Yield: 9×13 giant mass of coconut bark
- Line a 9×13 cookie pan with parchment paper and set aside.
- heat 2 tsp coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan rock salt. Set aside.
- Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water to touch the bottom of the bowl.
- Add extracts, roasted pecans and almonds. Mix well.
- Drop onto prepared cookie sheet and spread the mixture into a thin layer.
- Press the shredded coconut onto the top.
- Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.
grain-free • gluten-free • dairy-free • nightshade-free • sugar-free • sweetener-free
PREP TIME: 5 minutes
YIELD: 6 servings
- One 15oz can of full fat coconut milk + water to fill pop molds
- 1 vanilla bean pod
- 1 teaspoon pure vanilla extract
- Pour the coconut milk into a mixing bowl (preferably one with an easy-pour spout) or into your blender.
- To calculate how much water you’ll need to add: Test how much liquid your ice pop molds will hold by filling one to capacity, then measuring the liquid in a measuring cup. Multiply that amount by the number of pops you have, then add water to your coconut milk to add up to the total number of ounces you’ll need to make your pops. For example, if you have 6 pop holders and each one hold 3oz of liquid, you will need to have 18 total ounces of liquid. In this case, you will want to add 3oz of water to the 15oz of coconut milk you have to add up to the total of 18oz.
- Slice the vanilla bean pod in half lengthwise, then scrape the back of your knife down the inside of the pod to remove the seeds.
- Place the vanilla bean seeds into the coconut milk, then add the vanilla extract and either whisk together or blend.
- Pour evenly into your molds and freeze overnight. To remove the pops, run the containers under warm water until the sides release.
Yes, you can enjoy this recipe while on The 21-Day Sugar Detox.
Thanks to: http://balancedbites.com/2013/04/easy-recipe-vanilla-bean-coconut-ice-pops.html?utm_source=rss&utm_medium=rss&utm_campaign=easy-recipe-vanilla-bean-coconut-ice-pops
Ice pop molds:
Chocolate-Strawberry Truffle Pie
- 2.5 cups strawberries, or other berries (250g) (I used frozen)
- 1/4 cup plus 2 tablespoons cocoa powder or cacao
- 1.5 cups cashews (150g)
- 1/2 tablespoon pure vanilla extract
- 1/3 cup virgin coconut oil
- 3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
- 1/8 tsp salt
In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. Pour into a prepared pie crust (see below), and freeze.
30-Second Chocolate Pie Crust
- 2 tbsp cocoa powder (or cacao powder)
- 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
- 1/2 cup shredded coconut (unsweetened) (See nutrition link below, for substitution notes.)
- 1/8 tsp salt
- scant 1/2 cup pitted dates (8 small dates) (Readers have said that raisins work as well.)
Combine all ingredients in a food processor and blend. Then transfer to an 8-in baking dish or aluminum pan (as shown above). Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.
Thanks to: http://chocolatecoveredkatie.com/2012/02/16/chocolate-strawberry-truffle-pie/