This is a lower sugar version of the coconut chocolate “candy” recipe that precedes this. This recipe also makes a larger quantity. But otherwise, it’s very similar. Try both and see what you think. Both of these yummy treats are meant to be eaten sparingly! Makes approximately 50 small pieces. No cooking or heat required.

INGREDIENTS:

• 1 cup coconut oil
• 1 Tbsp honey
• ½ tsp vanilla
• ½ cup unsweetened cocoa powder
• pinch unrefined salt
• ¼ tsp cinnamon

OPTIONAL INGREDIENTS:

• 1/16 tsp cayenne pepper
• 1 tsp grated ginger root
• 1/8 cup nut or seed butter (hazelnut, almond, pumpkinseed)
• 1/8 cup coconut flakes
• 1/8 cup chopped nuts
• 1/8 cup raw cacoa nibs

DIRECTIONS:

1. Mix the coconut oil, honey and vanilla together.
2. Blend in the remaining ingredients – cocoa powder, salt, cinnamon, and any of the non-chunky optional ingredients – until light and fluffy.
3. Add “chunky” optional ingredients (cacoa nibs, chopped nuts) and mix by hand.
4. Pour into greased or baking paper-lined, 9×9 inch baking dish (paper works better).
5. Refrigerate until firm.
6. Cut into small pieces. Store in refrigerator in covered container.

NOTES:

• The nutrient content will be highest if you can source all raw ingredients.
• The amounts of spices and other optional ingredients is approximate – adjust according to your preferences, and feel free to include something not listed here (cardamom? nutmeg? Orange or lemon zest?)

Coconut-Chocolate Treats