Salted Dark Chocolate Coconut Balls

Alrighty y’all.

It’s Secret Recipe Club time.

I have been up to sooooo much this past month and baking/cooking has taken a backseat in my life.

Really, my blog should be about how to discretely get your friend to fake an emergency via phone call during the worst blind date of your life, put on makeup without a mirror, and get that “i woke up like this” look without actually waking up like that.

I just started a new job that I am extremely excited about last week and I also passed my real estate license exam.

Busy really isn’t the word for it.

Good news is that I am finally learning to balance everything in my life. 🙂 Lucky you…more recipes and chit chat from yours truly.

This month’s recipe comes from Tara the lovely mother and wife behind the blog Tara’s Multicultural Table.

I really enjoyed reading about Tara’s many cultural influences that have played a role in dishes she creates.

Tara was born in Japan, lived in Germany, and her husband is Filipino. Check out her amazing recipe index and you can rest assured you will find recipes from all over the country.

Tara and I are also the same age and both enjoy pastries! Win win!

If you didn’t know I have an extremely large sweet tooth and duh…I made something sweet.

But also a little something salty.

Balance people, balance.

Enter Tara’s Salted Dark Chocolate Coconut Balls.


This is the easiest little treat to make plus it tastes like a mounds bar with a hint of a salty side.


Plus coconut soooooooo


duh coconut = total summer island breeze, take me to the beach, dip my toes in the water feeling.


I know you can understand my vibe on that one.


I need a vacation.


Who is coming with me?

5.0 from 1 reviews
Salted Dark Chocolate Coconut Balls
Cuisine: Dessert
Prep time: 
Total time: 
Serves: 36
Little sweet balls of coconut dipped in dark chocolate and finished with a pinch of sea salt. Gluten-free.
  • 4 cups unsweetened, shredded coconut
  • 14 ounces of sweetened condensed milk
  • 12 oz. dark chocolate, finely chopped
  • flaky sea salt, for topping
  1. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the coconut and condensed milk until the mixture comes together.
  3. Roll the mixture into 1-inch balls and arrange on the prepared baking sheet.
  4. Place the balls in the freezer for 20 minutes to set.
  5. In a small mixing bowl, melt the chocolate in the microwave, stirring occasionally between 30 second intervals.
  6. Dip each coconut ball into the melted chocolate and place back on the baking sheet.
  7. Freeze until the chocolate balls are set.
  8. Top each ball with a pinch of sea salt.


Nut-Free Chocolate Easter Eggs

 Little Peter Cotton Tail, hoppin’ around the bunny trail…hippity, hoppity, Easter’s on it’s way!

How’s my singing voice?

On point, I’m sure.

Happy Good Friday y’all.

I was out and about yesterday and a friend asked what I was doing for Easter.

I was suddenly transported back to Easter as a child.

My parent’s, sister, and I would all pile in the suburban, head to church, then rush back to the house where we would have a pool party/Easter egg hunt with my entire extended family.

I looooooved those days.

Now I’m pretty much like, church, brunch, nap, maybe a movie?

There’s one thing I can always count on around Easter.

Reese’s Peanut Butter Eggs.

Fist pump.

I swear, the bigger the egg, the more peanut butter.

We are making a paleo friendly version today.


Nuts have been giving me allergies lately, so I am trying to steer clear for a bit and see how my body adjusts.


Thankfully I have my beloved coconut butter, which makes up the filling in these suckers


 + dates!


Then we do a little magic chocolate covered shell dance and



IMG_0803Better for you Easter candy.

IMG_0804Hoppy Easter!

See what I did there? 😉

Nut-Free Chocolate Easter Eggs
Recipe type: Candy, Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 13
A nut-free version of the peanut butter egg, stuffed with a coconut butter/date filling and coated w/ a dark chocolate shell, drizzled w/ coconut butter. Gluten-free, vegan, paleo, refined sugar-free.
  • For the filling:
  • 10 large Medjool dates, pitted and soaked overnight in water
  • ½ c. coconut butter, slightly melted
  • 2 T. coconut flour
  • For the chocolate coating:
  • 3 T. unsweetened cocoa powder
  • 4 T. pure maple syrup
  • 3 T. melted coconut oil
  • For the drizzle:
  • coconut butter, melted
  1. For the filling, place the soaked dates along with their soaking water in a large food processor and process on high until smooth.
  2. Place 4 tablespoons of the date puree into a small mixing bowl and mix with the coconut butter and coconut flour until combined.
  3. Form the filling into egg shapes and place on a sheet of parchment paper.
  4. Place in the freezer for 45 minutes or until frozen.
  5. In a small mixing bowl, mix all of the ingredients for the chocolate coating together until smooth.
  6. Dip each frozen egg into the coating mixture until completely coated.
  7. Place the eggs back in the freezer until the chocolate is frozen.
  8. Take the eggs out of the freezer, drizzle each with melted coconut butter and let dry.
  9. Devour!


