Chocolate, Coconutty Bars

Servings: 35 square bars
Preparation Time: approximately 15 minutes, plus cooling time

Ingredients:

• 4 ounces 100% unsweetened chocolate bar
• 6 ounces bittersweet chocolate chips
• 1 tablespoon Coconut Cream Concentrate
• 1/2 teaspoon Gold Label Virgin Coconut Oil
• 10 ounces mixed nuts, finely blended
• 1 1/2 cups rolled oats
• 1/4 cup coconut chips

Directions:

Turn the stove on low. Melt the chocolate, Coconut Cream Concentrate, and coconut oil in a pan.

Blend the nuts in a food processor until fine.

Grind the coconut chips (if you prefer the bars to be chewy, skip this step).

Mix the oats, coconut chips, and blended nuts together in a bowl.

When the chocolates are all melted, add the dry ingredients and mix well. Put the mixture in an 11 x 7-inch pan. Spread evenly and set aside to cool and harden or pop in the refrigerator to speed this up.

When firm, slice into little squares.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!

Grasshopper Bars

Servings: 9 (3 x 3) bars
Preparation Time: 30 minutes

Ingredients:

Minty Layer:

• 1 medium avocado
• 2 tablespoons raw honey
• 1/2 cup coconut oil, melted
• 1 1/2 cups shredded coconut
• peppermint extract, to taste
• pinch Himalayan Salt

Chocolate Layer:

• 1/4 cup coconut oil
• 2 tablespoons raw honey
• 1/4 cup cocoa powder
• 1/4 teaspoon vanilla extract
• pinch Himalayan Salt

Directions:

Line a 9 x 9-inch baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, peppermint extract, and salt until smooth. Pour this into the lined baking dish. Put in the freezer to chill while making chocolate coating.

For the chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan Salt.

Using a hand whisk, whisk until smooth and well blended. Spread over the minty layer and return to the freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in the freezer.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Easy, No-Bake, Gluten and Dairy-Free, Butternut, Pecan Squares

Servings: 16
Preparation Time: 10 minutes

Ingredients:

Crust:

• 1 1/2 cups pecan pieces
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• pinch salt

Filling:

• 2 cups organic butternut squash puree
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• pinch salt
• 1/2 cup Coconut Cream Concentrate, melted

Directions:

Put the pecan pieces in a food processor along with the coconut oil, vanilla, sugar, and salt. Pulse until you have a slightly chunky mix. Firmly press the pecan mixture into an 8 x 8-inch baking pan.

In a medium saucepan, warm the butternut squash puree with sugar and cinnamon. When it is at a simmer, turn off the heat and stir in the vanilla, salt, and Coconut Cream Concentrate. Whisk until the coconut butter is completely incorporated.

Spread the butternut mixture over the pecan crust.

Refrigerate for at least two hours, and then cut into squares and serve.

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your recipes here!