So, in the midst of the Easter onslaught of factory-churned-out chocs and candies with additives galore, I just got out my beautiful marble Easter eggs for color, and made Nancy's coconut-date energy balls.
horribly unhealthy lemon bars which we all remember fondly for their ability to make our teeth hurt. We should have listened to our teeth! Our bodies didn't want that much pure refined sugar. Nancy kept going on her theme and developed raw cacao superfood truffles, which look tempting to me to try.
As often happens, finally having found a recipe that used the coconut butter I'd bought on impulse, another way to use this luscious stuff appeared. Ryan's coconut cream and blueberry bark is incredibly delicious.
More ideas for making coconut bark here.
Update: Here's a seriously convenient way to keep coconut cream and coconut butter accessible. If you've ever tried to dig 'em out of the jar with a pointy knife, you know what I mean. Warm the coconut cream or coconut butter in the uncovered jar set in a pan of water on the stove. May take 15 minutes or so at a simmer. Stir occasionally. When soft, spread coconut cream or coconut butter onto a Silpat. Let harden, and either cut or break into roughly tablespoon-sized pieces. Store them in a jar or other container. For coconut cream, one tablespoon heated with 1/4 cup water makes 1/4 cup. Stir a piece or two into curries, with a little water, or into sauteed veggies with Asian seasonings. For the coconut butter ... you can either resoften with your preferred warming method, or just enjoy it as a snack.
|Coconut cream pieces ready to reconstitute ... or just eat!|