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Buttery Coconut and Chocolate Cookies recipe

Buttery Coconut and Chocolate Cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate cookies

These cookies taste like chocolate shortbread, with the additional texture from desiccated coconut and cornflakes. Serve with a cuppa, if desired.

6 people made this

IngredientsServes: 10

  • For the Cookies
  • 100g caster sugar
  • 175g unsalted butter, softened
  • 185g self-raising flour
  • 1 heaped tablespoon unsweetened cocoa powder
  • 1 tablespoon desiccated coconut
  • 4 tablespoons cornflakes cereal
  • For the Lemon Icing
  • 60g icing sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 150 C / Gas 2. Line a baking tray with baking parchment.
  2. Cream together the butter and sugar until light and fluffy.
  3. Sieve together the flour and cocoa. Mix into the creamed butter. Add coconut and cornflakes to the mix and stir together.
  4. Squeeze into small balls and place onto the prepared baking tray. Flatten each ball lightly with a fork.
  5. Bake in preheated oven for 30 minutes. Let cool on a cooling rack whilst making the icing.
  6. To make the icing, mix together the cocoa, lemon juice and vanilla extract. Add a little hot water or lemon juice if required. Drizzle the cooled cookies with the icing.

Cookie how-to

Make perfect cookies every time with our How to make cookies guide!

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Reviews & ratingsAverage global rating:(2)

Reviews in English (4)

by AnnPhillips

I just made these they r mild but the lemon icing realy takes it to the next level. overall its an easy recipe and the kids love them-04 Mar 2012(Review from this site AU | NZ)

5-Ingredient Chocolate Coconut Butter Cups

I’ve been on a coconut kick lately. Coconut milk in my smoothies. Coconut yogurt on top of everything. And coconut butter for a midday snack (yes, spoon straight into the jar – no shame).

So it was only a matter of time before I fused my favorite new snack with my favorite dark chocolate! These cups are a match made in heaven. Let me show you how!

This recipe is easy, requiring just 5 ingredients!

The base is this simple vegan dark chocolate made with cocoa butter, coconut oil, maple syrup, and cocoa (or cacao) powder. Swoon.

Also called “coconut manna,” coconut butter is made by simply blending unsweetened shredded coconut in a food processor for 5-10 minutes until it makes this creamy, liquid-gold substance that’s fiber-rich, sugar-free, and utterly delicious.

The layering process is simple: a little chocolate, a little coconut butter, a little more chocolate on top, and BAM – you have chocolate coconut butter cups on your hands!

I hope you all LOVE these coconut butter cups! They’re:

Indulgent yet healthy
Naturally sweetened
& SO delicious

These would make the perfect healthier dessert to have on hand throughout the week. They would also make a delicious gift and healthier Halloween candy (!!).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! Cheers, friends!

Four Ingredient Cookies

All you need for these scrumptious snacks are four simple ingredients: graham crackers, a can of sweetened condensed milk (we use fat free and it works great), some semi-sweet chocolate chips and coconut. Simply mix together the first three ingredients and form into balls. Roll the balls into the coconut, flatten out just a little bit using the bottom of a glass or a spoon, and bake. The coconut toasts up beautifully and the chocolate melts just enough to make a gooey, yummy cookie!

Recipe Summary

  • 2 cups sweetened flaked coconut
  • 1 cup (8 oz.) unsalted butter
  • 2 ½ cups (about 10 5/8 oz.) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup packed light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups white chocolate chips

Preheat oven to 375°F. Line 3 baking sheets with parchment paper. Spread flaked coconut in an even layer on a separate rimmed large baking sheet. Bake in preheated oven until lightly toasted, 6 to 8 minutes, stirring once after 4 minutes. Remove from oven let cool completely, about 15 minutes. (Do not turn off oven.)

Melt butter in a small saucepan over medium, stirring constantly, until butter begins to turn golden brown and smells nutty, 6 to 8 minutes. Remove from heat immediately pour into a small heatproof bowl (to prevent burning) let cool 5 minutes.

Sift together flour, baking soda, baking powder, and salt in a bowl. Beat cooled butter, brown sugar, and granulated sugar in a heavy-duty stand mixer fitted with a paddle attachment on medium speed until well combined, 2 to 3 minutes. Add eggs 1 at a time, beating until just incorporated after each addition. Add vanilla beat until just incorporated. Gradually add flour mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down sides of bowl as needed. Stir in toasted coconut and white chocolate. Let dough rest at room temperature 20 minutes.

Using a 1 1/2-inch cookie scoop, scoop cookies 2 inches apart onto prepared baking sheets. Bake at 375°F in 3 batches until golden, 8 to 10 minutes per batch. Transfer baking sheets to wire racks let cookies cool on baking sheets 5 minutes. Transfer cookies directly to wire racks let cool completely, about 30 minutes.

