Chocolate Covered Katie

The chocolate zucchini quick bread is so rich and decadent that it makes an amazing dessert—perhaps topped with Keto Ice Cream, or Coconut Ice Cream, or even Banana Ice Cream?! You can make the recipe gluten free by using oat flour or certified-gluten-free oat flour. If you don’t have any yogurt on hand, it also works to sub an equal amount of sour cream or coconut cream. If using coconut cream, feel free to replace the oil in the recipe with milk of choice or additional coconut cream.

But since I’m stuck here with the swampy summer weather of Washington DC, I need to find alternative ways to pretend I’m on a beach or a tropical island. My personal favorite way to make these frosting balls is with coconut butter. Rest assured, there’s also a coconut-free version of the recipe. Inspired by the original Fat Bombs and these Cream Cheese Bombs

If you have a high-speed blender, try freezing your milk of choice in an ice cube tray and using that for the avocado drink instead of refrigerated milk. Or turn it into a chocolate avocado smoothie by adding a spoonful of cocoa powder (I recommend dutch cocoa for a brownie-like flavor) and a little extra sweetener to counter the bitterness of the cocoa. I like either canned coconut milk or almond cashew milk. For a low carb smoothie, simply use the stevia option or your favorite sugar alternative for the sweetener of choice.

Sweet and buttery coconut surrounds a rich chocolate center in these crazy-delicious coconut fudge bars. The coconut bars are easy to transport and don’t have to be refrigerated, meaning they are a great choice to make for parties, potlucks, book clubs, or any other time you need a crowd-pleasing dessert in a hurry. The recipe can either be made with a liquid sweetener (maple syrup, agave, etc.) or with stevia if you need a low carb keto version. To make the bars, press 2/3 of the coconut mixture into a parchment-lined pan, spread the chocolate fudge over top, then sprinkle on the remaining coconut and refrigerate until firm.