Coconut Peanut Butter

Coconut Peanut Butter Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12
Preparation Time: 20 minutes

1/2 cup butter, softened
1/2 cup Coconut Peanut Butter
1/2 cup organic whole sugar
1/2 cup honey
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour (white or whole wheat)
1/3 cup shredded coconut

Preheat oven to 375 degrees F.

Beat together butter and coconut peanut butter for 30 seconds. Add sugar, honey, baking soda and baking powder. Beat together for 30 seconds. Add egg and vanilla and mix well. Add flour and shredded coconut and mix until all combined.

Roll out 1 inch balls and place on ungreased cookie sheet (line with parchment paper is needed). Press with fork and sprinkle with sugar if desired.

Bake for 7-9 minutes or until bottoms are lightly browned.

Cool on rack or cookie sheet, then enjoy!

Recipe submitted by Katrina, Carson City, NV

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No Bake Chocolate Coconut Oatmeal Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approximately 24 cookies
Preparation Time: 15 minutes

1/4 cup organic sugar
1/4 cup cocoa
1/4 – 1/2 cup coconut oil
1/4 cup milk
1 1/2 cups oats
1/4 cup natural peanut butter or coconut peanut butter
Optional: 1/4 cup shredded coconut

Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Recipe submitted by Cindy, Forreston, IL

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Coconut Cream Health Fudge

Photo by recipe author

Servings: 15 to 24 squares
Preparation Time: 10 minutes

1/2 cup raw honey
1/4 cup coconut cream concentrate
3/4 cup coconut peanut butter
1 tablespoon cocoa powder
3/4 cup nuts (your choice)
3/4 cup sesame seeds
3/4 cup coconut flakes
3/4 cup sunflower seeds
1 teaspoon vanilla

Heat honey, coconut cream concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well greased 9×9 pan.

Sprinkle top with more coconut and press lightly in the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!

Recipe submitted by Barbara, Pinconning, MI

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No Flour Coconut Peanut Butter Cookies

Do you like peanut butter?

If the answer is yes, then you probably like peanut butter cookies as well.

And right now, that’s a good thing, because I have an amazing recipe for you today.

When I was making this recipe I was expecting something like the normal flourless peanut butter cookies which are rich, buttery, crumbly and crunchy-ish.

When these little guys came out they looked…ugly (blunt, I know). But they smelled good, and after a few minutes of cooling I had had enough of just looking at and smelling them. I grabbed one and sunk my teeth into the warm center, expecting something like the normal flourless PB cookies. Instead, it was chewy. Very *chewy*. The chocolate chips were still warm and soft and the cookie edges were crisp, and it was extremely rich, creamy and buttery. I loved it.

Despite their richness, I couldn’t keep my hands off them. The rich, creamy, buttery, ultra chewy, coconutty and peanutbuttery cookies were just too much to resist. You have got to give these a try.

Just don’t eat them all yourself.

Sarah:)

No Flour Coconut Peanut Butter Cookies

No Flour Coconut Peanut Butter Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 dozen
Preparation Time: 10 min

1 cup Coconut Peanut Butter
1 cup organic whole sugar
1 egg
1 tablespoon molasses
1 teaspoon vanilla (the powder kind is best)
1/4 cup chocolate chips (optional)

Pre-heat oven to 350 degrees F.

Mix all ingredients except chocolate chips (if using) together until well blended. Add chocolate chips if desired.

Drop by spoonfuls onto an ungreased cookie sheet and flatten slightly with a fork.

Bake for 10-15 minutes (edges should be a dark, golden brown).

Recipe submitted by Sharla, Nampa, ID

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No-Bake Peanut Butter Chocolate Chip Coconut Oil Protein Bars

Photo by recipe author

Servings: 12
Preparation Time: 5-10 minutes

1 ripe banana, mashed
1/4 cup coconut oil
1 1/2 cups oats
1/2 cup shredded coconut
1/2 cup raisins (or date chunks, cranberries, craisins, dried cherries/mangoes/apricots/etc. Any dried fruit will work)
1/2 cup chocolate chips (or carob, butterscotch, white chocolate chips, etc.)
1/2 cup maple syrup
1/2 cup peanut putter (or any nut butter, i.e. almond, pecan, cashew, coconut peanut butter from Tropical Traditions, etc.)

The following ingredients are optional but I used them all:

2 to 4 scoops protein powder
2 tablespoons flax seeds
2 tablespoons Chia Seeds
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract

Mash the banana with a fork, then add all the remaining ingredients, stir till combined.

Press the mixture into a plastic container with a lid or 8×8 Pan (or use whatever you want, even a cookie sheet with a raised edge will work) and freeze for a few hours.

Remove from freezer and slice into bars. Wrap individually for on the go snacks.

