Coconut Oil Chocolates Food

SIMPLE COCONUT OIL CHOCOLATES

Steps:

• In a small bowl mix all ingredients together until mixture is an even consistency.
• If necessary (if it's cooler than 77 degrees in your home) melt mixture in the microwave for about 30-60 seconds. The stove top would work too.
• Pour mixture in an ice cube tray and place in the freezer.
• Coconut oil chocolates will be ready in about 30- 60 minutes.
• Store in the freezer in a freezer Ziploc bag.

COCONUT OIL CHOCOLATES

Steps:

• Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.
• Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
• Optional Ingredients.
• 2 Tbsp of maca powder (mix in with the honey).
• 1 tsp orange rind (mix into the chocolate).
• seeds, nuts or dried fruit (sprinkle into the silicone trays).
• 1/4 cup dried coconut would be amazing.

COCONUT OIL CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE (PALEO)

Steps:

• Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

SIMPLE COCONUT OIL CHOCOLATE CANDIES

Steps:

• Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.
• Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
• Optional Ingredients.
• 2 Tbsp of maca powder (mix in with the honey).
• 1 tsp orange rind (mix into the chocolate).
• seeds, nuts or dried fruit (sprinkle into the silicone trays).
• 1/4 cup dried coconut would be amazing... (mix into the chocolate).
• Recipe copied from www.beyondthepeel.net.