Coconut Oil, Chocolate-Walnut Freezer Fudge

Servings: 24
Preparation Time: 5 minutes, plus chilling

Ingredients:

• 2 cups Virgin Coconut Oil (This is a good time to break out the Gold Label.)
• 1 cup raw or natural unsweetened cacao powder
• 1/3 cup dark maple syrup (You could also substitute honey.)
• 1 1/2 cups walnuts (raw or roasted), roughly chopped

Directions:

Whip coconut oil in the bowl of a standing mixer until fluffy (2–3 minutes).

Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).

Add chopped walnuts and mix just to combine.

Spread into a 9 x 9-inch baking pan. Chill in the refrigerator until set (at least 1 hour). Cut into squares and enjoy. (Store in the fridge or freezer.)

Recipe and photo submitted by Sarah, Marietta, GA.

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Healthy Chocolate, Coconut, Almond Bars

Servings: 10 large bars
Preparation Time: 20 minutes

Ingredients:

• 4 cups grated, dried unsweetened coconut
• 1/2 cup softened or melted coconut oil
• 2–4 tablespoons maple syrup or honey
• roasted slivered or whole almonds, (optional)

Coating:

• 1 1/2 cup dark chocolate pieces
• 1 tablespoon coconut oil

Directions:

In a food processor, put the filling ingredients and blend 1–2 minutes until well incorporated and smooth. Taste for sweetness and add more if you like. It is necessary that the coconut oil be soft or melted so the mixture blends.

Line an 8 x 8-inch or similar sized pan with waxed paper or parchment. Pour the mixture in and spread around evenly. If you would like to use almonds, now is the time. Press them in! Place the pan in the fridge or freezer to speed the solidifying process.

Meanwhile, melt your chocolate with the coconut oil. Once solid, lift the whole chunk out by lifting the paper. Cut into desired shapes. Dip each piece in the chocolate, letting the excess drip back before laying it on a Silpat, parchment, or waxed paper to solidify. Store in an airtight container on the counter or in the freezer. Unlike most coconut oil delicacies, these are solid at room temperature and travel well out of refrigeration.

Recipe and photo submitted by Tessa, Hillsboro, OR.

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• 1 cup almond flour*
• 1/4 cup vanilla protein powder, or additional almond flour
• 1/4 teaspoon salt
• 1/4 cup powdered whole sugar or honey (adjust to taste)
• 1/4 cup coconut oil, melted (refined for no flavor, virgin for coconut taste)
• 1 tablespoon coconut milk** (omit if using honey or other liquid sweetener)
• 1 1/2 teaspoons vanilla extract
• 1/4 cup dark chocolate chips

Chocolate Coating:

• 2/3 cup dark chocolate chips
• 1 1/2 tablespoons coconut oil

Directions:

Mix flour, protein powder, salt, and sweetener in a bowl.

In a smaller bowl, mix all wet ingredients and pour into the dry and mix well.

Fold in the chocolate chips.

Roll into inch-sized balls and place on a plate or lined cookie sheet.

Place in the freezer for 30 minutes.

Chocolate Coating (optional):

In a double boiler or saucepan placed over simmering water, melt the chips and coconut oil.

Once melted, remove from heat and dip each ball into the chocolate with a spoon and return to plate or cookie sheet.

Place the balls back into the freezer for the chocolate to harden, and store in the fridge or freezer.

*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.)

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

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