Cocoa Coconut Bits from Sprouted Kitchen

I received this lovely gift from Minda Nicolas yesterday. Luckily, she gave me one batch to share and one to keep because I really had a hard time not eating all of them at once! Here is the recipe she provided. They make a wonderful gift in a cute jar like this.

I found the recipe online and made only one small change, but I think it makes a difference. Instead of using vanilla extract, I use Taza Mexicano chocolate extract (you can get it only at the Taza store and online, I think).

Cocoa Coconut Bits from Sprouted Kitchen
1 1/2 c dried unsweetened coconut
1/2 c unsweetened cocoa powder
1/3 c rolled oats
1/2 c maple syrup (have not tried with agave but I imagine you can)
1/4 c coconut oil, melted
1/2 tsp vanilla or chocolate extract
1/4 tsp cinnamon

Combine the coconut, cocoa powder and oats. Stir in the maple syrup, coconut oil, extract and cinnamon. Mix to coat evenly and set in the fridge for 20 minutes. Scoop into small balls and place on a baking sheet. Bake at 215′ for 20 minutes. You can also just eat these raw after chilling them for an hour in the fridge.

 

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
Get The Latest Updates

Subscribe To Our Newsletter

Recipes, new service announcements, Xolo news & more!

On Key

Related Posts

Seitan

All Hail Seitan!

Okay, so first of all, it’s pronounced “Saytan”, and secondly, what the heck is it??    Even though it may seem like the latest fad,

Ode to Nutritional Yeast

Okay, so to the uninitiated, nutritional yeast sounds and probably looks disgusting. If you haven’t seen it, it is yellowish, almost American cheese color, and

Pesto

Pesto There is an abundance of fresh basil around at this time of year. Pesto is traditionally made with Parmesan cheese. This version is incredibly