Coconut Peanut Butter Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12
Preparation Time: 20 minutes

• 1/2 cup butter, softened
• 1/2 cup Coconut Peanut Butter
• 1/2 cup organic whole sugar
• 1/2 cup honey
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cup flour (white or whole wheat)
• 1/3 cup shredded coconut

Preheat oven to 375 degrees F.

Beat together butter and coconut peanut butter for 30 seconds. Add sugar, honey, baking soda and baking powder. Beat together for 30 seconds. Add egg and vanilla and mix well. Add flour and shredded coconut and mix until all combined.

Roll out 1 inch balls and place on ungreased cookie sheet (line with parchment paper is needed). Press with fork and sprinkle with sugar if desired.

Bake for 7-9 minutes or until bottoms are lightly browned.

Cool on rack or cookie sheet, then enjoy!

Recipe submitted by Katrina, Carson City, NV

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No Bake Chocolate Coconut Oatmeal Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approximately 24 cookies
Preparation Time: 15 minutes

• 1/4 cup organic sugar
• 1/4 cup cocoa
• 1/4 – 1/2 cup coconut oil
• 1/4 cup milk
• 1 1/2 cups oats
• 1/4 cup natural peanut butter or coconut peanut butter
• Optional: 1/4 cup shredded coconut

Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Recipe submitted by Cindy, Forreston, IL

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Coconut Cream Health Fudge

Photo by recipe author

Servings: 15 to 24 squares
Preparation Time: 10 minutes

• 1/2 cup raw honey
• 1/4 cup coconut cream concentrate
• 3/4 cup coconut peanut butter
• 1 tablespoon cocoa powder
• 3/4 cup nuts (your choice)
• 3/4 cup sesame seeds
• 3/4 cup coconut flakes
• 3/4 cup sunflower seeds
• 1 teaspoon vanilla

Heat honey, coconut cream concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well greased 9x9 pan.

Sprinkle top with more coconut and press lightly in the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!

Recipe submitted by Barbara, Pinconning, MI

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Do you like peanut butter?

If the answer is yes, then you probably like peanut butter cookies as well.

And right now, that's a good thing, because I have an amazing recipe for you today.

When I was making this recipe I was expecting something like the normal flourless peanut butter cookies which are rich, buttery, crumbly and crunchy-ish.

When these little guys came out they looked...ugly (blunt, I know). But they smelled good, and after a few minutes of cooling I had had enough of just looking at and smelling them. I grabbed one and sunk my teeth into the warm center, expecting something like the normal flourless PB cookies. Instead, it was chewy. Very *chewy*. The chocolate chips were still warm and soft and the cookie edges were crisp, and it was extremely rich, creamy and buttery. I loved it.

Despite their richness, I couldn't keep my hands off them. The rich, creamy, buttery, ultra chewy, coconutty and peanutbuttery cookies were just too much to resist. You have got to give these a try.

Just don't eat them all yourself.

Sarah:)

No Flour Coconut Peanut Butter Cookies

No Flour Coconut Peanut Butter Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 dozen
Preparation Time: 10 min

• 1 cup Coconut Peanut Butter
• 1 cup organic whole sugar
• 1 egg
• 1 tablespoon molasses
• 1 teaspoon vanilla (the powder kind is best)
• 1/4 cup chocolate chips (optional)

Pre-heat oven to 350 degrees F.

Mix all ingredients except chocolate chips (if using) together until well blended. Add chocolate chips if desired.

Drop by spoonfuls onto an ungreased cookie sheet and flatten slightly with a fork.

Bake for 10-15 minutes (edges should be a dark, golden brown).

Recipe submitted by Sharla, Nampa, ID

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No-Bake Peanut Butter Chocolate Chip Coconut Oil Protein Bars

Photo by recipe author

Servings: 12
Preparation Time: 5-10 minutes

• 1 ripe banana, mashed
• 1/4 cup coconut oil
• 1 1/2 cups oats
• 1/2 cup shredded coconut
• 1/2 cup raisins (or date chunks, cranberries, craisins, dried cherries/mangoes/apricots/etc. Any dried fruit will work)
• 1/2 cup chocolate chips (or carob, butterscotch, white chocolate chips, etc.)
• 1/2 cup maple syrup
• 1/2 cup peanut putter (or any nut butter, i.e. almond, pecan, cashew, coconut peanut butter from Tropical Traditions, etc.)

