No-Bake Gluten-Free Chocolate Peanut Butter Cookies

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups oats
• 1/4 cup coconut oil, melted
• 1/4 cup cocoa powder
• 1/4 cup peanut butter
• 1/4 teaspoon vanilla
• 2 tablespoons raw honey
• pinch salt

Directions:

Mix all ingredients except for oats, then stir in oats. Using a tablespoon, scoop out cookies onto a baking sheet.

Allow cookies to firm up for 30 minutes in the refrigerator before serving.

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No-Bake Brownie Protein Bites

Servings: 15
Preparation Time: 10 minutes

Ingredients:

• 1 cup dates, pitted
• 2 cups walnuts
• 1 tablespoon chia seeds
• 1 tablespoon coconut flakes
• 3 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons coconut oil

Directions:

Combine ingredients in a food processor or blender. Pulse until smooth. Using a cookie scoop, form into 1-inch bites. Place on a serving dish and refrigerate until firm. Store in a sealed container.

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• 2 1/2 cups Medjool dates
• 1 cup raw almonds
• 2 tablespoons coconut oil, unrefined
• 1/2 cup coconut flakes, unsweetened and untoasted
• 2 teaspoons cocoa powder
• 1 teaspoon vanilla extract
• generous pinch sea salt
• 1/4 cup dark chocolate chips, optional

Directions:

Remove stem fragments from the ends of your dates if they’re still attached, then pull the dates in half using your fingers to remove the pit from the middle. In a large food processor fitted with the metal blade, add almonds, pitted dates, and coconut oil. Process until almonds are finely chopped. This is a semi-violent process, so hold on to your processor!

Continue to add each ingredient, one by one, thoroughly mixing with your processor after each addition. If you mix after the addition of each ingredient, your mixture will slowly begin to come together.

After the addition of chocolate chips, continue to pulse until the mixture begins to stick together in large clumps. It should stay together when you pinch it between your fingers. If it’s still crumbly, continue to process and/or add additional coconut oil, a tablespoon at a time, until you have the correct consistency.

Line an 8 x 8-inch pan with parchment or wax paper and press mixture evenly into the pan. They are ready to eat as is straight out of the pan. If you prefer, remove from the pan using your parchment paper and cut into individual portions and store them in an airtight container in the refrigerator.

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