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.

Featured Product

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.

Buy it here!

Creamy Coconut Pops

Servings: 8
Preparation Time: 15 minutes, plus freezing time

Ingredients:

• 2/3 cup Healthy Traditions Coconut Cream Concentrate
• 2 1/4 cups water
• 1/3 cup coconut chips
• 1/3 cup chopped almonds
• 2 tablespoons raw honey

Directions:

Combine Coconut Cream Concentrate with water and heat in a small pot on a low temperature until the Coconut Cream Concentrate is melted. Stir well. Add the honey. Mix well. Next, put in the coconut chips and chopped almonds. Combine well. Turn the stove off and allow the mixture to cool.

Fill 8 molds to the brim. Freeze.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes here!

Coconut Oil Chocolate Movie Bonbons

Servings: 10 bonbons
Preparation Time: 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 4 ounces dark chocolate or chocolate chips
• ice cream or sherbet, any flavor

Directions:

Cool a cookie sheet in the freezer for 15 minutes.

Melt the coconut oil in a saucepan over low heat, then stir in chocolate until dissolved. It should barely be warm, not hot. The chocolate mixed with coconut oil will stay melted as it cools.

Remove cookie sheet when cold and layer with wax paper.

Use a small melon baller or round measuring teaspoon to make 20 small ice cream or sherbet balls. Place the balls on the wax paper covered cookie sheet and place back in the freezer for 15 minutes.

Use a toothpick to dip each ball in chocolate and place back on the cold cookie sheet. Store in the freezer or serve on a precooled plate.

Jeff from Eagle, ID, just won $50 for this recipe and photo! Submit yours here!