Chocolate-Dunked Coconut Delights

5.0 (1 reviews)
Vegan

Chocolate-Dunked Coconut Delights

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Ingredients

  • 1 cup shredded dried coconut
  • 1 cup whole-wheat pastry flour or white spelt flour
  • 1 tsp. baking powder
  • 1/4 cup maple syrup
  • 1 tsp. alcohol-free vanilla extract
  • 1/4 cup + 1 tsp. coconut oil, at room temperature
  • 1/4 cup mashed banana (optional)
  • 1 tsp. coconut extract (optional)
  • 1/4 cup vegan dark chocolate chips (SunSpire makes a great healthy version that’s sweetened with grains. If you can’t find them, ask your grocer to carry them.)

Instructions

  • Preheat the oven to 375°F. Grease a baking sheet with coconut oil and set aside.
  • In a large bowl, combine the dried coconut, flour, and baking powder and mix well. In a separate bowl, whisk together the syrup, vanilla, and 1/4 cup of the coconut oil as well as the banana and coconut extract, if using. Add the wet ingredients to the dry and gently stir to combine.
  • Using a small ice-cream scooper or large spoon, make bite-size balls of batter and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Remove from the oven and allow to cool.
  • Rest a heatproof bowl on top of a medium-size pot of water (or use a double-boiler, if you have one). Bring the water to a boil, then reduce the heat to a gentle simmer. Add the chocolate chips and the remaining coconut oil to the bowl and stir until the chocolate melts and you get a thick, glossy sauce.
  • After the cookies have cooled, dip in the sauce and arrange on a plate. Allow the sauce to cool for a few minutes and harden, then serve. Do your best not to eat all the cookies at once!

Adapted from Alicia Silverstone’s book ‘The Kind Mama.’

Rated 5.0/5 based on 1 reviews

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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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