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, then add mixture to melted ingredients. Stir until all combined. Smooth mixture over bottom layer in baking dish.

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

Recipe and photo submitted by Genevieve, Huntsville, TX.

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Coconut, Vanilla Dough Bites

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups shredded coconut
• 1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
• 1/2 teaspoon vanilla bean powder (1–2 pods)
• 1/2 teaspoon vanilla extract
• 1 tablespoon lucuma powder (optional)
• 3 tablespoons Virgin Coconut Oil, softened
• 2 tablespoons Coconut Cream Concentrate, softened
• 3 tablespoons liquid sweetener* (maple syrup or honey)

Directions:

Place the coconut, protein powder, and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment-lined cookie sheet.

Dehydrate at 125 for 2–4 hours. Bake at 175 degrees F for 1–2 hours.

Check the bites regularly to see if desired level of doughiness has been met.

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

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Chocolate Salty Balls

Servings: 12
Preparation Time: 20–30 minutes

Ingredients:

• 1/4 cup coconut oil
• 2 tablespoons cocoa powder or 1 ounce unsweetened baking chocolate, chopped
• 1/4 cup Coconut Cream Concentrate
• 1/2 cup shredded coconut
• 1/4 teaspoon ghost chili powder (optional)
• 1/3 cup toasted shredded coconut
• 1 teaspoon salt (or to taste)

Directions:

Melt coconut oil with the chocolate. Add the Coconut Cream Concentrate and stir until well incorporated. Add 1/2 cup shredded coconut and (chili too, if using), mix well, and place in the freezer to cool and firm up.

Meanwhile, combine toasted coconut and salt and pour onto a plate. Roll mixture into small balls and roll in toasted coconut.

Recipe and photo submitted by Keith, Fairfield, CA.

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