Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Incredible No-Bake Snack Bars

Servings: 9 x 12-inch pan
Preparation Time: 30 minutes

Ingredients:

Bar Ingredients:

• 1 cup almonds
• 1 cup walnuts
• 1/2 cup golden flax meal
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut oil
• 1/2 cup peanut butter (or almond butter)
• 2 teaspoons pure vanilla extract
• 1/3 cup honey
• 1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

• 1/2 cup coconut oil
• 3 tablespoon honey (adjust for your level of sweetness desired)
• 1 cup cocoa
• 1 teaspoon Coconut Cream Concentrate (or heavy cream)

Directions:

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium-low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 x 12-inch pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the Coconut Cream Concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer. Using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe and photo submitted by Vicki, Pleasantville, TN.

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Maple Walnut “Fudge”

Servings: 16
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups Brazil nuts, roughly chopped
• 1/4 cup Coconut Cream Concentrate
• 2 tablespoons Virgin Coconut Oil
• 2 tablespoons maple syrup
• 1/2 teaspoon maple extract
• 4 Medjool dates, pitted (about 1/2 cup)
• 1/2 cup walnuts, roughly chopped

Directions:

Make Brazil nut butter in your food processor with the metal blade. When the butter starts looking oily, scrape down the sides of the food processor and process again until smooth. Add the Coconut Cream Concentrate, coconut oil, maple syrup, maple extract, and dates. Process until smooth.

Line a loaf pan with parchment paper. Spread mixture evenly into the pan. Top with walnuts, gently pressing them in. Refrigerate until hard. Cut into squares, rectangles or triangles. Return to the fridge. Serve cold.

Recipe and photo submitted by Charlene, Wareham, MA.

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Grain-Free Pumpkin Spice Granola

Servings: 5
Preparation Time: 15 minutes

Ingredients:

• 2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
• 1/3 cup pumpkin seeds
• 3/4 cup coconut chips, (optional, replace with nuts or it may be too soupy)
• 2/3 cup almond flour
• 1/4 cup vanilla protein powder, (optional or add more flour)
• 1 teaspoon lucuma, (optional)
• 1/2 teaspoon vanilla
• 1/4 cup maple syrup or honey
• 1/2 cup pumpkin puree
• 1/8 cup almond butter
• 1 1/2–2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• couple dashes of salt

Directions:

Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma, all the spices, and salt in a bowl and mix well.

In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener, and vanilla.

Combine the two bowls and stir until all the dry ingredients are coated.

Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hours.

For oven method, place on a parchment-lined cookie sheet and bake at 175–200 degrees F until desired crunch is obtained. Stir every so often to cook evenly.

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

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