Chocolate Coconut Squares

I recently saw a post on making your own chocolate bars.  I was pretty intrigued.  Although I've learned to make a lot of things at home, chocolate bars never really occurred to me.  What a brilliant idea.  Of course, I couldn't use the original recipe due to my dairy intolerance, but I figured coconut milk/oil would work splendidly.  And, well, yeah, it worked (probably too well!). 

I can't decide whether stumbling across these bars was the best or worst thing I've discovered in a long time:)  My husband says they taste like a Newari treat - Chaku - eaten with ghee (chocolate and clarified butter?).  My mom said they taste like a Mounds bar.  Everything thought they were fantastic.

So, disclaimer time.  Please remember that these are a treat/occasional indulgence.  Particularly if you are working on your body composition, remember that SUGAR=SUGAR=SUGAR, regardless of the fact that the ingredients are "healthier".  Accordingly, these absolutely delicable little squares should be treated as a treat.  But, when you do indulge, savor and enjoy!

 

 

Ingredients:

• 1 cup coconut oil (melted)
• 1/2 cup coconut milk (if you use the canned kind, try to get the "cream" that separates from the water)
• 1/2 cup coconut crystals (I think honey or other sweeteners would work as well)
• 1/2 cup unsweetened cocoa powder

[The original recipe calls for 1 T vanilla extract and 1 tsp salt -- my palate is not necessarily all that sensitive and I couldn't tell a noticeable difference...so I left these out.  But, you might notice that these ingredients add a certain extra "oomph" that you enjoy.]

 

 

Directions:

1. In a mixing bowl, combine all ingredients.
2. Blend until thoroughly mixed.
3. Line a small pan with parchment paper (or, grease the bottom of your pan well with coconut oil.  If you have candy molds - which I don't - you could use those as well).  Pour chocolate mixture into pan.
4. Refrigerate for about 1/2 hour.  Then, cut chocolate into squares and refrigerate another hour or two.
5. Best stored in the refrigerator...although if you're like my family, they don't last all that long.

I'm Back + Mother's Day Dessert

Sorry for the long absence...we've been in the process of moving to another state.  Seems like it has been crazy, but now we're settled.  Or almost settled...except for the fact that the movers broke our 'fridge and it won't be repaired until sometime this coming week.  I miss that appliance more than I ever thought I would.  At least our chest freezer works!

Here's the dessert I made semi-paleo mom for mother's day.  I'm ashamed to admit that before we switched to a healthier diet, I didn't think bananas were sweet.  Seriously?  They almost send me into a sugar coma now.  Definitely a decedent, special occasion (but silly easy!) dessert.

Fried Bananas

• Coconut oil
• 2 Bananas (green ones work better)

1. Slice bananas fairly thin.
2. Heat coconut oil over medium heat.
3. Once oil is melted, all bananas in a single layer and let cook until caramelized.  Resist the temptation to look too often, as they may become "mushy".
4. Turn bananas and let other side caramelize.
5. Remove from heat and serve.  Also great with a little toasted coconut.