Chocolate, Coconutty Bars
Author’s note – Adapted from my dear hubby’s recipe! This is so versatile!
Author’s note – Adapted from my dear hubby’s recipe! This is so versatile!
Raspberry, oat bars are delicious warm or cool!
No-Bake, Toasted Coconut, Fudge Bars
Servings: 30
Preparation Time: 15 minutes
Ingredients:
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, and 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!
These bars are made with coconut flour, honey, and yogurt.
These are great for picnics.
Gluten-Free, Cranberry, Oat Bars
Servings: 24
Preparation Time: 35 minutes
Ingredients:
Homemade Cranberry Sauce:
Gluten Free Oat Bars:
Directions:
Preheat oven to 350 degrees F.
Mix cranberries, sugar, and orange juice in a small saucepan over medium heat and cook until all cranberries pop. Add in cornstarch, gelatin, and salt. Bring to a boil. Remove from heat and add vanilla extract.
In a large bowl, combine oats, rice flour, sorghum flour, baking soda, baking powder, salt, and sugar and mix well. Add in palm shortening and coconut oil. Mix by hand until the mixture forms small crumbs.
Grease a 9 x13-inch pan with coconut oil and press crumb mixture (reserving about two cups for topping) in an even layer on the bottom. Spread cranberry sauce over the crumb layer. Sprinkle reserved topping in an even layer.
Bake for 25 minutes or until top begins to brown. Remove and allow to cool before cutting into bars.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
This is a coconut and chocolate snack bar that’s perfect for outdoor enthusiasts, working professionals, and everyone in-between!
Perfect for hikes, these snack bars are made with coconut oil, nuts, and seeds.
Gluten-Free, Cranberry, Currant, Persimmon Bars
Servings: 15
Preparation Time: 40 minutes
Ingredients:
Crust:
Fruit Filling:
Crumb Topping:
Directions:
Preheat oven to 375 degrees F.
Crust: in a blender, puree almonds, water, and dates together until smooth. In a bowl, add in date mixture and remaining crust ingredients and mix until well combined. Spread into a greased 9 x 13-inch baking pan. Bake for about 15 minutes or until lightly browned.
Filling: in a saucepan, combine fruit filling ingredients and bring to boil over medium heat. Cook for about 10 minutes or until mixture starts to thicken. Pour fruit mixture over crust.
Topping: in a small bowl, combine topping ingredients and blend together with a fork until crumbly. Sprinkle crumb mixture over fruit filling. Return bars to oven and bake for an additional 10 minutes or until crumb topping starts to brown. Let cool about 15 minutes and cut into bars.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.
These moist brownies are made with coconut flour and Coconut Cream Concentrate.