Almond Joys

Yields: 16 bars

Ingredients:

Coconut Bars

• 1 ½ cups unsweetened coconut, shreds or flakes
• ¼ cup coconut oil, solid or melted
• 2 tablespoons pure maple syrup
• 32 unsalted almonds

Chocolate Dip Layer/ Drizzle

• ¾  cup vegan chocolate chips
• 1 ¼  teaspoon coconut oil

Instructions:

1. Line an 8.5x4.5 inch or 9x5 inch loaf pan with parchment paper or wax paper. Set aside for later.
2. Make the coconut bars: Add all Coconut Bars ingredients to a blender or food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces.
3. Pour coconut mixture into the prepared loaf pan. Using a rubber spatula, press down and smooth until you get a tightly packed, even layer. Freeze for 15-20 minutes.
4. Remove from freezer. Lift the coconut bars out of the loaf pan. Cut into 16 rectangular bars. Line a baking sheet with wax paper or parchment. Lay these bars on the sheet, evenly spaced apart. Place back into the freezer while you prepare the chocolate layer.
5. Make the Chocolate Dip Layer: Use the double boiler method, or the following. In a medium, microwave safe bowl, add the Chocolate Dip Layer ingredients: ½ cup vegan chocolate chips and 1 teaspoon coconut oil. Heat in 20-second increments until just slightly softened and melted. Stir until smooth.
6. Remove coconut bars from the freezer. Dip the bottom of one coconut bar into the bowl of melted chocolate, creating a thin coating. Use the side of the bowl to scrape off excess chocolate. Place back onto the baking sheet. Repeat until all coconut bars have been coated.
7. Dip one side of an almond in the melted chocolate and press into half the surface of one bar, leaving room for another almond. Dip another almond in chocolate and press into the remaining surface of the bar. Repeat for all bars. Place baking sheet back into the freezer while you make the chocolate drizzle.
8. Make the chocolate drizzle: Add the Chocolate Drizzle ingredients to the bowl of leftover melted chocolate: 2 tablespoons chocolate chips and ¼ teaspoon coconut oil. Heat in the microwave in 20-second increments until just softened. Stir until smooth.
9. Using a rubber spatula, scrape melted chocolate into a plastic zip bag with a very small tip cut off, or a small piping bag fitted with a very fine tip. Holding the bag over one candy bar, pipe the chocolate in a zigzag motion, starting from one end of the bar and finishing at the other. Repeat for all bars.
10. Place baking sheet into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.

Cinnamon Bun Doughnuts

Yields: 10 Doughnuts

Ingredients:

• 2 cups gluten free oat flour (gluten free oats groundbreaking into a flour)

• 1/2 cup granulated sweetener of choice
• 1 T baking powder
• 1 T cinnamon
• pinch sea salt
• 1 cup milk of choice
• 1 flax egg (can sub for 1 large egg if not vegan)
• 1 tsp vanilla extract
• 6 T drippy almond butter (can sub for any nut butter)

Protein Frosting:

• 3 scoops vanilla protein powder (see recommendations above)
• 1-2 T granulated sweetener of choice (optional)
• 1-2 T nut butter of choice (optional)
• Milk, to thin out batter

Instructions:

1. Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside.
2. In a large mixing bowl, add the dry ingredients and mix well.
3. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed.
4. Transfer the batter to the greased doughnut pan. Bake for 20-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and let sit in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, frost.

Frosting: Combine all the ingredients and using a tablespoon, add milk until a relatively batter is formed. Drizzle over the doughnuts, one at a time. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon. Spread over each doughnut.

2-Ingredient Cookies

Yields: 12 cookies

Ingredients:

• 2 large ripe bananas
• 1 Cup rolled oats

Instructions:

1. Set oven to 350 degrees.
2. Mash up bananas and add in the cup of oats.
3. Mix together until a dough consistency forms (if mixture is too liquid then add more oats).
4. Spoon out even amounts of the “dough” and place 2-inches apart on an ungreased cookie sheet.
5. Bake for 10-15 minutes. Best served warm.

*can add in nuts, raisins, or cinnamon to change up the recipe for different seasons

Banana Nice-Cream

Yields: 1 serving

Ingredients:

• 1 Frozen banana
• Almond milk or any milk substitute

Instructions:

1. Cut up frozen banana and put into blender
2. And a little milk product of your choice and blender together until consistency thick and creamy
3. Put mixture in a bowl and add your favorite toppings!

*Yummy toppings: cacao nibs, Peanut butter, coconut flakes, berries

*also add ¼ cup coffee for coffee-flavored ice cream!

Chocolate Fudge

Yields: 15 squares

Ingredients:

·       1/2 cups melted Golden Barrel Coconut Oil

·       1/2 cup cacao powder

·       1/2 cup smooth almond butter (or nut butter of choice)

·       1/4 cup maple syrup

·       1/8 teaspoon salt (optional, leave out if nut butter is salted)

Instructions:

1.     Line a loaf pan with parchment paper and set aside.

2.     In a small pan, combine coconut oil, cacao, almond butter, maple syrup and salt.

3.     Heat over medium heat and whisk until smooth. It does not need to boil or come to a certain temperature.

4.     As soon as it's smooth, pour into prepared pan. Place in fridge and let set for ar least 2 hours.

5.     Store in fridge or freezer

Lemon Bars

Yields: 10 Bars

Ingredients:  

For the crust

·       1/4 Cup Honey

·       1/2 Cup Coconut Oil at room temperature it should be the consistency of soft butter

·       Pinch of salt

·       1 Cup Coconut Floursifted (95g)

For the lemon topping

·       3 Eggs

·       1/2 Cup Honey

·       2 tsps Lemon zest about 1 large lemon

·       2 tsps Coconut flour sifted

·       1/2 Cup Fresh* Lemon juice about 3 large lemons

Instructions:

1.     Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.

2.     In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.

3.     Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes. ** Once cooked, let cool for 30 minutes.

4.     Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position.

5.     Once the crust has cooled, gently whisk together the eggs, honey and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.

6.     In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.

7.     Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.

8.     Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.

9.     Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR