Coconut, Lime, Oat Bars

Servings: 24
Preparation Time: 15 minutes

Ingredients:

• 2 cups oats
• 1 cup almond butter (or other nut butter)
• 1/2 cup honey
• 1/2 cup unsweetened applesauce
• 1 cup unsweetened coconut chips or flakes
• zest of 2 limes
• juice of 1 lime

Directions:

Preheat oven 350 degrees F.

Toast oats in oven on baking sheet 15 minutes, stirring once halfway.

Combine all ingredients, mixing well. Spread mixture evenly into a 9 x 13-inch baking dish.

Bake 25–35 minutes or until golden brown. Cool completely and cut into squares.

Recipe and photo submitted by Leah, San Antonio, TX.

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German Chocolate Style Bars

Servings: 25 bars
Preparation Time: 30 minutes plus chilling

Ingredients:

Bottom layer:

• 12 pitted dates
• 1/2 cup raw honey
• 1 cup almond butter
• 1/2 cup Coconut Cream Concentrate
• 2 tablespoons unsweetened cocoa
• 1 teaspoon vanilla extract

Topping:

• 1 cup toasted pecans
• 1 cup toasted unsweetened coconut flakes
• 2 tablespoons Coconut Cream Concentrate
• 2 tablespoons raw honey
• 2 tablespoons ghee
• scant 1/2 teaspoon salt

Directions:

Preheat oven to 325 degrees F and toast pecans and coconut flakes until coconut is light golden brown (about 10 minutes). Set aside to cool.

Combine bottom layer ingredients in a food processor and pulse until combined and smooth. Spread this mixture evenly on the bottom of an 8 x 8-inch glass baking dish.

Melt Coconut Cream Concentrate, honey, and ghee until just soft. Add salt. Slightly chop coconut and pecans in a food processor, and then add mixture to melted ingredients. Stir until all combined. Smooth mixture over bottom layer in baking dish.

Refrigerate until firm (about 1 hour), and then slice into small squares and serve.

Recipe and photo submitted by Genevieve, Huntsville, TX.

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Gluten-Free, Lemon-Coconut Blondies

Servings: 12–16
Preparation Time: 10 minutes

Ingredients:

• 1/4 cup honey
• 1/2 cup Virgin Coconut Oil
• 1/3 cup fresh lemon juice
• 1 teaspoon vanilla
• 3 eggs, at room temperature
• 2 teaspoons grated fresh lemon zest
• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 5 packets dry stevia extract
• 1 teaspoon baking powder
• 1/2 cup coconut milk*
• 1/2 cup unsweetened coconut flakes, lightly toasted

Directions:

Preheat the oven to 350 degrees F. Over very low heat, heat honey and coconut oil just until oil is melted. Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest.

In a small bowl, stir together the coconut flour, sea salt, stevia, and baking powder until well combined. Stir this into the coconut oil mixture. After a couple of minutes, this is going to get very thick as the coconut flour absorbs the moisture. At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a 1/4 cup and see if you need to add more).

Grease an 8 x 8-inch baking pan and spoon in the batter. Top with the toasted coconut and bake for 35–45 minutes or until the center feels set when you lightly press down with your finger. Remove and cool completely before cutting (if they are still warm, they will fall apart).

Note: I made these in a 6 x 10-inch pan, as well as an 8 x 8. Since the latter is more common, that is the size I called for, but the other pan worked well.

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

Recipe and photo submitted by Angela, Longmont, CO.

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