Coconut Oil, Chocolate-Walnut Freezer Fudge

Servings: 24
Preparation Time: 5 minutes, plus chilling

Ingredients:

• 2 cups Virgin Coconut Oil (This is a good time to break out the Gold Label.)
• 1 cup raw or natural unsweetened cacao powder
• 1/3 cup dark maple syrup (You could also substitute honey.)
• 1 1/2 cups walnuts (raw or roasted), roughly chopped

Directions:

Whip coconut oil in the bowl of a standing mixer until fluffy (2–3 minutes).

Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).

Add chopped walnuts and mix just to combine.

Spread into a 9 x 9-inch baking pan. Chill in the refrigerator until set (at least 1 hour). Cut into squares and enjoy. (Store in the fridge or freezer.)

Recipe and photo submitted by Sarah, Marietta, GA.

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Cast-iron skillets make the best cornbread with a crispy crust, but you can use a glass pan instead.

Gluten-Free Southern Cornbread

Servings: 8
Preparation Time: 25 minutes

Ingredients:

• 2 tablespoons cider vinegar
• milk
• 1 tablespoons coconut oil
• 1 3/4 cups cornmeal
• 1/2 cup all-purpose gluten-free flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup sugar (optional, true southern cornbread does not have any sugar)
• 2 eggs

Directions:

Pour the vinegar into a 2 cup measuring cup and add enough milk to make 2 cups.

Preheat oven to 400 degrees F.

Place the coconut oil in a 10-inch, cast-iron skillet, and place it in the oven to heat.

In a large bowl, mix all the dry ingredients with a wire whisk.

Whisk the eggs and the milk until blended. Add a little at a time to the dry ingredients until thoroughly blended.

Check the cast-iron skillet and see if the oil has started to smoke. If it is hot enough, remove the skillet from the oven carefully and pour the batter into the skillet. This will make the crust nice and crisp.

Place back into the oven and bake for 20–25 minutes. Test with a toothpick or cake tester. If it comes out dry, the bread is done. You can brush with melted butter at this time. Cool and cut into 8 wedges.

Recipe and photo submitted by Pat, Jackson, WI.

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Chocolate Almond Coconut Bars

Servings: 24
Preparation Time: 20 minutes

Ingredients:

• 2 cups raw almonds
• 3 ounces dark chocolate
• 1 teaspoon sea salt
• 4 cups Medjool dates
• 1 cup shredded coconut
• 4 heaping tablespoons almond butter

Directions:

First grind up the almonds and chocolate together until fine but not too fine.

Leave half of the almond-chocolate mixture in the food processor and set the other half aside.

Add half a teaspoon of sea salt, 2 cups of dates, 1/2 cup shredded coconut, and 2 heaping tablespoons of almond butter and process until combined. Transfer into a large bowl.

Now process the remaining chocolate-almond mixture, sea salt, dates, coconut, and almond butter. Add to the large bowl.

Wet your hands, further combine the mixture, and press firmly into a parchment-lined 13 x 9-inch pan. Let the parchment hang over the ends so that you can lift the bars out.

Cover and refrigerate for a few hours or overnight. Lift the bars out of the pan and slice into desired size.

Recipe and photo submitted by Leslie, Amsterdam, NY.

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