CocoaJoe Pecan Caramels

Be Warned – These are VERY ADDICTIVE and I will have to lose about 5 lbs. since I created the recipe :)

CocoaJoe Drinking Cocoa grounds are added for the full boil of the caramel – this infuses the caramel with a wonderful cocoa undertone… while the cocoa bean grounds add to the nutty flavor of the pecans.

CocoaJoe Pecan Caramels

¼ Cup Butter

1 Can Evaporated Milk (standard can size)

1 Can Light Coconut Milk (standard can size)

1 ¼ Cup White Sugar

1 Cup Packed Light Brown Sugar

1 Cup Light Corn Syrup

5 Heaping Tablespoons of CocoaJoe grounds (un-brewed CocoaJoe)

1 Teaspoon Pure Vanilla Extract

1 Cup whole, toasted pecans


Prepare 9” x 9” square pan, grease with butter or spray.  Toast pecans at 300 degrees for approximately 10 minutes or until just slightly golden – set aside.  Melt the butter over low/medium heat, add evaporated milk, coconut milk and corn syrup, blend thoroughly.  Then add white and brown sugars, mix well.  Add CocoaJoe grounds and stir well.  Continue stirring, bring to boil.  Remain on medium/low heat until you reach the “softball” stage on a candy thermometer – approx. 240 degrees.  Remove from heat, add vanilla, mix well.  Place toasted pecans on bottom of prepared pan.  Pour melted caramel on top of pecans.  Let set at room temperature for at least 3 – 4 hours or until fully cooled.  Once cooled, cut into 1/2″ squares and wrap in candy wrappers or wax paper.

CocoaJoe Chocolate Pumpkin Pie Scrumptous

Ok, so we “borrowed” this recipe from Martha Stewart.  Although the ingredients to make this pie do not call for any CocoaJoe, you’ll want to definitely brew some fresh CocoaJoe to go along with a big slice of this decadent dessert!  Enjoy!


2 cup(s) (about 16 crackers) finely ground graham cracker crumbs

6 tablespoon(s) (3 ounces) unsalted butter, melted

1 tablespoon(s) granulated sugar

2 tablespoon(s) packed light-brown sugar

1/2 teaspoon(s) coarse salt

1/2 teaspoon(s) ground cinnamon

3 ounce(s) bittersweet chocolate (preferably 61 percent cacao), finely chopped

6 ounce(s) semisweet chocolate (preferably 55 percent cacao), chopped

4 tablespoon(s) (2 ounces) unsalted butter, cut into small pieces

3/4 cup(s) packed light-brown sugar

1 tablespoon(s) cornstarch

1 teaspoon(s) pure vanilla extract

1 1/2 teaspoon(s) coarse salt

3/4 teaspoon(s) ground cinnamon

3/4 teaspoon(s) ground ginger

1/4 teaspoon(s) ground nutmeg

1 ounce(s) milk chocolate, melted

1 can(s) (15-ounce) solid-pack pumpkin

1 can(s)

(12-ounce) evaporated milk

3 large eggs

Ground cloves


1.    Make the crust: Preheat oven to 350 degrees F. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
2.    Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees F.
3.    Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
4.    Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
5.    Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.



CocoaJoe Mocha Chocolate Truffle Cookies

Mocha Truffle Cookies Recipe photo by Taste of Home

Mocha Truffle Cookies Recipe photo by Taste of Home


  • 1/2 cup butter, cubed
  • 1-1/2 cups semisweet chocolate chips, divided
  • 2 to 3 teaspoons instant coffee granules
  • 2 eggs
  • 3/4 cup Wholesome Sweeteners Pure Cane Juice Organic Sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup CocoaJoe ground very fine (use a food processor or spice grinder)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in the eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; fold into the chocolate mixture with remaining chocolate chips.
  •    Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks to cool completely. Yield: about 5-1/2 dozen.

 Nutritional Facts 1 serving (1 each) equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 29 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

This recipe is a modified version of the TasteofHome Mocha Truffle Cookies Recipe.

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CocoaJoe Chocolate Chip Scones

CocoaJoe Chocolate Chip Scones



  • 2 1/2 cups self-rising flour
  • 1/2 cup CocoaJoe ground very fine (use a food processor or a spice grinder)
  • 2/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 cup cold butter, cubed
  • 1 cup buttermilk
  • 1 cup (6 ounces) semisweet chocolate chips
  • GLAZE:
  • 1 cup confectioners’ sugar
  • 3 tablespoons water
  • 1 teaspoon vanilla extract


  • In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture is crumbly; stir in buttermilk just until blended. Stir in chocolate chips;
  •    Turn dough onto a floured surface; knead gently 8-10 times. Pat into a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on greased baking sheets.
  •    Bake at 450° for 8-10 minutes or until golden brown. Remove to wire racks.
  •    In a small bowl, combine glaze ingredients until smooth. Drizzle over scones. Serve warm. Yield: about 1-1/2 dozen.

Editor’s Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

 This recipe was modifed from the TasteofHome Chocolate Chip Buttermilk Scones recipe.

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