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.

Submit your recipe here!

Coconut, Cashew Cookies

Servings: 20
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups raw cashews
• 1 cup unsweetened shredded coconut
• 1/3–1/2 cup granulated sweetener
• 1/4 teaspoon vanilla beans, about 2 beans
• 1/4 teaspoon baking soda
• 1/4 scant teaspoon salt
• 1/4 cup Virgin Coconut Oil, melted
• 2 tablespoons full-fat coconut milk*

Directions:

Preheat oven to 350 degrees F.

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created.

Add the sweetener, vanilla beans, salt, and soda and pulse until combined.

Add in the oil and coconut milk and pulse again to form a dough.

Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven.

Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much.

Bake at 350 degrees for 8–10 minutes until slightly brown.

Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set, then place them on a cooling rack to get crisp.

Store in an airtight container.

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

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

Submit your recipe here!

No-Bake, Healthy Chocolate, Coconut Cookies

Servings: 18
Preparation Time: 15

Ingredients:

• 1 1/2 cups soft Medjool dates, pitted
• 1/4 cup chia seeds
• 1/4 cup organic cocoa
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 2 tablespoons Virgin Coconut Oil
• optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)

Directions:

Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2-inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

Recipe and photo submitted by Emily, Ottawa, Canada.

Submit your recipe here!