Lifted Aloha

Recipes

Dark Chocolate Coconut Oil Fudge

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INGREDIENTS

  • 1/2 cup melted coconut oil
  • 1/4 cup honey or maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Unsweetened shredded coconut, for garnish

INSTRUCTIONS

  1. Line a small square dish (I use this small square glass food storage container—it’s perfect for this batch size) with parchment paper. Set aside.
  2. In a small bowl, whisk together the coconut oil, honey or maple syrup, cocoa powder, vanilla, and salt until very smooth.
  3. Pour mixture into the prepared dish. Refrigerate until solid, about an hour, then sprinkle the shredded coconut on top, and cut into 9 small pieces. If you’re in a hurry, pop it in the freezer and you’ll be ready to go in about half the time—although you might need to use a knife ran under hot water to cut through it.

Honey Butter

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INGREDIENTS

  • 1 cup (2 sticks) salted butter, softened to room temperature
  • ¼ cup clover honey

INSTRUCTIONS

  1. In a mixing bowl, add softened butter and honey.
  2. Use the whisk attachment on your mixer and whip on high speed until smooth and completely combined.
  3. Serve with your favorite toasted bread or in other recipes.
  4. Transfer any leftovers to a jar or container. Cover and refrigerate in between meals.

Honey Lavender Shortbread Cookies

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INGREDIENTS

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 tablespoons honey
  • 2 cups flour
  • pinch of salt
  • 2 teaspoons dried lavender (I bought mine at World Market

INSTRUCTIONS

  1. In a large bowl of the bowl of a stand mixer, cream together the butter, sugar, and honey until light and fluffy. 
  2. Add the flour, salt, and lavender and mix until combined. 
  3. Place two sheets of plastic wrap or parchment on the counter and divide the dough in half between the sheets. Using the wrap, shape the dough into 2 logs that are approximately 1 1/4 inches in diameter.  Shape the logs into squares if desired by pressing gently on the top with a cookie sheet to flatten the log slightly, then turning the log on its side and pressing again. 
  4. Freeze thirty minutes or refrigerate 2+ hours, or until firm.
  5. Preheat the oven to 325. Remove the dough from the fridge or freezer and slice into 1/4 inch slices. Place 1-2 inches apart on a lightly greased or parchment lined baking sheet. Bake 15-20 minutes, or until light golden brown. Let cool completely before serving. 

Oats & Honey Granola Bars

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INGREDIENTS 

  • 3 1/4 cups old-fashioned rolled oats
  • 3/4 cups crispy rice cereal
  • 2/3 cups oat flour (see Tips & Tricks below) OR whole wheat pastry flour
  • 3 tablespoons brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2/3 cup honey
  • 1/3 cup melted coconut oil
  • 2 teaspoons pure vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper.
  2. In a large bowl, stir together oats, crispy rice cereal, oat flour, brown sugar, baking soda, and salt. Measure honey, melted coconut oil, and vanilla into a measuring cup, then drizzle over oat mixture and stir until all ingredients are completely combined.
  3. Transfer oat mixture into prepared pan and press down very firmly into an even layer. Bake for 20 to 25 minutes or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. 
  4. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into 12 bars. Remove to a cooling rack to finish cooling completely. Store in an airtight container.