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!

Gluten-Free, Salted Caramel, Peanut Butter Cookies

Servings: 30
Preparation Time: 15 minutes

Ingredients:

• 1/3 cup coconut oil, palm shortening, or butter
• 2/3 cup peanut butter
• 1/2 cup raw honey
• 1/2 teaspoon vanilla
• 1 egg
• 1 1/3 cup gluten-free flour*
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch sea salt

Directions:

In a large mixing bowl, cream together butter, peanut butter, and honey. Add in vanilla and egg until smooth. Add in flour, baking soda, and baking powder.

Using a cookie scoop or your hands, form cookie balls that are about 1 inch in size. Place on a baking sheet lined with parchment paper. Carefully press cookies down with a fork. Sprinkle a little sea salt on each cookie.

Bake at 375 degrees F for about 10 minutes or until slightly brown. Let cookies cool completely.

*Gluten-Free Flour Mix:

Makes 3 cups

• 2 cups brown rice flour
• 2/3 cup tapioca starch/flour
• 1/3 cup coconut flour
• 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Healthy Coconut, Peanut Butter, Walnut Fudge

Servings: 35
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons Coconut Cream Concentrate
• 2 tablespoons coconut oil
• 1/4 cup peanut butter or any nut butter you prefer
• 1 tablespoon vanilla
• 1–3 tablespoons honey
• 1/2 cup walnuts
• 2 tablespoons butter or coconut oil
• 1/2 cup shredded coconut
• 1 tablespoon coconut flour

Directions:

Grease a small container (mine measured 7 x 5 inches) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your Coconut Cream Concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15–30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

Starlene from Phoenix, AZ, just won $50 for this recipe and photo! Submit yours here.