Chocolate Chip Coconut Bars (Grain-free, Nut-Free, Delicious!)

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I recently discovered this recipe from Living Healthy With Chocolate and decided to give them a whirl. Why not, right?! I had all the ingredients in my pantry, so I proceeded with excitement. The recipe that I have posted here contains a few modifications, just because I wanted to add a little of my own creative ideas, but I can guarantee you that the original recipe is absolutely delicious too!! πŸ™‚ Make sure to check out the rest of the Living Healthy With Chocolate blog while you are at it; there are so many delightful treats featured. Enjoy!

Ingredients:
1 cup+2 tablespoons unsweetened, shredded coconut
1 cup coconut butter, (measured when melted)
5 tablespoons coconut oil or grass-fed butter, melted (measured when melted) Unsalted Kerrygold is a great option for a grass-fed butter in this recipe.
pinch of sea salt
1 teaspoon vanilla extract
1 1/2 tablespoons maple syrup (Grade B preferred)
1/2 cup Enjoy Life dark chocolate chips

Directions:
Grease an 8×8 glass pan and line it with parchment paper. (I have found that greasing the pan first is an easier way to get the parchment paper to lay more flat.) Set the pan aside.

In a small saucepan, melt the coconut butter on the lowest setting. When melting coconut butter, stir frequently to avoid burning. Set aside.

In a medium mixing bowl, combine the coconut, coconut oil (or grass-fed butter), salt, vanilla, and maple syrup. Stir gently with a spatula. Pour in the melted coconut butter, and combine. Gently stir in the chocolate chips. Some will melt a little; that is okay! πŸ™‚ Your batter will look runny. Do not worry! It will solidify when you place it in the freezer or fridge.

Place the bars in the fridge until solidified and cooled. This will take approximately 20 minutes. You can always place them in the freezer if you are impatient like me, but remember that they will get rock hard pretty quickly! πŸ™‚

*Store the bars in an airtight container in the fridge. Enjoy often and without an ounce of guilt!

Optional add-ins: In addition to the ingredients listed, you can also add 2 tablespoons of a nut butter of your choice. Another great option is to add a scoop of the Dynamic Greens Espresso powder for an extra boost of nutrients! πŸ™‚ I actually did a batch where I added both the nut butter and the Dynamic Greens along with the rest of the recipe. Not only were they delightful, but they were kid-approved as well!!

*Note: These do not have the best taste when they have been sitting at room temperature for a while. They taste best chilled. πŸ™‚ (I did have to let mine sit out for a bit before giving a sample to my 3 year old son so as to make for easier chewing for a wee-little one. :))

Original recipe found here.

This post contains affiliate links.

Butter Melts

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This recipe has me hooked on butter. πŸ™‚ They melt in your mouth and are a great treat to satisfy the sweet craving. I have discovered that my oldest son loves them! (My youngest one would probably enjoy these as well, but we are waiting for a few teeth to show up before he takes a bite into one of these butter patties. :)) They are simple to make,the prep work is very minimal, and they contain high quality fats. Try mixing in some spices like cinnamon to make a fall treat. πŸ™‚ Enjoy!

Butter Melts
1/4 cup coconut butter
1/4 cup Ghee (Clarified Butter)
1 tablespoon maple syrup (Grade B preferred) or raw honey

Directions:
In a small saucepan, melt the coconut butter and the Ghee on a low setting. Stir the mixture constantly until melted. Add the maple syrup and mix. Remove from the heat, and divide the mixture amongst 6 muffin liners in a muffin tin. Place the melts in the freezer until set! If there are any butter melts left, store them in the freezer in an airtight container. πŸ™‚

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Pumpkin Delights

In the spirit of the fall season, I can’t help but share some of my favorites with you. πŸ™‚ This one is a winner and so easy. Even better, it is grain free, dairy free, AIP friendly, full of healthy ingredients, and it has a “melt-in-your mouth” texture to it that leaves you craving more. Keep this one in your recipe files for the Thanksgiving holiday. It is sure to please and is great for guests with food allergies. Enjoy!

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Ingredients:
2 cups of coconut manna or coconut butter (Both work fine; it is really a matter of preference. Here is a link that compares the two.)
1 1/2 cups organic pumpkin puree (Trader Joe’s sells it for $1.99 a can during the fall season.)
2/3 cup maple syrup (Grade B if possible; I found this at my local Trader Joe’s recently!)
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch of ginger to taste
1/2 teaspoon salt (Do not skip the salt! This really helps bring out the spices in this recipe.)

Line an 8×8 pan with parchment paper and set aside. In a medium saucepan, stir and heat the coconut butter or manna over low heat until melted. In a mixing bowl, add the pumpkin puree, vanilla, cinnamon, ginger, and salt. Add the melted coconut butter/manna. Mix all ingredients on medium speed until smooth and blended. Pour the batter into your prepared 8×8 pan. Place the pumpkin delights in the fridge for 3 hours until chilled. (I am sometimes impatient and place them in the freezer for quicker chilling. :)) Cut into squares and enjoy. If desired, serve with a dollop of real whipped cream or whipped coconut cream. πŸ™‚