No-Bake Lemon, Coconut Bites

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1 cup cashews
• 1 cup almonds (crispy almonds or soaked/sprouted almonds best)
• 3 cups dates, rehydrated (pour some hot water on them and let them sit for an hour)
• 1–2 tablespoons coconut oil
•  zest of 1 organic lemon and juice from half
• about a cup of shredded coconut

Directions:

Process everything but the shredded coconut in a food processor. Adding more or less coconut oil to get everything combined well. Form into balls and roll in coconut. Set in refrigerator to firm.

Recipe and photo submitted by Adele, St Petersburg, FL.

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No-Bake Chocolate-Peanut Butter-Oatmeal Cookies

Servings: 36
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1 cup peanut butter
• 1 cup honey
• 1/2 cup coconut milk*
• 1 tablespoon vanilla extract
• 4 tablespoons unsweetened cocoa powder
• 3 cups oats

Directions:

Over low heat, melt Coconut Cream Concentrate, peanut butter, honey, milk, and vanilla and whisk together until well incorporated. Mix in cocoa powder. Last, add oats and let sit over low heat for 5 minutes, stirring frequently.

Drop by one spoonful for each cookie onto parchment paper–lined cookie sheets and refrigerate for 2 hours. Enjoy!

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Carol, Orange, CA.

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No-Bake Blond Coconut Macaroons

Preparation Time: 15 minutes

Ingredients:

• 3 cups coconut flakes
• 1 1/2 cups almond flour
• 1 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Directions:

Mix all ingredients together well. Form into balls and refrigerate until firm—I actually freeze them! When we make these, they are gone in a few minutes because they are soooo good!

Recipe submitted by Stephanie, Goodyear, AZ.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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