The following ingredients are optional but I used them all:

• 2 to 4 scoops protein powder
• 2 tablespoons flax seeds
• 2 tablespoons Chia Seeds
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla extract

Mash the banana with a fork, then add all the remaining ingredients, stir till combined.

Press the mixture into a plastic container with a lid or 8x8 Pan (or use whatever you want, even a cookie sheet with a raised edge will work) and freeze for a few hours.

Remove from freezer and slice into bars. Wrap individually for on the go snacks.

Recipe submitted by Averie, Phoenix, AZ

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Coco-NUT-ty Sweet Potato & Brussels Hash

Photo by recipe author

Servings: 1 hungry person
Preparation Time: 20 minutes

• 1/2 cup Coconut Peanut Butter cottage cheese blend (recipe to follow)
• 1 large sweet potato, cubed
• 1 cup brussel sprouts, quartered
• olive or coconut oil
• 2 cloves garlic
• 1/2 large onion, diced
• 2-3 mushrooms, chopped
• salt and black pepper
• balsamic vinegar
• handful dried berries (or raisins, or craisins)
• 1 large egg
• handful cheddar cheese

Coconut Peanut Butter cottage cheese blend:

• 1 part dijon mustard
• 1 part honey
• 1 part apple cider vinegar
• 1 part Tropical Traditions Coconut Peanut Butter
• 2 parts cottage cheese

1. First you have to make the CocoNUTty part of this dish. Just blend all the ingredients for the Coconut Peanut Butter cottage cheese blend together. I just gave ratios so you can make as little or as much as you want. I made a big batch, and stored it in an empty salsa jar.

2. I put a pot of water to boil and then threw the sweet potato cubes in there, and boiled it for about 4 minutes. Then I threw the brussel sprouts in and cooked it all for another 1-2 minutes. Drain, and set aside.

3. Next, heat oil in a large skillet. Cook the garlic, onions, and mushrooms together. Season lightly with salt and pepper. Increase the heat to high. Toss in the brussel sprouts and sweet potato and dried berries with a splash of balsamic vinegar, and cook over high heat.

4. In the meantime, in another skillet, fry up an egg to your desired doneness. When the brussel sprouts and sweet potato have a bit of sear to them, turn off the heat. Stir in a few dollops of the coconut PB cottage cheese blend; stir to coat.

5. Ladle the hash onto a serving dish. Top with runny egg, sprinkle with cheese, and drizzle more of that Coconut Peanut Butter blend on top.

Recipe submitted by Sophia, Los Angeles, CA

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Coconut Peanut Butter Whole Wheat Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

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.

Servings: 16
Preparation Time: 15 minutes

• 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 organic 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

Preheat oven to 325.

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, add to above mix and stir until well blended.

Filling: Add enough milk to your nut butter to make a consistency similar to that of the brownie mix.

In well greased 9x9 or 8x8 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.

Best after 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

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Inside-Out Coconut Peanut Butter Cups

Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

• Bittersweet or semisweet chocolate, as needed
• 2 teaspoons honey, optional
• Tropical Traditions Coconut Peanut Butter, as needed
• 4 teaspoons vanilla extract

Chop a wedge off of a 1 lb bar of chocolate (about a fifth?).

Place the chocolate in a double boiler to melt, stir occasionally until smooth and completely melted. Remove bowl from heat and stir in vanilla extract and honey (if needed).

If your coconut peanut butter is solid, just place the jar in a bowl filled with hot water so it will become a runny consistency. Pour coconut peanut butter into a muffin pan lined with paper cups, just enough to make a bottom layer.

Spoon the chocolate into each paper cup (it's the middle of your inside-out 'coconut' peanut butter cup).

Drizzle more coconut peanut butter over the top to seal the sweet deal on your "Inside-Out Coconut Peanut Butter Cups" and pop the pan into the freezer for just a few minutes so they can harden.

Peel the paper off, admire its beauty, and enjoy!

Notes: If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.

You may or may not have to sweeten the chocolate depending on what type you use (example: semisweet chocolate will not have to be sweetened, and neither will bittersweet if you like a darker taste).

Recipe submitted by Michelle, Diggins, MO

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When the weather outside is cold, make hot cocoa. Coconut Peanut Butter Cup Hot Cocoa, that is.

