Cocoa and Toasted Coconut Almond Butter

Servings: 16 (tablespoon sized)
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup unsweetened coconut flakes
• 2 cups raw almonds
• 1 teaspoon cocoa powder
• 1/4 teaspoon sea salt

Directions:

Heat a pan over medium-high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect, and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

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Chocolate, Peanut Butter Surprise Bites

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup Gold Label Virgin Coconut Oil
• 1 1/3 cups organic peanut butter
• 1/4 cup cocoa powder
• 4 tablespoons honey
• mini cupcake or candy paper liners

Treats to go inside:

• Fresh, dried or frozen fruit or nuts. I used dried cranberries, apple slices, raisins, frozen banana and sunflower seeds.

Directions:

Melt coconut oil and add to food processor or blender with peanut butter, cocoa powder, and honey until blended.

Line a baking sheet with cupcake liners. Put treats in bottom of cupcake liners. Pour mixture into liners until 3/4 full.

Pace in freezer for at least an hour; overnight is best. Store in a freezer bag in the fridge or freezer.

Enjoy!

Recipe and photo submitted by Mikaela, Ogden, UT. Submit your recipe here!

Frozen Chocolate, Peanut Butter Bars

Servings: 9
Preparation Time: 15 minutes

Ingredients:

Peanut Butter Cookie Crust:

• 1 1/2 cups presoaked and dried buckwheat groats
• 4 large or 8 small dates, pitted & soaked for 5 minutes if they’re not soft
• 6 tablespoons organic peanut butter
• 2 tablespoons Virgin Coconut Oil, melted
• 1 teaspoon stevia powder
• 2–4 tablespoons honey
• filtered water

Chocolate Ice Cream:

• 3 ripe avocados, peeled and pitted
• 1/4 cup plus 2 tablespoons cocoa powder
• 1/2 cup Coconut Cream Concentrate
• 1/4 cup honey
• 2 tablespoons Virgin Coconut Oil, melted
• 1/2 teaspoon vanilla powder
• pinch sea salt

Directions:

Put the buckwheat into a food processor until well ground; add dates to the processor while it is running. Stop and add the peanut butter, oil, stevia, and honey to taste or to correct consistency. Process until mixture can be pressed against the side of the container without falling apart. Add water a couple teaspoons at a time if necessary for this consistency.

Coat a square baking pan with extra coconut oil. Press mixture evenly into the bottom. If desired, reserve a couple tablespoons of crumbs to decorate the top.

For the ice cream, place all of the ingredients into the food processor; process until smooth. Spread mixture evenly over the crust. Freeze for about an hour. Run a thin metal knife (a frosting knife works well) around the edges to loosen it. Return to freezer for another hour. Cut into 9 bars. Return to freezer until ready to serve.

Serve with caramel sauce, hot fudge, and/or coconut whipped cream if desired.

Recipe and photo submitted by Charlene, Wareham, MA.

Submit your recipe here!