Frozen Chocolate, Peanut Butter Bars

Servings: 9
Preparation Time: 15 minutes

Ingredients:

Peanut Butter Cookie Crust:

• 1 1/2 cups presoaked and dried buckwheat groats
• 4 large or 8 small dates, pitted & soaked for 5 minutes if they’re not soft
• 6 tablespoons organic peanut butter
• 2 tablespoons Virgin Coconut Oil, melted
• 1 teaspoon stevia powder
• 2–4 tablespoons honey
• filtered water

Chocolate Ice Cream:

• 3 ripe avocados, peeled and pitted
• 1/4 cup plus 2 tablespoons cocoa powder
• 1/2 cup Coconut Cream Concentrate
• 1/4 cup honey
• 2 tablespoons Virgin Coconut Oil, melted
• 1/2 teaspoon vanilla powder
• pinch sea salt

Directions:

Put the buckwheat into a food processor until well ground; add dates to the processor while it is running. Stop and add the peanut butter, oil, stevia, and honey to taste or to correct consistency. Process until mixture can be pressed against the side of the container without falling apart. Add water a couple teaspoons at a time if necessary for this consistency.

Coat a square baking pan with extra coconut oil. Press mixture evenly into the bottom. If desired, reserve a couple tablespoons of crumbs to decorate the top.

For the ice cream, place all of the ingredients into the food processor; process until smooth. Spread mixture evenly over the crust. Freeze for about an hour. Run a thin metal knife (a frosting knife works well) around the edges to loosen it. Return to freezer for another hour. Cut into 9 bars. Return to freezer until ready to serve.

Serve with caramel sauce, hot fudge, and/or coconut whipped cream if desired.

Recipe and photo submitted by Charlene, Wareham, MA.

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Toasted Coconut Snow Ice Cream

Servings: 4–6
Preparation Time: 10 minutes

Ingredients:

• 1/3 cup unsweetened, flaked coconut
• 14 ounces full-fat coconut milk, well shaken*
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• about 10 cups of clean, fluffy snow

Directions:

In a small skillet, dry toast the flaked coconut over medium heat until it just starts to turn golden. Remove from heat and cool completely.

In a medium mixing bowl, stir together the coconut milk, maple syrup, vanilla, and salt.

Scoop up your snow into a large mixing bowl, and then pour the coconut milk mixture over the top. Use a large spoon to mix it all together. It will look clumpy at first but will smooth out as you mix. Add more snow if needed.

Either top each serving with some of the toasted coconut and eat immediately or stir it in, and then freeze the mixture until it reaches the desired texture.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Angela, Longmont, CO.

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Dark Chocolate, Coconut Oat Bars

Servings: 9
Preparation Time: 10 minutes

Ingredients:

• 1 cup quick oats
• 1 tablespoon coconut oil, melted
• 1 tablespoon unsweetened shredded coconut
• 30 grams maple syrup
• 100 gram/3.5 ounces dark chocolate (70% cacao or as desired), melted

Directions:

Using a food processor, mix oats, coconut oil, shredded coconut, and maple syrup until it has a sticky consistency.

Press mixture into a 5 x 5-inch dish and pour melted chocolate on top. Refrigerate until chocolate on top has hardened.

Recipe and photo submitted by Kym from WA.

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