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Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars
Photo by Author

No-Bake Peanut Butter Chocolate Bars

Servings: 45 bars

Preparation Time: 20 minutes 

1/4 cup Gold Label Coconut Oil* or Pure Coconut Oil
1 cup organic creamy peanut butter
20 oz chocolate chips or chopped dark chocolate 
Dash of salt
1 tablespoon flax seeds
3 tablespoons chia seeds
3 1/2 cups organic old fashioned cups oats

Melt coconut oil on the stovetop over medium heat. Add peanut butter, chocolate, and salt. 

Remove from heat and add remaining ingredients. Mix well. Pour into a 9×13 glass pan and spread into bars. Chill in refrigerator until cold – about 10 minutes. 

Cut into squares and enjoy!

*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Myra Turmenne from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Peanut Butter Fudge

 

Coconut Peanut Butter Fudge
Coconut Peanut Butter Fudge
photo by recipe author

 

Servings: 64 pieces
Preparation Time: 1 hour, 30 minutes

Peanut Butter Layer:

  • 1/2 cup creamy peanut butter
  • 3 tbsp butter
  • 1/4 cup honey
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 1 pound cane sugar, powdered (I use Magic Bullet)
  • 1/2 cup powdered milk

Chocolate Layer:

  • 2/3 cup homemade coconut milk
  • 6 oz. semi-sweet or dark chocolate chips

Glaze:

  • 1/2 cup cane sugar, powdered (I use Magic Bullet)
  • 1 tbsp organic butter, melted
  • 2 tsp homemade coconut milk
  • 1/2-1 tsp water, as needed

Garnish:

  • 1/3 cup coarsely chopped unsalted peanuts

Line an 8 x 8 x 2-inch square baking pan with waxed or parchment paper; lightly grease with coconut oil or butter.

Peanut Butter Layer:

Heat together peanut butter and butter in medium-size saucepan over low heat until melted. Stir in honey, water and vanilla. Remove from heat.

Gradually stir in powdered cane sugar and powdered milk until blended. Knead with hands if necessary. Turn into prepared pan; pat out firmly to evenly cover bottom of pan. Let cool, then score top with a fork.

Chocolate Layer:

Heat cream in small saucepan over low heat just until tiny bubbles appear around edge of pan. Remove from heat. Add chocolate chips; let stand for about 30 seconds. Stir until smooth. Pour chocolate over peanut butter layer, spreading to cover completely. Refrigerate until firm, at least 1 hour.

Glaze:

Stir together powdered cane sugar, melted butter, coconut milk and water (if needed) in a small bowl. For best results, use an offset spatula to carefully spread glaze over top of chocolate layer. Sprinkle evenly with chopped peanuts, if desired.

Refrigerate about 2 hours or until firm enough to cut. Lift fudge out of pan and carefully remove waxed paper. Cut into 64 small pieces. Small truffle cups or mini cupcake liners work well for gift giving, if desired. Place one piece of fudge into each liner and wrap in plastic wrap.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Beef and Delicata Squash Soup

 

Beef and Delicata Squash Soup
Beef and Delicata Squash Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 1.5 hours

  • 1 medium Delicata squash
  • 1/8 cup coconut oil
  • 1 large onion
  • 1 tbsp minced fresh garlic
  • 1 cup carrots
  • 1 cup celery
  • 1 quart beef broth
  • 1 cup water
  • 2 cups cooked beef
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1 tsp Himalayan pink salt
  • ½ tsp black pepper
  • 1/3 cup quick cooking barley
  • ½ cup minced fresh parsley

Preheat oven to 300 degrees.

Halve and remove the seeds from squash, then cut into bite-size pieces (do not peel the squash). Spread pieces in a single layer on a baking sheet lined with parchment paper. Roast for 30 minutes, or until squash is tender but not fully cooked. Place the squash in a bowl and set aside.

Heat the coconut oil in a Dutch oven or soup pot over medium heat. Sauté diced onion, garlic, carrots, and celery for 7 minutes, or until the vegetables begin to soften. Add the broth, water, beef, and reserved squash. Rub thyme between fingers and add it, along with the sage, salt, pepper, and barley to the pot. Stir well to combine. Bring soup to a boil, then lower heat to a simmer. Cover and cook for 30-45 minutes, or until the barley and vegetables are cooked through.

