Delicious Cacao Coconut Crispy
One day my husband and I were shopping at Vitamin Cottage when we discovered a $6.00 bag of coconut pieces covered in cacao powder, a big splurge, but something I had been eyeing for weeks. When we got home we opened the bag and almost finished them in one sitting. They were so good but we needed to find a more affordable way to enjoy these little drops of heaven!
My husband decided we should try to make our own. As we began to experiment, some batches had too much cacao, so we tried salt on a few batches to balance out the cacao and that seemed to work. Next, we had to figure out the cooking time. Some batches got over cooked, but six batches later he found the recipe! I knew he needed to guest blog this, because it is my new favorite snack! I use it as a topping for yogurt and frozen yogurt, and well I 'sometimes' just eat it plain. ('sometimes' = everyday after work.) I hope you enjoy it as much as we do!
Ingredients
- 3-4 cups Organic Coconut flakes
- 2 Tb. Organic Cane Sugar unrefined
- 3-4 Tb. Cacao Powder
- 1/4 tbsp. Celtic Sea Salt
- Dash or two of Organic Cinnamon
- 2 big scoops of Virgin Coconut Oil
Directions
1. Preheat oven to 350 degrees.
2. Put foil on a cookie sheet with two scoops of coconut oil.
3. In a large bowl, mix the sugar, cacao, salt, and cinnamon.
4. When the oven is heated put the cookie sheet with the oil in the oven for 1-2 min letting the oil melt.
5. When oil is melted, place the coconut flakes on the melted oil and mix by hand or spoon to coat the flakes with the oil.
6. Sprinkle a few spoonfuls of your cacao mix onto the coconut flakes.
7. Mix, then sprinkle more on the coconut until the coconut is covered evenly.
8. Spread coconut out evenly on the cookie sheet.
9. Bake for 5-6 minutes.
10. Let cool and enjoy.
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