No-Bake, Chocolate-Peanut Butter-Oatmeal Cookies

Servings: 36
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1 cup peanut butter
• 1 cup honey
• 1/2 cup coconut milk*
• 1 tablespoon vanilla extract
• 4 tablespoons unsweetened cocoa powder
• 3 cups oats

Directions:

Over low heat, melt Coconut Cream Concentrate, peanut butter, honey, milk, and vanilla and whisk together until well incorporated. Mix in cocoa powder. Last, add oats and let sit over low heat for 5 minutes, stirring frequently.

Drop by one spoonful for each cookie onto parchment paper–lined cookie sheets and refrigerate for 2 hours. Enjoy!

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

Recipe and photo submitted by Carol, Orange, CA.

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Peanut Butter, Banana Cups

Servings: about 12 cups
Preparation time: 10 minutes

Ingredients:

• 1 ripe banana
• 3/4 cup unsweetened peanut butter (I prefer the fresh grind.)
• 2 tablespoons–1/4 cup honey
• 3/4 teaspoon vanilla extract
• 2 1/4 teaspoons coconut oil, melted (refined for no taste, virgin for coconut taste)
• 1/4 plus 1/8 teaspoon salt (omit if using jarred peanut butter with added salt)

Directions:

Cut the banana into slices between 1/4 and 1/2 inch thick.

Mix all remaining ingredients in a separate bowl.

Place a bit of the peanut butter mixture to cover the bottom of each cup in a mini muffin tray.

Place a banana slice on top of the peanut butter.

With a spoon, scoop the peanut mixture onto each banana slice and cover completely.

Place in the freezer to set.

Store in the fridge or freezer.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Coconut, Peanut Butter Popcorn Balls

Servings: 9 popcorn balls
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup honey or brown rice syrup
• 1/3 cup coconut peanut butter
• 1 tablespoon coconut oil
• 1/4 teaspoon sea salt
• 5 cups popped popcorn
• 1/4 cup shredded coconut

Directions:

In a small saucepan, gently heat honey, coconut peanut butter, coconut oil, and sea salt. Bring sauce to a simmer.

Take off heat and let cool for 5 minutes.

In a large bowl, mix popped popcorn and shredded coconut together. Carefully pour warm sauce over popcorn. Mix well.

Oil your hands with coconut oil and form popcorn mixture into balls. Place popcorn balls on a parchment-lined cookie sheet and allow to cool before serving.

Recipe and photo submitted by Tiffany, Junction City, OR.

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