Whip up these peanut butter chocolate bars the next time your sweet tooth has a craving!
Bone Broth and Collagen Protein Bars
Preparation Time: 10 minutes
- 2 cups coconut oil
- 3/4 cup raw pumpkin seeds
- 3/4 cup walnuts
- 1 tablespoon cacao nibs
- 4 tablespoons collagen powder
- 4 tablespoons bone broth protein powder
- 6 tablespoons chia seeds
- 1/4 cup raw honey
- 4 tablespoons cacao powder
- 2 cups peanut butter
- 1 cup unsweetened shredded coconut
- pinch Himalayan Salt
Mix all the ingredients together in a medium mixing bowl.
Pour into a 9 x 12-inch glass pan and allow to set overnight in the refrigerator before cutting into bars and serving.
Keep refrigerated until ready to eat. They melt fast!
Orissa from Columbia, Kentucky, won $50 for this recipe and photo! Submit your recipes and photos here!
Marbled Peanut Butter Fudge
Preparation Time: 5 minutes plus 1 hour freezing
Peanut Butter Fudge:
- 1/4 cup cocoa powder
- 4 teaspoons coconut oil
Line a 9 x 9-inch baking pan with parchment paper.
On the stovetop, melt all of the fudge ingredients on low heat. Pour into the prepared pan.
Next, melt the chocolate marble ingredients. Pour the chocolate over the peanut butter mixture in the pan and use a fork to swirl the chocolate into the peanut butter.
Freeze for an hour, then cut into squares and serve.
Keeps best in the freezer.
Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!
Our Grade A Very Dark Maple Syrup is sourced 100% from small family farms in southwestern Wisconsin. A variety of species of hardwood trees, including our maple trees, grow on the steep hillsides of the Ocooch Mountains that surround the beautiful Kickapoo River Valley. These natural forests in Wisconsin are a healthy mix of many species of trees, unlike huge commercial maple plantations that are often planted in former wheat fields. Great care is taken in harvesting the sap to make the Maple Syrup, ensuring that the health of the tree is not compromised. Our syrup comes from farms that practice sustainable agriculture and that are committed to the following:
No pesticides or chemicals were used to manage this forest. Our farmers do not use any chemical pesticides, herbicides or fertilizers to manage their forests. Our syrup is also tested for the presence of glyphosate, the most common herbicide in the US, as an added assurance.
A healthy forest. Our farmers limit the number of taps they use in their forests to help sustain the health of the trees. There are no standards in place to limit the number of taps they may have, but the farms have imposed limits on themselves because it is what is best for the trees in the long run.
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Almond Butter Cups
Preparation Time: 10–15 minutes
- 1 1/2 cups almond butter
- 1 cup coconut oil, melted
- 1/4 cup raw honey (or to taste)
- 2 tablespoons cinnamon
- 2 tablespoons vanilla
- 1 teaspoon salt
- 1 1/3 cups flax seed meal
Melt the coconut oil in a small saucepan over medium heat. Remove the pan from the heat. Add the almond butter and the honey. Mix thoroughly and set aside.
In a medium mixing bowl, add the remaining dry ingredients and stir together. Add the almond butter mixture to the dry ingredients and combine well.
Spoon one tablespoon of the mixture into paper lined mini muffin tins or a silicone mold. Freeze for 30–40 minutes.
These may be stored in the refrigerator or freezer.
Annie from Tempe, Arizona, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!