Coconut Peanut Butter Fudge

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

Ingredients:

Peanut Butter Layer:

• 1/2 cup creamy peanut butter
• 3 tablespoons butter
• 1/4 cup honey
• 2 tablespoons water
• 2 teaspoons 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 ounces semisweet or dark chocolate chips

Glaze:

• 1/2 cup cane sugar, powdered (I use Magic Bullet)
• 1 tablespoon butter, melted
• 2 teaspoons homemade coconut milk
• 1/2–1 teaspoon water, as needed

Garnish:

• 1/3 cup unsalted peanuts, coarsely chopped

Directions:

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 peanut butter and butter together in a 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 your hands, if necessary. Turn into the prepared pan and pat firmly to evenly cover bottom of the pan. Let cool, then score the top with a fork.

Chocolate Layer:

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

Glaze:

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

Refrigerate about 2 hours or until firm enough to cut. Lift the fudge out of the pan and carefully remove the 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!

Coconut Mushroom Soup

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 cup chopped mushrooms
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 1/8 teaspoon sugar
• 1/2 teaspoon flour
• 1/2 tsp dried thyme
• 2 cups chicken stock
• 1 tablespoon coconut oil
• 2 tablespoons Coconut Cream Concentrate

Directions:

Heat a saucepan and add coconut oil. Add garlic and onion. Sauté for a minute, then add salt, mushrooms, and sugar.

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

Bring to a boil and cook an additional 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, California, won $50 for this recipe and photo! Submit your recipes and photos here!

Savory Roast Butternut Squash

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 1 organic butternut squash
• 1/2 bulb organic garlic
• 1/4 cup coconut oil
• salt, to taste
• fresh ground pepper, to taste

Directions:

Peel and de-seed the butternut squash and dice into 1/2 inch cubes. Mince the garlic. Mix together with coconut oil and add salt and pepper to taste.

Spread on a flat baking dish in a single layer.

Bake at 400 degrees F for approximately 1 hour or until tender. Stir occasionally. Serve hot.

Bekah from Tampa, Florida, won $50 for this recipe and photo! Submit your recipes and photos here!