Double Toasted Coconut Butter Cups

Guess who finished their Christmas shopping yesterday?

Guess who banged their Christmas shopping out in one day and still managed to buy a pretty shirt for herself?

This guuuuuuurl right here.

Every year I wait until the last minute to buy for the most important person…my mom.

She always puts so much into Christmas and I feel like she deserves the world.

The world will have to wait because all I can afford is a few gift certificates 😉

Anyway, I cannot wait for Christmas Day, my entire Italian family is getting together for a big shin-dig at my parents house.

It’s going to be so much fun.

Not to mention, there is going to be a ton of food.

Oh, and let’s not even mention the mile long dessert table.

Sometimes people just want something light for dessert.


That’s where these little sweet treats come into play.


Can you say clean eating?


Y’all know my favorite thing is coconut.


Let’s double the coconut fun, shall we?


Basically, it’s a layer of coconut butter


topped with a layer of toasted coconut butter + maple syrup.


It’s just that simple.


Maybe you need something this simple to snack on while you are cooking your Christmas feast.


I can always just send you some via mail, but seriously…


so simple.

Double Toasted Coconut Butter Cups
Recipe type: Snack, Healthy Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
Toasted coconut, maple syrup, and creamy coconut butter come together to make the perfect healthy sweet treat. Gluten-free, paleo, nut-free, and vegan.
  • ¾ c. coconut butter, slightly melted
  • 1 packet of Truvia sugar substitute or 1 t. granulate stevia
  • 1 c. unsweetened coconut flakes
  • 1 T. pure maple syrup
  1. In a large mixing bowl, combine the coconut butter and truvia until smooth.
  2. Line a 12 cup mini muffin tin with silicone non-stick liners.
  3. Fill the bottom of each mini muffin cups with the coconut butter mixture, filling ½ full.
  4. Place the cups in the freezer for 10 minutes or until hardened.
  5. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  6. Place the coconut flakes on the baking sheet and bake for 5-6 minutes or until toasted.
  7. Let the coconut cool slightly.
  8. Place the toasted coconut into a large food processor and process until a silky, smooth butter forms. The mixture should be pretty drippy in texture. This takes about 3-4 minutes.
  9. Stir in the maple syrup.
  10. Take the cups out of the freezer and top the remaining half of each cup with the toasted coconut butter mixture.
  11. Freeze for an additional 10 minutes or until hardened.
  12. Serve at room temperature.


Secret Recipe Club

Y’all…it’s Secret Recipe Club time.

Get excited.

Yesterday, I got to warp my brain trying to write a 6 page nutrition paper.

It was a grand ole’ time.

On another note, I always love the time right around Halloween where I get to see my mom standing over her “cauldron” as she adds butter, popcorn, sugar, and her magical touch to a sticky, sweet, salty mixture.

Her popcorn balls are marvelous.

Now, if only it were 40 degrees and the fire place was blazing…it would be perfect.

Let’s talk about today’s recipe.

It’s pretty freaking amazing.

The recipe comes from Ashley, the lovely lady behind the food blog, Rainstorms and Love Notes.

I just love that blog name. It’s so warm and inviting. I love rainstorms and what girl doesn’t love love notes?

Even cheesy love notes. Those are the best kind. 😉

Ashley is married to T.J., and besides being a lover of all things food, she is a football fanatic.

She might be a Steeler’s fan, and I may just be a Cowboy’s fan, but hey, food and football…two things in common 🙂

Now, while I really wanted to try some of Ashley’s game time eats like her Spicy Pumpkin Cheese Ball and Spinach Artichoke Dip, you know my sweet tooth, once again, got the best of me 🙂

Enter Ashely’s recipe for the

 Easiest Ever Peanut Butter and Chocolate Fudge

She’s not joking.

It’s seriously three ingredients.

You know anything w/ peanut butter + chocolate speaks to me.


Ashley used butter but we were out so, I improvised…coconut butter it is.


You do a little melting over on the stove and add some semi-sweet chocolate chips.


Well, hey there, silky smooth deliciousness.


Then you refrigerate and voila…




I added sea salt on top because sometimes I like to be fancy.


