No-Bake, Almond/Coconut Energy Morsels

Ingredients:

• 1 cup assorted raw nuts (almonds, walnuts, cashews, pecans)
• 1/4 cup almond meal
• 1/4 cup dried, unsweetened, shredded coconut
• 1/4 cup almond butter
• ¼ cup coconut oil
• 1/2 teaspoon vanilla extract
• 1 teaspoon raw honey
• 1/4 teaspoon Himalayan Salt
• 1/2 cup dried cranberries or cherries

Directions:

Chop raw nuts so they are in small, chunky pieces. Place in a bowl and mix in shredded coconut.

Lightly heat almond butter and coconut oil until melted, add honey, vanilla, and salt. Mix well. Mix almond meal into liquid mixture and fold in the nuts and coconut. Add dried berries last and mix well.

Form mixture into little morsels and store on plate in refrigerator. Wrap in wax paper to carry with you (in case the oil melts a bit in a warm climate) for an afternoon energy boost!

Recipe submitted by Linda, Brooklyn, NY

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Almond, Chocolate Chip, Coconut Cookies

Ingredients:

• 2 1/2 cups oats, processed
• 1/2 cup butter, softened
• 1/2 cup coconut oil
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla
• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup shredded coconut
• 1 cup almonds, chopped or whole
• 1 cup milk chocolate chips*
• 1 cup dark chocolate chips

Directions:

Place the oats in a food processor or blender and process until the oats are in smaller pieces but not until fine like flour.

Preheat oven to 375 degrees.

Cream butter and coconut oil. Add sugars and beat until fluffy. Beat in eggs and vanilla. Set aside.

Mix all dry ingredients (don’t forget to process the oats), then add to creamed mixture. When combined, add coconut, almonds, and chocolate.

Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.

Remove from oven, let cookies cool on pan for 2 minutes, then remove to wire rack and cool.

*You may use all dark chocolate chips, if desired.

Recipe submitted by Tammy, New Gloucester, ME.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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