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These cookies are excellent. I followed the recipe and had no problem with the dough - I got a normal consistency cookie dough. Baked them for 14 mins though (but cooking time always depends on the oven). Coconut is not overpowering, it works nicely with chocolate.

I added about a cup of oatmeal. Decent cookies

WAY too much butter, coconut, and chocolate chips. Even two cups of the coconut was too much, Needs more flour so they don't go flat while in the oven, even the dough was liquidy without the extra flour

basically the proportions are off, the baking time is off, but it's hard to go wrong with these ingredients. delicious but needs tweaking like the other reviews suggest. i added more flour and less coconut, and needed to bake for a few minutes longer.

Be sure to space them out 2 inches apart! Very yummy but a messy cookie and I would use less chocolate chips.

Followed the recipe exactly. got more cookies than anticipated so must have mad them smaller. Would add walnuts next time but delicious. Great texture. Expected overwhelming coconut but they were well balanced.

I baked the cookies for 13 minutes rather than 10, just because they were so thick. The recipe made excactly 27 cookies for me, but they were pretty big, and like I said, needed to be baked for longer. These cookies tasted SO good and I will absolutely make them again. The coconut and chocolate chip amounts were perfect for me and didn't overpower eachother. This is probably the best cookie I've ever made and tasted. :D

I like this cookie. I made the following changes after reading prior reviews, only used 2 cups of coconut and 1 cup of walnuts. I followed everything else as instructed. Next time I will try this cookie with a banana and reduce the sugar.

I used almost 2 cups of flour, almost 2 cups of coconut, 1 cup of choco chips, and instead of white and brown sugar - I used one cup of raw/turbinado sugar and my cookies turned out very cakey (in a good way) and had some good texture since the raw sugar is pretty gritty. Quite good, I'm hoping they freeze well.

I usually favor more doughy cookies, but I liked these cookies before I added the extra cup of 1/2 flour. I like both variations, but I thought the original recipe was better. Delicious!

I made two batches with several changes based on the comments. With the modifications, I was very pleased with the recipe and would make it again, though it is not my favorite cookie recipe. I made the following modifications: 1) Baked at 350 for 14 minutes 2) Added one cup of flour 3) Subtracted one cup of coconut 4) Omitted brown sugar altogether, and kept suggested amount of regular sugar 5)Used slightly more vanilla extract 6) Added some crushed macadamia nuts (in second batch) Next time I might use 2.5 cups of coconut, even more macadamia nuts, and maybe half and half brown sugar and regular sugar. I think they need something else for added complexity of flavor, but I can't figure out what that should be.

I followed the suggestion of other reviewers and added an extra cup of flour. With that modification, I would rate this recipe at 4 forks. These cookies are delicious!

I really love these cookies, and so does anybody with a like of coconut and chocolate. They're really a hit. I agree that 1/2 cup more flour helps the cookie. We also think that you could cook a minute less.

So following the advice to a degree, made some changes: 2c flour salted butter no salt 2c white sugar no brown sugar 1 1/2tsp vanilla 3 1/2c coconut 1/4 c walnut chips Everything else was the same. I rolled the dough into 1/2" balls and baked them at 325 for 15 min. I ended up with over 100 nibbler sized cookies. Crispy buttery edges, chewy coconut-y centers. Fantastic! Will definitely be making this again and again and . . .

these cookies are super easy and delicious!

Easy! Delicious! Even those not fond of coconut couldn't get enough!

I added one cup of flour per the other reviews, used only 2 cups of coconut, used mini chocolate chips. Baked at 335 for 10 minutes. Pure heaven, looked excellent and tasted excellent. Didn't have brown sugar in the house so used 1 c of white sugar only. Added this recipe to permanent collection.

This recipe is a dud. The cookies were flat, lacked body, and generally bad.

These cookies are ok. Yes very sweet and alittle bland. I did add the extra cup of flour and the texture is nice. I also added some pignolis and they make it a little more interesting but I think there are much better cookie recipes out there.

the negative reviewers are crazy! too thin?! the thinner the better I say! I love these cookies and make them lots. just watch baking time so that they don't burn. I make them with unsweetened coconut though and bittersweet chocolate chips when I can.

All the reviews almost made me not try this easy recipe! I followed other reviewers suggestions, (1 c. more flour, 1/4 c. less sugar, 1 c. less coconut.) I also added 1/4 c. oats! These cookies came out in perfect golden mounds, with an amazing moist center! Will make a regular addition to our cookie baking!

too thin,, needed atleast another cup of flour, u would think that gourmet site like this would test the recipe first.

These were disappointingly average, certainly not good enough to add to my repertoire when there are so many really good cookie recipes out there.

