Chocolate Coconut Nut Bars

Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
Chocolate Coconut Nut Bars
Print Recipe
A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
    Servings
    1 9"x13" pan
    Servings
    1 9"x13" pan
    Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
    Chocolate Coconut Nut Bars
    Print Recipe
    A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
      Servings
      1 9"x13" pan
      Servings
      1 9"x13" pan
      Ingredients
      Base
      Filling
      Servings: 9"x13" pan
      Instructions
      Base
      1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
      Filling
      1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
      2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
      Recipe Notes

      Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.

      Pumpernickel Seed & Nut Crisps

      Pumpernickel Seed & Nut Crisps
      Print Recipe
      Crisp wholesome seed and nut crackers perfect for a vegan diet.
        Servings Prep Time
        64 crackers 15 minutes
        Cook Time Passive Time
        70 minutes 90 minutes
        Servings Prep Time
        64 crackers 15 minutes
        Cook Time Passive Time
        70 minutes 90 minutes
        Pumpernickel Seed & Nut Crisps
        Print Recipe
        Crisp wholesome seed and nut crackers perfect for a vegan diet.
          Servings Prep Time
          64 crackers 15 minutes
          Cook Time Passive Time
          70 minutes 90 minutes
          Servings Prep Time
          64 crackers 15 minutes
          Cook Time Passive Time
          70 minutes 90 minutes
          Ingredients
          Servings: crackers
          Instructions
          1. Preheat oven to 350℉. I
          2. In a large bowl whisk together all ingredients until just combined.
          3. Spray 2 8"x4" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
          4. Reheat oven to 300℉.
          5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
          Recipe Notes

          -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

          -Regular 9"x 5" loaf pans can be used, however, I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

          -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

          Chocolate Pudding Cake


          Chocolate Pudding Cake is tender chocolate cake surrounded by a rich fudgy chocolate sauce.
          Chocolate Pudding Cake
          Print Recipe
          Tender cake surrounded by a rich fudgy chocolate sauce. A chocolate lovers dream!
            Servings Prep Time
            12 people 15 minutes
            Cook Time
            30 minutes
            Servings Prep Time
            12 people 15 minutes
            Cook Time
            30 minutes
            Chocolate Pudding Cake is tender chocolate cake surrounded by a rich fudgy chocolate sauce.
            Chocolate Pudding Cake
            Print Recipe
            Tender cake surrounded by a rich fudgy chocolate sauce. A chocolate lovers dream!
              Servings Prep Time
              12 people 15 minutes
              Cook Time
              30 minutes
              Servings Prep Time
              12 people 15 minutes
              Cook Time
              30 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉. Spray a 9"x13" pan with non stick spray and set aside.
              2. In a small bowl combine 1 cup brown sugar and cocoa powder, mixing until there are no lumps. Set aside.
              3. In a large bowl whisk together flour, 1 cup brown sugar, baking powder, baking soda, espresso powder and salt. Set aside.
              4. In a medium size sauce pan over medium heat melt unsweetened chocolate with the butter, stirring until smooth. Meanwhile warm buttermilk on the stove over medium heat or in the microwave until just warm. Whisk buttermilk into melted chocolate and add vanilla. Add liquid mixture to the dry ingredients all at once, whisking until well combined and smooth. Stir in chocolate chips. Spread evenly into prepared pan.
              5. Sprinkle cocoa powder and brown sugar mix evenly over the entire top of cake batter. Immediately pour the boiling water over the entire surface DO NOT STIR. Bake for 30-35 minutes. Allow to cool for at least 15 minutes prior to serving. Scoop out and invert onto serving dish so the chocolate sauce tops the cake. Can be served warm or at room temperature.
              Recipe Notes

              Place a large baking sheet on the rack below the cake pan to catch any drips that overflow.