Chocolate Nut Clusters

Ingredients

• 1/2 cup coconut oil
• 1/4 cup raw honey
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp unrefined sea salt
• 1-2 oz of raw pecans, cashews, or walnuts

Directions

1. On low heat, melt honey and coconut oil together.
2. Stir in salt and cocoa powder.
3. In a mini muffin tin, line with candy liners or mini muffin liners.
4. Put nuts of choice into candy liners sprinkled with a little unrefined sea salt and cover with chocolate.
5. Put in freezer for 5 minutes to allow to set.

Serving Size: Makes 16 candies, Serving size is 1 candy

Number of Servings: 16

Snickerdoodle Cookies

Ingredients

• 1/3 cup melted coconut oil (cooled)
• 2 tbsp raw honey
• 2 large eggs
• 1/2 tsp vanilla extract
• 3 tbsp coconut flour
• 1/4 tsp unrefined sea salt
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• Topping:
• 1 tsp organic cane sugar
• 1/4 tsp ground cinnamon

Directions

1. Preheat oven to 350 degrees F.
2. Mix together the cooled coconut oil, honey, eggs and vanilla extract.  Set aside.
3. In another bowl, mix together the coconut flour, unrefined sea salt, baking soda, and cinnamon.
4. Combine the wet ingredients with the dry ingredients.
5. Stir well and allow the dough to sit for several minutes to thicken.
6. After the dough has sat, it should be the consistency of a chocolate chip cookie dough, if it is too runny or not thick enough, add a little more coconut flour.
7. Spoon onto a cookie sheet lined with parchment paper.
8. Combine the topping of 1 tsp of sugar with 1/4 cinnamon and sprinkle the cookies with it.
9. Bake for 12-14 minutes.

Serving Size: Makes 1 dozen, Serving size is 1 cookie

Number of Servings: 12

Chocolate Almond Butter/Peanut Butter Candies

Ingredients

• 1/2 cup coconut oil
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp unrefined sea salt
• 1/2 tsp vanilla extract
• 2 tbsp Steviva Blend
• 16 tsp of raw almond butter or natural peanut butter

Directions

1. Heat coconut oil on low heat (do not overheat).
2. Remove from heat and allow to cool a few minutes.
3. Add cocoa powder, Steviva Blend or (1/4 cup raw honey), vanilla and salt. Stir well. (Steviva Blend will not completely dissolve).
4. Use a mini muffin pan and mini muffin tin/paper cups.
5. Coat bottom of muffin cups with a little chocolate.
6. Freeze for 5 minutes (will firm up).
7. Top chocolate candies with 1 tsp of peanut butter per paper cup.
8. Top with chocolate and put into the freezer for another 10 minutes to set the chocolate. You can keep them stored in the freezer or at room temperature.

(Recipe adapted from Val Basset’s Kitchen)

Makes 16 pieces of candy, Serving size 1 piece of candy

Number of servings: 16

Almond/Peanut Butter Cookies

Ingredients

• 1 cup raw almond butter or 1 cup natural peanut butter
• 1/4 raw honey (if you want it sweeter, you can add some more honey to taste)
• 1/2 tsp unrefined sea salt
• 1 egg
• 1 tbsp coconut flour

Directions

1. Preheat oven to 375 F.
2. Mix together almond butter, unrefined sea salt, honey, and egg.
3. Add 1 tbsp of coconut flour to absorb the moisture if needed. If the dough is not stiff enough (you should be able to roll the dough into a ball without a problem) then add a little more coconut flour.
4. Roll dough into 1 inch round balls.
5. Place on a parchment lined cookie sheet and smash with a fork in a criss-cross pattern.
6. Bake for 10-12 minutes or until lightly browned.

Serving Size: Makes 12 cookies, Serving size is 1 cookie

Number of Servings: 12

All Ingredients are organic