• 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.

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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.

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Coconut Oil, Chocolate, Peanut Butter Truffles

Servings: 12
Preparation Time: 45 minutes, including freezing

Ingredients:

Chocolate:

• 5 tablespoons Virgin Coconut Oil
• 3 tablespoons powdered sugar
• 5 tablespoons unsweetened cocoa powder

Filling:

• 2 tablespoons peanut butter
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract

Directions:

Melt coconut oil.

Stir in powdered sugar.

Whisk in cocoa powder until completely smooth (No lumps!).

Pour chocolate mixture into mold (or small silicone baking cups).

Freeze for about 10 minutes. While chocolate hardens, mix peanut butter filling. Melt peanut butter and stir in brown sugar and vanilla.

Place filling into a zip-top bag and cut off the tip. Put a small amount (1 teaspoon) into each truffle.

Pour the rest of the chocolate on top of the filling (to the top of the mold). Return to freezer for about 30 minutes or until solid.

Remove truffles from the mold. Enjoy!

Notes:

You can experiment with other sweeteners, honey, stevia, or maple syrup, but we can’t vouch for the result.

Recipe can easily be doubled for a bigger batch.

Recipe and photo submitted by Stephanie, Santa Clara, CA.

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