I am not much of a baker, but if I don’t make something, hubby will buy something. This treat was quick, easy, and satisfied his (and my) palate. The boys ate them up too.
Anytime I can get coconut oil in our diet, that is a bonus. Approximately 50% of the fat in coconut oil is lauric acid, which is rarely found in nature. In fact, coconut oil contains the most lauric acid of any substance on earth. The major fat in breast milk is the same lauric acid that is seen in coconut oil. Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial, and anti-protozoa properties. Coconut oil has been reported to inhibit various microorganisms including bacteria, yeast, fungi, and enveloped viruses. Coconut oil is the most easily digestible and absorbed class of fats and does not circulate in the blood stream and is not deposited.
Did you know that multiple studies on Pacific Island populations, who get 30-60% of their total caloric intact from fully saturated coconut oil, have all shown nearly non-existent rates of cardiovascular disease? Coronary Artery Disease is unknown among Polynesian population whose staple diet is coconut (Prior et al, 1981). When these groups migrated to New Zealand however, and lowered their intake of coconut oil, their total cholesterol and LDL cholesterol increased, and their HDL cholesterol decreased.
1/2 cup Coconut Oil
1/2 cup Honey
1/2 cup Cocoa
2 teas Vanilla
dash of Salt
1 1/3 cup unsweetened shredded coconut
Combine all the ingredients except the coconut into a pan. Warm until everything is melted together. Whisk until smooth. Remove from heat mix in coconut. These can be scooped onto a cookie sheet covered with parchment. I opted to fill a silicon tray. Place into a refrigerator until hard. Enjoy!
Now, that I have edited the photo with ‘mint’ green font, I will be adding some mint extract next time. I will start with 1/2 teaspoon.
For more understanding on the benefits of coconut oil.
Amrita Institute of Medical Sciences