I have been making this one for about 8 years and only around the holidays. I always end up making twice as many as the year before. This year it will be up to 20-23 batches. I can't seem to make enough to keep everyone happy :) It is the all-time most favorite cookie around my home and work and moms and the in-laws, etc. The best sweet and chewy cookie around!

First batch came out very thin: one humongous, flat cookie! It was still absolutely delicious! I went back and added about a cup of flour and the next batch actually resembled cookies! YAHHH! Very good and very sweet, have lots of water handy to quench your sweet tooth.

Recipe Summary

  • 1 cup butter
  • 1 cup white sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 cups flaked coconut

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

How to Make Flourless Chocolate Cookies

This cookie is so rich and decadent thanks to a base of all-natural unsweetened and unsalted almond butter. The almond butter gives the cookie a fudgy center and helps the cookie hold together with very little added oil or dry ingredients.

To the almond butter, I add a mix of monkfruit brown sugar by Lakanto and a small amount of coconut sugar. This mix keeps the cookies from being too sweet and gives a chewy texture while also cutting the sugar way down. After creaming together the almond butter and sugar, I add in two eggs which bind the cookies and add richness.

Lastly, a bit of almond flour and just a few tablespoons of good quality cocoa powder complete this cookie. As if the batter isn’t chocolatey enough, I fold in sugar-free dark chocolate chunks. The cookies are scooped into generous tablespoons then baked for just a short time to keep them chewy. The finished cookies are shiny, crackly, and molten. Let’s just say my Flourless Double Chocolate Cookies are for the ultimate chocolate lovers out there!

How to make Chocolate Chip and Coconut Cookies

Tips and Tricks for Recipe Success:

  • The two varieties of coconut you’ll need are flaked coconut and finely shredded coconut. You’ll want to toast them both and allow them to cool completely before adding them to the cookie dough. You can use sweetened or unsweetened coconut, but personally I prefer unsweetened as these cookies are already quite sweet.
  • I used semi-sweet chocolate chips, but chocolate chunks will work, too! I plan on making these this weekend with my #1 love: Lindt 70% EXCELLENCE Bars!
  • While I don’t recommend skipping any of the ingredients, the almond extract may be omitted if you’re allergic or not a fan. But please note, omitting this ingredient will change the overall flavor of the cookies.

  • Next, let me ask you a question: do you know how to brown butter? If you do, feel free to skip this lecture. But if you don’t, I’ve got you covered! Browning butter is insanely simple and I’m going to walk you through each step! To brown butter you’ll need a skillet or pan, butter, and a little patience. You’ll melt the butter as normal, then continue to cook it over medium heat – stirring occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Easy, right?
  • Because the brown butter must come back to room temperature before using it in the cookie dough, you’ll want to plan ahead time wise. It will take about 3 hours, so plan ahead!
  • The good news? Although the butter must chill, the cookie dough does not! You can just roll and bake.
  • And finally, if you love sweet and salty, you can sprinkle these cookies with some flaky sea salt right before serving. It’s so good.

OH! And be sure you don’t over bake these cookies! They only need 9 to 10 minutes in the oven, and will firm up quite a bit as they cool. Over baked cookies will be dry and crumbly… not chewy like we want!

Coconut lovers, this cookie recipe is going to be your new bff! Enjoy ♥

If you try this recipe for Brown Butter Coconut Chocolate Chip Cookies, please let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations seriously makes my day!

Coconut brown butter cookies

I realize that most people don’t go to the City Bakery or their green Birdbath outlets for coconut cookies. They come in droves to load up on the legendary chocolate chip cookies, pretzel croissants or even the alien-looking baker’s muffin. The coconut cookie — an almost monotone golden brown that resembles a million other cookies on earth — just doesn’t inspire the same kind of fervor. But I think it should. If you’re familiar with the place, you could probably have guessed that Maury Rubin, the owner/chief baker of the chain — he who bakes caramel, almonds and fresh cranberries together in a way that you will never want to go without again — wasn’t going to put just any coconut cookie in his bakery case. Yet, to actually bite into one is still astonishing: how did they get all of that butter in there? Or in short: goodbye boring macaroons, forever!

As should be abundantly evident by now, I’m a bit obsessed with them, and finally decided in January that I was going to reverse engineer them or fail wildly trying. And oh, how wildly I failed, first auditioning a straightforward drop cookie with sweetened flaked coconut that was not even close. Then I decided to fiddle with all of my favorite baking vices: brown butter! sea salt! homemade vanilla extract! But I was still miles from the bakery case dream. And then, two weeks ago, I fell down the most wonderful internet rabbit hole, which began with these Blue Sky Bran Muffins, followed by a comment Patty which directed the curious to Maury Rubin demonstrating his Corn Muffins with Pear and Candied Ginger on Martha Stewart’s TV show, with an embedded video segment that I watched until the end, at which point my reward was revealed in the following 17 words: “After the break, I’ll be back with Maury to make a recipe for the perfect coconut cookie.”

