No-Bake, Peanut Butter, Chocolate Chip, Coconut Oil Protein Bars

Servings: 12
Preparation Time: 5–10 minutes

Ingredients:

• 1 ripe banana, mashed
• 1/4 cup coconut oil
• 1 1/2 cups oats
• 1/2 cup shredded coconut
• 1/2 cup raisins (or date chunks, cranberries, Craisins, dried cherries/mangoes/apricots/etc. Any dried fruit will work.)
• 1/2 cup chocolate chips (or carob, butterscotch, white chocolate chips, etc.)
• 1/2 cup maple syrup
• 1/2 cup peanut putter (or any nut butter, i.e. almond, pecan, cashew, coconut peanut butter, etc.)

The following ingredients are optional, but I used them all:

• 2 to 4 scoops protein powder
• 2 tablespoons flax seeds
• 2 tablespoons chia Seeds
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla extract

Directions:

Mash the banana with a fork, then add all the remaining ingredients. Stir till combined.

Press the mixture into a plastic container with a lid or 8 x 8-inch pan (or use whatever you want, even a cookie sheet with a raised edge will work) and freeze for a few hours.

Remove from freezer and slice into bars. Wrap individually for on-the-go snacks.

Recipe and photo submitted by Averie, Phoenix, AZ.

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If you’re on a sweet or chocolate craving looking for something quick and easy to make, then come over here. I have something for you.

It’s called Quick Chocolate Coconut Pudding/Fudge, and there’s no cooking whatsoever. And it can be made in under 5 minutes.

Seriously!

Just watch the video. It’ll walk you through the whole recipe. This recipe is so quick and easy; it can be made whenever you so desire (providing you have Coconut Cream Concentrate, of course. You cannot substitute for it).

And as the name says, it can be either a pudding or fudge.

Chocolate Coconut Pudding

Look at how creamy that is. But it’s dairy-free! Sshhh, don’t tell. No one will ever know. On top of being naturally dairy-free, this is gluten-free also.

If you’re not a pudding person, pour the pudding into a small parchment paper–lined pan and refrigerate or freeze until firm. Then you get this:

Chocolate Coconut Fudge

No, I didn’t put nuts in there (I’m not too crazy about nuts in my sweets). Those are little coconut oil clumps. You can mix and mix and mix and mix (depending on how solid the oil is) to fully blend them all in, but I don’t bother. It tastes phenomenal just the way it is: creamy, rich, soft, and sweet. Not a sickeningly sweet like a lot of fudge; it’s just right. And unless you use more Coconut Cream Concentrate and Virgin Coconut Oil (instead of Expeller-Pressed Coconut Oil), the coconut isn’t noticeable. Even coconut haters will eat this if you don’t tell them there’s coconut in it.

That’s it! It’s just a 3-step process. Measure, mix, and eat. Unless you’re making fudge, then there’s one extra step. But I doubt that it’ll make it to the fridge. *grins*

Enjoy!

Sarah 🙂

• 4 tablespoons cocoa powder
• 4–6 teaspoons honey, or to taste
• 2 tablespoons water
• 2 teaspoons Coconut Cream Concentrate
• 2 teaspoons Virgin Coconut Oil
• coarsely chopped walnuts (optional)

Directions:

Mix all ingredients well except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings. (It is very rich.)

When eaten at room temperature, this is something like a rich pudding.

To make fudge: double or triple recipe, pat into a pan, and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

Recipe submitted by Simi, Los Angeles, CA.

Recipes prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Coconut Dishpan Cookies

Preparation Time: 15 minutes

Ingredients:

• 1 cup salted butter, softened
• 1 cup coconut oil, melted
• 3/4 cup granulated sugar
• 3/4 cup lightly packed brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 3 1/2 cups flour
• 1 teaspoon baking soda
• 1 cup dried, unsweetened, flaked coconut
• 1 cup cornflakes cereal
• 1 cup chocolate chips or chopped nuts of choice
• 1 cup rolled oats

Directions:

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and egg in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful-sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won’t spread much). Bake in preheated oven for 7–12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and use for later baking. To bake, simply place frozen cookie dough onto sheet (there’s no need to defrost) and bake as directed (adding a few minutes to cook time).

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!