Unsweetened Dark Chocolate Peanut Butter Cups

Servings: 12
Preparation Time: 5 minutes plus freezing time

Ingredients:

• 16 ounces dark chocolate cocoa, divided
• 8 tablespoons, plus 4 teaspoons coconut oil, divided
• 8 tablespoons smooth peanut butter

Directions:

You’ll need a 12 cup mini muffin tin for this recipe.

On the stovetop on medium-low heat, melt 8 ounces of cocoa with 4 tablespoons of coconut oil, then remove from heat. With a small spoon, evenly distribute the melted chocolate into each muffin cup. Freeze for 15 minutes.

On the stovetop on medium-low heat, melt all of the peanut butter and 4 teaspoons of coconut oil, then remove from heat. Evenly pour the peanut butter mixture over the frozen chocolate in the muffin tins, then freeze this part for 15 minutes.

Melt the remaining 8 ounces of cocoa with the remaining 4 tablespoons of coconut oil; spoon the final chocolate layer over each peanut butter cup. Place the pan in the freezer for 15 more minutes until firm, then remove and serve.

Note: These cups can be broken into pieces and served as a topping on homemade coconut ice cream.

Recipe and photo by Orissa. Submit your recipes and photos here.

Peanut Butter, Chocolate, Protein Blast

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 2 cups raw milk or coconut milk*
• 2 frozen bananas
• 2 tablespoons peanut butter or almond butter
• 2 tablespoons Gold Label Virgin Coconut Oil
• 1 scoop chocolate protein powder (non-soy)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• dash salt

Directions:

Add all ingredients to a blender and blend until smooth.

Note: The bananas make this treat creamy and sweet, but raw honey may be added to taste if desired.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Lydia from Salem, VA won $50 for this recipe and photo! Submit your recipes and photos here.

Medjool Dates with Peanuts and Cabbage Salad with Citrus Dressing

Servings: approximately 8 (serving sizes may vary)
Preparation Time: 20–25 minutes

Ingredients:

• 1 head purple cabbage, finely sliced
• 1 cup fresh lemon juice
• 1/2 head cilantro (about 3/4 cup), chopped
• 1 teaspoon ground cumin
• 2 tablespoons apple cider vinegar with mother
• 1/2 cup peanuts, chopped
• 16 Medjool dates, chopped
• 1/2 cup coconut oil, melted
• 1 tablespoon honey, melted
• salt to taste

Directions:

In a large mixing bowl, combine all ingredients except coconut oil and honey. Stir well.

In a small saucepan, melt the coconut oil and honey. Pour over the salad and mix well.

Enjoy this as a light lunch or serve as a side with a larger meal. This tangy salad pairs well as a side to go with grilled meats.

Recipe and photo by Orissa. Submit your recipes and photos here.