Tag: coconut oil

Lavender Coconut Yogurt Bark with White Chocolate

Lavender Coconut Yogurt Bark 1 With Spring approaching, I want to share this yummy and aromatic Lavender Coconut Yogurt Bark. Bark candies are traditionally made with just chocolate, but I created a frozen yogurt bar this past summer and I thought, why not combine these two for one delicious dessert?!

Lavender Coconut Bark Image 2

This bark is lower in sugar than traditional bark from the use of the Greek yogurt, but still has that decadent flavor using melted white chocolate. Lavender is such a beautiful herb to use in dessert recipes. It is aromatic and adds a freshness to dishes, perfect for springtime recipes.

Lavender Coconut Bark with White Chocolate

The bark is finished with fresh lemon zest, extra coconut and white chocolate chips. Pop these babies in the freezer and you will have a springtime treat in no time.This chilled treat melts quickly, so enjoy it like you would ice cream.

 

Print
Coconut Lavender Yogurt Bark with White Chocolate

Coconut Lavender Yogurt Bark with White Chocolate

Ingredients

  • 2 cups Greek yogurt
  • 1 cup unsweetened coconut flakes, divided
  • 1/2 c + 1/4c mini white chocolate chips
  • 2 tsp lavender buds, divided
  • 1 tbsp lemon zest
  • 2 tbsp coconut oil

Instructions

  1. Melt coconut oil in microwave until melted.
  2. Add 1 tsp lavender, stir.
  3. In a mixing bowl add Greek yogurt. Stir in half of coconut flakes to combine.
  4. In a small bowl melt 1/2 cup of white chocolate chips until melted working in 30 second increments. Stir coconut oil/lavender in with melted white chocolate chips.
  5. Pour white chocolate mixture in with Greek yogurt stirring quickly as you pour.
  6. Pour into an 8x13 pan. Scatter the rest of the coconut top. Sprinkle the rest of lavender buds and the lemon zest. Gently press toppings into yogurt.
  7. Freeze 2 hours. Use a butter knife to break up into pieces of bark. Store in an airtight container in freezer.
http://freshandfit.org/lavender-coconut-yogurt-bark-with-white-chocolate/

Berry Scones with Coconut Honey Glaze

berry scones

Spring is a time when most of us are trying to be health minded and choose lighter fare. But we still want to indulge without feeling light we’ve abandoned our healthy way of eating. Well, these ‘Berry Scones with Coconut Honey Glaze’are low in sugar but full of fresh flavor and coco-nutty aroma. I have omitted the dairy for those who are avoiding it and instead used unsweetened almond milk. I also cut the fat using 1/2 ripe banana and 1/2 coconut oil, which adds a nice touch of natural sweetness. You can use your favorite vanilla protein powder for a boost of protein, taking this recipe from a dessert to a pre or post workout snack.

*Note* These are a very light, moist, fall-apart scone, NOT dense and solid like one might expect from the scone. If you find that they are too moist of a scone for you, omit the coconut oil and just stick with the mashed banana for moisture or vice versa.

Print
Berry Scones with Coconut Honey Glaze

Ingredients

  • For scones
  • 2 c oat flour, finely pulsed oats
  • 1 scoop vanilla protein powder
  • 1 tsp baking soda
  • 1/4 c coconut oil, soft
  • 1 c unsweetened almond milk, microwaved for 30 seconds.
  • 1 tsp vanilla extract
  • 1 ripe banana mashed
  • 1/2 tsp sea salt
  • 1/2 c blueberries
  • 1/3 c dried cranberries
  • For glaze
  • 2 tbsp honey
  • 1 tbsp coconut oil, melted in microwave 15 seconds.

Instructions

  1. Preheat oven to 350. Cover an 8 in round pie pan in aluminum foil and spray with non-stick spray. Scones will be easier to lift out.
  2. In a food processor or blending gadget, pulse oats until fine.
  3. Combine oat flour, protein powder, baking soda and sea salt in a large bowl.
  4. In a separate bowl mix together mashed banana, coconut oil, vanilla extract, and almond milk (almond milk is microwaved so it doesn't solidify coconut oil)
  5. Stir wet ingredients into dry. Stir in cranberries and blueberries.
  6. Pour batter into pan. Smooth with back of spoon or spatula. Bake for 30 minutes.
  7. Whisk together coconut oil and honey for glaze.
  8. After scones bake 30 minutes, carefully removed from oven.
  9. Drizzle scones with honey coconut glaze and return to oven for 5 minutes.
  10. Allow to cool at least 15 minutes before lifting from pan and peeling off aluminum foil.
  11. Slice scones into triangles.
http://freshandfit.org/berry-scones-coconut-honey-glaze/

Berry Scones Recipe