No-Bake Coconut Brownie Bites

Servings: 16 brownies or 8 bars
Preparation Time: 2 hours, 10 minutes

Ingredients:

• 8 dates or 8 black mission figs
• 1/4 cup raw hemp seeds
• 1/4 cup raw chia seeds
• 1/2 cup shredded unsweetened coconut
• 1 teaspoon cinnamon (optional)
• 1/4 cup raw cacao powder or cocoa powder
• juice from one lemon

Directions:

Soak the dates or figs in a bowl covering them with water for about 1 hour. This will soften them and help the mixing process along.

After the dates or figs have soaked, drain them through a colander and place them in a food processor with the blade already in place. You will need the S blade.

Add the remaining ingredients and process for about 15–20 seconds until a thick dough forms. It will be very thick and pasty.

Remove the dough and place it in an 8 x 8-inch glass baking dish.

Press the mixture down with your hands and press it for several minutes, kneading it with your fingers to press to the edges. You want to make sure it is completely even. It doesn’t have to be quite smooth at this point, just even.

Now, take the juice from one lemon and squeeze it on top of the mixture. You will not be able to taste it, but it does enhance the flavor of the chocolate. The acid from the lemon will help smooth everything down and the juice will help to make the smoothing process easier.

Take the back of a large spoon and smooth everything down across the top until it has a smooth finish.

Sprinkle with additional coconut for garnish, if desired.

Place the pan in the fridge so it can chill for one hour or overnight.

When you’re ready to cut the brownies, take the pan out of the fridge and cut vertically in 4 strips, then cut 4 more strips the opposite way (horizontally).

Chill in the fridge for one hour or overnight.

When ready to serve, just lift each brownie out of the pan with a fork or spatula.

Keeps for one week in the fridge.

Recipe and photo submitted by Heather, Moore, SC.

Submit your recipe here!

Almond, Coconut Chocolate

Servings: 6–12
Preparation Time: 5–10 minutes

Ingredients:

• 2/3 cups coconut oil
• 1 cup organic cocoa powder
• 1 tablespoon whole sugar
• 2 teaspoons vanilla
• 1/2 cup coconut flakes
• 1/2 cup almonds

Directions:

Melt coconut oil over low heat. Transfer coconut oil to medium mixing bowl. Add cocoa powder, whole sugar, and vanilla and mix until well blended. Stir in coconut flakes and almonds.

Pour onto wax paper and put in freezer to harden. Cut, serve, and enjoy!

Recipe and photo submitted by Lisa, Geneva, IL.

Submit your recipe here!

No-Bake, Healthy Chocolate, Coconut Cookies

Servings: 18
Preparation Time: 15

Ingredients:

• 1 1/2 cups soft Medjool dates, pitted
• 1/4 cup chia seeds
• 1/4 cup organic cocoa
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 2 tablespoons Virgin Coconut Oil
• optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)

Directions:

Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2-inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

Recipe and photo submitted by Emily, Ottawa, Canada.

Submit your recipe here!