Food by

3 Healthy 'Candy Bars'

15 Ingredients
For the Crust:
2/3 cup coconut flour
2 tbsp. pure maple syrup
1/4 cup coconut oil, melted
2 tbsp. full-fat coconut milk
For the Caramel:
1 1/2 cups dates, pitted
1/3 cup coconut oil
1 tbsp. unsweetened almond milk
1 tbsp. blackstrap molasses
1 tsp. pure vanilla extract
1/8 tsp. sea salt
For the Chocolate Layer:
1 cup dark chocolate chips
2 tbsp. coconut oil
  1. To make the crust, combine the coconut flour, pure maple syrup, coconut oil, and coconut milk in a medium bowl.

  2. Press this mixture into a 9x5-inch loaf pan lined with parchment paper.

  3. For the caramel, add the dates, coconut oil, almond milk, molasses, vanilla, and sea salt into a food processor. Process until smooth.

  4. Pour the caramel over the crust and place into the freezer for 10 minutes.

  5. Melt the dark chocolate, coconut oil, and pure maple syrup together in a saucepan over medium heat until melted and smooth.

  6. Pour the chocolate over the caramel layer.

  7. Freeze for 30-40 minutes, or until solid.

  8. Slice into bars and serve.

14 Ingredients
For the Bites:
2 large ripe bananas
1 1/2 dates cups, pitted
2 cups hot water
2 tbsp. unsweetened almond milk
1 tbsp. almond butter
1 tbsp. coconut oil, melted
1 tsp. vanilla extract
1/4 tsp. sea salt
1/4 cup peanuts, chopped
For the chocolate coating:
1/3 cup coconut oil, melted
1/3 cup dark chocolate powder
2 tbsp. pure maple syrup
  1. Cover the dates with hot water and allow to soak for 5 minutes. Then, drain. Add the drained dates, almond butter, coconut oil, almond milk, vanilla extract, and sea salt to a food processor.

  2. Process until completely smooth, stopping to scrape down the sides, as needed. Set aside.

  3. Slice the bananas into thick slices for bites and place the slices onto a cookie sheet lined with parchment paper.

  4. Add a dollop of the caramel to each banana slice, and then sprinkle with crushed peanuts over the top. Press down on the crushed peanuts gently so they stick into the caramel.

  5. Place into the freezer for 30 minutes to harden.

  6. To make the chocolate coating, in a medium mixing bowl, combine the melted coconut oil, dark cocoa powder, and pure maple syrup. Whisk until smooth.

  7. Drizzle each frozen banana peanut bite with the chocolate mixture.

  8. Place back into the freezer and freeze for 20 minutes, or until solid.

3 Ingredients
1 cup dark chocolate chips, divided
1 cup coconut butter, melted
2 tsp peppermint extract
  1. Line a 12 count muffin tin with muffin liners and set aside.

  2. In a sauce pan, add the dark chocolate chips and heat over medium-high heat. Stir until sooth and completely melted.

  3. Carefully pour the melted chocolate into each muffin cup.

  4. Transfer to the freezer for 10 minutes to harden.

  5. Combine the melted coconut butter and the peppermint extract in a mixing bowl, and stir to combine.

  6. Remove the muffin tin from the freezer and evenly distribute the peppermint cream into the twelve cups. Return to the freezer for 10 minutes, or until the mint center has become firm.

  7. Once firm, melt the remaining chocolate the same way as before and then evenly distribute it over the peppermint cream in each muffin cup.

  8. Freeze for 20 minutes, or until firm.