Coconut Brownie Bites

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups shredded coconut
• 1/2 cup cocoa powder
• 1 tablespoon Virgin Coconut Oil
• 1/2 teaspoon vanilla beans (optional)
• 1/2 teaspoon vanilla extract (add more if not using beans)
• 1/4–1/2 cup honey

Directions:

Pour the coconut into a food processor and blend until small pieces are produced.

Add all of the remaining ingredients and blend well.

Using a small cookie scoop, place each bite onto dehydrator sheets. Dehydrate at 125 for 2–4 hours, depending on how soft you want them.

Oven option: Set temperature to lowest possible setting or use dehydrator setting. Bake for 1–2 hours, depending on heat setting.

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

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Chocolate, Banana, Walnut Super Omega-3 Energy Bars

Servings: 12 bars
Preparation Time: 10 minutes

Ingredients:

• 1 ripe banana
• 12 Medjool dates, pitted
• 1 cup raw walnuts
• 1 cup quinoa flakes
• 1/2 cup chia seed
• 1/4 cup milled flaxseed
• 2 tablespoons Virgin Coconut Oil
• 1/4 cup shredded unsweetened coconut
• 1 teaspoon pure vanilla extract
• 1/4 cup cacao nibs (or dark chocolate chunks)

Directions:

Preheat oven to 350 degrees. Grease 8 x 8-inch baking pan with coconut oil and set aside.

Place all ingredients except for cacao nibs (or chocolate chunks) into food processor and blend for 1–2 minutes until mixture becomes similar to very fine (sticky) pebbles.

Transfer to medium-sized bowl and add cacao nibs/chocolate chunks and gently combine.

Evenly spread mixture into greased 8 x 8-inch baking pan and bake for 30 minutes. Remove and allow to cool before cutting evenly into squares.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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• 2 cups raw almonds
• 1 1/2 cups raw walnuts
• 1/2 cup psyllium husk (could replace with more almond flour)
• 1 cup almond flour*
• 1 cup coconut chips, flakes or shreds
• 1/2 cup vanilla protein powder
• dash of sea salt
• 3/4 cup overripe bananas, mashed or pureed (about 2 small)
• 1/8 cup roasted almond butter
• 3/4 cup honey
• 1 teaspoon vanilla extract

Directions:

In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

In a large bowl, combine the nuts, husk, flour, coconut, protein powder, and salt.

In a small bowl, combine bananas, almond butter, vanilla, and honey.

Pour the banana mixture over the nut mixture and stir until mixture is coated.

Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

For oven method, place the mixture in a thin layer on parchment-lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

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

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