No-Bake Chocolate, Coconut Dream Bars

Servings: 30
Preparation Time: 15 minutes

Ingredients:

• 20 Medjool dates*
• 2 heaping tablespoons organic peanut butter
• 1 cup unsweetened coconut flakes or shredded
• 1/4 cup raw honey
• 1/2 cup coconut oil
• 2 heaping tablespoons Coconut Cream Concentrate
• 1 cup sliced, toasted almonds
• 1/4 cup chia seeds soaked in 1/2 cup warm almond milk (or warm water)
• 5 tablespoons organic cocoa powder

Directions:

Start at the top of the ingredients list and add all to a food processor. Process for about 1 minute. It will form a soft ball.

Press into an 8 x 8-inch pan that has been lightly coated with coconut oil. Sprinkle top with some coconut or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper and cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.

Recipe and photo submitted by Judy, Gainesville, FL.

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Grain-Free Peach Cookie Bars

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 2 cups almond flour*
• 1/2 cup arrowroot flour
• 1/4–1/2 cup granulated sugar
• 1 peach, peeled and sliced (the more unripe the peach is, the better)
• 2 tablespoons grass-fed butter, softened and cut into pieces or coconut oil
• 1–2 tablespoons coconut milk**
• 1 tablespoon vanilla extract
• 1- 1 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions:

Preheat oven to 350 degrees F.

Line an 8 x 8-inch baking dish with parchment paper. This makes it really easy to get the bars out in one piece.

Place all of the dry ingredients into a food processor and combine.

Add in the butter, vanilla, and 1 tablespoon of milk and pulse until a dough forms. The dough should form a ball and be wet. Add more milk if needed.

Press the dough into the baking dish until fully covered, then place the peach slices on top of the dough.

Bake at 350 degrees for 32–35 minutes or until the top is golden.

Let cool and remove the bars from the pan by pulling up on the sides of the parchment paper. Cut into desired size bars.

Store in an airtight container. These are great at room temperature, but, as with all almond flour goodies, I think they are best out of the freezer!!! Let them sit for a minute or two out of freezer to thaw the peach slices.

Quick notes:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Softened coconut oil should work in place of the butter for those that are dairy-free.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Incredible No-Bake Snack Bars

Servings: 9 x 12-inch pan
Preparation Time: 30 minutes

Ingredients:

Bar Ingredients:

• 1 cup almonds
• 1 cup walnuts
• 1/2 cup golden flax meal
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut oil
• 1/2 cup peanut butter (or almond butter)
• 2 teaspoons pure vanilla extract
• 1/3 cup honey
• 1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

• 1/2 cup coconut oil
• 3 tablespoon honey (adjust for your level of sweetness desired)
• 1 cup cocoa
• 1 teaspoon Coconut Cream Concentrate (or heavy cream)

Directions:

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium-low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 x 12-inch pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the Coconut Cream Concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer. Using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe and photo submitted by Vicki, Pleasantville, TN.

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