Y’all…this stuff is the perfect balance between creamy, smooth, nutty peanut butter and rich chocolate.


It reminded me of my favorite fudge. As a child, my parents would take me down to Galveston to the historic strand district.


There, in a old building, was The Peanut Butter Factory (yes, there was such a thing) filled with all sort of  antique things and…homemade fudge. They were famous for their peanut butter fudge.


Chocolate + peanut butter was my favorite, obviously.

Unfortunately, The Peanut Butter Factory was ruined in a hurricane.


NBD now that I have this fudge recipe!


Thanks Ashley!


Chocolate Peanut Butter Fudge
Recipe type: Dessert, Fudge
Cuisine: American
Prep time: 
Total time: 
Serves: 30
The classic combo of creamy peanut butter and smooth semi-sweet chocolate come together to create a rich, decadent fudge. 3-ingredients, gluten-free, vegan option.
  • 1 stick of butter (I used ½ c. coconut butter)
  • 1 c. peanut butter
  • 2⅔ c. semi-sweet chocolate chips (If we want to make this vegan, use vegan chocolate chips)
  • sea salt, for sprinkling
  1. Melt the coconut butter in a saucepan over low heat.
  2. Once the coconut butter has completely melted, add in the peanut butter and chocolate chips.
  3. Continue melting over low-medium heat, stirring frequently until the mixture has completely melted.
  4. Line an 8x8 in baking pan w/ parchment paper.
  5. Pour the mixture into the prepared pan.
  6. Refrigerate overnight.
  7. Cut into squares and devour!


Healthier Halloween

I just love this time of year! I associate Halloween with hay rides (even though I am allergic to hay and had many an allergic reaction on Halloween), jack o’ lanterns, tiki torches lining our driveway for the trick or treaters, oh and my cousins birthday. Side note: my cousin is a year younger than me and back in the day, he threw the first Jr. high party I ever went to in his garage. I believe that I wore those “oh my gosh I can’t breathe bell-bottom jeans” with my Tommy Hilfiger clog wedges. Yes, clog wedges. They were happening.
 Oh, and it was probably the first  (and last time) I wore lipstick and “ghetto-danced” with my classmates. There is one truth to that. Let’s just say I know how to get down on the dance floor. Hah!
 Anyway, I haven’t been trick or treating in years, but I do enjoy handing out candy to the all of the fairy princesses and superman’s on Halloween. Oh, and of course, eating the candy right from the bowl while I do that. 
We all know that my fave candy is Reese’s peanut butter cups. However, Reese’s always ties with Almond Joy’s. It’s like three of my fave things (coconut, chocolate, and almonds) had a baby. So, I thought to myself…I need to reinvent this classic…ya know, make it health(ier), emphasis on the “ier”, without getting rid of that fantastic almond joy taste.
Let’s do werk.
This recipe is soooooo simple.
You make the coconut base w/ 3 ingredients: coconut, coconut oil, and agave nectar.

Then, ya spread that coconut goodness into a pan.

Press in some almonds and freeze.

Then we pour a melted dark chocolate and coconut oil mixture over the top.
Then, we freeze again. 

Cut into uneven pieces and bada-bing!

Health(ier) Halloween candy without all of those nasty chemicals or “I can’t pronounce this” ingredients(es) :).

Absolutely delicious!
Almond Joy Bark (GF/V):
5 c. unsweetened, shredded coconut
1/2 c. melted coconut oil
3 T. agave nectar (or honey)
1/4 c. of whole, raw almonds
3.2 oz. dark chocolate (about 1 whole bar of dark chocolate) 
1 T. coconut oil
1. Place the coconut in a food processor and process on high, about 2 minutes. 
2. With the food processor still running, slowly stream in the melted coconut oil, then add the agave. The mixture should look completely smooth. 
3. Spread the coconut mixture into an 8×8 in. square baking pan. Make “rows” with the almonds by lightly pressing the almonds into the coconut mixture.
4. Put the pan in the freezer and freeze until the coconut mixture is firm, about 30 minutes.
5. Meanwhile, place the chocolate and coconut oil in a small bowl and melt on 15 second intervals in the microwave, stirring after each interval. Do this until the chocolate mixture is completely smooth.
6. Once the coconut mixture is firm, take it out of the freezer, and pour the chocolate mixture evenly over it. Place the pan back in the freezer for an additional 30 minutes, or until the chocolate is firm.
7. Take the bars out and cut into small squares. I found that you get a few uneven pieces trying to cut into the chocolate, but this gives the bars that rustic “bark” type look. Fine by me 🙂
8. Devour!
Makes about 16 squares.