Bake Temp: 350 degrees
Bake Time: 8-10 minutes
Yields : Baker's Dozen (13 cookies)
2 3/4 c. almond flour
1/2 tsp. baking soda
1/4 tsp. sea salt
2 tsp. unsalted butter, softened
2 heaping tbsp. Nikki's Coconut Butter- Pumpkin Spiced Donut, warmed
1/2 tsp. of vanilla extract
3 tsp. of gingerbread spice blend
1/3 c. mini chocolate chips for melting, set aside extra for gingerbread men "eyes" and "buttons"
coconut flour, for dusting
7 tbsp. Nikki's Coconut Butter-Vanilla Cake Batter, warmed
4 tsp coconut oil
**Alter coconut butter/coconut oil ratio to desired consistency
-Combine almond flour, baking soda, sea salt, butter, coconut butter, vanilla extract, eggs, and gingerbread spice blend. Use stand mixer or hand mixer to blend together until dough forms.
-Place dough in plastic wrap and chill for 20-30 minutes
-Preheat oven to 350 degrees
-Line baking sheet with parchment paper
-Lightly coat the cookie cutter(s), working surface, rolling pin, and your hands with coconut flour (or other desired flour) to prevent dough from sticking.
-Roll dough out to 1/4 inch thickness, use gingerbread cookie cutter to form shape. Repeat.
-Bake for 8-10 minutes
-Place on wire baking rack and let cool before decorating
-Microwave coconut butter for 15 seconds to slightly soften
-Add coconut oil and mix together
-Spread onto cooled cookies
-Use mini chocolate chips for "eyes" and "buttons" AND/OR melt mini chocolate chips for 15-20 seconds, place in piping bag, and use to decorate.
-Be creative and have fun!
Chocolate Coconut Butter Bon Bons
This Valentine's Day we wanted to create a twist on the traditional box of chocolates. We wanted to make some fun chocolate treats that were easy to make and a thoughtful gift for a special valentine!
3/4 Cup Almond Butter
1/4 Cup Maple Syrup*
1/3 Cup Dark Chocolate Chips plus 1 Cup Dark Chocolate Chips for coating
1/2 tsp Vanilla
2 Tbs Coconut Oil
2 Tbs Shredded Coconut and Cacao Powder for topping
1. Mix coconut butter, almond butter, maple syrup, chocolate chips, vanilla and salt. *If you're watching your sugar intake, feel free to cut the maple syrup in half and taste for sweetness
2. Refrigerate about 20 minutes or until dough becomes solid enough to roll into 1 inch balls and place on parchment.
3. Freeze balls for about 20 minutes and begin working on chocolate coating.
4. In a double boiler or saucepan on low heat melt coconut oil and dark chocolate chips stirring frequently.
5. Dip frozen balls and place back on parchment sheet. While the Chocolate is still warm sprinkle shredded coconut or cacao powder on top!
6. Refrigerate 10 minutes and enjoy!
Trick-Or-Treat Reese's (With a Dark Chocolate Filling)
This recipe was inspired by one of our instagram followers who posted an inside-out coconut butter reeses! We thought, what a cool idea! But then, we went on Pinterest and got inspired by all the awesome Halloween treats that people pinned so we decided to make our own version with chocolate spider designs (Or we tried at least).
- 1/2 Cup Vanilla Cake Batter Coconut Butter
- 1/2 Cup Dark Chocolate Chips
- Microwave Coconut Butter for 30 seconds and stir.
- In a mini muffin pan with liners, add a dollop of coconut butter and flatten to fit the liner.
- Place tray in the freezer while you melt the dark chocolate.
- In a small saucepan on low heat, melt the chocolate chips and stir often. Keep an eye on it, so the chocolate doesn't burn! You can also use a double broiler to keep the chocolate melted, but not burnt.
- Then, with a small spoon, scoop out about a 1/2 tsp of melted chocolate into liners. It's better to start out with a little and let is spread than pouring out too much at once.
- Again, place tray in the freezer, not more than 5 minutes so the chocolate creates a flat hard flat surface.
- Add the top layer of coconut butter and place the tray in the freezer one last time for about 15 minutes.
- Enjoy with friends or give them out as halloween treats! They're healthier than 99% of the candy the trick-or-treaters collect, and taste way better than candy corns!