Almond Butter, Freezer Fudge

Servings: fills an 8 x 8-inch pan
Preparation Time: 10 minutes + 1 hour chill

Ingredients:

• 2 cups raw, creamy almond butter (unsalted)
• 1/2 cup coconut oil, softened
• 3 tablespoons raw honey
• 1 teaspoon fine sea salt

Directions:

Simply mix all the ingredients together in a medium bowl until smooth and creamy.

(Tip: It helps if all the ingredients are at room temperature to keep the coconut oil soft!)

Transfer the mixture to a square baking dish or container lined with parchment or wax paper, smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, and then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results!

Recipe and photo submitted by Megan, Glendale, CA.

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Lemon, Coconut, Energy Bites

Preparation Time: about 20 minutes
Servings: 10 bites

Ingredients:

• 1/4 cup almonds
• 1/4 cup cashews
• 6 dates
• 1/4 cup almond butter
• 1 tablespoon Coconut Cream Concentrate
• 1 tablespoon lemon extract
• 1 tablespoon lemon zest
• 2 teaspoon maca powder
• optional toppings: unsweetened, shredded coconut, lemon zest

Directions:

In a food processor, grind up your almonds and cashews until they make a grainy, flour-like consistency. Add in the dates and blend. Next, add in the rest of the ingredients (except optional toppings) and blend until the dough begins forming a ball.

Roll the mixture into 1/2-inch balls. If you are using toppings, spread them out on a flat plate and roll the balls in the toppings, coating them completely, and serve.

Recipe and photo submitted by Julie, Burlington, MA.

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