Cherry Garcia Ice Cream Pie with Chocolate-Coconut Crust: ICE CREAM PIE DAY

Today is National Ice Cream Pie Day, and the following no-bake recipe is great to make today since it's a real scorcher out there! I love this retro 1953 Baker's Ad with recipe. "It's a dream with cherry vanilla ice cream!" Today I make this ice cream pie with Ben & Jerry's Cherry Garcia -- love the extra chocolate chunks! This ice cream pie is also good with Chunky Monkey.. bananas, coconut and chocolate.. what could be bad?

SNOWBALLS: Retro Ad with Recipe for National Cupcake Day

Not sure if it will be a White Christmas where you live (not here, for sure!), but this Retro Ad & Recipe for Snowballs is great for the Holidays! The Swift'ning Ad calls these cupcakes, but I grew up calling them Snowballs. I think they're perfect for today's food holiday: National Cupcake Day! Because Swift'ning is no longer being made, I've added a recipe from Betty Crocker for Snowball Cupcakes. Get  creative. 

Swiftn'ing, by the way, was a lard-based product, developed by Swift & Company during the 1940s. It was marketed as an all purpose shortening and contained a mixture of both animal and vegetable fats.

Scroll down for a more 2022 recipe for Snowballs that don't use Swift'ning.

 

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From Betty Crocker: 

SNOWBALL CUPCAKES

Cupcakes 

1 box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix 

2/3 cup water 

1/3 cup vegetable oil 

1/2 cup sour cream 

2 eggs 

1 package (3 oz) cream cheese, cut into 24 cubes 

Frosting 

1/2 cup sugar 

2 tablespoons water 

2 egg whites 

1 jar (7 oz) marshmallow creme 

1 teaspoon vanilla 

2 cups coconut 

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 

Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show). 

Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes. 

In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla. 5 Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

CHOCOLATE COCONUT SOUFFLE: National Chocolate Souffle´ Day!

Today is National Chocolate Souffle´ Day. If you've been reading this blog, you know that I love souffles, and I've posted many different recipes over the years. How could I have a Chocolate Blog without at least 5 Chocolate Souffle Recipes?

Here's a new old recipe from Baker's Famous Chocolate Recipes (1936) for a twist on the souffle: Chocolate Coconut Souffle.

You might not have Minute Tapioca in your pantry, but let me tell you it's worth searching out for this recipe. Check out my post on Tapioca. As far as Baker's Southern Coconut Flakes go, I wasn't sure exactly what that was, so I used Baker's Angel Flake Coconut which is slightly sweetened. Maybe that's the same as in the 1936 recipe, maybe it's another product all together. If you know, leave a comment or contact me. I'm sure there's a Food Historian out there who knows!

For Chocolate, I use high quality very dark chocolate and reduce the sugar. Depending on the chocolate you use, your souffle might vary in taste.

CHOCOLATE COCONUT SNOWBALLS: National Coconut Snowballs!

Snowballs in Summer? Yes, if they're made with chocolate and coconut. These No Bake Chocolate Coconut Snowballs are perfect for National Coconut Day! They are actually wonderful, easy, truffles. The flavor of your Chocolate Coconut Snowballs will depend on the quality of your ingredients. Use the best!

Chocolate Coconut Snowballs

Ingredients
4 cups unsweetened shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup dark chocolate, melted with 1 Tbsp unrefined coconut oil
Additional coconut for dusting if desired.

Directions
Place shredded coconut and coconut oil in food processor. Process on high speed, scraping down sides occasionally, until reaches almost buttery consistency. Add maple syrup, coconut milk, vanilla extract, and salt, and process on high speed until ingredients are combined.
Shape coconut mixture into 1” balls.
Place on wax paper, and refrigerate for at last an hour, or set in freezer for 30 minutes.
Once coconut balls are very firm, melt dark chocolate and coconut oil in  small saucepan over medium heat for just a minute or two, stirring constantly. Once chocolate is melted, carefully dip coconut balls into melted chocolate and sprinkle with small amount of shredded coconut.
Put coconut balls back into refrigerator for 5-10 minutes to harden.
Store in a sealed container in the refrigerator or freezer, for up to a week.

COCONUT ALMOND TORTE WITH CHOCOLATE CHIPS: National Coconut Torte Day!

