addition to her advanced degree in nursing, she has spent the last 30 years studying sustainable diets, health and nutrition all over the world. She also has 4 books including the worldwide best-seller,  “The Fat Burning Kitchen,” “The Top 101 Foods That Fight Aging”, and “The Superfoods Diabetes Reversal Diet”,  and has helped thousands of people transform their lives, lose weight and improve their health.

Her mission is to help create a healthier planet and healthier people.

                             Cat’s Global Green Kitchen