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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Chocolate Almond Coconut Bars

Servings: 24
Preparation Time: 20 minutes

Ingredients:

• 2 cups raw almonds
• 3 ounces dark chocolate
• 1 teaspoon sea salt
• 4 cups Medjool dates
• 1 cup shredded coconut
• 4 heaping tablespoons almond butter

Directions:

First grind up the almonds and chocolate together until fine but not too fine.

Leave half of the almond-chocolate mixture in the food processor and set the other half aside.

Add half a teaspoon of sea salt, 2 cups of dates, 1/2 cup shredded coconut, and 2 heaping tablespoons of almond butter and process until combined. Transfer into a large bowl.

Now process the remaining chocolate-almond mixture, sea salt, dates, coconut, and almond butter. Add to the large bowl.

Wet your hands, further combine the mixture, and press firmly into a parchment-lined 13 x 9-inch pan. Let the parchment hang over the ends so that you can lift the bars out.

Cover and refrigerate for a few hours or overnight. Lift the bars out of the pan and slice into desired size.

Recipe and photo submitted by Leslie, Amsterdam, NY.

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Peanut Butter and Dark Chocolate Shortbread Protein Bars

Servings: serves 9–16
Preparation Time: 1 hour, 10 minutes

Ingredients:

Shortbread Crust:

• 96 grams (1 cup) rolled oats (old-fashioned, gluten-free if you like), blended to a flour
• 48 grams (1 1/2 scoops) vanilla protein powder
• 1/8 teaspoon salt
• 105 grams (1/4 cup + 1 tablespoon) brown rice syrup, warmed
• 28 grams (2 tablespoons) coconut oil
• 1/4 teaspoon butter extract
• 1/2 teaspoon hazelnut extract
• 1/2 teaspoon stevia extract

Peanut Butter Filling:

• 256 grams (1 cup) raw, natural peanut butter
• 189 grams (1/2 cup + 1 tablespoon) honey
• 1/2 teaspoon stevia extract
• 96 grams (3 scoops) natural vanilla custard protein powder
• pinch of salt

Chocolate-Peanut Ganache:

• 4 ounces chocolate
• 32 grams (2 tablespoons) raw, natural peanut butter (no sugar, salt, or oil added)
• 20 drops stevia extract

Directions:

Shortbread Crust:

Line a square brownie pan with parchment paper both ways for easy removal later.

Mix together the blended oats, protein powder, and salt, then add in the brown rice syrup, coconut oil, and butter/hazelnut/stevia extracts. Stir until everything is incorporated and even. (You can use a hand mixer and a large bowl if you like.)

Press the mixture down into your brownie pan until every corner is even in height. This batter makes just enough to fit the bottom of the pan. Refrigerate for 20–30 minutes or until firm and dry.

Peanut Butter Filling:

In a large bowl, add the peanut butter, honey, and stevia extract and stir. Add in the protein powder and pinch of salt and stir until combined. (You can use a hand mixer for this too.) It should look like a big, soft blob of peanut butter Play-Doh.

Press this onto the shortbread crust until even in height. I would suggest using a pastry roller if you have one, but I used a rubber spatula. Refrigerate for 20–30 minutes or until firm.

Chocolate-Peanut Ganache:

Break up the chocolate into pieces and melt.

Add the peanut butter and stir in until melted and incorporated.

Add the stevia extract five drops at a time, stirring after every 5 drops. (Too much at a time or too much in general will seize the chocolate.)

Pour the mixture over the peanut butter layer (if the chocolate is too hot, let it cool a little bit) and spread until even. Refrigerate until the chocolate has just barely hardened, then take it out and slice. (This allows the chocolate to slice in nice lines rather than break, which happened to me because I refrigerated it overnight and then sliced them.) Store in the refrigerator.

To serve, take out of the refrigerator to soften for 10 minutes. EAT!

Recipe and photo submitted by Jessica, AZ.

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