HIS COCONUT COOKIE? If I knew how to make gifs, here would be a 5-second reel of Cookie Monster appearing in a thought bubble above my head, me closing the laptop, grabbing my bag and walking out the door to the grocery store, recipe open on my phone. Four stores (stupid coconut chips) and three hours later, the very cookie I’ve pined for all of these years, that I’d failed at numerous times, came out of my oven and, lo, they were perfect.

For about one hour. Here’s the thing: what’s amazing about this cookie is how simple it is. It has the same seven ingredients that form that backbone of most drop cookies — white and brown sugar, eggs, butter, flour, salt and baking soda — plus an absolutely staggering amount of dried coconut. And butter, but more on that later. But (and this is my sole City Bakery quibble) the “pinch of salt” isn’t close to enough for the massive amount of cookies, and I missed the sea salt flecks in my failed batches. I also had trouble forgetting what an incredible pairing brown butter and coconut are. And vanilla, well, it makes a virtual butterscotch of the crisp-chewy crumb.

And so I made two more batches, one Rubin’s way and one with brown butter, vanilla and more sea salt and all three “professional testers” (uh, babysitter, husband, preschooler) chose the brown butter version for you. I hope you find it as obsessively good as we do.

Coconut Brown Butter Cookies
Adapted from The City Bakery, via The Martha Stewart Show

Let me just get the obvious out of the way: these cookies contain a spectacular amount of butter. They also contain a spectacular amount of coconut. In fact, when you really look at it, there’s amazingly little flour or eggs for the amount of butter and coconut, and these four things are what make this cookie different from any other. They’re like a standard drop cookie (think: chocolate chip or oatmeal raisin) merged with a buttery, lacy florentine and they manage to have both the florentine’s golden crisp and crackle and the drop cookie’s faint chew. The browned butter, sea salt and vanilla extract are just the icing on the cake, but if you want to make them the original way, simply soften the butter, skip the water (necessary to make up for lost butter volume when it’s browned), vanilla and reduce the salt to a pinch.

Note: I halved the original recipe, which called for a full pound of butter and 8 cups of coconut I just couldn’t.

Yield: 1 dozen (if you make the massive bakery size), about 2 dozen of a medium size (about 2T dough each photos 6-8 here) or 4 dozen of a small size (1T each top photo).

1 cup (2 sticks or 225 grams) unsalted butter
2 tablespoons water
1/2 cup plus 2 tablespoons (125 grams) granulated sugar
3/4 cup (145 grams) packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/4 cup plus 3 tablespoons (175 grams) all-purpose flour
1 teaspoon baking soda
Slightly heaped 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
4 cups (240 grams) dried, unsweetened coconut chips (I used these)

In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Adding 2 tablespoons water should bring the butter amount back up to 1 cup. Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid.

Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.

Scrape chilled browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well.

Scoop dough into 1, 2 or more (Rubin recommends a 2-inch wide scoop for bakery-sized cookies) balls and arrange a few with a lot of room for spreading on first baking sheet use the back of a spoon or your fingers to flatten the dough slightly. Bake first tray of cookies 1 tablespoon scoops will take 10 to 11 minutes 2 tablespoon scoops, 12 to 14 minutes, the 2-inch scoop used at the bakery, 14 to 16 minutes take the cookies out when they’re deeply golden all over. If cookies have not spread as much as you see above, stir 2 teaspoons more water into cookie dough, mixing thoroughly, before baking off another tray. (See note below for full explanation.) This should do the trick, but if it does not, repeat the same with your next batch. Once you’ve confirmed that you have the water level correct, bake remaining cookies.

Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack. Cookies keep for up to one week at room temperature. Extra dough can be stored in the fridge for several days or in the freezer for a month or more.

About the water: Browned butter is one of my favorite things to eat in cookies like things and least favorite things to write cookie recipes for, because when you brown the butter, water volume is lost, but not all types of butter contain the same amount of water. I find that for most standard American grocery store butters (I was using Trader Joe’s store brand here, but the equivalent would be any non-European style butter), 1 tablespoon of water per stick (1/2 cup) of butter is a sufficient replacement. However, should you find that your first batch of cookies is too thick, a little extra water is all you’ll need to get the texture right. It sounds scary, but I promise is as simple as can be. Holler at me in the comments if this doesn’t work for you and please note the kind of butter and how much water you used.

The Most Popular Cannabis/Hemp and Chocolate Recipes On The Internet

This is a collection of popular recipes for cannabis and/or hemp mixed with chocolate that we found on the internet, several but not all of which are vegan, and we will be adding personal tips by David Wolfe about making chocolate once that is ready. Stay tuned! Obviously when it comes to sugars and other ingredients you don’t want to use, get creative and share your results. Our team will continually update this, providing vegan alternatives and other variations so you might want to go ahead and bookmark this page in your recipes folder! Feel free to provide your own ideas in the comments section.

