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Coconut Peanut Butter Cup Hot Cocoa

When the weather outside is cold, make hot cocoa. Coconut Peanut Butter Cup Hot Cocoa, that is.

Never heard of it? Well good, ’cause as far as I know I’m the first one to come up with it (the coconut part, not the peanut butter part). There are lots of peanut butter hot chocolate/hot cocoa recipes out there, but Coconut Peanut Butter? Nope. Not until now!

I’m sure you’ve all at some point or another had a cup of hot cocoa or chocolate, but have you ever tried it with peanut butter? Or Coconut Peanut Butter? If you haven’t you should. It’s a fantastic combination. Think of it as a peanut butter cup. How could you not like peanut butter cups?

So I have here a recipe for Coconut Peanut Butter Cup Hot Cocoa. I love the addition of the Coconut Peanut Butter; it adds richness and creaminess to the drink without overpowering the chocolate flavor.

This is hot cocoa by the way, not hot chocolate. What’s the difference? Simple. Hot cocoa is made with cocoa powder and hot chocolate is made with chocolate. See? I told you it was simple. So don’t get the two confused.

No hot cocoa is complete without whipped cream, so go ahead, dollop it on. Use whipped cream, not whipped topping. The difference? Whipped topping isn’t the real stuff made from real heavy cream; it’s fake, usually made from hydrogenated vegetable oils. Whipped cream is just was it says it is: whipped heavy cream sweetened with a bit of sugar and flavored with vanilla extract. Delish.

So if you love hot cocoa but are a little bored of just the same thing, do give this recipe a try. I love adding a few tablespoons of coconut oil to the recipe to drink before a workout for an energy boost. It’s rich (but not too rich), creamy, peanutbuttery, coconutty, chocolaty, and tastes a lot like a peanut butter cup with a twist. Not only that, but it’s also WAY better then the packaged stuff. One sip of this and you’ll never buy hot cocoa mix again. If you don’t already have a jar of Coconut Peanut Butter in your possession you’ll want to get some just to make this. What are you waiting for?

Enjoy the recipe below!

Sarah

Coconut Peanut Butter Cup Hot Cocoa

Coconut Peanut Butter Cup Hot Cocoa recipe photo
Coconut Peanut Butter Cup Hot Cocoa
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

4 – 5 servings
Preparation Time: 3 minutes

Combine dry ingredients in a medium saucepan and whisk in water over medium heat. Bring to a boil, whisking constantly. Boil for 2 minutes. Whisk in Coconut Peanut Butter.

Add milk and whisk and heat until hot, but do not boil. Remove from heat and whisk in vanilla extract. Serve topping with whipped cream.

*If using honey, use less then you would for sugar. Brown sugar may be used.

Recipe courtesy Sarah Shilhavy

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Roast Chicken with Coconut Peanut Butter Sauce

Roast Chicken with Coconut Peanut Butter Sauce recipe photo
Roast Chicken with Coconut Peanut Butter Sauce
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 20 minutes

Roast Chicken:

  • 1 whole chicken
  • Salt & pepper
  • 1 bunch fresh rosemary
  • 4 lemons, 2 halved, 2 quartered
  • 3 heads garlic, cut in half crosswise
  • 6 tablespoons butter, melted (you can also use part or all coconut oil)

Preheat oven to 425 degrees F.

Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9×13 glass baking pan and pat all over with paper towel to dry.

Generously salt and pepper inside of chicken. Stuff with a few sprigs of the rosemary, the 2 lemon halves, and 2 garlic halves. Brush outside all over with melted butter. Season with salt and pepper to taste. Place the lemon quarters and remaining garlic halves around the chicken.

Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.

Serve chicken with the roasted garlic and coconut peanut butter sauce.

While the chicken is roasting, prepare the sauce.

Coconut Peanut Butter Sauce:

Place coconut peanut butter and hot water in a small bowl. Whisk until well combined. Whisk in remaining ingredients. Cover and let sit at room temperature for at least an hour to allow flavors to develop.

Recipe courtesy Sarah Shilhavy

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Chocolate Coconut Protein Bites

Gluten Free Chocolate Coconut Protein Bites Recipe Photo
Chewy Gluten Free Chocolate Chip Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1-2 servings, 11 pieces

Preparation Time: 5 minutes

 

Mix all ingredients together in a small bowl until a sticky
dough like consistency has formed. Add a little more protein powder if needed.

Roll into small balls and drizzle with melted chocolate.
Refrigerate or freeze until firm.

*The best coconut milk is fresh homemade coconut milk. See
our

recipe and video demo here.

Recipe submitted by Darlene, Enumclaw, WA

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Chewy Peanut Butter Coconut Granola Bars

Chewy Peanut Butter Coconut Granola Bars recipe photo
Chewy Peanut Butter Coconut Granola Bars
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preheat oven to 350 degrees F.

