Pumpkin, Nut Butter Bars

Servings: 10–12
Preparation Time: 30 minutes

Ingredients:

For the pumpkin filling:

• 3/4 cups homemade almond butter
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1 cup pumpkin puree
• 1 1/4 teaspoon organic nutmeg
• 1/2 teaspoon organic vanilla extract
• 2 teaspoons organic ginger

For the chocolate topping:

• 1/2 cup organic raw cacao (or cocoa) powder
• 2 tablespoons maple syrup
• 1/2 cup coconut oil

Directions:

Prepare the pumpkin filling:

Put all ingredients for the pumpkin filling in a medium-sized bowl and mix until well combined and creamy.

Set aside.

Prepare the chocolate topping:

Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.

Assemble:

Fill each muffin cup 1/3 full with the chocolate topping.

Put in the freezer for approximately 15–30 minutes or until hardened, then remove from freezer.

Add pumpkin filling on top of each of the just-hardened chocolate layers to equal 2/3 full for each muffin cup.

Put back in the freezer for approximately 15–30 minutes or until hardened, then remove from freezer.

Fill the last 1/3 of each muffin cup with another layer of chocolate topping.

Put back in the freezer for approximately 15–30 minutes or until hardened.

Store in freezer until you are ready to serve.

Enjoy!

Recipe and photo submitted by Karielyn, New Orleans, LA.

Submit your recipe here!

Chocolate, Coconut, Walnut Candy – Real Food Candy

Preparation Time: 45 minutes
Servings: 12

Chocolate Coating:

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup raw cocoa powder
• 1/4 cup maple syrup

Directions:

Step 1. Line a muffin pan with 12 paper baking cups. Gently melt coconut oil and stir in cocoa powder and maple syrup. Once melted, use a tablespoon to pour 3/4–1 tablespoon melted chocolate into the bottom of each paper muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!

Coconut Marshmallow Layer:

Ingredients:

• 1 cup dried coconut
• 1/4 cup maple syrup
• 2 tablespoons melted coconut oil
• 1/2 teaspoon vanilla
• pinch Pink Himalayan Salt

Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly. Just form coconut macaroon cookies with the remaining batter or you can attempt to make a half batch of this with your food processor.

Directions:

Step 2.  Blend 1 cup dried coconut in your food processor for one to two minutes until it is finely broken down. Add in maple syrup, coconut oil, vanilla, and salt and blend for another minute or two. Form little balls from the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.

Caramel Gooey Layer:

Ingredients:

• 6 Medjool dates (pits removed)
• 3 tablespoons maple syrup
• 3 tablespoons melted coconut oil
• 1 teaspoon vanilla
• pinch Pink Himalayan Salt

Directions:

Step 3. Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut layer, then add the nuts below.

Nut Layer:

Ingredients:

• 1/2 cup rough chopped raw walnuts

Directions:

Push your chopped nuts into the caramel layer, then spoon over the remaining melted chocolate from above! Put into the freezer for 20 minutes or so. Enjoy!!

These candies should be stored chilled in the freezer or fridge.

Recipe and photo submitted by Andrea, Willamina, OR.

Submit your recipe here!

This is a tropical twist on the standby carrot salad. It can be done by hand, but a food processor makes it very quick; you’ll need the S blade and the shredder attachment. You can add honey for extra sweetness, but unless the carrots are unusually bitter, the fruit should suffice. Adding a slice of pineapple with the orange wouldn’t be amiss, either . . .

Coconut, Carrot Salad

Servings: 6
Preparation Time: 5–10 minutes

Ingredients:

• 1 orange, peeled and quartered
• 1 apple, cored and quartered
• 3 large or 4 small carrots, well scrubbed or peeled
• 1/4 cup shredded unsweetened coconut
• 2 tablespoons Coconut Cream Concentrate (optional)
• 1 teaspoon ginger, or more to taste (preferably fresh grated)
• nutmeg to taste
• raisins if desired

Directions:

If a creamier salad is desired, put the Coconut Cream Concentrate into the processor first thing.

Add and pulse the peeled orange to a large dice using the S blade.

Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.)

Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit.

Transfer the processed ingredients into the serving or storage bowl, and add the coconut, spices, and raisins. Use the spatula to mix evenly.

This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don’t store it more than a few days. The apples will brown—not that it’s likely to last that long!

Recipe and photo submitted by Ben, Winchester, VA.

Submit your recipe here!