Gluten, Dairy and Egg Free Chocolate Coconut Bites

Gluten, Dairy and Egg Free Chocolate Coconut Bites

This is another one of those recipes that you think sounds good, but need to tweak it. I ended up making a whole new recipe, including the amounts and ingredients. So, you could say, I came up with this recipe via a suggested one, haha!

We just started our Biggest Loser Challenge. Josh is in the lead and it’s only the first week. What a brat… Let’s be honest, guys can diet for a day and drop more than most of us women can in a week. Not fair, but life is life. I am a woman who needs chocolate. I also didn’t want to sabatoge the weight I had already lost or the fact that I hadn’t eaten any “crap” in a week. So, I came up with this. The perfect little chocolatey bite to soothe any “Chocolate Craving Beast” that you may have. I had to stop at two….I could have very well kept going, but I had to dig deep and find my Willpower. It’s there! I knew it was in there somewhere, I just needed chocolate to prove it still existed. Here is my recipe:

 Ingredients

  • 2 Cups Quick Cook Oats
  • 2 1/2 Cups Unsweetened Flaked Coconut*
  • 1 1/2 Cup of Coconut Sugar**
  • 1/2 Cup Canned Lite Coconut Milk***
  • 1/2 Cup Extra Virgin Coconut Oil****
  • 3 Tablespoons Unsweetened Cocoa Powder
  • pinch of salt

 

Directions

  1. Mix Oats and Flaked Coconut in bowl. Set aside.
  2. In a saucepan add remaining ingredients. Heat on Med-High until you have a rolling boil (When it is bubbling rapidly)
  3. Continue to stir for 1 minute. Remove from heat.
  4. Using a spatula, add cocoa mix to the Oat and Flaked Coconut. Stir until well blended.
  5. Drop by tablespoon ( I use my Pampered Chef Small Scoop #2530) onto lined cookie sheet.
  6. Place in fridge, uncovered, for at least 1/2 hour.
  7. Store in fridge or freezer.

* you can use sweetened coconut flakes, just omit 1/2 cup of sugar and only use 1 cup

** you can use granulated sugar. (I haven’t tried with honey or agave, so if you do, please let me know how it works)

*** you can use refridgerated almond, coconut or cows milk. (I haven’t tried with any other)

**** you can substitute butter for the coconut oil

 

(I am sure that they will keep for a couple weeks or longer in a container in the fridge or freezer. I would not know, since they were gobbled up within 24 hours!! haha! My next quest will be to update this with that answer…if I put it in the garage fridge or freezer, the kids (and husband) are less likely to discover them!)

I am sure you will enjoy these as much as we do! I took them to work and shared with some of my patients and coworkers. You don’t have to share them with anyone if you don’t want to.

Please leave a comment below and let me know how you like them, or if you tweaked the recipe to suit your needs. I am thinking of adding a little almond butter in the saucepan next time, so I will let you know how that works out. Enjoy!

 

Always find your patch of sun…

 

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