Today is National Coconut Torte Day. Add chocolate! I really like this recipe for Coconut Almond Torte from Ghiradelli. It's easy and delicious. Make it today to celebrate!

COCONUT ALMOND TORTE WITH CHOCOLATE CHIPS

Ingredients: 

1 1/3 cups Mini Semi-Sweet Chocolate Chips
1 1/4 cups whole almonds
1 1/2 cups unsweetened shredded coconut
1/2 teaspoon salt
3/4 cup sugar
8 large egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
2 teaspoons sugar, or more to taste

Directions

Position rack in the lower third of oven. Preheat oven to 350 degrees.
Grease bottom and sides of 9-inch spring form pan.
In food processor, pulse almonds, salt, and 1/4 cup of the sugar to consistency of crumbs. Set aside. Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. Gradually beat in remaining 1/2 cup sugar until eggs whites are stiff but not dry. Transfer to a large bowl.
Fold in almond mixture. Set aside 1/4 cup of chocolate chips to sprinkle on top of torte.
Fold remaining chocolate chips and coconut into batter.
Scrape batter into prepared pan and spread evenly. Sprinkle with reserved chocolate chips.
Bake 25 to 30 minutes, or until torte is puffed and golden, and  edges are starting to shrink from the sides of pan.
Cool on  rack.
To serve, whip cream with vanilla and sugar.
Remove sides of the pan and transfer torte to serving platter. Serve torte slices with whipped cream.

CHOCOLATE AVOCADO PIE: National Avocado Day

Avocados are filled with antioxidants, so they're perfect to pair with chocolate! Avocados have been in my fruit/vegetable bowl for many, many years, but it's only recently that I've begun using them with chocolate. They are so versatile. Avocados contain a lot of fat, so they're great in Chocolate Avocado Mousse, Truffles, and Puddings. And, since today is National Avocado Day, I've chosen them as the main ingredient in this Chocolate Avocado Pie.

For this Chocolate Avocado Pie, you can make either a chocolate cookie crust or an Oreo cookie crust, as included in the recipe. Both work well. And, if you're lactose intolerant, you can use coconut milk instead of cream (you can use cream, if you prefer). Make sure your coconut milk is the very best and contains only coconut milk and water. Emulsifiers will 'gum' up the works and prevent the fat from separating.

Chocolate Avocado Pie

Ingredients
35 Oreos
1/2 cup unsalted butter, melted
2 cans (13.5 oz) full-fat coconut milk (or cream equivalent), chilled overnight
2 Tbsp sugar
7 ounces dark chocolate (70% cacao), chopped
5 ripe avocados
1/2 cup Dark cocoa powder
1/2 tsp pure vanilla extract
Dash of salt

Directions
In food processor, pulse Oreos into coarse crumbs. Mix with melted butter and press into bottom of pie pan and up the sides. Put in refrigerator.
Being careful not to shake coconut milk cans, remove from refrigerator and open. The thick coconut cream will have separated to the top. Scoop out dense cream, leaving water. Whip coconut cream with electric mixer for a few seconds, until smooth and creamy. Fold in 2 Tbsp sugar and set in refrigerator. (If you're using regular cream, whip it up and add sugar).
Melt chocolate in double boiler.
In food processor add melted chocolate, avocados, cocoa powder, vanilla, and salt. Blend until smooth.
In large bowl, gently fold together avocado chocolate and coconut whipped cream (or regular whipped cream).
Pour into prepared pie crust, cover, and refrigerate for 3 hours to set.

CHOCOLATE COCONUT SNOWBALLS: National Coconut Day

Snowballs in Summer? Yes, if they're made with chocolate and coconut. These No Bake Chocolate Coconut Snowballs are perfect for National Coconut Day!. They are actually wonderful, easy, truffles. The flavor of your Chocolate Coconut Snowballs will depend on the quality of your ingredients. Use the best!

Chocolate Coconut Snowballs

Ingredients
4 cups unsweetened shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup dark chocolate, melted with 1 Tbsp unrefined coconut oil
Additional coconut for dusting if desired.

