As you have likely heard (unless you live under a rock), Syria has been engaged in a civil war, and this has been going on for the last five years. FIVE years … even I didn’t realize how long it had been happening for until now. This is going down in the history books, as half the citizens of the country are homeless, and many refugees who are outside Syria have little hope of returning safely to their country. The Canadian government has pledged to bring in 25,000 refugees and help in this, and 10,000 will be coming to the province that I reside in. Projectsyria.ca/volunteer is the place to go if you want to assist these refugees in any way you can – there are myriad volunteers needed. The goal of this project is to aid the refugees with resources to help them integrate smoothly into the community. This is a chance for individuals to have a new beginning to their lives in Canada, and that’s how WE can help. If you live in Canada, please go to the website listed above to help these families have a great new start. Now, onto these chocolate filled KOKO-NUT MACAROOOOOONS!!!
-3 cups sweetened shredded coconut
-1 tablespoon regular coconut oil (not virgin/extra virgin)
-2 tablespoons date syrup (or coconut nectar)
-1/4 teaspoon vanilla extract
-6 squares dark chocolate, melted with 1 teaspoon regular coconut oil and 2 teaspoons date syrup
-1/4 cup sweetened shredded coconut
Blend the first four ingredients until they form a dough, and then press them down into mini muffin trays. Put this in the freezer for 20 minutes. Then take it out of the freezer, and melt the dark chocolate, oil, and date syrup. Pour these onto the coconut cookie base, and keep refrigerated. Serve cold or at room temperature. Top with shredded coconut.
Makes: 11 mini coconut macaroon cups
Fat: 14.2 g
Carbs: 21.8 g
Sodium: 73.3 mg
Cholesterol: 0 mg
Fiber: 5.5 g
Sugar: 16 g
Protein: 0.5 g