Marbled Peanut Butter Fudge

Servings: 12
Preparation Time: 5 minutes plus 1 hour freezing

Ingredients:

Peanut Butter Fudge:

• 1 cup peanut butter
• 1/4 cup coconut oil
• 2 tablespoons maple syrup
• 1/8 teaspoon salt

Chocolate Marble:

• 1/4 cup cocoa powder
• 4 teaspoons coconut oil

Directions:

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.

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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

Servings: 48
Preparation Time: 10–15 minutes

Ingredients:

• 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

Directions:

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!

No-Bake Pumpkin Truffle Squares

Servings: 24
Preparation Time: 20 minutes

Ingredients:

Dry:

• 3/4 cup honey graham crackers, crushed
• 1 1/2 teaspoons pumpkin spice
• 1 1/2 teaspoons ginger spice
• 1 1/2 teaspoons cinnamon spice
• 3/8 teaspoon pink salt

Moist:

• 1 cup pumpkin puree, room temperature
• 1/2 cup Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• 4 tablespoons maple syrup

Topping:

• 1/4 cup dark chocolate, broken up bar or morsels
• 1/4 cup chocolate chips
• 2 tablespoons Coconut Cream Concentrate
• 1/2 teaspoon vanilla extract

Directions:

Crush graham crackers by hand or by placing them in a plastic bag and using a wooden spoon to beat them into a crumble. You can use a food processor, but the consistency/texture will be more fine (you will only need 1/2 cup that way).

Mix the crushed graham crackers with the remaining dry ingredients and combine well.

Scoop out and reserve 1 tablespoon of the dry mixture to use as the final topping and set aside remaining dry mixture.

Mix together all moist ingredients, blending/stirring until smooth, and all Coconut Cream Concentrate has been well incorporated.

Add the remaining dry mixture to the moist mixture and stir until well incorporated. Pour into an 8 x 6-inch dish and smooth with a rubber spatula until evenly distributed. Set aside.

For the topping, place the chocolate and Coconut Cream Concentrate in a double boiler on medium-low heat and stir continuously until smooth. Then remove from heat and stir in the vanilla extract until fully incorporated.

Pour the melted chocolate over the pumpkin mixture in the pan and smooth until evenly distributed over the top. Next, evenly sprinkle the reserved graham cracker crumbs over top. Cover and place in the refrigerator for 1–1 1/2 hours or until the chocolate topping is firm.

April from Brandon, Florida, won $50 for this recipe and photo! Submit your recipes here!