Directions
Place shredded coconut and coconut oil in food processor. Process on high speed, scraping down sides occasionally, until reaches almost buttery consistency. Add maple syrup, coconut milk, vanilla extract, and salt, and process on high speed until ingredients are combined.
Shape coconut mixture into 1” balls.
Place on wax paper, and refrigerate for at last an hour, or set in freezer for 30 minutes.
Once coconut balls are very firm, melt dark chocolate and coconut oil in  small saucepan over medium heat for just a minute or two, stirring constantly. Once chocolate is melted, carefully dip coconut balls into melted chocolate and sprinkle with small amount of shredded coconut.
Put coconut balls back into refrigerator for 5-10 minutes to harden.
Store in a sealed container in the refrigerator or freezer, for up to a week.

COCONUT CREAM PIE FROM SCRATCH: National Coconut Cream Pie Day

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Crust and now you're talking! The advertisement on the right is from 1953 for "Coconut Cream Dreams -- in Minutes,"  but believe me, take a few more minutes to make your own. It will be 100% better!

This recipe is from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 teaspoons vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust:
2 cups chocolate wafers (in a pinch use Oreos)
6 tbsp butter

Melt the butter.
Put the chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn.

CHOCOLATE COCONUT GRANOLA BARS: National Granola Bar Day!

Today is National Granola Bar Day! Yes, always a holiday to celebrate! I've posted recipes for Granola Bars in the past (Chocolate Cranberry Granola Bars, and Dark Chocolate Cherry Granola Bars), but here's one for Chocolate Coconut Granola Bars. Don't be overwhelmed by the number of steps. These bars are really quite quick to make, but I suggest you have all your ingredients ready before you go to work! The following Chocolate Coconut Granola Bar recipe produces terrific, tasty, and healthy bars that are great in the kids' lunchboxes or as a pick-me-up for you! This is a 'copycat' Kashi recipe. No time to make this today? Then buy yourself a Kashi Chocolate Coconut Granola Bar.

CHOCOLATE COCONUT GRANOLA BARS

Ingredients 

Bars 
1 cup whole almonds, divided
1 cup walnuts, divided
1 1/2 cup old fashion oats, divided
1/4 cup ground flax
2 Tbsp chia seeds
1/2 cup coconut flakes
1/4 cup honey
1/4 cup coconut oil
1 tsp vanilla bean paste
1/2 tsp cinnamon
2 Tbsp almond butter

Chocolate Glaze 
1 Tbsp coconut oil
10 ounces dark chocolate (about 1 1/2 cups chopped)
1/4 cup chopped walnuts
1/4 cup chopped coconut flakes

Directions 
In food processor, add 1/2 cup of almonds, 1/2cup of walnuts, and 3/4 cup of oats. Process until  turns into fine powder, about 1 minute. (Do not over process)
Chop remaining almonds and walnuts. Add to large bowl along with remaining 3/4 cup oats and processed powder. Add to bowl: ground flax, chia seeds, and coconut flakes. Toss together.
Heat small pan on stove over medium heat. Add honey, coconut oil, vanilla bean paste, cinnamon, and almond butter. Stir constantly until fully melted and begins to foam. Allow to foam and bubble for about a minute before immediately pouring over nuts and oats mixture.
Using rubber spatula, stir everything together until evenly distributed.
Preheat oven to 350 degrees and line 13 x 6’’ pan with parchment paper, enough to hang over two of the sides.
Pour granola mixture into pan and spread evenly. Using metal spatula, begin pressing down really hard all along edges and through middle. (Tip: If you don’t press down tightly, they will fall apart when cut)
Bake in oven for 10-15 minutes, until firm. Remove and allow to cool completely.

Chocolate glaze:
Melt 1 Tbsp coconut oil in small saucepan over medium-low heat.
Add chopped chocolate. Stir until you have smooth glaze.
Pour over Baked mixture and using spatula, spread to edges and even out.
Sprinkle top with additional walnuts and coconut flakes.
Allow top to set (several hours)
Once totally set, pick up both sides of overhanging parchment paper and remove from pan.
Cut into small rectangles.

HOMEMADE MOUNDS BARS: National Chocolate Candy Day

Today is National Chocolate Candy Day. So many recipes to choose from! But since I love Retro Ads, especially those with recipes, I chose this one from Welch's for Chocolate Covered Cocoanut Bars aka Mounds Bars. Mounds Bars are now made by Hersheys not Welch's. The recipe on the Ad is for Chocolate Covered Cocoanut Bars with the final line on the recipe:

"But why go to all this work when no one makes cocoanut bars better than Welch!"

So if you're inclined to make your own, here's the recipe! 

