Chewy Peanut Butter Coconut Macaroon Discs

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 14 ounces sweetened condensed milk
• 1 egg white, (large)
• 1 teaspoon pure vanilla extract
• 1 cup peanut butter
• 1/8 teaspoon salt
• 2 cups unsweetened shredded coconut

Directions:

Preheat oven to 325 degrees F.

Line cookie sheets with parchment paper. Stir together sweetened condensed milk, egg white, pure vanilla extract, peanut butter, and salt. Add shredded coconut and stir until well combined. Place by teaspoonfuls onto parchment-lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8–10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Options: You can add chocolate chips or pieces in place of some of the shredded coconut (change to 1 3/4 cups shredded coconut and 1/4 cup chocolate chips) before baking or melt chocolate and drizzle over cookies after baking.

Recipe and photo submitted by Rebecca, Lyons, NY.

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Peanut Butter and Dark Chocolate Shortbread Protein Bars

Servings: serves 9–16
Preparation Time: 1 hour, 10 minutes

Ingredients:

Shortbread Crust:

• 96 grams (1 cup) rolled oats (old-fashioned, gluten-free if you like), blended to a flour
• 48 grams (1 1/2 scoops) vanilla protein powder
• 1/8 teaspoon salt
• 105 grams (1/4 cup + 1 tablespoon) brown rice syrup, warmed
• 28 grams (2 tablespoons) coconut oil
• 1/4 teaspoon butter extract
• 1/2 teaspoon hazelnut extract
• 1/2 teaspoon stevia extract

Peanut Butter Filling:

• 256 grams (1 cup) raw, natural peanut butter
• 189 grams (1/2 cup + 1 tablespoon) honey
• 1/2 teaspoon stevia extract
• 96 grams (3 scoops) natural vanilla custard protein powder
• pinch of salt

Chocolate-Peanut Ganache:

• 4 ounces chocolate
• 32 grams (2 tablespoons) raw, natural peanut butter (no sugar, salt, or oil added)
• 20 drops stevia extract

Directions:

Shortbread Crust:

Line a square brownie pan with parchment paper both ways for easy removal later.

Mix together the blended oats, protein powder, and salt, then add in the brown rice syrup, coconut oil, and butter/hazelnut/stevia extracts. Stir until everything is incorporated and even. (You can use a hand mixer and a large bowl if you like.)

Press the mixture down into your brownie pan until every corner is even in height. This batter makes just enough to fit the bottom of the pan. Refrigerate for 20–30 minutes or until firm and dry.

Peanut Butter Filling:

In a large bowl, add the peanut butter, honey, and stevia extract and stir. Add in the protein powder and pinch of salt and stir until combined. (You can use a hand mixer for this too.) It should look like a big, soft blob of peanut butter Play-Doh.

Press this onto the shortbread crust until even in height. I would suggest using a pastry roller if you have one, but I used a rubber spatula. Refrigerate for 20–30 minutes or until firm.

Chocolate-Peanut Ganache:

Break up the chocolate into pieces and melt.

Add the peanut butter and stir in until melted and incorporated.

Add the stevia extract five drops at a time, stirring after every 5 drops. (Too much at a time or too much in general will seize the chocolate.)

Pour the mixture over the peanut butter layer (if the chocolate is too hot, let it cool a little bit) and spread until even. Refrigerate until the chocolate has just barely hardened, then take it out and slice. (This allows the chocolate to slice in nice lines rather than break, which happened to me because I refrigerated it overnight and then sliced them.) Store in the refrigerator.

To serve, take out of the refrigerator to soften for 10 minutes. EAT!

Recipe and photo submitted by Jessica, AZ.

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Thai Pra Ram Chicken with Peanut Sauce

Servings: 4–6
Preparation Time: 25–40 minutes

Ingredients:

• 3–4 chicken breasts, cooked and cut into cubes or strips
• 2 cups carrots and broccoli or stir-fry vegetables
• cooked jasmine rice

Sauce:

• 1/2 cup whole sugar
• 1/2 cup creamy peanut butter
• 4 tablespoons organic soy sauce
• 3 tablespoons water
• 2 teaspoons coconut oil
• 2 garlic cloves, crushed
• 1 1/2–2 cups coconut milk*
• 1 teaspoon curry powder
• 1/2–1 teaspoon red pepper flakes

Directions:

Cut chicken into cubes or strips (and boil if raw). Cut carrots and broccoli into small/medium pieces.

Combine sugar, peanut butter, soy sauce, water, coconut oil, and garlic in a saucepan over medium heat. Heat until bubbling, then reduce heat to medium low. When peanut butter and sugar are completely dissolved, slowly add coconut milk, stirring until the sauce is a nice caramel color. Add curry powder and red pepper flakes, stir, and simmer on low to thicken.

Place vegetables in a wok with about an inch of water, cover, and cook on medium-high until vegetables are mostly soft. Drain water and add chicken and sauce to the wok. Stir until everything is combined and hot.

Serve over a bed of jasmine rice.

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

Recipe and photo submitted by Anna, Franklin, WV.

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