Recipe submitted by Averie, Phoenix, AZ

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Coco-NUT-ty Sweet Potato & Brussels Hash

Photo by recipe author

Servings: 1 hungry person
Preparation Time: 20 minutes

1/2 cup Coconut Peanut Butter cottage cheese blend (recipe to follow)
1 large sweet potato, cubed
1 cup brussel sprouts, quartered
olive or coconut oil
2 cloves garlic
1/2 large onion, diced
2-3 mushrooms, chopped
salt and black pepper
balsamic vinegar
handful dried berries (or raisins, or craisins)
1 large egg
handful cheddar cheese

Coconut Peanut Butter cottage cheese blend:

1 part dijon mustard
1 part honey
1 part apple cider vinegar
1 part Tropical Traditions Coconut Peanut Butter
2 parts cottage cheese

1. First you have to make the CocoNUTty part of this dish. Just blend all the ingredients for the Coconut Peanut Butter cottage cheese blend together. I just gave ratios so you can make as little or as much as you want. I made a big batch, and stored it in an empty salsa jar.

2. I put a pot of water to boil and then threw the sweet potato cubes in there, and boiled it for about 4 minutes. Then I threw the brussel sprouts in and cooked it all for another 1-2 minutes. Drain, and set aside.

3. Next, heat oil in a large skillet. Cook the garlic, onions, and mushrooms together. Season lightly with salt and pepper. Increase the heat to high. Toss in the brussel sprouts and sweet potato and dried berries with a splash of balsamic vinegar, and cook over high heat.

4. In the meantime, in another skillet, fry up an egg to your desired doneness. When the brussel sprouts and sweet potato have a bit of sear to them, turn off the heat. Stir in a few dollops of the coconut PB cottage cheese blend; stir to coat.

5. Ladle the hash onto a serving dish. Top with runny egg, sprinkle with cheese, and drizzle more of that Coconut Peanut Butter blend on top.

Recipe submitted by Sophia, Los Angeles, CA

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Coconut Peanut Butter Whole Wheat Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Most of the time I make this recipe with peanut butter but I love it best when I use my homemade cashew butter – which, of course, I make with a tiny dab of coconut oil.

When I make these chewy, they stay nice and moist without needing a glaze or frosting but if you want to glaze the top you can make another 1/2 recipe of the nut butter/milk recipe to go on top. For those with a sweet tooth, a little sugar can be added but I don’t ever do that.

Servings: 16
Preparation Time: 15 minutes

1/2 cup coconut oil
1 – 1 1/4 cups cocoa powder (the more cocoa powder you use, the darker they will be. I like a darker chocolate so I use the higher amount)
3/4 cup whole organic sugar – if you like them sweeter, you can use up to 1 3/4 cups but I prefer a more bittersweet chocolate
3 eggs
about 1/4 cup yogurt or sour cream (1 additional egg)
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped nuts (optional)

Filling:

1 cup peanut butter, coconut peanut butter, or other nut butter of choice
1 cup milk

Preheat oven to 325.

Mix coconut oil with cocoa powder. Add sugar, 3 eggs, yogurt/sour cream (if not using yogurt or sour cream, add 1 egg) and vanilla until well mixed.

Mix flour, salt, and baking powder together, add to above mix and stir until well blended.

Filling: Add enough milk to your nut butter to make a consistency similar to that of the brownie mix.

In well greased 9×9 or 8×8 inch square pan, pour 1/2 of brownie mixture in bottom of pan. Spread nut butter mix then spread second half of brownie mix over nut butter.

Bake about 25-35 minutes.

I like mine to be soft and chewy so I take them out before the toothpick comes out clean. The brownies will be cakey if baked until a toothpick inserted in the center comes out clean.

Best after completely cooled and allowed to set for at least an hour or so but it’s hard to wait that long! You can refrigerate and/or freeze the brownies if desired.

Recipe submitted by Jenny, Enid, OK

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Inside-Out Coconut Peanut Butter Cups

Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Bittersweet or semisweet chocolate, as needed
2 teaspoons honey, optional
Tropical Traditions Coconut Peanut Butter, as needed
4 teaspoons vanilla extract

Chop a wedge off of a 1 lb bar of chocolate (about a fifth?).

Place the chocolate in a double boiler to melt, stir occasionally until smooth and completely melted. Remove bowl from heat and stir in vanilla extract and honey (if needed).

If your coconut peanut butter is solid, just place the jar in a bowl filled with hot water so it will become a runny consistency. Pour coconut peanut butter into a muffin pan lined with paper cups, just enough to make a bottom layer.

Spoon the chocolate into each paper cup (it’s the middle of your inside-out ‘coconut’ peanut butter cup).

Drizzle more coconut peanut butter over the top to seal the sweet deal on your “Inside-Out Coconut Peanut Butter Cups” and pop the pan into the freezer for just a few minutes so they can harden.

Peel the paper off, admire its beauty, and enjoy!

Notes: If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.

You may or may not have to sweeten the chocolate depending on what type you use (example: semisweet chocolate will not have to be sweetened, and neither will bittersweet if you like a darker taste).

Recipe submitted by Michelle, Diggins, MO

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