Chocolate Coconut Butter (BONUS Recipe for sugar free, low carb coconut clusters)

2 c toasted coconut flakes (unsweetened)
2 c unsweetened coconut flakes
1/3 c coconut oil
3 droppers English toffee stevia
2 Tbsp vanilla extract
1/4 tsp sea salt
1/3 c raw cacao powder (or cocoa)
1/2 tsp stevia glycerite

In a powerful blender or food processor, process the coconut oil and coconut flakes until they are liquefied. Depending on your blending method this will take awhile.  Add remaining ingredients and process.

To make EASY Coconut Clusters - 
Mix equal parts of the chocolate coconut butter and unsweetened flakes coconut. Drop by rounded spoonfuls on a piece of parchment and freeze until set. Will keep in the fridge for a few weeks. May un-solidify if left out above 74 degrees.

Double Chocolate Mocha Biscotti (low carb, gluten free, dairy free)

2 ¼ cups almond flour

¼ c cocoa powder

2 Tbsps tapioca flour

1 egg

Pinch of salt

50 drops of liquid stevia

¼ cup strongly brewed coffee

½ tsp baking soda

Handful of chocolate chips

 

Mix all of the dry ingredients in the food processor. Add the egg, stevia and coffee. Process until it all comes together. Add the chocolate chips and pulse until they are combined.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

 Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking. 

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.