Frozen "Mounds" Candy bar bites

1/3 cup unsweetened coconut flakes (dessicated coconut)
1/2 cup of coconut oil
1/4 cup honey (raw is nice)
1 tsp. almond extract
1/2 cup chopped almonds

1. Melt the coconut oil and honey over low heat just until soft enough to stir together. Don't liquify. Whisk with fork to combine. Add the almond extract and chopped nuts.

2. Take out a mini-muffin tin. In each compartment, place about 1/2 Tbsp. of coconut oil mixture. Sprinkle with coconut flakes. Place in freezer on a flat surface for about 30 minutes.

Chocolate sauce:
3/4 cup cocoa powder (not dutch process)
1/4 cup honey
1 cup coconut oil
1 Tbsp. vanilla extract

3. Combine these 4 ingredients in a 2 cup glass measuring cup and place in a pot of simmering water. Heat until everything is just melted and remove from heat. Either whisk briskly or use hand blender to combine well.

4. Take out your muffin tins with coconut mixture and divide chocolate sauce over it. About 1 Tbsp. per compartment.

5. Put back into freezer and freeze until hard. When solid you can pop them out and chop into pieces and store in a container. They need to be stored in the freezer since they melt quickly.

This recipe is based on a similar recipe here: www.thenourishinggourmet.com

This is a great way to have a treat that gets you your dose of coconut oil for the day.
I like the chopped nuts option especially for kids (unlike the original recipe).

Good luck!

Chocolate Ice cream

3 egg yolks, (know your source, fresh local is best)
3 oz. Pure Maple Syrup (could use honey or sugar to your liking)
1 Tbsp. pure vanilla
3 cups raw cream or whipping cream (not ultra-pasteurized)
(or 2 cups cream and one cup whole milk)
1/2 cup Cocoa powder processed with alkali (hard to find locally. Check Amazon.)

Cream egg yolk. Add the rest. Stir. Pour into ice cream maker.

It's important to get the right cocoa powder. This is not the normal baking cocoa If you don't use that cocoa you will get little clumps of cocoa and not the best flavor.

Vanilla Ice Cream

3 egg yolks, (know your source, fresh local is best)
1/2 cup maple syrup
1 Tbsp. pure vanilla
3 cups raw cream or heavy cream (not ultra-pasteurized)
(or 2 cups cream and 1 cup whole milk)

Beat egg yolks and blend in remaining ingredients. Pour into prepared ice cream machine and follow instructions.

Special Brownies

½ cup butter
1 cup rapadura
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
½ cup whole wheat flour
¼ tsp salt
1 tsp baking powder

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Melt the butter. Combine all ingredients with a mixer and spread into the prepared pan. Bake for 25-30 minutes. Do not overcook. Top with homemade ice cream!

Coconut Oil Cookies

2 c. whole wheat pastry flour (Azure)
1 tsp. Baking soda (aluminum free)
½ tsp. Celtic sea salt
¾ cup brown sugar or (½ cup brown sugar and ¼ cup rapadura)
1 cup virgin coconut oil, melted and cooled slightly
2 eggs
1 tsp pure almond extract
1 cup quick oats
½ cup rolled oats
Chocolate Chips

In bowl, combine sugars, eggs, oil and extract. Mix well. Blend flour, soda and salt. Add flour mix to sugar mix. Stir well. Fold in oats and chocolate chips. Drop on greased stainless steel cookie sheet. Bake @ 325 for 8-10 minutes.

This is not a sugar free recipe. You can play with reducing the sugar amounts or subsitiuting other sweeteners. I have used this recipe and it goes over well with my husband who demands some real sugar!! At least its whole wheat and it gets him and the kids some healthy coconut oil.