Peanut Butter and Chocolate Chip Oat Bars

Servings: 16
Preparation Time: +/- 30 minutes

Ingredients:

Oat Mixture:

• 2 cups organic quick rolled oats (gluten-free, if needed)
• 1/2 cups almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup granulated sugar
• 2 flax eggs (2 tablespoons ground flax + 4 tablespoon water)
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan Pink Salt
• 1/2 cup chocolate chips

Middle Layer Mixture:

• 1/2 cup organic peanut butter
• 2 tablespoons maple syrup (or other liquid sweetener)
• 1 tablespoon coconut oil, melted
• 1/2 cup chocolate chips

Directions:

Prepare the oat mixture:

Put all ingredients for the oat mixture into a medium-sized bowl and stir well until completely combined and blended well. Set aside.

Prepare the middle layer:

Mix the peanut butter, maple syrup, and coconut oil in a small bowl and stir well until completely combined and blended well. Set aside.

Assembly:

Preheat oven to 350 degrees F.

Take 1/2 of the oat mixture and press firmly into the bottom of an 8 x 8-inch glass dish.

Place 5 large dollops of the peanut butter mixture on top of the oat mixture (one in each corner and one in the middle for easy distribution). Spread the peanut butter mixture on the top evenly. Sprinkle the 1/2 cup of chocolate chips on top of the peanut butter mixture.

Take the other 1/2 of the oat mixture, spoon it evenly over the peanut butter/chocolate chip mixture, and press it down firmly.

Bake for approximately 20–25 minutes or until the top becomes a golden color (Don’t overcook.). Let them cool completely before cutting and serving.

Store in the refrigerator, and they will become firmer after being in the refrigerator for about 30 minutes.

Enjoy!

Recipe and photo submitted by Karielyn, New Orleans, LA. Submit your recipe here!

Coconut Oil–Roasted, Spiced Sweet Potatoes

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

• 3 pounds cubed sweet potatoes (about 5 medium)
• 3 tablespoons coconut oil, melted
• 1/2 teaspoon salt
• 2 teaspoon cinnamon
• 1/4 teaspoon chipotle powder
• turmeric, to taste, if desired

Directions:

Preheat oven to 425 degrees F.

Coat sweet potato cubes with coconut oil. Sprinkle seasonings on and toss until evenly coated. Place in shallow roasting pan in one layer. Bake for 45 minutes or until desired doneness and crispness.

Recipe and photo submitted by Joanne, Delmar, DE. Submit your recipe here!

Chocolate-Dipped, Pumpkin Gingerbread Coconut Macaroons

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 cup dried, shredded coconut
• 1/2 cup almond meal*
• 1/4 cup pureed pumpkin
• 2 teaspoons blackstrap molasses
• 2 tablespoons raw honey
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 tablespoons Virgin Coconut Oil, melted
• 1/4 cup chopped (or chips) 70-80% dark chocolate

Directions:

Preheat the oven to 300 degrees F.

In a medium-sized bowl, mix together the shredded coconut and almond meal.

In a separate bowl, combine the pumpkin, molasses, raw honey, cinnamon, ginger, and nutmeg, then add it to the coconut and almond meal mixture. Use a spatula to blend and fold everything together, then drizzle in the coconut oil and mix again.

Place tablespoons of the mixture onto a parchment paper-lined baking sheet. Bake for 30–35 minutes until just starting to turn golden brown on the bottom edges.

Once the macaroons have cooled, melt the chocolate in a small bowl and dip the bottom of each macaroon into the chocolate. Place the macaroons back onto the parchment-lined pan and allow the chocolate to cool and harden.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Crystal, Baldwin, WI.

Submit your recipe here!