We’re happy to announce National Coconut Day is officially June 26th! Today will be the first year that it is celebrated and what better way to do that than with these sweet treats? All made with coconut goodness of course! Enjoy them all without the added guilty conscious if you know what I mean!
We’re excited to continue sharing amazing benefits of coconut oil! Whether if it’s for your skin or for making delicious food, coconut oil is the best alternative.
Did you say zucchini brownies? Why yes, I did. Zucchini, like cauliflower, has become mainstream and we are hyping up all its tasty and healthy benefits.
Ingredients needed:
2 cups of zucchini (finely shredded)
1 large egg
½ cup of Kelapo Coconut Oil (melted)
½ cup of maple syrup
1 teaspoon of pure vanilla extract
½ cup of cacao powder
1 ½ teaspoon of baking soda
½ teaspoon of salt
1 cup of spelt flour
First, start by preheating your oven to 375 degrees. Then place the finely shredded zucchini in a colander so it can rinse any excess water out, as you prep the other ingredients. In a large bowl, add the egg, Kelapo Coconut Oil, maple syrup and vanilla extract and mix everything together with a hand mixer or whisk. Once combined, add the cocoa powder, baking soda, and salt into that same bowl and blend with the hand mixer. Once, that’s done it’s time to add the zucchini. You’ll want to give the zucchini a gentle squeeze but not ring out completely. Place the zucchini into the same bowl with other ingredients then stir in gently with a non-stick spatula. Mix in the flour in the same bowl. Once everything is well-combined, place the batter in an 8×8 baking dish with unbleached parchment paper. Make sure to level the batter. Place in the oven for about 25 to 28 minutes, or until the toothpick comes out somewhat not clean. After baked, remove from oven and let cool for about an hour to an hour and a half. Enjoy!
Add the coconut butter, sprouted almond butter, honey, and vanilla extract into a food processor and blend. Make sure to mix it until the consistency is very smooth. Pour the mixture into a mini muffin cup tray and fill each one about ¾ full. Place the tray in the freezer for 1 hour to 1 hour and a half. Once they’re solid, take them out to add the layer of chocolate. To melt the chocolate, place the Kelapo Coconut Oil and chocolate chips in a small saucepan. Melt over low heat while continuously stirring. Once the chocolate has completely melted, pour over each of the almond cups. Place an almond on top of each cup and place the trays in the fridge for about 2 hours. Then take out and instantly enjoy!
National Coconut Day
We’re happy to announce National Coconut Day is officially June 26th! Today will be the first year that it is celebrated and what better way to do that than with these sweet treats? All made with coconut goodness of course! Enjoy them all without the added guilty conscious if you know what I mean!
We’re excited to continue sharing amazing benefits of coconut oil! Whether if it’s for your skin or for making delicious food, coconut oil is the best alternative.
Zucchini Brownies
Did you say zucchini brownies? Why yes, I did. Zucchini, like cauliflower, has become mainstream and we are hyping up all its tasty and healthy benefits.
Ingredients needed:
2 cups of zucchini (finely shredded)
1 large egg
½ cup of Kelapo Coconut Oil (melted)
½ cup of maple syrup
1 teaspoon of pure vanilla extract
½ cup of cacao powder
1 ½ teaspoon of baking soda
½ teaspoon of salt
1 cup of spelt flour
First, start by preheating your oven to 375 degrees. Then place the finely shredded zucchini in a colander so it can rinse any excess water out, as you prep the other ingredients. In a large bowl, add the egg, Kelapo Coconut Oil, maple syrup and vanilla extract and mix everything together with a hand mixer or whisk. Once combined, add the cocoa powder, baking soda, and salt into that same bowl and blend with the hand mixer. Once, that’s done it’s time to add the zucchini. You’ll want to give the zucchini a gentle squeeze but not ring out completely. Place the zucchini into the same bowl with other ingredients then stir in gently with a non-stick spatula. Mix in the flour in the same bowl. Once everything is well-combined, place the batter in an 8×8 baking dish with unbleached parchment paper. Make sure to level the batter. Place in the oven for about 25 to 28 minutes, or until the toothpick comes out somewhat not clean. After baked, remove from oven and let cool for about an hour to an hour and a half. Enjoy!
Coconut Almond Candy Cups
Ingredients needed:
½ cup of coconut butter
½ cup of sprouted almond butter
1 tablespoon of natural sweetener
½ teaspoon of vanilla extract
1 tablespoon of Kelapo Coconut Oil
1 cup of chocolate chips
18 sprouted almonds
Add the coconut butter, sprouted almond butter, honey, and vanilla extract into a food processor and blend. Make sure to mix it until the consistency is very smooth. Pour the mixture into a mini muffin cup tray and fill each one about ¾ full. Place the tray in the freezer for 1 hour to 1 hour and a half. Once they’re solid, take them out to add the layer of chocolate. To melt the chocolate, place the Kelapo Coconut Oil and chocolate chips in a small saucepan. Melt over low heat while continuously stirring. Once the chocolate has completely melted, pour over each of the almond cups. Place an almond on top of each cup and place the trays in the fridge for about 2 hours. Then take out and instantly enjoy!
Peace, love and Kelapo
-Gabriella