• 1 cup water
• 10 pitted dates
• 2 tablespoons peanut butter
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 2 1/2 cups old-fashioned rolled oats
• 1 cup assorted raw nuts, roughly chopped
• 2 tablespoons chia seeds
• 1 cup unsweetened coconut flakes
• 1/2 cup dried fruit (berries, cranberries, and cherries are my favorites)

Directions:

Preheat oven to 325 degrees F.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until the mixture is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Next, pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30–35 minutes, stirring halfway through and checking closely near the end to make sure it doesn’t burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container.

Loretta from Waukesha, WI, just won $50 for this recipe and photo! Submit yours here.

Coconut, Cacao Snowballs

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1 cup raw almonds
• 12 pitted Medjool dates
• 1/4 cup cacao nibs
• 1 tablespoon coconut oil
• 1/4 cup, plus 2 tablespoons shredded, unsweetened coconut
• 1 teaspoon pure vanilla extract
• 1/8 cup chia seeds

Directions:

Set aside the 2 tablespoons shredded coconut in small plate. Place all ingredients into food processor and blend for 1–2 minutes until mixture becomes similar to very fine (sticky) pebbles.

About a teaspoon at a time, roll into 1-inch balls and dip in shredded coconut to lightly cover entire ball.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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Vegan Chocolate Truffles

Servings: 18

Ingredients:

• 8 dates, lightly soaked
• 4 ounces cocoa butter
• 2 ounces coconut oil
• 1/2 cup brown rice syrup
• 3/4 cup cocoa powder + more for dusting

Directions:

If your dates are stale, soak them in water for up to 30 minutes and dry to make sure they’ll blend.

Add the cocoa butter and coconut oil into a food processor and blend until soft and emulsified. Add the dates and sweetener and continue to process until the dates have formed a paste. Add in the cocoa powder and blend until mixed.

Move to the refrigerator for 10 minutes to stiffen the mixture. Once it’s cooled, scoop and roll the chocolate into 1-inch balls and roll in a plate of cocoa powder to dust. Keep these at room temperature for up to 2 weeks.

Recipe and photo submitted by Evan, Marlborough, MA.

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