Recipes

prevent cavities and produce improved oral health. More studies are being done because depending on the sugar content of the cocoa product it may cancel out the antibacterial properties that cocoa contain. For the chocolate lovers out there, rejoice! There is more research being done to discover the amazing benefits of cocoa! For now, there seems to be some wonderful reasons to add or keep delicious cocoa in your cupboard or lunch box for a quick burst of energy or for just chasing the blues away!

Cocoa No-Bake Cookies

INGREDIENTS:

• ¼ cup dark chocolate or Dutch process cocoa powder • ¾ cup granulated organic sugar • ¼ cup maple syrup • ¼ cup organic milk • 4 tablespoons organic salted butter • ½ cup creamy nut butter • 2 teaspoons vanilla extract • 1/8 teaspoon kosher salt • 1/8 teaspoon cinnamon • 3 cups organic Old Fashioned rolled oats

DIRECTIONS:

1. Place all ingredients except the oats in a medium saucepan and bring it to a boil. 2. Once it starts rapidly bubbling, set a timer for 1 minute. Stirring continuously with a spatula, boil for 1 minute. Then immediately remove from the heat and stir in the oats. 3. Make 1 ½ tablespoon-sized scoops (using a size 40 cookie scoop, if you have it) and them place onto a parchment lined baking sheet. Flatten them with a buttered spoon, or press gently with your fingers. (Flavor variations: Top them with flaky sea salt, or toasted coconut and flaky sea salt for a Samoa flavor.) 4. Freeze the cookies for 10 minutes. Then store refrigerated for up to 3 weeks.

Recipe adapted from acouplecooks.com

Quick Chocolate Mousse

INGREDIENTS:

• 1 quart of organic heavy whipping cream • 1 tsp. Vanilla • 1⁄2 cup organic powdered sugar • 3⁄4 cup unsweetened coconut • 3 Tbs. organic cocoa powder • 1 cup of organic semi sweet chocolate chips melted

DIRECTIONS:

1. In a mixer combine heavy cream, vanilla and powdered sugar 2. Blend on low speed for 1 minute. 3. Slowly move the mixer to medium speed and blend for 2-3 minutes. 4. Mix on high speed until soft peaks appear. 5. Add in melted chocolate and beat until stiff peaks form. 6. In a 400 degree oven toast coconut 4-6 minutes on a parchment lined baking tray. 7. Remove from the oven, stir and toast another 4-6 minutes or until golden in color. 8. Toss warm toasted coconut with cocoa powder. 9. Fold 1⁄2 cup of coated coconut into cream and chocolate mixture. 10. Portion into chilled cups 11. Top with remaining coconut and serve.

Note: You may chill mousse overnight and top with warm cocoa coated coconut just prior to serving.

Recipe submitted by Cynthia M. Brown

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