No-Bake Toasted Coconut Fudge Bars

Servings: 30
Preparation Time: 15 minutes

Ingredients:

• 14 ounces chocolate chips
• 3 tablespoons coconut oil
• 2 cups shredded coconut
• 1/2 cup sliced almonds, or other nuts

Directions:

Preheat oven to 350 degrees F.

Line a 9 x 9-inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5–10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth for about 5–6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan, then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Super Berry Snack Bars

Servings: 10
Preparation Time: 45 minutes

Ingredients:

• 1 cup walnuts
• 1 cup almonds
• 1 cup coconut flakes
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 3 tablespoons chia seeds
• 2 tablespoons hemp seeds
• 8 pitted dates
• 1/2 cup dried goji berries
• 1/2 cup dried passion fruit pieces
• 1 cup blueberries
• 1/4 cup water
• 1/2 cup coconut oil

Directions:

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces. Pulse for about 30 seconds or until nuts and seeds are finely chopped and dates are blended. Mixture should be not be smooth but just combined.

Meanwhile, in a saucepan, combine blueberries, water, and coconut oil. Bring to a slow boil and cook for about 5 minutes. Pour blueberry mixture in with nuts and pulse a few more times until combined. Pour mixture onto a baking sheet lined with parchment paper. Press mixture into a 1/2-inch thick rectangle. Bake at 325 degrees F for about 20–25 minutes. Watch the mixture carefully so it does not burn. Remove from heat and let cool completely. Once cooled, cut into bars. Wrap bars in plastic wrap or parchment paper and store in a sealed container.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Chocolate Coconut Bars

Servings: 8
Preparation Time: 30 minutes

Ingredients:

• 1/4 cup coconut oil
• 2 cups shredded unsweetened coconut
• 1/4 cup honey
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (I used dairy-free ones, but whatever you want will work.)

Directions:

Warm coconut oil until it is liquid. Place everything except the chocolate chips in a blender and blend on high until smooth. (This will take about 5 minutes or so).

Spread into a 9 x 5-inch plastic container. Freeze for about 15 minutes. While coconut mixture is freezing, melt chocolate chips. Spread melted chocolate over frozen coconut and place in the freezer again until chocolate is hardened. Pop out of container and chop into pieces. Consume. 🙂

Store leftovers in the fridge.

Recipe and photo submitted by Raia, Ladson, SC. Submit your recipe here!