Combine sugar, peanut butter, honey, butter and vanilla in a large bowl until well combined.

Stir in remaining ingredients until well combine. Mixture will be like very wet granola. Press into a Texas sheet pan* greased with palm shortening or coconut oil.

Bake 20 – 25 minutes or until edges are nicely browned. Run a thin butter knife along the edges and cut while still warm. Let cool in the pan before removing. Bars will be fragile while hot but will firm up as they cool. Enjoy!

*If you do not have a Texas sheet pan you can use a regular jelly roll pan, a 15×10 glass baking dish or use both a 9×15 and a 8×8 baking pan.

Recipe submitted by Tabitha, Springville, CA

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Tandy Cake Dessert – Gluten Free

Gluten Free Tandy Cake Dessert recipe photo
Gluten Free Tandy Cake Dessert
Photo by recipe author

Servings: 24
Preparation Time: 15 minutes

Preheat oven at 350. Grease a 10x15x1 inch jelly roll pan generously with coconut oil.

Cream butter and cream cheese together; add sugar. Beat in eggs one at a time. Blend in flours and salt. Spread in prepared pan.

Bake cake for 20 minutes. Immediately after removing from oven spoon the peanut butter/coconut peanut butter over the top. Let sit a few minutes until melted and spread evenly (if using crunchy peanut butter put back in the oven for 4 minutes till it melts enough to spread). Let set or store in the refrigerator until peanut butter/coconut peanut butter hardens.

Melt chocolate chips and spread over the peanut layer. Let sit until firm or store in the refrigerator.

Recipe submitted by Julie, Elizabethtown, PA

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Sweet Potato Coconut Peanut Butter Soup

Sweet Potato Coconut Peanut Butter Soup recipe photo
Sweet Potato Coconut Peanut Butter Soup
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.

Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes.

Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.

Return the soup to the saucepan. Stir in coconut peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot.

Enjoy.

Recipe courtesy Marianita Shilhavy

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Coconut Peanut Butter Meltaways

This is my latest creation using our newest product: Coconut Peanut Butter! What is Coconut Peanut Butter? Coconut Peanut Butter is a wonderfully smooth and creamy blend of coconut and peanut butter; a new twist on the old favorite. I never thought the two would be such a perfect match, but they are! The spread is creamier then regular peanut butter and a bit sweeter too.

These delectable little candies are a great addition to any Christmas cookie and candy plate! They’re rich, creamy and very much a candy. They just melt in your mouth! Hence the name: Meltaways. The pretty, creamy peanut butter and coconut swirls go round and round, just begging you to bite into them. Even non coconut lovers will find them hard to pass up, and peanut butter lovers will find them irresistible.

Coconut Peanut Butter Meltaways Close-up recipe photo

The problem is they’re addicting. I mean addicting. They’re dangerous. If you have a wild sweet tooth you’d better watch it around these little candies. Give them away, freeze them until Christmas time, hide them in the back of the refrigerator, make them only once a year, or make sure you’re not the only one eating them. Just don’t let them keep staring at you from their pretty perch on the serving plate.

Next time I make these I’ll add more Coconut Peanut Butter. I used about 1/4 cup per ball of “dough” but next time will probably use about 1/3 of a cup or more. If you use more then 1/4 cup, I’d recommend sticking the whole round into the refrigerator to firm up a bit so that the spread doesn’t all ooze out during the rolling. After it’s firmer, take it back out and roll it up. After that, judge whether you need to stick it back in before slicing. I didn’t refrigerate before rolling the dough into a log so I refrigerated it after it was rolled up and then sliced it after 10 minutes of chilling time.

So that’s that! Be sure to order a jar or two of the new Coconut Peanut Butter so you can make these wonderful little candies yourself! They truly are a must try. They’re rich, creamy, coconutty, peanutty, melty, gluten free and no bake. Can it get any better then that?

Coconut Peanut Butter Meltaways Plate recipe photo

Coconut Peanut Butter Meltaways

Preparation Time: 15 minutes
Servings: 20 – 30 pieces

Combine all ingredients except Coconut Peanut Butter until a soft but not sticky dough forms. Divide into two balls.

Roll each ball out into a 6 inch circle (or desired size) between two sheets of wax or parchment paper. Spread with at least 1/4 cup coconut peanut butter. Add more if desired. If you used about 1/3 cup of Coconut Peanut Butter or more, refrigerate un-rolled round for about 5 minutes, or until firmer.

Roll dough spread with Coconut Peanut Butter up into a log. Refrigerate for 10-15 minutes or until firm enough to slice.

Take logs out and slice into 1/2 inch pieces. Keep refrigerated.

Enjoy!

Sarah

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