Organic hemp has been harvested for many years, earlier than most crops, due to high nutritional value and easiness to grow. It’s a great vegan source of all essential amino acids and all fatty acids. Chocolate is the most popular food in the world, which when consumed in raw form leads to longevity and the best day ever.

Together, they provide a melt-in-the-mouth texture that is irresistibly fabulous and a superfood.

Cannabis Chocolate Chip Cookies

This is a popular variation of chocolate chip cookies. Just be careful you don’t turn into a cookie monster and eat the whole batch.

First decide if you want full, half, or quarter strength:

  • Full Strength: 1 cup (2 sticks) cannabis butter, softened
  • Half Strength: 1/2-cup (1 stick) cannabis butter, 1/2 cup unsalted grass-fed butter, softened
  • Quarter Strength: 1/4-cup (1/2 stick) cannabis butter , 1 3/4 cup unsalted grass-fed butter, softened
  • 2 1/4 cups all purpose gluten-free flour
  • 1 teaspoon baking soda
  • 1-teaspoon sea salt
  • 1/2 cup coconut sugar
  • 1-teaspoon vanilla extract
  • 2 large pastured eggs
  • 2 cups raw organic chocolate chips
  • 1 cup chopped nuts (optional)

2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, coconut sugar and vanilla extract in large mixer bowl until creamy.

4. Add eggs, one at a time, beating well after each addition.

5. Gradually beat in flour mixture.

6. Stir in chocolate chips and nuts.

7. Drop by rounded tablespoon onto un-greased baking sheets.

8. Bake for 7 to 11 minutes or until light brown. *TIP If you like soft cookies remove them while the underside is a very light brown.

9. Cool on baking sheets for 2 minutes remove to wire racks to cool completely.* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Preparation: 15 minutes

Cooking: 7-11 minutes

Gourmet Hash Oil Chocolate

Gourmet Hash Oil Chocolate is a basic but delicious chocolate recipe using hash oil to create your own marijuana edible candy bars, cookies and desserts. This is a rich, dark chocolate that stands up on the counter if using Cocao Butter and in the fridge if using coconut oil and pack a wallop if you use strong, activated hash oil.

  • 1 Cup (240 ml) Raw Organic Cacao Butter (Or Coconut oil)
  • 1 Cup (240 ml) Raw Organic Cacao Powder
  • 1/2 Cup (120 ml) Maple Syrup
  • 1 tsp (5 ml) Vanilla Extract
  • 1/4 Cup (60 ml) Chopped Nuts (Optional)
  • 10 grams Hash Oil Concentrate *
  • pinch of sea salt

* The amount of hash oil used depends on your dosage requirements and the potency of your oil. Dose yourself accordingly using standard mathematics.

2. Once cacao butter has melted all the way down you can add in the vanilla extract.

3. Now add in the cacao powder. To get accurate measure use a smaller spoon and scoop out to the measuring spoon little by little.

4. Next pour in the sweetener. Maple syrup or any other liquid substitute. Avoid solid ones as they take a long time to melt and leave not so great consistency in the chocolate.

5. Put the nuts on the burner to heat them up and toast a little bit. At the same time reduce the heat of the chocolate and leave it to cool down.

6. Put all of the hash oil mixture in the chocolate.

7. Add the nuts to the hash oil and chocolate, turn them into a mixture and let it cool.

8. Finally pour the liquid on a tray or any other container and let it cool for few hours to become solid. Or if you are impatient you could put it in the freezer to speed up the cooling.

Now you have the dish ready to be served.

Preparation and Cooking: 35-40 minutes

Raw Chocolate Hemp Butter Macaroons

This dish made with green hemp butter is stone ground and silky smooth. Chocolate hemp macaroons are chewy and chocolaty with a definite hemp flavor.

What You Need:

3 tablespoons melted raw organic cacao butter

3 tablespoons coconut cream (thick stuff)

3 tablespoons hemp butter

3 tablespoons warm spring water

5 tablespoons raw organic cacao powder

3 tablespoons xylitol, powdered in a coffee grinder

Whisk together the cacao butter, coconut cream, hemp butter, water, xylitol and salt in a bowl that is set over a pot of hot water. Stir in the shredded coconut and sift in the cacao powder. Continue stirring until all ingredients are evenly combined. Use a mini ice cream scoop to make balls, transferring them to a parchment paper lined tray. Chill in the fridge for at least 4 hours, until firm. Store in the fridge for up to 7 days.

These amount of ingredients make 17 macaroons.

