Coconut Brownies

I always think I don't like brownies. If I'm in a bakery or a cafe, no part of me is thinking about choosing a brownie. Even when I'm browsing through recipes I'm always like "Meh, brownies." But then for some reason I'll buy one or I'll make a batch and I'm like, "Ohh yea...brownies." So of course I had to make a coconut-ty version of them to satisfy all the needs. These brownies are still the perfect amount of chocolate with a slight hint of coconut. If you want to jazz them up even more you could add a hint of espresso powder or some coffee chips to give them a light mocha flavour.

Here's the recipe:

Adapted from the Pastry Affair

Ingredients 

4 tablespoons solid coconut oil
4 oz of semi sweet chocolate, chopped
2 eggs
3/4 cups brown sugar
3 tablespoons of granulated sugar
1.5 teaspoons vanilla extract
1/2 teaspoon baking powder
Pinch of salt
1/3 cup semi sweet chocolate chips
1/2 cup shredded coconut

Preheat oven to 350 F. Line a 9x9 square pan with aluminum foil and light grease.

In a saucepan, melt together the coconut oil and chopped chocolate until smooth. Remove from the heat and allow to cool for five minutes. In a small bowl, lightly beat the eggs. Once the chocolate has cooled slightly, mix in the egg, sugars and vanilla. Gentle stir in the flour, baking powder and salt making sure not to form an air bubbles. Stir in the chocolate chips. Pour into the greased pan and spread evenly. Sprinkle the shredded coconut on top until covered. Bake for 25-30 minutes, or until a toothpick comes out (mostly) clean.

Almond Coconut Energy Bites

On some of my favourite food blogs, and all over my Pinterest feed, I keep seeing variations of these protein packed energy balls. They deceivingly look like they could be some sort of chocolate-coconut concoction but when I peek at the ingredients they're always filled with loads of ingredients that I definitely don't have in my cupboards (though a frequent whole foods shopper might). If you frequent any health food and vegan blogs you may have stumbled across ingredients such as maca powder, or carob powder and had the same thoughts as I did, what in the heck am I gonna do with those! Upon further reading they're supposed to have all sorts of benefits, but when 'creation mode' strikes I usually stick to what I already have on hand.

These energy bites are packed full of goodness with simple ingredients, a slight nuttiness, and a hint of sweetness. What started as following a recipe quickly became me dumping ingredients into the food processor until things seemed right. Here's the recipe:

Ingredients

1/3 cup almond butter

12 pitted dates

1/4 cup unsweetened shredded coconut

1/4 cup oats

1/4 cup ground flax seeds

2 tablespoons chia seeds

1 tablespoon coconut oil

2-4 tablespoon maple syrup

In a food processor, combine the almond butter and dates until well blended. Add in the coconut, oats, flax, and chia seeds, and mix until it the mixture is similar to fine granules. Mix in the coconut oil and gradually add in the maple syrup until the mixture can hold itself in small balls. After everything is combined, roll the mixture into approximately 12 balls and roll into additional coconut (you could also leave them plain or roll them in sesame seeds or other nuts for something different!). Freeze until ready to eat! 

This recipe is great because you can adjust the ingredients to various nuts and seeds depending on what you have on hand or what your taste buds prefer. They're a great mid-afternoon pick me up without too much guilt!

Homemade Almond Joy Bars

Sunday was one of those days where I woke up and immediately felt the need to make something. I get that feeling pretty regularly, but knowing I had a few other items to check off my to do list I got right to it - didn't even eat breakfast first! I've seen on a few of my favourite food blogs the creation of homemade versions of classic candy bars, and they always look ten times better than the plastic packaged original. As you know I am passionate about everything coconut, and though the closest Canadian equivalent is a Bounty bar, I decided to recreate our beloved American friend's Almond Joy Bar. These were so simple to make - even easier than marshmallows (which I know sounds hard but really isn't). If you're having a candy craving make your own! And everything is better fun sized so what's stopping you!? Here's the recipe:

Ingredients

1 cup sweetened shredded coconut

3 tablespoons coconut oil

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Pinch of salt

12 whole, roasted almonds

1 cup semi-sweet chocolate chips

In a food processor, ground together the coconut, oil, maple syrup, vanilla and almond extract. It should form a thick and sticky mixture (if it holds together in a ball then you're good to go). On a baking sheet lined with parchment paper, make approximately 12 rounded rectangles with the coconut mixture. Lightly press a whole almond on top and freeze for 30 minutes. In a small bowl, melt the chocolate chips (30 second increments, stirring in between). Using toothpicks, dip your solid coconut pieces in the chocolate, doing your best to cover it completely. Allow to dry on the parchment before serving

Note: I chopped up some additional almonds and sprinkled it on top of the melted chocolate to make them a little prettier.

I could eat these forever. Once you try them it'll be real hard opening up the plastic wrapper and knowing you won't be nearly as satisfied with your processed bar of gunk. Bring on the homemade-fun-sized happiness!

(Adapted from this recipe)

Pumpkin Cranberry White Chocolate Cookies

As soon as October hits it seems like pumpkin flavoured everything comes pushing to the scene, however I have yet to find a pumpkin baked good that are quite as good as these. Rewind to last thanksgiving and I was looking for pumpkin-y things to make that weren't pie. I was too afraid of pie, and Mom doesn't like pumpkin pie so I figured something mild in flavour was my best option. Browsing through Pinterest, as I do, I came across this fantastic cookie recipe. Though skeptical at first I gave 'em a whirl and lo and behold a new Thanksgiving tradition was born! These cookies are the perfect middle-ground between cake and cookie, the right amount of sweetness from white chocolate, and the bestest (that's a word right?) addition of tangy with the dried cranberries. They have been forever deemed our Thanksgiving cookie and already have me counting down till next year! Here's the recipe:

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup pumpkin puree

1 1/2 cups granulated sugar 

1 egg

1/2 cup unsalted butter, softened

1 teaspoon cinnamon

1 teaspoon vanilla

2/3 cup dried cranberries

2/3 cup white chocolate chips

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. In a medium sized bowl, whisk together the flour, soda, powder and salt until combined. In a separate bowl beat together the pumpkin, sugar and butter. Beat in the egg, cinnamon and vanilla. Combine the pumpkin and flour mixtures together, and mix in the cranberries and white chocolate chips. Drop small spoonfuls onto the baking sheet and bake for 8-12 minutes, until the bottoms are slightly golden.


These are the ultimate fall cookie, they have every flavour you could want from fall all in a little bite sized treat - I was even eating them for breakfast, they're soft enough that I think they could pass for a scone if you need the reason! Enjoy!