CHOCOLATE COCONUT CRUST ICE CREAM PIE: National Ice Cream Pie Day

Today is National Ice Cream Pie Day, and the following no-bake recipe is great to make today since it's a real scorcher out there! I love this retro 1953 Baker's Ad with recipe. "It's a dream with cherry vanilla ice cream!" Today I make this ice cream pie with Ben & Jerry's Cherry Garcia -- love the extra chocolate chunks! This ice cream pie is also good with Chunky Monkey.. bananas, coconut and chocolate.. what could be bad?

COCONUT CREAM PIE FROM SCRATCH: National Coconut Cream Pie Day

Today is National Coconut Cream Pie Day! Add a Chocolate Cookie Crust, and you're calling my name! The advertisement on the right is from 1947 for "A Dreamy Creamy Coconut Pie You Can Make At Home-in Minutes," but believe me, take a few more minutes to make your own from scratch, and it will be 100% better!

The following recipe is adapted from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp unsalted butter
1 cup sweetened flaked coconut
1 tsp vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 tsp vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust
2 cups chocolate wafers
6 Tbsp unsalted butter

Melt the butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn. 

HAPPY COCONUT CREAM PIE DAY!

CHOCOLATE COCONUT SOUFFLE: National Chocolate Souffle Day

Today is National Chocolate Souffle´ Day. If you've been reading this blog, you know that I love souffles, and I've posted many different recipes over the years. How could I have a Chocolate Blog without at least 5 Souffle Recipes?

Here's a new old recipe from Baker's Famous Chocolate Recipes (1936) for a twist on the souffle: Chocolate Coconut Souffle.

You might not have Minute Tapioca in your pantry, but let me tell you it's worth searching out for this recipe. Check out my post on Tapioca. As far as Baker's Southern Coconut Flakes go, I wasn't sure exactly what that is, so I used Baker's Angel Flake Coconut which is slightly sweetened. After all, it was 1936.. maybe it's the same, maybe it's another product all together. If you know, leave a comment or contact me. I'm sure there's a Food Historian out there who knows!

For Chocolate, I use high quality very dark chocolate. Depending on the chocolate you use, your souffle might vary in taste.

CHOCOLATE COCONUT MUFFINS: National Muffin Day!

Yesterday was National Muffin Day, but it's not too late to celebrate with these delicious Chocolate Coconut Muffins! They're perfect for your weekend brunch! And, they're so easy and quikc to make.

CHOCOLATE COCONUT MUFFINS

Ingredients 
1 cup oat flour
1/2 cup coconut sugar
1/2 cup cocoa powder
1 tsp baking powder
2 eggs
1 tsp pure vanilla extract
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/3 cup unsweetened coconut flakes
1/2 cup dark chocolate chips

Directions 
In large bowl, combine all ingredients (excluding coconut flakes and chocolate chips).
Fold in coconut flakes and chocolate chips.
Pour batter into cupcake liners, filling about 3/4 full.
Top with additional coconut flakes (this will toast while baking)
Bake at 350°F for approximately 20 minutes.

COCONUT CREAM PIE FROM SCRATCH: National Coconut Cream Pie Day

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Cookie Crust, and you're calling my name! The advertisement on the right is from 1947 for "A Dreamy Creamy Coconut Pie You Can Make At Home-in Minutes," but believe me, take a few more minutes to make your own from scratch, and it will be 100% better!

The following recipe is adapted from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp unsalted butter
1 cup sweetened flaked coconut
1 tsp vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 tsp vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust
2 cups chocolate wafers
6 Tbsp unsalted butter

Melt the butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn. 

HAPPY COCONUT CREAM PIE DAY!

Homemade Mounds Bars: Retro Ad & Recipe

I love Retro Ads, especially those with recipes. Here's a Retro Ad from Welch's for Chocolate Covered Coconut Bars. Mounds Bars are made by Hersheys, but it's close enough. The recipe on the Ad is for Chocolate Covered Cocoanut Bars with the final line on the recipe:

"But why go to all this work when no one makes cocoanut bars better than Welch!"

So if you're inclined to make your own, here's the recipe! 

Chocolate Chip Coconut Carrot Cake

Yesterday was National Carrot Cake Day! I've always loved carrots, and growing up I was called Rabbit by some family members. This is a great 1928 vintage ad from the Ladies' Home Journal,  for a Coconut Carrot Cake. Of course, for my recipe I had to add chocolate: cocoa and chocolate chips. All the great food groups in this one, especially with the cream cheese frosting! I also baked it in one large pan rather than in tiers.