Chocolate Cannabis Cookies

Required ingredients:

⅔ cup Cannabis Coconut Oil, warmed to liquid

½ cup almond milk, unsweetened

2 tablespoons spring water

1 tablespoon arrowroot starch

1 teaspoon vanilla extract

2 cups gluten-free all purpose flour

1. Preheat oven to 375 degrees. Grease baking sheet.

2. Mix together Cannabis Coconut Oil, sugar, almond milk, brown sugar, water, cornstarch and vanilla extract in a large bowl. Set aside.

3. Mix together flour, vegan chocolate chips, cocoa powder, baking soda, and salt in a separate bowl.

4. Add flour mixture to Cannabis Coconut Oil mixture slowly. Stir all ingredients together.

5. Form dough into 1-inch balls and place them two inches apart on baking sheet.

6. Bake in preheated oven for 8 – 10 minutes. Remove cookies from oven. Leave on baking sheet for 5 minutes.

7. Transfer cookies to a wire rack to cool before serving.

Time required: 45 minutes

Hemp Cocoa Energy Bites

These energy balls are filled with all the most amazing super foods in the world . They really are little bites of perfect health. Enjoy these easy to make, portable, tasty, fun flavorful bites that can save you money on the snack bars and energy bites that are so seductive in health food stores.

Necessary ingredients:

1 cup pitted dates, packed

2 tbsp maple syrup or coconut nectar

1/4 cup hemp protein powder

1/4 cup raw organic cacao nibs

Baking process:

1. Grind cashews and hemp protein in a food processor till coarse. Add the dates and run the food processor till the mixture is getting uniform, and sticks together easily. Add the agave and process a bit more.

2. Add the cacao nibs and pulse.

3. Shape mixture into 1 inch balls. Refrigerate for about 30 minutes, then snack away!

Creamy Chocolate Hemp Smoothie

Cool down with this creamy, ice-cold, and luxurious chocolate hemp smoothie. Enjoy the boost of protein and omega-3’s that the hemp seeds provide while indulging in a lightly sweet chocolaty treat. For a fun twist, try this recipe with homemade almond milk, Coffee Shop Worthy Hazelnut Milk, or even adding homemade coffee ice cubes.


  • 2 cups almond milk
  • 2-3 pitted large Medjool dates, to taste (I use 2)
  • 3 tablespoons raw organic cacao powder
  • 3 tablespoons hulled hemp seed
  • 1 large peeled and frozen banana
  • 1/4 teaspoon cinnamon
  • 4 large ice cubes

1) This recipe yields a fairly thin consistency. If you want a thicker shake-like texture, try reducing the milk to 1.5 cups instead of 2 cups or go wild and add a scoop of your favourite non-dairy ice cream.

2) If your dates are a bit firm or dry, soak them in water for 30-60 minutes before making this smoothie. You can also swap the dates for liquid sweetener if desired. Just reduce the almond milk a bit so it’s not too thin.

Preparation: 5 minutes

Cooking: 0 minutes

Yields 3 1/2 cups (2 servings)

Simple Vegan Marijuana Chocolate

Ingredients checklist:

1/2 – 1 Ounce ( 14 – 28 grams) Dried Marijuana Flower

1 cup (218 grams) Raw Organic Cacao Butter

1 cup (118 grams) Raw Organic Cacao Powder

1/2 cup (168 grams) Real Maple Syrup

Optional Add Ins: chopped pecans, coconut flakes, rice crisps, etc.

1. Grind Marijuana and make a pouch for it using the cheesecloth and cooking twine.

Tie the marijuana pouch securely.

2. Place enough water in your double boiler to barely come to the bottom of your inner bowl. Heat the water to boiling and place cacao butter into the inner bowl to fully melt.

3. Add 1 cup water and the pouch of ground marijuana into the cacao butter. Cover and set timer for 3 hours. Watch carefully while simmering on low. Keep water level filled and turn the pouch with tongs carefully several times.

4. After 3 hours, remover inner pan, refill water completely, return inner pan with butter and pouch, turn heat to high and set timer for 1 hour.

5. Simmer on high remaining hour, remove when tiny bubbles appear all in the oil outside of the area containing the pouch. Do not scorch!

6. Carefully remove pouch and put in strainer to squeeze all butter out but not letting sediments in. Strain the entire cocoa butter infusion into another inner boiler pan. Put pan into the refrigerator for several minutes until the cocoa butter solidifies completely.

7. Carefully pour off the water completely. Let the oil dry or dab the excess water carefully before proceeding.

8. Return water and heat to the double boiler and add the cocoa butter pan over the boiling water until melted.

9. Add the 1 tsp vanilla, dash of salt and 1/2 cup maple syrup. Whisk together. Sift in cacao powder a little at a time whisking together completely.

Scrape the sides of the bowl and whisk until smooth and glossy.

10. Remove heat and pour chocolate into moulds.

Let cool in fridge then remove from moulds carefully. Enjoy responsibly!

