Monday, October 22, 2012

Dark Chocolate Coconut Treats – Vegan, Gluten-free + Refined Sugar-Free

Dark Chocolate Coconut Treats – Vegan, Gluten-free + Refined Sugar-Free
Makes 12 cups
Coconut Filling:

2 1/2 cups unsweetened organic coconut, finely shredded
1/2 cup melted coconut oil
1/4 cup maple syrup (you could use honey, coconut nectar or any other liquid sweetener)
1 teaspoon vanilla extract

Chocolate Topping*:
6 ounces 100% unsweetened organic dark chocolate (aka bakers chocolate)
1 tablespoon coconut oil
1/3 cup maple syrup (again any other liquid sweetener would work)

combine all of the coconut filling ingredients.
Dark Chocolate Coconut Treats - Vegan, Gluten-free + Refined Sugar-Free
Evenly divide up the filling between the 12 muffin cups, pressing it in very tightly, making sure it is even.
{they won’t stick. }

Place the muffin pan in the freezer make sure it is sitting flat, and freeze until hard, about 30 minutes.

 melt the dark chocolate with the coconut oil.

remove from the heat (if you melted it on the stove), and add in the maple syrup.
 Give the chocolate topping a little taste to see if you want it any sweeter. Add more syrup, if you wish.

Take the muffin tin with the frozen coconut mixture out of the freezer, and divide your chocolate mixture over it, smoothing the chocolate out to make sure it totally covers the coconut.
Put the muffin tin back into the freezer, and freeze until the chocolate has set, about another 30 minutes or so.
 slide a knife around the outside of the treat and it will very easily pop out.

After these are set, you could store them in the freezer and keep them really cold and solid or just in the fridge. I keep them in the fridge, myself. Just don’t leave them sitting out on the counter as they will get pretty melty.

No comments:

Post a Comment

Thanks so much! I greatly value thoughtful comments!! ~ Gabriela