Peanut Butter Party Bars

Servings: 25–30
Preparation Time: 20 minutes

Ingredients:

• 6 cups organic crisped rice
• 1 1/2 cups creamy organic peanut butter
• 6 tablespoons Healthy Traditions raw honey
• 2 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1/2 very ripe banana
• 1 tablespoon milk of choice
• 1/2 teaspoon vanilla extract

Chocolate Sauce:

• 20 ounces dark chocolate
• 1 tablespoon cocoa powder
• 2 tablespoons milk of choice
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil

Directions:

Put crisped rice in a gallon Ziploc bag and crush using a rolling pin.

In a small saucepan over medium heat, combine peanut butter, honey, 2 1/2 tablespoons coconut oil, banana, 1 tablespoon milk, and vanilla. Mash banana with fork and cook mixture until banana turns brown.

Put smashed crisp rice in a large bowl and pour peanut butter mixture over it. Mix thoroughly and press into a greased 9 x 13-inch pan.

Chocolate Sauce:

Rinse out your saucepan and add chocolate, cocoa powder, 2 tablespoons milk, and 1 tablespoon coconut oil. Heat over medium heat until chocolate melts, whisking to combine. Pour silky mixture over peanut butter mixture and chill until chocolate is firm, and then cut into bars and serve.

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

Squeaky Clean, Coconut Wonder Bars

Servings: 12 bars
Preparation Time: 15 minutes

Ingredients:

For the crust:

• 2 cups almond meal
• 1/2 cup whole sugar (to taste)
• 1/2 cup coconut oil (softened)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

For the topping:

• 2 1/2 cups (6 ounces) coconut flakes
• 2–3 tablespoons maple syrup (to taste)
• 1 cup pecans, chopped
• 1 cup chocolate chunks
• 1/2 cup Coconut Cream Concentrate, softened or melted

Directions:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8 x 8-inch baking dish.

Mix together the topping ingredients, using enough Coconut Cream Concentrate to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust, and then press down firmly into the crust.

Refrigerate for at least 1 hour or until the coconut oil is solidified and you can cut into squares without everything crumbling.

Laura from Bend, OR, just won $50 for this recipe and photo! Submit yours here.

Coconut-Raisin Bars

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 2 2/3 cup finely shredded coconut
• 1/3 cup almond flour*
• 1 cup flax seed meal
• 2 tablespoons cinnamon
• 1 cup raisins
• 1 1/4 cup Gold Label Virgin Coconut Oil
• 1/4 cup raw honey

Directions:

Combine dry ingredients in a large bowl. In a small saucepan, heat coconut oil and honey and allow them to melt. You don’t need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand–like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8 x 8-inch pan. Cover with more parchment paper and press the mixture down. Really make sure this is solidly packed. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Esther, Bremerton, WA.

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