Chocolate Coconut Cookies

Another base recipe tweaked to be healthy. The original called for Splenda, which for one is definitely NOT healthy, and frankly I think tastes like crap. I removed the Splenda and added healthy natural sweeteners. I removed all dairy products and replaced with healthy alternatives. The result is a nutritious sweet you can enjoy anytime!

5 Tablespoons coconut oil
½ cup chocolate chips
¼ cup coconut cream(when cool coconut cream floats to the top of the can of coconut milk)
1 ½ teaspoon pure vanilla
½ teaspoon sea salt
¼ cup Turbinado sugar
¼ cup agave nectar
3 eggs
½ cup coconut flour
½ cup unsweetened coconut

Preheat oven to 350 F.

1) Melt oil in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.

2)Whisk in cream, salt, vanilla, and sweeteners.

3)Taste. This is the point where you want to get the right amount of sweetener for your taste.

4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well, and let sit for 5 minutes. The coconut will absorb most of the liquid.

Side note: at this point add the chocolate chips or if you want to make them pretty, save them, and later melt them, then drizzle over cookies.

5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.

6) Drop batter by rounded teaspoons (batter will be about 1½ inches across).

7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.

8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

Makes three dozen cookies.

whole wheat chocolate tomato muffins

I came up with this to utilize the TONS of tomatoes I have going bad in my garden. It sounds strange but you can’t even taste them and its a good way to get your veggies in…especially with picky eaters.

Prep time: 10 Min. Cook time: 40 Min. Serves: 24

Ingredients

1 cup whole wheat flour

1/2 cup wheat germ

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 cup Cocoa powder

1 tablespoon cinnamon

1 1/4 cup water

1 cup fresh tomato(pureed)

1.5 cups baby carrots peeled

1/2 cup extra virgin coconut oil

1 cup agave nectar

1 egg

1 teaspoon vanilla

1/2 cup coconut finely shredded

3/4 cup raw nut trail mix with berries(I got mine at vitamin cottage, they contain all organic...cashews, golden raisens, mulberries, pistachios, goji berries and cacao nibs)

Instructions

preheat oven to 400 degrees.

in a food processor, puree your tomato with skin on and baby carrots, transfer to another bowl.

in same processor add flour, wheat germ, cinnamon, baking soda and baking powder. pulse to mix well.

re-add measured tomato puree, agave water, egg and vanilla mix well.

added trail mix and puree again until smooth. add coconut and pulse a few times until blended.

Measure out evenly into muffin cups and bake for 30-40 or until toothpick in center come out clean.

Number of Servings: 24

Recipe tags: baking bake bread muffins wholegrain whole-grain healthy Vegetarian
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Healthy Vegan Fudge

This fudge is ooh sooo yummy! I took it to work this week(today updated being 11/17/2009) and a whole plate full disappeared in 10 mins flat! I didnt dare mention healthy because well all know what most think of healthy. I found a good base recipe for fudge then tweaked the ingredients to make it healthy. The result was in my opinion the best fudge I've ever tasted(next to grandmas anyway) and it will not affect the blood sugar like regular fudge, so eat up! Here is a description of how turbinado(used in this recipe) is better for blood sugar. As well as other natural sweeteners...Click Here.

Ingredients

4 1/2 cups turbinado sugar aka demerara(I use this but it does not cost that at walmart)

12 ounces coconut milk(pure coconut milk with nothing added, i.e. Thai kitchen brand)

18 ounces vegan chocolate(I use these)

1/2 lb extra virgin coconut oil

3 tablespoons pure vanilla extract

1 pinch sea salt

1 nuts, of your choice or raisins

Instructions

1. Bring to a boil the sugar and milk, and let it boil exactly six minutes, stirring constantly. (If you can do this over a double-boiler it will help you, but it isn’t required.).

2. In another pan or bowl, have the chocolate, oil, vanilla extract and salt ready. You can use chocolate chips or good quality bar chococate. The better the quality of chocolate, the better the fudge.

3. Pour hot mixture of sugar and milk over the other ingredients, and blend together until all the chocolate has melted. Using a high powered hand mixer or stand mixer will make a smooth fudge. If you try to mix it by hand it will start to harden before its mixed and come out dry and grainy.

4. Add nuts—whatever type you prefer, and in the size you prefer in fudge.

5. Pour into pan and set for six hours in the fridge until the fudge has set.

makes 36-40 servings

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Healthy chocolate chips!

I've been searching for a couple of mos. now for healthy chocolate chips, and I've *finally* found them! check it out...

click here to get them!

NO: Gluten, wheat, dairy, casein, egg, soy, peanut, corn, potato, yeast, hydrogenated oil, artificial anything, or worries-made in a gluten-free & peanut-free bakery.

Ingredients: Evaporated cane juice, chocolate liquor, Non-Dairy Cocoa Butter.