Turn off the heat and add parsley, stirring well. Let parsley blend in the soup for a few minutes, then serve.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

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Bone Broth & Collagen Protein Bars

Bone Broth and Collagen Protein Bars
Bone Broth & Collagen Protein Bars
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

  • 2 cups coconut oil
  • 3/4 cup raw pumpkin seeds
  • 3/4 cup walnuts
  • 1 tablespoon raw cacao nibs
  • 4 tablespoons collagen powder
  • 4 tablespoons bone broth protein powder
  • 6 tablespoons chia seeds
  • 1/4 cup raw honey
  • 4 tablespoons cacao powder
  • 2 cups peanut butter
  • 1 cup unsweetened shredded coconut
  • pinch himalayan salt

Mix all ingredients together in a medium mixing bowl.

Pour into a 9×12 glass pan and allow to set up overnight in the fridge before cutting into bars and serving.

Keep in the fridge until ready to eat. They melt fast!

Orissa from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Coconut Mushroom Soup

Coconut Mushroom Soup
Coconut Mushroom Soup
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Heat a sauce pan and add coconut oil. Add garlic and onion. Saute for a minute, then add salt, mushrooms and sugar.

Saute on low heat till the onions and mushrooms are cooked. Add thyme and flour. Mix well and then add the chicken stock.

Bring to a boil and cook further for 7-8 minutes. Add coconut cream concentrate and mix well.

Blend the soup using a hand blender or in a blender jar.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Coconut Chocolate Bites

Coconut Chocolate Bites
Coconut Chocolate Bites
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Combine all ingredients except for the chocolate in a food processor and whirl until well-combined.

Scoop out mixture and roll into 12 balls. Chill for 30 minutes on a baking sheet or pan.

Melt chocolate in a saucepan over low heat.

Carefully dip tops of the bites in the chocolate, and return them to the baking sheet. Chill until the chocolate has hardened.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

 

*Gluten Free Flour Mix

  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/4 cup cornstarch
  • 2 tablespoons tapioca flour/starch
  • 1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

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Omega-3 Salmon Patties

Omega-3 Salmon Patties
Omega-3 Salmon Patties
photo by recipe author

 

Servings: 20+ patties
Preparation Time: 30-40 minutes

  • (1) can wild caught salmon (14.75 ounces)
  • 2 tablespoons minced garlic
  • (1) stalk scallions, chopped
  • 2 extra large organic eggs
  • 1-2 teaspoons olive oil or coconut oil
  • half lemon, squeezed
  • 2 tablespoons ground flax
  • dry herbs and spices of choice
  • coconut oil for frying

Heat enough coconut oil in a pan for frying, on medium high heat.

Mash salmon on a plate. Mix in the garlic, scallions, eggs, 2 tablespoons olive or coconut oil, lemon juice, flax and herbs and spices of choice.

Scoop salmon balls (I used a cookie scoop) into the pan and flatten with a fork. Fry for 5-7 minutes or until golden brown. Flip and fry until fully cooked.

Transfer onto a plate and serve warm!

Note: Apple cider vinegar-crushed garlic cloves pairs well with this as a dipping sauce!

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Can’t Beat Gluten Free Beet Cookies

Can't Beat Gluten Free Beet Cookies
Can’t Beat Gluten Free Beet Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

  • 1 cup almond flour
  • 1 cup cassava flour
  • 1/3 cup coconut oil, softened
  • 1 medium beet, peeled and chopped
  • 4 Mejdool dates, pits removed
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat over to 350° F. Line a cookie sheet with parchment paper.

Mix the almond flour, cassava flour, baking powder, and salt in a large bowl.

Place the beets, Mejdool dates, egg, and vanilla in a blender or food processor and blend until smooth.

Pour the blended mixture into the bowl with the dry ingredients and stir. Add the coconut oil and mix well.

Scoop dough into balls, gently patting each one flat before placing on the lined cookie sheet.

Bake for 12-15 minutes.

Allow the cookies to cool for two minutes and then transfer to wire rack to cool completely.

Kathryn from Boise, ID won $50 for this recipe and photo! Submit your recipes and photos here!

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