Peppermint Chocolate

1/4 C cocoa
1/2 C coconut oil
1/2 tsp liquid stevia
1/2 tsp peppermint extract

1. Line a baking dish with parchment

2. In a saucepan, melt coconut oil, remove from heat, mix in remaining ingredients.

3. Pour into a dish and refrigerate to cool. Cut into the size pieces you like.

Lemon Fat Bombs

4 T butter
4 T coconut oil
2 oz cream cheese
4 T heavy cream
1 lemon
1 tsp lemon extract or vanilla
sweetener to taste

1. Heat cream cheese, butter and coconut oil. in a double boiler.

2. Take off heat, and add cream. Whisk well.

3. Squeeze in lemon and watch for seeds. Add extract now if desired.

4. Sweeten to taste. We used stevia.

5. Pour into an ice cube tray and cover with plastic wrap. Stick a toothpick in each cube, down through the plastic wrap. Let freeze overnight. Store in freezer.

Yield: 16

Chocolate Truffles

2 egg whites
2 1/2 C shredded coconut
3/4 C melted chocolate
1/2 C cream
1 tsp stevia

1. Preheat the oven to 350 degrees.

2. Whisk the egg whites and add the sweetener.

3. Fold the coconut into the egg whites.

4. Grease a mini muffin tin lightly.

5. Place a large tablespoon in the bottom of the muffin tins and press to make a tart shell.

6. Bake for 8-10 minutes until slightly golden. Cool in the tins.

7. Gently beat the cream and add the vanilla and chocolate. Pour into the shells.

8. Chill until set. Remove from the tin and enjoy.