No-Bake, Gluten-Free, Peanut Butter, Coconut Balls

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 1/3 cup coconut flakes, lightly toasted
• 4 tablespoons organic peanut butter
• 3 tablespoons gluten-free flour*
• 2 tablespoons coconut oil, melted
• 1 tablespoons maple syrup

Directions:

Combine coconut oil, peanut butter, maple syrup, and flour. Allow to firm by cooling in the refrigerator for about 10 minutes.

Roll the mixture into about one-tablespoon balls, and then roll the balls in the coconut flakes.

Allow to firm up in the refrigerator for about 15 minutes. Stores well in the refrigerator.

*Gluten-Free Flour Mix:

Makes 3 cups

• 2 cups brown rice flour
• 2/3 cup tapioca starch/flour
• 1/3 cup coconut flour
• 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

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Coco’n’oat Balls

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons coconut oil
  
• 2 tablespoons cocoa
• 3 tablespoons honey
• 1/4 cup almond butter
• dash of salt
• 1/4 cup shredded coconut
  
• 1 1/4 cups steel-cut oats, uncooked

Directions:

Stir together oil, cocoa, honey, almond butter, and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!

This recipe is very forgiving. Add or subtract amounts to taste.

Option:
Instead of steel-cut oats, use 1 1/2 cups old-fashioned oats and eat straight from the bowl without freezing.
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No-Bake, Coconut, Cocoa Chewy Bites

Servings: 1 dozen
Preparation Time: 10–15 minutes

Ingredients:

• 2 tablespoons grass-fed butter
• 1/2 cup Gold Label Coconut Oil
• 1/4 cup raw honey
• 1/2 cup sugar
• 1/4 cup organic cocoa powder
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups shredded coconut

Directions:

In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat, and as the fats melt, stir in cocoa powder until mixed. Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)

Remove pan from heat and add salt and vanilla; mix. Then add the shredded coconut and mix until all coconut is covered. (The mixture will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture.)

Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. Let them sit to cool and set up. They can be placed in refrigerator to firm up more quickly.

Recipe submitted by Cherie, Kettle Falls, WA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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