Raw Chocolate Hemp Sauce

A quick & easy recipe to celebrate any occasion! Use this nutritious decadent chocolate sauce to drizzle on organic fruit or create a chocolate fondue!

Required Ingredients:

  • 1 1/2 cups of spring water
  • 7 – 9 pitted Medjool dates
  • 1/2 cup raw organic cacao powder
  • 5 tbsp of hemp seeds
  • ¼ cup coconut oil
  • 1/2 tsp of organic green stevia or add more dates if you would like sweeter
  • pinch (1/8 tsp) sea salt
  • 1/2 cup shredded raw organic cacao butter (optional for more rich chocolate taste)
  • Estimated Preparation Time: 5 minutes
  • Will keep for: 5 days in the fridge or you can freeze for a longer period of time

1. If the Medjool dates are dry, try soaking them for 10 – 20 minutes to soften before making the sauce (otherwise you will end up with chunky bits!).

2. Blend all ingredients together in blender until smooth.

Choc-Mint Bliss Balls

Something fresh, something chocolatey, totally yummy. You will love the unique chocolate and mint combination of these bliss balls. Pure deliciousness!


  • 1½ cups packed medjool dates, pitted
  • ½ cup gluten-free rolled oats
  • 2 tablespoons hemp seeds
  • ¼ cup raw organic cacao powder
  • 5-10 drops of mint extract (depending on preference)

Add all the ingredients to a food processor and let it run until a sticky dough forms around the blade. Roll into bite-sized energy balls and pop in the fridge for 20 minutes to set. If you like it more minty, add 10 drops, but 5 drops were plenty for us.

Superfood Chocolate Rice Krispies

This wholesome take on Rice Krispies gets sweetness from coconut nectar, chewy gooeyness from almond butter, and a host of goodness from hemp seeds, cacao nibs, and superfood chocolate. A gluten-free, vegan, and refined sugar-free recipe that still tastes like a treat.

Necessary integrants:

Cooking procedure:

First, mix almond butter, chocolate, coconut oil, and a combination of brown rice and maple syrup in a bowl.

Second, gently melt with almond butter, coconut oil and coconut nectar. This forms the base for these delicious bars.

Finally, add hemp seeds and cacao nibs and than top them with extra chocolate.

Chocolate Marijuana Fudge

Old School Fudge Meets New School Buds in this segment. It’s an easy recipe with very few ingredients creating a delicious and potent marijuana edible treat.

  • 2 Cups Sundried Cane Juice Crystals
  • 1/2 Cup Raw Organic Cacao Powder
  • 1 Cup Almond Milk, unsweetened
  • 1/4 cup (or a little more) marijuana infused butter, cannabutter, cannabis butter
  • 1 tsp vanilla extract
  • Chopped nuts (optional)
  • Thermometer

1. Set the thermometer on the side of the sauce pan. Add in the 2 cups of sugar, half cup of cacao and the one cup of milk. Than using a whisk or a spoon stir them together.

2. Turn on the heat to medium and bring that mixture up to a boil. Continue stirring constantly while you bring it up to boil.

3. Once the mixture is up to boil stop stirring and reduce the heat to low. Now you will be watching the thermometer. Let it boil until it reaches 238 degrees fahrenheit.

4. When its 238 cut off the heat and let it cool below 150 degrees fahrenheit. Than you will add the marijuana butter and one tea spoon of vanilla extract. And if you want to use nuts, it’s time to add them in.

5. Next you have to turn all the component ingredients into a mixture. You can use a wooden spoon and stir with pressure. This will take some time and muscle. Stop when you see it has become thick and the glossiness gone.

6. When you have reached that thick stage of the mixture you are going to spread that out on the pan and flatten it out even

7. Finally put the pan in the refrigerator and let it cool for another 40-45 minutes.

Rooibos Acai Smoothie

This deep-coloured smoothie bowl is bursting with healthy fatty acids, thanks to acai powder, hemp seeds and linseeds. Red rooibos matcha tea and berries provide enough antioxidants to fight everyday stress. What’s more? This smoothie has a chocolatey berry flavour and an utterly creamy texture. Top with Alara Branberry Muesli and enjoy this bowl of natural goodness.

  • 1 ripe organic banana
  • 1 cup of organic mixed berries
  • ¼ cup of almond milk, unsweetened
  • 1 tablespoon milled linseeds
  • 1 tablespoon hemp seeds
  • ½ tablespoon acai powder
  • 1 teaspoon cinnamon
  • 1 teaspoon Red Rooibos Matcha Tea

Put all ingredients into a high-speed blender and blend until smooth and creamy.

Top with muesli, granola, goji berries or your favourite bits.

Fibre Smoothie

Add, blend & drink or in this case, spoon in! Fibre-rich Baobab powder (45%!) and lucuma fruit powder give a tropical kick, while berries & seeds ensure the smooth texture. This smoothie is filled with antioxidants, Vitamin C, healthy fatty acids and soluble fibre to keep you going until lunch.

