COCONUT CHOCOLATE BALLS
My friend Cindy is a beast. She is a competitive runner and tennis player, a fitness instructor, and runs an incredible gym. She is one of the healthiest eaters I know but that never stops her from indulging her sweet tooth. We invite Cindy to marathons not only for her upbeat personality but because we know she’s going to show up with bags full of goodies for the ride there that are actually healthy. So it’s no surprise when I was scouting around for PV recipes that Cindy sent me two for desserts. Enjoy these coconut chocolate balls adapted from OptimallyOrganic.com and the pumpkin streusel that follows. MAKES APPROXIMATELY 15 BALLS
1-1/3 cups shredded coconut, divided
1/4 cup coconut oil
2 tablespoons cacao powder (found in most health food stores)
1 tablespoon 100 percent pure maple syrup
chili powder
smoked paprika (optional)
1 teaspoon sea salt
1. Toast 1/3 cup of the shredded coconut. Spread on a microwave-safe plate and microwave on high for 2 to 3 minutes, stirring every 45 seconds. Or, bake at 325°F in the oven just until brown, about 10 minutes, checking constantly to be sure the coconut doesn’t burn. Allow to cool.
2. Melt the coconut oil with the cacao powder over medium-low heat in a small saucepan.
3. Add 1/2 cup shredded coconut and the maple syrup. Stir until well mixed.
4. Add the chili powder and smoked paprika, if using, to taste. Again, stir until well mixed.
5. Remove from the pan and place in a medium bowl. Place in the freezer for at least 30 minutes but no more than 1 hour. You want the mixture to get firm but not completely frozen.
6. Meanwhile, mix the remaining 1/2 cup shredded coconut, the toasted coconut, and the salt together on a plate.
7. When the coconut-chocolate mixture is firm, remove the bowl from the freezer and use a tablespoon to scoop out the mixture and form them into loose balls with your hands.
8. Roll each ball in the shredded coconut and salt mixture, and enjoy.
PUMPKIN STREUSEL
If you’re in this for weight loss, this recipe is more of a treat than a daily occurrence. But what’s life without a taste of the sweet stuff? MAKES 12 SERVINGS
Crust
2 cups almond flour
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon water
1/2 teaspoon salt
Filling
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Streusel
3 tablespoons coconut oil, melted
1 tablespoon 100 percent pure maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup pecans, chopped
1. Preheat the oven to 350°F.
2. Spray an 8 × 8-inch baking dish with coconut oil cooking spray.
3. In a medium bowl, combine all the crust ingredients and stir well. Form the dough into a ball, then press it into an even layer in the bottom of the baking dish.
4. Bake for 10 minutes, until set, and then remove from the oven and allow to cool completely.
5. In a small bowl, stir together all the filling ingredients to combine. Spread the filling over the crust in a thin, even layer.
6. Mix together all the streusel ingredients except the pecans. Once combined, toss the pecans into the mixture and sprinkle over the top of the filling.
7. Bake everything together for 15 minutes, until set to the touch and pecans are just starting to brown. Be careful not to overcook and burn! Let cool for 10 minutes before serving.