Chocolate, Mint Fridge Fudge

Servings: approximately 15 pieces
Preparation Time: less than 10 minutes

Ingredients:

• 1/2 cup coconut oil, melted over low heat
• 1/4 cup grass-fed butter, softened or melted over low heat (or melt along with the oil)
• 1/4 cup raw cocoa powder
• 1/4 cup raw honey (or natural sweetener of choice, to taste)
• 1 teaspoon vanilla
• 4–5 drops mint extract
• pinch of salt (if butter is unsalted)

Directions:

Melt coconut oil in a large measuring cup (3 cup or larger, for mixing room) set in hot water. Add the other ingredients to the melted coconut oil and mix with a fork. Remove from hot water bath, then use a stick or wand blender, pulsing to thoroughly mix all ingredients together.

Pour into a silicone candy mold (place mold on a cookie sheet or cutting board for easier transporting). Place in refrigerator (or freezer if you’re impatient). Eat when set!

Recipe and photo submitted by Cherie, Valley, WA.

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Raw Carrot Cake

Servings: 8
Preparation Time: 30 minutes

Ingredients:

Cake:

• 1 cup shredded raw carrots
• 1 cup raw walnuts
• 1 cup raw Medjool dates, pits removed
• 1 cup dried unsweetened coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon Chinese five spice
• 1/3 cup raisins
• 1/3 cup chopped raw walnuts

Icing:

• 1 cup raw cashews or macadamia nuts
• 2 tablespoons Virgin Coconut Oil
• 2 tablespoons maple syrup or honey
• 2 teaspoons vanilla extract
• pinch salt
• 1 tablespoon water, add more as needed

Directions:

Carrot Cake:

Finely chop the carrots into a quick shredded carrot-style in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 Medjool dates into the pureed walnuts, then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir, and mash in together. Add in dried coconut, vanilla, and five spice. Next, add in raisins and 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate; it will be easy to shape into a cake mold. Chill in the fridge to help firm up.

Icing:

Blend all ingredients together in a high-speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending. If you soak the cashews, expect to use less water in blending.

Recipe and photo submitted by Betty, Willamina, OR.

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Grain-Free Lemon Bars

Servings: 8
Preparation Time: 15 minutes

Ingredients:

Crust:

• 1 1/2 cups almond flour*
• 1/2 cup sugar
• 1/2 cup Expeller-Pressed Coconut Oil
• 1/4 teaspoon salt

Filling:

• 3 pastured eggs
• 1/2 cup sugar
• 4 tablespoons lemon juice (2 small lemons)
• 1 1/2 teaspoons lemon zest (1 lemon)
• 1/2 teaspoon baking powder

Directions:

Crust:

Preheat oven to 350 degrees F.

Combine all of the ingredients in a food processor and pulse until combined. A mixer should work as well.

Press the dough into a greased 8 x 8-inch baking dish. Bake for 15–20 minutes until slightly golden. Remove from heat and let cool quite a bit to set up.

Filling:

Heat the oven back to 350 degrees F and make sure it’s ready before you start mixing the ingredients. The baking powder will be affected if you wait to bake these.

Place all ingredients EXCEPT the baking powder in a food processor and combine. A mixer will work, but lemon zest will not be ground down and unnoticeable in bars. Add in the baking powder and pulse one last time.

Pour the filling over the crust and bake for about 25 minutes until crust is set. It shouldn’t get brown; it will feel stiff to touch.

Sift powdered sugar over the top. This is optional. Store in the refrigerator until serving.

Not a lemon person? Substitute the lemon juice and zest for lime.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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