Healthy Peanut Butter Protein Balls

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 1 cup peanut butter (freshly ground is best)
• 1/3 cup raw honey
• 1 tablespoon coconut oil, melted
• 1/3 cup shredded coconut
• 1 teaspoon chia seeds
• 1/3 cup plus 1 tablespoon powdered milk
• 2/3 cup shredded coconut (optional, to roll balls in)

Ingredients:

In a medium mixing bowl, stir together peanut butter and honey. Add coconut oil and mix well. Add 1/3 cup shredded coconut and chia seeds and mix well. Add powdered milk and stir until fully incorporated. The balls should have a soft texture and should not stick to your hands when touched. Add more powdered milk if balls are too sticky.

Place 2/3 cup shredded coconut into food processor (or blender, magic bullet, etc.) and process until it has a fine texture.

Roll peanut butter mixture into 1–2-inch balls. Roll in shredded coconut. Serve.

Store in an airtight container.

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No-Bake, Chocolaty Coconut, Flax, Chia Power Balls

Servings: 25
Preparation Time: 30 minutes

Ingredients:

• 2 cups ground, soaked and dried raw almonds
• 1/2 cup raw, organic cashews
• 1/4 cup Coconut Cream Concentrate
• 1/3–1/2 cup Virgin Coconut Oil
• 2 tablespoons honey (Add more if you need to.)
• 1/4 cup organic, raw cacao powder
• 1/2 cup coconut flakes
• 1/2 cup organic raisins
• 1/4 cup ground flax seeds (I use my coffee grinder to make the job easy.)
• 1/8 cup ground organic chia seeds
• optional: more coconut flakes to roll balls in

Directions:

In a food processor, process almonds until similar to coarse flour. Add cashews and process some more. Add Coconut Cream Concentrate, coconut oil, cacao powder, coconut flakes, raisins, ground flax, chia seeds, and honey.

Process until completely mixed and add more coconut oil if it is not moist enough. Form into balls and roll in coconut, if desired. Store in refrigerator.

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Coconut, Cranberry Granola

Servings: 10
Preparation Time: 15 minutes
Serving size: 1/2 cup

Ingredients:

• 1/4 cup coconut oil
• 1/4 cup butter
• 1/4 cup honey
• 1/4 cup whole cane sugar
• 1/2 cup purified water
• 1/4 teaspoon cinnamon
• 3 cups old-fashioned oats
• 1/2 cup dried cranberries
• 3/4 cup coconut chips

Directions:

Preheat oven to 375 degrees F.

Melt and mix coconut oil, butter, honey, sugar, water, and cinnamon in glass measuring cup.

Spread old-fashioned oats in a 9 x 13-inch baking pan. Pour in the liquid mixture of the coconut oil and other melted ingredients and stir until all the oats are saturated.

Bake in preheated oven for 20 minutes, uncovered. Remove from oven and flip over sections of the oats with spatula until all are overturned. Bake for another 15 minutes uncovered. Remove again, stir, and add a final 10 minutes in the oven until all are evenly lightly browned. (Total baking time is 45 minutes.)

Once cooled, add and mix in dried cranberries and coconut chips.

Serve plain, with milk (or coconut milk*), or serve as a topping to yogurt, ice cream, etc.

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

Recipe and photo submitted by Zsofie, Southfield, MI. Submit your recipe here!