Coconut Lovers Magazine October 2015 Issue #14: Raw “vegan” Coconut Treats

This vegan gluten free recipe is the perfect mini coconut kiss of decadence. Go ahead: splurge without the guilt!

Ingredients yields 24 bite size bits:

  • Unsweetened shredded coconutCoconut Lovers issue#14(1)
  • Raw walnuts
  • Vanilla extract
  • Ground cinnamon
  • Sea salt
  • MEDJOOL dates
  • Raw agave syrup
  • Cocoa powder
  • Extra virgin coconut oil
  • Maple syrup
  • Vanilla
  • Sea salt

Start by placing paper cups in mini muffin pan!

Let’s begin with the base!

Begin by putting 1 cup of unsweetened shredded coconut in your food processor. Let the processor work it’s magic until oil appears.

ADD:

  • 1/3 cup walnuts
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • Pinch sea salt

Process until the walnuts are crushed.

ADD:

  • 4 MEDJOOL dates

Break it down into small pieces.

NEXT go ahead and add:

  • 2 tablespoons raw agave syrup

Process the mixture. It will bind together.

Place one teaspoon in each of the 24 mini cups!

TOPPING:

Over medium heat simply melt the following ingredients:

  • 1/4 cup cocoa powder
  • 1/4 cup cold extra virgin coconut oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • Pinch of sea salt

Carefully spoon one teaspoon of the chocolate topping onto each coconut treat!IMG_6034

Cool in the refrigerator for several hours!

Garnish with a fresh mint sprig or dollop of coconut whip cream!
This recipe is a Connie original. I am grateful to my mom for sharing her version of coconut love!

 

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