April 12, 2010

Yummy Mounds

I'm not especially creative when it comes to recipes.  I do like adapting others recipes to my style or ingredients.  Having said that, I think this is the first recipe posted by Kimi at The Nourishing Gourmet that I've tried.  She calls them Mounds but hers are really Almond Joy.  I think I would leave the almonds off myself since they seemed to have been more of a pain then anything...but I also didn't have whole almonds.  I also didn't feel like taking the time to melt honey so I used agave syrup which is liquid at room temp.  I think they came out a little different but were easy and tasty.

Andrew's reaction was "Damn, this is good."  Ed's was "You can bring this anytime," and the ladies at work all wanted the recipe.  So thank you Kimi for an awesome treat!

Yummy Mounds
1 1/3 c. unsweetened coconut flakes (seriously folks, unsweetened!)
1/2 c. of coconut oil
1/4 c. of agave syrup
1 tsp. almond extract

Muffin tin or 12 silicon muffin cups (this is what I used and they just peel back to get the Mound out).

Melt the coconut oil in the microwave.  Add the agave and almond extract.  Stir well.  Then add the coconut.  Mix well.  Use about 1 T per muffin tin and tamp the mixture down with your fingers.  Freeze for 15-30 min.

3/4 c. cocoa powder
1/3 c. agave syrup (Kimi used a scant 1/4 c honey, but 1/4 c of agave didn't seem sweet enough; taste to see how sweet you want yours)
1 c. coconut oil
1 T. vanilla extract

Again, start by melting the coconut oil in the microwave.  Add the agave and vanilla and whisk in the cocoa (preferably you sifted it to get rid of the lumps). 

Once thoroughly mixed and at desired sweetness, use approx. 2 T per muffin tin.  Put them back in the freezer for another 30 min. 

These do need to be stored in the freezer because coconut oil can get soft at room temperature.  But, you won't care because they taste so darn good straight out of the freezer.  I think these will be my go to treat this summer!

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