Cupcakes with Cocoland Touch

Yield: 8 Cupcakes

INGREDIENTS

½ cup Cocoland coconut flour

2/4 tsp. (7 g) gluten free baking soda

½ tsp. ground cinnamon

Pinch of sea salt

4 organic eggs

¼ cup + 2 tbsp. of raw honey or organic maple syrup

1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste

¼ cup Cocoland Organic Extra Virgin coconut oil

3 tbsp. of Cocoland Organic Coconut milk

TOPPING

½ cup Organic semi-sweet chocolate chips

4 tbsp. raw honey

3 tbsp. Cocoland Organic Extra Virgin coconut oil

¼ cup chopped walnuts

Beat oil and honey together then stir well adding chocolate chips and walnuts.

INSTRUCTIONS

1. Preheat the oven to 350° F ( 175° C)
2. Mix all the dry ingredients together in a bowl.
3. Beat the eggs well separately till it's fluffy and mix the honey, milk and oil to the dry ingredients
4. Finally combine the beaten eggs to the mixture and beat well until all ingredients are mixed and add the vanilla. Let the mixture sit for few minutes till it absorbs moisture.
5. Fill muffin liners about ¼ way with the mixture, spoon 1 tbsp. of topping, then top with more mixture about ¾ way filled and drizzle the remaining topping over each muffin.
6. Bake 20- 24 minutes, until toothpick inserted comes out clean.
7. Store and keep the muffins in a cool dry place.

Organic Coconut Flour Dark Chocolate Brownies

Yeild-16 pieces

INGREDIENTS

½ Cup Organic Coconut Flour

1 Cup Organic Cocoa Powder

¾ Cup Raw Honey

3 Organic Eggs

½ Cup and 2 tbsp. of Organic Extra Virgin Coconut Oil

¼ tbsp Salt

1 tbsp Vanilla (Optional)

TOPPING

200 g of Organic Cooking Chocolate (Milk)

½ Cup Cashew Chopped

2 tbsp. of Organic Extra Virgin Coconut Oil.

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
2. Mix all the dry ingredients together in a bowl.
3. Beat the eggs well separately and mix the honey to the dry ingredients.
4. Finally mix the beaten eggs to the mixture and add the vanilla.
5. Spread the batter all over the baking dish.
6. Bake for 20 minutes and refrigerate for 30 minutes, you want the middle to be moist and slightly under cooked. Dont refrigerate too long as if it sets too hard you cannot pour the topping over.

FOR THE TOPPING

Double boil the cooking chocolate and add 2 tbsp. of OEVCO pour over the tray once taken out of the refrigerator and finally spread the chopped cashew, let the topping to set in the refrigerator and cut into square pieces.

Fresh garden salad with Coconut oil Vinaigrette

Yield: 4-6 servings

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Serves: 1 cup

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Yield: 4-6 servings