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!

Almond Flour Raspberry Coconut Chocolate Tart

Servings:  9 inch tart
Preparation Time: 15 minutes, plus chilling time

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened organic cocoa powder
• 1/4 cup Gold Label Virgin Coconut Oil, melted
• 1 tablespoon dark maple syrup
• pinch Himalayan Pink Salt

Filling:

• 1/2 cup coconut milk*
• 6 ounces chocolate chips
• 1/4 cup organic raspberry preserves
• 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Directions:

Grease a 9-inch tart pan with a removable bottom with coconut oil.

Combine all the crust ingredients in a bowl and mix well. Press the crust mixture evenly into prepared tart pan.

Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over the chocolate and allow to sit for one minute, then stir until smooth. Add the raspberry preserves and combine well.

Pour the chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the refrigerator to cool completely for 1–2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

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

Recipe and photo by Orissa. 

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.