Chocolate Covered Coconut Balls

Whenever I have leftover 'cream' from a can of coconut milk, I will use it to make these delicious and nourishing candies.

Messy, but tasty! Any leftover chocolate on the
parchment paper goes directly into my stomach!

Healthful Chocolate Covered Coconut Balls

I am going to guess at the measurements. This recipe is very forgiving if you don't know what the measurements are.

3/4 cup shredded coconut

1/3 cup coconut cream*

2 TBS. vanilla protein powder**

1 dollop almond butter

a few drops liquid stevia (optional)

3/4 cup (high percentage cocoa) chocolate chips

Combine coconut and coconut cream with clean hands. Mixture will probably be somewhat moist. Add in protein powder, liquid stevia, and almond butter and form into balls. Place balls on parchment paper and refrigerate.

Melt chocolate chips over very low heat (and I mean very low). If the chocolate is on the heat too long, or if the heat is too hot, it will ruin the chocolate.

Take the chilled coconut balls and, one at a time, dip them in the melted chocolate. Place them back on the parchment paper and return to refrigerator. Chill and remove from parchment paper and place on plate or serving dish. Refrigerate whatever doesn't get eaten.

* I took a can of coconut milk and opened it up. The cream is usually separated from the liquid part. Use the cream part of it for this recipe. There are a lot of uses for the liquid part of the coconut milk.

** I use Complete protein powder put out by Juice Plus+. For more information on Complete or Juice Plus+, please go to my web site at http://ss.juiceplus.com/us/en

This recipe is only an estimate as far as the measurements go. If you make this, feel free to adjust the recipe to your liking. I have found that if I make the balls without much moisture, then they seem to end up very dry. They dry out in the refrigerator for some reason. At least that has been my experience. If after using the measurements in this recipe, the balls seem kind of dry, add a little coconut water or plain water for more moisture. If the mixture ends up soupy, add more coconut or protein powder. Please feel free to send comments in if you make this recipe. Let me know what works and what doesn't work. Thanks.

Homemade Mustard Colored Tomato Sauce

OK. Finally. I made homegrown tomato sauce. But it isn't like the normal tomato sauce even though it is made with tomatoes.

  What I did was to gather some tomatoes from the garden, wash them up, then put them in a slow cooker and turned it on high. When I noticed the skins being split open, then I turned the slow cooker off and let the tomatoes cool.

   Once they were cooled down some, I peeled the skins off and put them on a rack and placed them in the food dehydrator. I took the rest of the tomatoes and put them in a blender for a couple of minutes. The color turned out quite interesting.

   The tomatoes I used were lemon tomato, blues Fahrenheit tomato, and green zebra tomato. It doesn't look much like the usual red/orange tomato sauce, but there are so many uses for tomato sauce. I will have to see which one is the best for that color.

   I will use the dried tomato skins to make tomato powder with. A good way to use this powder is to sprinkle it on chicken or fish. It is kind of like a barbecue powder and gives a good color to food when it is sprinkled on it.

A couple of yellow tomatoes, green tomatoes,
and blue tomatoes made up this tomato sauce.
It is like the color of mustard.