On 14 April, chocolate treats for horses

by horses
(Minnesota)

My daughter has shared your original recipe with me - except that she didn't speak to me of coconut flakes :-(. I tried with these additions:

1/8 tsp. vanilla
2 tbsp coconut milk powder
1/4 teaspoon powdered ginger or 6 drops of peppermint oil
18 drops stevia

I made 2 batches Friday, one with ginger and other with peppermint. Today is Monday, and they are all gone! I am the only one to eat. (I'm greedy and don't share with my kids, but since I have used stevia, my children do not want in any case).

I'll do more when I write here, but I'll add grated coconut and making a batch of cinnamon! Thank you!!

FYI, the coconut powdered milk is wilderness family Naturals, peppermint oil is border, and stevia is Sweet Leaf.

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On 14 April, Fab chocolate Bocas Diane coconut almond bark

(Bocas del Toro, Panama)

Bark of coconut chocolate almond Bocas Diane fab

I do not really have a recipe that I measure. I use a double boiler sorta system, and in the second mould I pour just enough fresh oil from coconut to cover the bottom - can - be 1/8 inch (0.3 cm).

Then I shave the cocoa (cocoa), 1 piece of raspadura grid ball (a bit solid slab of pure unprocessed cane sugar) and add a handful of shredded fresh coconut. I usually add it to the pot I shred it.

In a small nonstick pan, I toast a handful of slivered almonds and add them to the mixture on the other.

Can I remove it and flatten on an aluminum small aluminium foil (8 'x 10' ish), Board. Once I flatten it I put it in the freezer for an hour approximately. I then exit it and break into small pieces. I keep in the freezer in a zip lock bag and munch on it if necessary.

More I do, more it turns out that! Absolutely delicious... and so addictive!

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On 14 April, Excellent chocolate

by Minoo Verdi
(England)

In my opinion, this makes excellent chocolate, even without all the Affairs of temper.

I didn't have shredded coconut so I used coconut flour and I use xylitol instead of sugar. It was better than the one I created previously using grated coconut. This time, it is much smoother, and it put it in the fridge very quickly.

I tried to use some pieces and parts then I sprinkled chopped hazelnuts and some Splenda everywhere and pressed gently and put it in the refrigerator. This has been a historical bar of chocolate.

The reason why I started, is that I read somewhere (I think that "eat fat, lose fat") that you should eat 3 teaspoons of coconut oil every day. Trust me to find the best way to achieve this in the form of chocolate! Enjoy, good people! This is not only healthy, it is a necessity :)

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On 14 April, honey and nuts chocolate

by Larissa
(Colorado)

I wanted to incorporate the benefits of raw honey, unfiltered in this recipe.

Ingredients:

5 Virgin coconut, unrefined TBS oil
5 Tbs unsweetened cocoa powder
3 Raw honey, filtered, local TBS
5 TBS. raw almond butter

Instructions for use:

Mix the coconut & oil cocoa until smooth. Add the honey, stir til smooth. Then add the almond butter and blend again until smooth.

Spread out on a plate or dish and refrigerate.
Enjoy!

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On 14 April, delicious chocolate Coconut Bark (candy weight loss)

by Deb
(Jamestown, Oh USA.)

Ingredients:

1 cup powder 100% cocoa (cocoa powder Special Dark by Richie or equivalent)
1 cup gently melted virgin coconut oil
crystals of sugar or coconut coconut 1 cup
1 tsp. vanilla
* chopped almonds or peanuts (optional)
* 1/2 to 1 cup all natural crunchy almond or peanut spread (optional) butter

Instructions for use:

Mix by hand or electric mixer until smooth. Cover a container with freezer paper, sides and bottom.

Pour the mixture evenly, place another piece of paper freezer for the acknowledge mixture and smooth. Freeze for 20 to 30 minutes.

Remove and cut with the cutting pizza wheel, or simply break into pieces. Place the broken pieces in the refrigerator or freezer in airtight freezer container or zip look to use bag.

All the benefits of coconut oil, sugar coconut and dark chocolate without the guilt!

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