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Enzyme Chocolate

by Shoshanna Easling

December 2008

1. Chocolate Icing/Fudge on a Spoon

1 C. Raw honey
3/4 C. Coconut oil (cold pressed), melted
1 C. Coco powder
1/2 tsp. Salt
1/2 C. Toasted pecans (optional)
Peppermint extract or essential oil to taste (optional)
Stir ingredients well. Option 1: Use as icing on top of a cake. Option 2: Grease pan with coconut oil then fill with mixture. Chill for Fudge on a Spoon.

2. Chocolate Mousse Cookies/Mousse Icing

1/3 C. Raw coconut oil (do not melt oil)
3/4 C. Cocoa powder
1/2 C. Raw honey
1/2 teaspoon vanilla
Pinch salt
Blend on high for 3 minutes. Use fork to crush any remaining coconut oil clumps. Blend one minute more. Spoon on to cake or spoon small cookie drops onto wax paper and chill until firm.

3. Dark Chocolate Coconut Balls/Chocolate Energy Bar

2 C. Coconut flakes (unsweetened)
1 C. Cocoa powder
1 C. Raw honey
1/2 C. Almond butter
Pinch salt
Blend for 30 seconds. Scrape sides of bowl and blend 1 more minute. Roll in small balls. Roll balls in coconut. Chill. For Energy Bars, add 1/2 C. more coconut. Press in pan to about 1/2 inch thick. Chill. Cut into bars. It is great with a banana!

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