Gluten-Free Chocolate Energy Bars

Servings: one 9 x 9-inch pan
Preparation Time: 1 hour, 5 minutes (soaking time included)

Ingredients:

• 3/4 cup walnuts
• 3/4 cup cashews
• 3/4 cup almonds
• 1/2 cup shredded coconut
• 1/3 cup high-quality, organic cocoa powder
• 1 tablespoon organic ground coffee (optional)
• 16 Medjool dates (pitted)
• 2 tablespoons coconut oil
• 1 tablespoon vanilla
• 1 tablespoon maple syrup, rice syrup, honey
• 1–2 tablespoons water
• coconut oil for pan

Directions:

Soak the nuts and dates in warm water for about an hour. Remove the pits from the dates.

In a food processor, blend the nuts, coconut, cocoa, and coffee together. Add the pitted dates, coconut oil, vanilla, sweetener, and water and pulse until combined. The dough will be sticky.

Grease a 9×9-inch glass dish with coconut oil, then dump the mixture in there. Using a spatula (or your fingers), press the dough into the dish until it is packed firmly. Chill in the fridge or freezer for a couple hours before cutting.

Recipe and photo submitted by Jessica, Denver, CO.

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Dairy-Free Coconut Milk Ice Cream

Servings: 6–10
Preparation Time: 5 minutes

Ingredients:

• 4 pastured egg yolks* – See Note below.
• 4 cups coconut milk**
• 3 tablespoons fine cane sugar (you can whiz it up in a food processor to make it extra fine)
• 16 drops stevia (vanilla cream tastes great)
• 2 teaspoons pure vanilla extract

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Mix all the ingredients together in a blender, mixer or food processor until thoroughly combined. Chill completely in the fridge, at least 4 hours or overnight. Prepare according to your ice cream maker’s instructions.

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

Recipe and photo submitted by Jessica, Denver, CO.

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Coconut, Peanut Butter Popcorn Balls

Servings: 9 popcorn balls
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup honey or brown rice syrup
• 1/3 cup coconut peanut butter
• 1 tablespoon coconut oil
• 1/4 teaspoon sea salt
• 5 cups popped popcorn
• 1/4 cup shredded coconut

Directions:

In a small saucepan, gently heat honey, coconut peanut butter, coconut oil, and sea salt. Bring sauce to a simmer.

Take off heat and let cool for 5 minutes.

In a large bowl, mix popped popcorn and shredded coconut together. Carefully pour warm sauce over popcorn. Mix well.

Oil your hands with coconut oil and form popcorn mixture into balls. Place popcorn balls on a parchment-lined cookie sheet and allow to cool before serving.

Recipe and photo submitted by Tiffany, Junction City, OR.

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