Coconut Almond Logs No Bake Food

NO BAKE COCONUT ALMOND ENERGY BITES

Steps:

• Line a baking sheet with parchment paper.
• In a large bowl, combine oats, nut or seed butter, seeds, honey, and your choice of add-ins. Stir to combine.
• Using a rounded teaspoon, scoop out the oat mixture and roll it tightly into bite-size balls. Place on the prepared baking sheet. Repeat until the oat mixture is used up. It should make 12 bites.
• Place the baking sheet in the freezer for 1 to 2 hours, then transfer the bites to a freezer-safe container for up to 4 months. You can eat them frozen or at room temperature!

COCONUT-ALMOND CHOCOLATE NO-BAKE COOKIES

Steps:

• In a large saucepan, stir together sugar, cocoa and salt. Then stir in milk.
• Cut butter into 1 tbs. chunks and add it to the saucepan as well as the corn syrup. Place saucepan over medium-high heat, stirring occasionally until mixture reaches a slow-rolling boil. Boil for 3 minutes, stirring constantly as to avoid burning on the bottom of the pan.
• Remove pan from heat. Stir in almond butter and vanilla until smooth.
• Stir in oatmeal and coconut until thoroughly incorporated, and mixture begins to stiffen.
• Immediately drop by teaspoonfuls onto waxed paper. Allow to cool for at least 1 hour to ensure cookies harden properly.
• Store in an air-tight container and enjoy!

COCONUT LOGS

Steps:

• Combine all ingredients except Confectioners' sugar and work to form a stiff dough.
• Cut dough into quarters. On a lightly floured surface, roll each piece into a rope about 1/2 inch in diameter.
• Cut ropes into 2 inch long pieces. Place on a greased cookie sheet and bake in a preheated 350F oven until golden brown, about 12 to 15 minutes.
• Remove cookies to a rack to cool. Store airtight in a cool place. May be frozen. Dust with Confectioners' sugar just before serving. Makes about 30 pieces.