Mint Avocado, Coconut, Chocolate Layer Squares

During the winter, I made this frequently, stored it in the freezer, and would eat a couple squares as a very satisfying snack.  While I had an idea about creating a coconut/avocado chocolate bar, google helped me find Raia's recipe (see link below), which I used as a model for mine. I like mine much more minty that Rais's and I often add mint to the chocolate layer as well.

MINT LAYER INGREDIENTS

1. 1 avocado
2. 1/4 c. + 2 T.  honey (frozen treats taste less sweet so sweeten to taste)
3. 1/4 c. coconut oil, melted
4. 1 1/2 c. shredded unsweetened coconut
5. 2 T coconut flour (optional, but I always use it)
6. 1 t. (or more) mint extract, (I think I have used up to 1 T. );  fresh mint leaves; or a drop or two of food-grade peppermint essential oil.  My personal favorite is a bunch of fresh mint leaves.
7. dash of salt

CHOCOLATE LAYER INGREDIENTS

1. 1/4 c. coconut oil
2. 3 T. honey
3. 1/4 c. cocoa powder
4. 1/4 t. vanilla extract
5. dash of salt
6. 1 tsp mint extract (or to taste) Optional.  

MINT LAYER INSTRUCTIONS

1. Process all mint layer ingredients (except coconut flour) in a food processor until smooth (may have some coconut flake texture).  If it seems oily, add 2 T coconut flour.  Smooth mixture into foiled-lined 8x8 or 9x9 square backing dish and place in the freezer.

CHOCOLATE LAYER INSTRUCTIONS

1. In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into small  (1") squares. Store covered in the freezer, with  layers between parchment paper.

Note: If I don't put mint in chocolate layer, I often add sea salt to top once chocolate is almost hard.

Thanks to original recipe creator - Raia: http://raiasrecipes.com/2014/03/avocadograsshoppers.html

Coconut Macaroons

1. Preheat oven to 350 degrees. line baking sheet with parchment paper

2. Combine in bowl:

• 1 cup fine macaroon coconut (Bob's red mill)
• 1 TBSP red macs powder (pus a little more for consistency)
• 1 TBSP melted coconut oil
• 2 TBSP maple syrup
• 2 tsp vanilla extract

3. In separate bowl, beat until stiff

• 2 egg whites with pinch of salt

4. Fold stiffened egg whites into coconut mixture.
5. Drop tablespoon size balls onto baking sheet.
6. Bake about 15 minutes.

(mine stuck to parchment paper, so may put some coconut oil on paper next time)

Best Coconut Chocolate Cookie Ever

It's been years since I made cookies, but today I had a hankering to make coconut chocolate cookies.  The original recipe came from foodnetwork.com and I made five ingredient changes:  I replaced the all-purpose flour with white whole wheat flour, replaced 1/4 cup of the flour with almond flour, replaced 1/4 cup of butter with coconut oil, used unsweetened coconut flakes instead of sweetened, and added an additional 1/4 cup of the flaked coconut.  My version made 24 cookies instead of 16.  Phil said it was the best cookie he ever had in his life.

1/2 cup white whole wheat flour
1/4 cup almond flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 stick butter (1/4 cup) at room temperature
1/4 cup coconut oil
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg

3/4 cup unsweetened coconut flakes
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper or silicone mat.

Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.

Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together.

Using a roundish tablespoon measurer, roll the dough into walnut-size balls and drop 12 on each cookie sheet, leaving space between them. Bake 13 minutes (switch upper and lower trays midway). Let cool on the sheet tray 5 minutes.

Original recipe at http://www.foodnetwork.com/recipes/patrick-and-gina-neely/chocolate-coconut-cookies-recipe.print.html?oc=linkback

Chocolate Coconut Bars

This should make about 9 candies.

Blend in food processor until it comes together:

• 1/2 cup unsweetened dried coconut 
• 2 T coconut oil (room temp)
• 1 T honey

On parchment paper, press into a rectangle. Place in freezer while making chocolate.

In bowl, mix until smooth:

• 2 T coconut oil, melted
• 2 T maple syrup
• 4 T cocoa powder
• 1/4 t vanilla
• dash of salt
• dash of cayenne pepper

Add a little chocolate to the bottom of mini cupcake/candy paper cups.
Cut coconut bars to fit wrapper.  Press coconut piece into chocolate cups so chocolate comes up sides a little.  Add chocolate to top to cover.
Place in freezer for 10 minutes.