CHOCOLATE CHIP COCONUT CARROT CAKE

Ingredients
1 cup sweet butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2 tbsp DARK cocoa
1/2 cup water
1 tsp Madagascar vanilla
2 c. shredded carrots
3/4 cups chopped nuts
1/3 cup coconut
3/4 cup dark chocolate chips

Frosting
8 ounces cream cheese, at room temperature
1/4 cup sweet butter, room temperature
1 tsp Madagascar vanilla extract
1 1/2 cups powdered sugar

Directions
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time; beating well after each addition.
Sift dry ingredients together; add to creamed mixture alternately with water and vanilla.
Fold in carrots, nuts, coconut, and chocolate chips.
Pour into 9"x13" baking pan. Bake for 45 minutes. 
Cool and frost with cream cheese frosting.

For Frosting
Combine cream cheese, butter, and vanilla and mix until blended.
Scrape down bowl and add sifted powdered sugar.
Mix until smooth.

No Bake Chocolate Coconut Snowballs

Brrr..it's cold outside. It's not snowing here, but it is in lots of places all over the U.S. It reminded me that I meant to do a post on No Bake Chocolate Coconut Snowballs. These are wonderful, easy, and Gluten-Free truffles. As always, the quality of your Chocolate Coconut Snowballs will depend on your ingredients. This might be fun to make with the kids during a snowstorm...or just about any time.

No Bake Chocolate Coconut Snowballs

Ingredients
4 cups unsweetened shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk
1 tsp Madagascar vanilla extract
1/4 tsp sea salt
1 cup organic dark chocolate, melted with 1 Tbsp unrefined coconut oil
Additional coconut for dusting if desired.

Directions
Place shredded coconut and coconut oil into food processor. Process on high speed, scraping down sides occasionally, until reaches almost buttery consistency. Add maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.
Shape coconut mixture into 1” balls.
Place on wax paper, and refrigerate for at last an hour, or set in freezer for 30 minutes.
Once coconut balls are very firm, melt dark chocolate and coconut oil in  small saucepan over medium heat for just a minute or two, stirring constantly. Once chocolate is melted, carefully dip coconut balls into melted chocolate and sprinkle with small amount of shredded coconut.
Put coconut balls back into refrigerator for 5-10 minutes to harden.
Store in a sealed container in the refrigerator or freezer, for up to a week.

Coconut Chia Seed Chocolate Pudding

Coconut was one of the big trends I spotted this year at the San Francisco Winter Fancy Food Show. I was planning on posting about Chia Seeds and Chocolate, and this Coconut Chia Seed Chocolate Pudding includes coconut, so here you go. Recipe from Nicky at Little Family Adventure, and reprinted with permission from ChosenFoods. This is a healthy, delicious treat for breakfast or evening!

O.K. you may be wondering what exactly Chia Seeds are. Chia seeds are one of nature’s rare, perfect, superfoods. Coveted by ancient Aztec warriors, chia seeds are said to deliver incredible energy, life giving nutrients and essential fatty acids. There are many health benefits of chia seeds including that they are a complete vegan source of protein, have 50% more omega-3 than flax seeds, and 5g of filling fiber per serving. Chia seeds are great in both sweet and savory dishes; they can be sprinkled on top of yogurt or salad, added to smoothies, baked into bread, used as a natural thickener for soups and sauces, and even used to replace eggs and oil in baked dishes. It's a very versatile food.  Learn more about Chia Seeds at ChosenFoods.

COCONUT CHIA SEED CHOCOLATE PUDDING

Ingredients: 
1 cup coconut milk
3 Tbsp cocoa powder
3 Tbsp maple syrup
1 tsp Madagascar vanilla extract
3 Tbsp coconut, shredded or flake
4 Tbsp Chosen Foods Chia Seeds

Directions:
In blender or food processor, combine coconut milk, cocoa, maple syrup, vanilla, and dried coconut. Blend until well combined. Add Chosen Foods chia seeds to blender and pulse to combine.
Pour into 2 pint sized containers. Sprinkle with shredded or flaked coconut.
Refrigerate overnight or until pudding reaches the desired consistency!