• 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, and 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.

Loretta from Waukesha, WI, just won $50 for this recipe and photo!
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Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Incredible, No-Bake Snack Bars

Servings: 9 x 12-inch pan
Preparation Time: 30 minutes

Ingredients:

Bar Ingredients:

• 1 cup almonds
• 1 cup walnuts
• 1/2 cup golden flax meal
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut oil
• 1/2 cup peanut butter (or almond butter)
• 2 teaspoons pure vanilla extract
• 1/3 cup honey
• 1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

• 1/2 cup coconut oil
• 3 tablespoon honey (adjust for your level of sweetness desired)
• 1 cup cocoa
• 1 teaspoon Coconut Cream Concentrate (or heavy cream)

Directions:

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium-low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 x 12-inch pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the Coconut Cream Concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer. Using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe and photo submitted by Vicki, Pleasantville, TN.

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No-Bake, Chocolate, Coconut Drop Cookies

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1/4 cup coconut milk*
• 1/4 cup grass-fed butter or Virgin Coconut Oil (I used a combo of both. I prefer virgin oil over Expeller-Pressed Oil so that you get more coconut tones.)
• 3/4–1 cup granulated sweetener
• 2 tablespoons cocoa powder
• 1 3/4 cups shredded coconut
• 3/4 cup almond butter**
• 1/2 teaspoon vanilla extract
• dash of salt

Directions:

In a medium-size saucepan, combine the butter/oil, cocoa, sugar, and milk. Bring to a boil and let boil for 1–2 minutes. Remove from heat and add in the almond butter, coconut, vanilla, and salt. Stir until combined.

Place spoonfuls of the mixture on parchment-lined cookie sheet or plates. Place in the freezer for 30 minutes to set.

Store in an airtight container in the refrigerator.

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

Variations:

**Any nut or seed butter would work here. You could also try Coconut Cream Concentrate, but I am not sure I would do 3/4 cup. Start with less, and the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn’t as pronounced as peanut butter in taste. Therefore, I used more of it than the original recipe called for (original called for peanut butter).

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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