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cookies & snacks yields 24 crackers the dough once again along the same lines while still warm. Break crackers apart when thoroughly cooled. Prick the rectangles with a fork several times. dough into 2x3-inch rectangles. Sprinkle the dough with the cinnamon, if desired. sheet. Peel off the top sheet of baking paper and cut the ing paper about 1/8 inch thick. sheet. Roll out the dough between the two pieces of bak- form a dough. Let stand for 30 minutes. starch, coconut flour, baking soda, and salt. 6

COCONUT SWIRLS yields 24 swirls

DARK LAYER 1. To prepare the dark layer, coarsely chop the peanuts
½ cup peanuts and almonds in a food processor.
yields 65–70 confections ½ cup almonds 2. Add the cacao or carob powder, honey, lemon juice, coconut,
½ cup cacao or carob powder sesame butter, and salt.
½ cup agave or honey 3. Spread the dark layer ½ inch thick onto a 12x12-inch sheet of
CAROB CONFECTIONS 2 teaspoons lemon juice baking paper.
3 cups ground coconut 4. Prepare the white layer: Combine the coconut, oil, vanilla, and
Have Carob Confections ready for
your children when they walk through ½ cup sesame butter confectioners’ sugar. Spread onto the dark mixture.
the door to give them an extra dose Pinch of salt 5. Roll the two layers jelly-roll style, gradually peeling off the bak-
of calcium—found in the sesame ing paper. Refrigerate for 2 hours.
seeds and almonds—and keep them WHITE LAYER 6. Slice the swirls into ½-inch thick slices.
satisfied until it’s time for dinner. 1 cup ground coconut
1/3 cup extra-virgin coconut oil
1 cup sesame butter (tahini) or 1 teaspoon vanilla extract VARIATION The dark layer can be pressed into chocolate
almond butter 1 cup confectioners’ sugar or molds or formed into balls, then refrigerated.
4 tablespoons extra-virgin coconut xylitol powdered sugar Try omitting the peanuts and adding peppermint extract or a
oil few drops of peppermint oil.
1 cup honey
¾ cup carob powder
1 cup shredded coconut (optional)
½ cup ground nuts, ground coconut, yields 35 bonbons
or sesame seeds, for coating COCONUT BONBONS
1. In a double boiler, dissolve the 1/3 cup ground coconut 1. In a medium bowl, combine the coconut with the
tahini or almond butter with the 1 tablespoon carob or cacao carob powder or cacao.
oil and honey until softened. Add powder 2. In a small saucepan, melt the coconut butter with
the carob powder and coconut ½ cup almond butter the almond butter over low heat, stirring constantly to com-
and mix well. 3 tablespoons coconut butter bine well (the mixture does not need to boil). Add the butter
2. Remove from the heat and let 4 tablespoons honey mixture and honey to the dry ingredients.
cool for 5 minutes. Working ½ cup ground coconut or ground 3. Fill chocolate molds with the mixture or form into balls or
quickly, form into 1-inch balls. nuts, for coating spread a thin layer onto the bottom of a 5x7-inch baking pan.
Don’t delay since the mixture will For extra decoration, roll the balls in the ground nuts or coco-
harden. Roll in ground nuts, coco- nut. Freeze. Remove from the freezer right before serving. If
nut, or sesame seeds to coat. using a 5x7-inch baking pan, cut into 1-inch squares.

Carob Confections
328 HEALTHY EVER AFTER Store in the refrigerator. butter until well combined. almonds, cashews, pumpkin seeds, maple syrup, and almond the refrigerator. sins, apricots, apples, orange juice, and zest. 2. Form balls the size of 1 teaspoon and roll in the coconut flakes. 1. In a food processor, blend the sunflower seeds, chia seeds, 2. Form into balls and roll in the coconut or ground nuts. Store in 1. In the food processor, blend the millet, almonds, filberts, rai- for coating ½ cup ground coconu

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to serve.
Slice and place in cupcake liners
wrap in waxed paper. Freeze.

blend until well combined.
dates, and carob powder and
meal, sesame butter, honey or

ground.
and sunflower seeds until finely

(optional)

yields 50 millet balls

yields 12 servings

yields 35 nutty buddies