  • 1.5 handful of fresh spinach leaf
  • 1 cup fresh berries (raspberries, blueberries
  • 3 teaspoons baobab powder
  • 1 tablespoon shelled hemp seeds
  • 1 tablespoon goji berries & linseeds
  • 1 tsp lucuma
  • ½ cup water

Wash the spinach and berries and place in a blender along with the other ingredients. Blend it until smooth, thick and creamy. If you prefer your smoothies a little more runny, feel free to add more water or coconut water. Top with some fresh berries and enjoy!

Hemp Tabbouleh

A fresh, zingy protein salad, perfect for vegans and raw foodies. Hemp seeds contain all the essential amino acids we need and is a good supply of healthy fatty acids, fibre and vitamin E. Get yourself into the kitchen and whip up this beauty within no more than 10 minutes.

  • 1 cup fresh parsley
  • 1/2 cup fresh mint leaves
  • 1/4 teaspoon Himalayan pink salt
  • 8 cherry tomatoes
  • 1 cup shelled hemp seeds
  • 2 tablespoons hemp oil
  • 2 tablespoons freshly squeezed lemon juice

Put parsley, mint and pink salt into a food processor and pulse until its finely chopped. Transfer the herb mixture into a mixing bowl. Add the tomatoes, hemp seeds, hemp oil and lemon juice and mix well. Serve with linseed crackers and store in an airtight container.

Chocolate Hemp Bark

The most simple, healthy and energy rich dish made with hemp. Ideal for desserts and snacks. With branded chocolates in it children can be easily tricked into having this health positive food.


  • 6x Sacred Chocolate Holy Hemp Bars,
  • 1/2 cup sliced raw almonds &
  • 1/4 cup Hippie Butter hulled hemp seeds

Cooking method:

Start with a double boiler. Make some warm water in it. Put the bowl of chocolate on top of it with the warm water underneath.

Stir the chocolates as they get heated from the warm water. Slowly they will melt down. This step can’t be rushed otherwise the taste will be compromised.

In the mean time take a glass plate. Pan shaped ones are always helpful to hold the liquid. Wrap it using saran wrap. It makes it easy to break the chocolate in smaller sizes.

Now pour the cup of sliced almonds and most of the hemp seeds. Leave some of them for topping. Keep stirring and make a smooth mixture.

In the end carefully put all the chocolate on the plate. Put the left over almonds and hemp seeds on top. Let it cool down and break it up in smaller pieces later. Now you have a hemp composed delicious chocolate dish ready to be served.

Coconut Butter Chocolate Chip Cookies

These cookies are amazing! I’ve been racking my brain for months about how to make a cookie without refined fats. I’ve had plenty of good peanut butter cookies, so I don’t know why it took me so long to think of coconut BUTTER chocolate chip cookies. When the idea to use coconut butter popped into my head I immediately scoured the internet, and while I did find two cookie recipes that utilized coconut butter, both of them were pretty aggressively not-vegan, and didn’t use coconut butter as the only fat source. So, I was on my own.

Luckily, after some experimentation I was able to crack the code. Just how good are these? Um, I told my coworkers I was making cookies for them, but the cookies never made it to work. It’s funny because the last time I promised them cookies, they turned out so awful that I couldn’t possibly feed them to people. This time, I nailed the cookies but my coworkers still didn’t get any! They just can’t win. Fingers crossed that I make some decidedly medium-good cookies soon…

I kind of flipped out when I bit into these for the first time because they’re that perfect combination of crunchy-chewy, and they’re made with ZERO oil or refined sugar. Yes, you heard me, chewy vegan cookies. Chewy cookies are what I’m all about =] The dough is a kind of crazy texture but it all sorts out in the oven. I need to stress that parchment paper or Silpat-type baking liners are NOT optional for these cookies. If you try them on a greased baking sheet… well, you will be enjoying some nice cookie crumbles on your ice cream. Hey, that might not be such a bad idea…

To answer the most likely question – coconut butter cookies DO taste like coconut. With all of that coconut butter, that can’t be avoided. It is surprisingly subtle, though. I think it is a level of coconut that will satisfy coconut lovers, but also coconut skeptics. Pretty much anyone except full-on coconut haters. But otherwise, these are a great coconut butter dessert recipe, in a time when this ingredient mostly seems to be used in breakfast and “snack balls”.

Seriously, these might be the cookies that convince someone they can live without eggs or dairy. Alas, despite the coconutty title these cookies are not paleo or keto or anything like that, but they’re still rockin’. And I have a strong suspicion that they would work with whole wheat pastry flour or even gluten-free. (Don’t even try coconut flour, though). Next time I make them (and you better believe there will be a next time) I’m going to try that out and I will, of course, report back here with my findings =]


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