Velvety smooth and deceptively decadent, perfect for an afternoon pick-me-up or guilt-free chocolate fix. The ganache-like texture and rich flavor is melt-in-your-mouth delicious. I guarantee no one will think this is healthy if you don’t tell them. Very, very addictive in the best kind of way. We always have some of this in the fridge for a quick boost of long-lasting energy whenever we need it.

Coconut Oil Chocolate, Peanut Butter Fudge

Servings: 20
Preparation Time: 7 minutes

• 1 cup Virgin Coconut Oil, melted
• 1 cup high-quality raw cacao powder or good cocoa powder (The quality of this ingredient makes a huge difference in the taste.)
• 1/3 cup raw honey
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• dash sea salt
• 1/3 cup chunky natural peanut butter (or more to taste)

Directions:

Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5–7 minutes. Mixture should be smooth and glossy. Add peanut butter and blend until combined.

Pour mixture into a glass baking dish (no need to grease). A larger or smaller dish can be used depending on desired thickness. Refrigerate to set. Cut into squares and enjoy!

Lydia from Salem, VA, just won $50 for this recipe and photo! Submit yours here!

• 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.

Chocolate, Peanut Butter Surprise Bites

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup Gold Label Virgin Coconut Oil
• 1 1/3 cups organic peanut butter
• 1/4 cup cocoa powder
• 4 tablespoons honey
• mini cupcake or candy paper liners

Treats to go inside:

• Fresh, dried or frozen fruit or nuts. I used dried cranberries, apple slices, raisins, frozen banana and sunflower seeds.

Directions:

Melt coconut oil and add to food processor or blender with peanut butter, cocoa powder, and honey until blended.

Line a baking sheet with cupcake liners. Put treats in bottom of cupcake liners. Pour mixture into liners until 3/4 full.

Pace in freezer for at least an hour; overnight is best. Store in a freezer bag in the fridge or freezer.

Enjoy!

Recipe and photo submitted by Mikaela, Ogden, UT. Submit your recipe here!