Chocolate, Coconut, Peanut Butter Balls

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 1 cup coconut peanut butter
• 1/2 cup honey
• 1/4 cup coconut oil
• 1/2–1 cup cocoa powder
• 1 cup shredded coconut
• 1/2 cup chopped pecans (optional)

Directions:

In mixing bowl, combine peanut butter, honey, cocoa, coconut oil, pecans, and half a cup of shredded coconut. Mix until smooth. Take spoonful-size scoops of batter and roll into balls in the rest of the coconut shreds.

Place balls on a baking sheet covered with wax paper and place in freezer until desired firmness.

Recipe submitted by Jocelyn, Costa Rica.

Sarah’s notes: You can also use flaked coconut to roll the balls in (like I did, see the picture) instead of shredded.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Most of the time I make this recipe with peanut butter, but I love it best when I use my homemade cashew butter which, of course, I make with a tiny dab of coconut oil.

When I make these chewy, they stay nice and moist without needing a glaze or frosting. But if you want to glaze the top, you can make another 1/2 recipe of the nut butter/milk recipe to go on top. For those with a sweet tooth, a little sugar can be added, but I don’t ever do that.

Coconut, Peanut Butter, Whole Wheat Brownies

Servings: 16
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup coconut oil
• 1–1 1/4 cups cocoa powder (The more cocoa powder you use, the darker they will be. I like a darker chocolate so I use the higher amount.)
• 3/4 cup whole sugar (If you like them sweeter, you can use up to 1 3/4 cups, but I prefer a more bittersweet chocolate.)
• 3 eggs
• about 1/4 cup yogurt or sour cream (1 additional egg)
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup chopped nuts (optional)

Filling:

• 1 cup peanut butter, coconut peanut butter, or other nut butter of choice
• 1 cup milk

Directions:

Preheat oven to 325 degrees.

Mix coconut oil with cocoa powder. Add sugar, 3 eggs, yogurt/sour cream (if not using yogurt or sour cream, add 1 egg), and vanilla until well mixed.

Mix flour, salt, and baking powder together and add to above mix. Stir until well blended.

For the filling, add enough milk to your nut butter to make a consistency similar to that of the brownie mix.

In well-greased, 9 x 9 or 8 x 8-inch square pan, pour 1/2 of brownie mixture in bottom of pan. Spread nut butter mix, then spread second half of brownie mix over nut butter.

Bake about 25–35 minutes.

I like mine to be soft and chewy, so I take them out before the toothpick comes out clean. The brownies will be cakey if baked until a toothpick inserted in the center comes out clean.

These are best when completely cooled and allowed to set for at least an hour or so, but it’s hard to wait that long! You can refrigerate and/or freeze the brownies, if desired.

Recipe submitted by Jenny, Enid, OK.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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• 1 tablespoon coconut oil
• 1 medium-size onion
• 2 cloves garlic, minced
• 1 teaspoon peeled and grated fresh ginger
• 2 cups peeled and cubed, uncooked sweet potato (approximately 1 potato)
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste
• 6 cups chicken broth
• 2/3 cup coconut peanut butter
• 1 teaspoon raw honey

Directions:

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger, and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.

Bring to a boil. Reduce the heat to medium-low heat; simmer until the potatoes are tender, about 25 minutes.

Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.

Return the soup to the saucepan. Stir in coconut peanut butter and honey; continue stirring until peanut butter and honey melts. Serve hot.

Enjoy.

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

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