Chocolate Coconut Cookies (via Diane Sanfilippo)

  • 2 eggs
  • 2 tablespoons butter; melted and cooled
  • 2 tablespoons maple syrup (or more for sweeter cookies)
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 2 tablespoons unsweetened cocoa powder
  • 1 pinch baking soda
  • 1/4 cup sliced almonds or 1/2 cup fresh raspberries (or both)

Preheat Oven to 350 degrees

In a medium sized bowl, whisk together the eggs, butter, syrup, and vanilla.  Mix in cocoa powder, baking soda, and coconut until well combined.  Fold in the almonds.

Divide into 12 dollops on a parchment paper-lined cookie sheet and flatten them with a fork.  Bake for 20-30 minutes or until slightly firm to touch.

If you add raspberries, add to the center of each cookie after baking and before eating

Moo-less Chocolate Mousse:

  • 2 ripe avocados
  • 1/4 cup unsweetened cacao powder
  • 2-4 tablespoons coconut milk
  • 1 ripe banana (optional)
  • 1-4 tablespoons maple syrup or softened honey (optional to taste and may not be necessary if the banana is sweet enough)
  • 1/2 teaspoon pure vanilla extract
  • pinch of cinnamon
  • pinch of sea salt

Scoop out the flesh of the avocado into small food processor, or mash them by hand.  Add the cacao powder, coconut milk, ripe banana, syrup, vanilla, cinnamon and salt….process until creamy, whipped and well blended.

Serve and garnish with cacao nibs, toasted hazelnuts or shredded coconut.



Raw Chocolate:

  • 1/4 lb cocoa butter
  • 1 lb coconut cream concentrate from Tropical Traditions (online) (it is whole coconut meat in concentrated form. It contains no additives (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high fat content…do not substitute with cream of coconut used for pina coladas!) If you need to substitute…use 12 oz of coconut milk, pressing out as much water as you can

Melt and Blend the above

  • 1/2 cup carob powder
  • 1 cup cocoa nibs
  • 1 cup cocoa powder

Slowly Mix the three above to the melted first 2 ingredients

Add your favorite sweetener…agave syrup, maple syrup….to taste…start with about 1/4 cup then taste and add as needed (ideally keeping it light!)

Add peanut butter or almond butter if you like and pour in whatever containers or pan or molds that you like and let it set in a cool place for a few hours…checking from time to time.  Then dive in!!

Black and Blue Berry Crisp:


  • 3 cups fresh blackberries
  • 3 cups fresh blueberries
  • 1 cup apple juice or cider
  • 2 tablespoons pure maple syrup
  • 2 tablespoons organic raw cane sugar
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground ginger
  • fine sea salt
  • 2 tablespoons arrowroot


  • 1/2 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/2 cup chopped walnuts
  • 1/2 cup whole wheat pastry flour
  • 2 cups rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • fine sea salt

For the fruit:

  • Preheat the oven to 375 degrees
  • Place blackberries & blueberries in a large bowl.  In a separate bowl combine the apple juice/cider, maple syrup, sugar, lemon zest, lemon juice, ginger, and a pinch of salt.  Whisk in the arrowroot and pour over the berry mixture

For the topping:

  • In a small bowl, combine the coconut oil & maple syrup and whisk well.  In a separate bowl, combine the walnuts, flour, oats, cinnamon, nutmeg and 1/4 teaspoon salt.  Mix well and add the coconut oil and syrup mixture.  Toss well until combined.
  • Transfer the berry filling to a 9×13 inch baking dish and evenly sprinkle the topping over the berries.  Bake for 10 minutes then lower the temp to 350 degrees and bake another 20-25 minutes or until the topping is golden and the filling is bubbling.
  • Serve warm with coconut milk or coconut water ice cream

Chocolate Pecan Pudding Pie with Nut Crust:

Nut Crust:

  • 1 cup almonds
  • 1 cup pecans
  • 1/2 cup whole wheat pastry flour
  • Fine sea salt
  • 1/2 cup dried unsweetened coconut
  • 8 large dates, pitted and chopped
  • 1/4 cup coconut oil


  • 3/4 cup almond or coconut milk
  • 1/4 cup arrowroot
  • 1/2 ripe banana
  • 3/4 cup chocolate chips
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup melted coconut oil
  • 1 1/4 cup chopped pecans
  • 1/2 cup dried unsweetened coconut

For the crust:

  • Preheat oven to 325 degrees
  • Combine the almonds, pecans, flour and 1/8 teaspoon salt in a food processor and grind to a fine meal.  Transfer to a large bowl and add the coconut.  Add the dates and coconut oil to the food processor and process until the dates form a gooey mass, about 1 minute.  Add the dry ingredients back into the food processor and process until everything is mixed well and starts to form a ball
  • Transfer the dough to a 9 inch pie tin.  Knead the dough for a minute or so to ensure that the oil is evenly distributed.  Press the dough into the pan, making sure that the bottom sides and rim are covered….the sides should b slightly thicker than the bottom.  With a fork, prick several holes into the bottom of the crust. Set asid

For the filling:

  • In a blender, combine the almond or coconut milk and arrowroot and puree for 30 seconds.  Add the banana and puree for another 15 seconds.  Set aside
  • In the top of a double boiler over simmering water, melt the chocolate chips.  In a large bowl, immediately combine the melted chocolate chips with the milk mixture, maple syrup, vanilla, coconut oil, pecans, and coconut.  Mix well. Scrape the filling into the crust with a rubber spatula and spread evenly.
  • Place the pie on a cookie sheet.  Cover the crust with aluminum foil and bake for about 20 minutes, until the filling is firm.
  • Remove from oven, let cool for 30 minutes, then refrigerate for at least 2 hours to let it set before serving.

Fresh Mango Cobbler: (from Ani’s Raw Food Kitchen)


  • 3 cups pecans, dry
  • 1 vanilla bean, scraped or 1 teaspoon vanilla extract
  • 3/4 teaspoon coconut oil
  • 3/4 cup pitted dates


  • 3/4 cup pitted dates
  • 3 tablespoons coconut oil
  • 1/2 vanilla bean
  • 2/3 cup water as needed


  • 3-4 ripe mangoes, peeled, seeded, sliced…about 6 cups


  • Process pecans, vanilla beans, and salt into a powder in a food processor.  Add 3/4 cup pitted dates and process until mixed well.  Sprinkle half of the crust onto the bottom of a pie dish and set aside.  (Don’t bother cleaning out your food processor…the left over crumbs will add to the syrup mix)


  • Process 3/4 cup dates, oil and vanilla bean and water as needed to make a thick syrup.  Set aside.


  • Place sliced mango into a large mixing bowl.  Toss with the syrup.  Spoon onto cobbler crust

To serve, top with the remaining half of the crust.  Will keep for 2 days in the fridge.

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