Saturday, December 15 – Coconut Klondike Bites

1. Place shredded coconut, coconut cream concentrate, coconut oil, vanilla, and salt into a food processor and blend until you get a slightly chunky texture.
2. Place silicone liners into your muffin tin. If you don’t have silicone liners, use regular paper muffin liners. If you want to know where to find silicone liners, Google it.
3. Use a large spoon to scoop out about 2 tablespoons worth of coconut mixture and place into your muffin tins. Press down until flat.
4. Once all your muffins liners are filled, melt your chocolate.
5. Either place chocolate into a bowl and into the microwave to heat for 30 seconds, then stir, and repeat until chocolate is melted but not burnt. OR use a double boiler to melt down your chocolate. Microwave is easier for lazy people, like yours truly.
6. Use a spoon once again to scoop out about 1 tablespoon of chocolate and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.
7. Place in freezer for about 20 minutes or until chocolate is frozen.
8. These will be very hard so you may need to let one sit for a couple minutes at room temperature before biting in. Or break your tooth. Whatever suits your fancy.
9. Keep in fridge or freezer to help with chocolate melting.
10. Eat and be merry.