This is the easiest recipe to make and so DELICIOUS.

Coconut Banana Muffins – No Sugar and Gluten-Free

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 1 big banana (or 2 small ones), mashed
• 2 tablespoons Coconut Cream Concentrate
• 1 egg
• 4 tablespoons shredded coconut
• chia seeds, to taste
• vanilla powder, to taste
• pinch Himalayan Salt

Directions:

Preheat oven at 160 degrees C/325 degrees F.

Mix all the ingredients; place in muffin models and bake in preheated oven for about 20 minutes or until golden. Remove from pan and place on cooling rack. Let cool 10 minutes.

Recipe and photo submitted by Spela. Submit your recipe here!

Chocolate, Peanut Butter Surprise Bites

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup Gold Label Virgin Coconut Oil
• 1 1/3 cups organic peanut butter
• 1/4 cup cocoa powder
• 4 tablespoons honey
• mini cupcake or candy paper liners

Treats to go inside:

• Fresh, dried or frozen fruit or nuts. I used dried cranberries, apple slices, raisins, frozen banana and sunflower seeds.

Directions:

Melt coconut oil and add to food processor or blender with peanut butter, cocoa powder, and honey until blended.

Line a baking sheet with cupcake liners. Put treats in bottom of cupcake liners. Pour mixture into liners until 3/4 full.

Pace in freezer for at least an hour; overnight is best. Store in a freezer bag in the fridge or freezer.

Enjoy!

Recipe and photo submitted by Mikaela, Ogden, UT. Submit your recipe here!

Super Walnut, Coconut Oil Fudge

Servings: 16
Preparation Time: 15 minutes

Ingredients:

• 1 cup raw walnut pieces
• 1/2 cup raw cacao powder
• 1/2 cup softened/melted Expeller-Pressed Coconut Oil*
• 1/2 cup maple syrup
• 2 teaspoons vanilla
• 2 pinches sea salt

Garnish:

• extra 3/4 cup rough chopped raw walnuts

Directions:

In a food processor, blend 1 cup walnut pieces, cacao powder, softened coconut oil, maple syrup, vanilla, and sea salt together. Reserve 3/4 cup walnuts for garnish.

Line a small square dish with parchment paper. I used a 4 x 5-inch Tupperware container that was lined with parchment paper.

Scoop the fudge batter into square dish. Top with chopped walnuts, pushing some in as you go, and add a finishing layer. Freeze for an hour or more.

Chop into squares, ENJOY! Tastes amazing when chilled or right out of the freezer! (Best stored in the freezer.)

*NOTE: You can use Virgin Coconut Oil OR if you are sharing this raw, super fudge with someone who does not care for coconut flavors, you can use Expeller-Pressed Coconut Oil which is virtually tasteless.

Recipe and photo submitted by Andrea, Willamina, OR. Submit your recipe here!