Never heard of it? Well good, 'cause as far as I know I'm the first one to come up with it (the coconut part, not the peanut butter part). There are lots of peanut butter hot chocolate/hot cocoa recipes out there, but Coconut Peanut Butter? Nope. Not until now!

I'm sure you've all at some point or another had a cup of hot cocoa or chocolate, but have you ever tried it with peanut butter? Or Coconut Peanut Butter? If you haven't you should. It's a fantastic combination. Think of it as a peanut butter cup. How could you not like peanut butter cups?

So I have here a recipe for Coconut Peanut Butter Cup Hot Cocoa. I love the addition of the Coconut Peanut Butter; it adds richness and creaminess to the drink without overpowering the chocolate flavor.

This is hot cocoa by the way, not hot chocolate. What's the difference? Simple. Hot cocoa is made with cocoa powder and hot chocolate is made with chocolate. See? I told you it was simple. So don't get the two confused.

No hot cocoa is complete without whipped cream, so go ahead, dollop it on. Use whipped cream, not whipped topping. The difference? Whipped topping isn't the real stuff made from real heavy cream; it's fake, usually made from hydrogenated vegetable oils. Whipped cream is just was it says it is: whipped heavy cream sweetened with a bit of sugar and flavored with vanilla extract. Delish.

So if you love hot cocoa but are a little bored of just the same thing, do give this recipe a try. I love adding a few tablespoons of coconut oil to the recipe to drink before a workout for an energy boost. It's rich (but not too rich), creamy, peanutbuttery, coconutty, chocolaty, and tastes a lot like a peanut butter cup with a twist. Not only that, but it's also WAY better then the packaged stuff. One sip of this and you'll never buy hot cocoa mix again. If you don't already have a jar of Coconut Peanut Butter in your possession you'll want to get some just to make this. What are you waiting for?

Enjoy the recipe below!

Sarah

Coconut Peanut Butter Cup Hot Cocoa

Coconut Peanut Butter Cup Hot Cocoa

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

4 - 5 servings
Preparation Time: 3 minutes

• 1/4 cup unsweetened cocoa powder
• 1/4 – 1/3 cup sugar/honey, more or less to taste*
• Dash of salt
• 1/3 cup water
• 4 cups whole milk
• 1 teaspoon vanilla extract
• 1/4 cup Coconut Peanut Butter

Combine dry ingredients in a medium saucepan and whisk in water over medium heat. Bring to a boil, whisking constantly. Boil for 2 minutes. Whisk in Coconut Peanut Butter.

Add milk and whisk and heat until hot, but do not boil. Remove from heat and whisk in vanilla extract. Serve topping with whipped cream.

*If using honey, use less then you would for sugar. Brown sugar may be used.

Recipe courtesy Sarah Shilhavy

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Roast Chicken with Coconut Peanut Butter Sauce

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 20 minutes

Roast Chicken:

• 1 whole chicken
• Salt & pepper
• 1 bunch fresh rosemary
• 4 lemons, 2 halved, 2 quartered
• 3 heads garlic, cut in half crosswise
• 6 tablespoons butter, melted (you can also use part or all coconut oil)

Preheat oven to 425 degrees F.

Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9x13 glass baking pan and pat all over with paper towel to dry.

Generously salt and pepper inside of chicken. Stuff with a few sprigs of the rosemary, the 2 lemon halves, and 2 garlic halves. Brush outside all over with melted butter. Season with salt and pepper to taste. Place the lemon quarters and remaining garlic halves around the chicken.

Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.

Serve chicken with the roasted garlic and coconut peanut butter sauce.

While the chicken is roasting, prepare the sauce.

Coconut Peanut Butter Sauce:

• 1/2 cup + 2 tablespoons coconut peanut butter
• 1/2 cup hot water
• 4 tablespoons organic fermented soy sauce
• 1/2 teaspoon cayenne pepper, more or less to taste
• 2 tablespoons + 2 teaspoons brown sugar
• 1 tablespoon + 2 teaspoons coconut water vinegar
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced ginger

Place coconut peanut butter and hot water in a small bowl. Whisk until well combined. Whisk in remaining ingredients. Cover and let sit at room temperature for at least an hour to allow flavors to develop.

Recipe courtesy Sarah Shilhavy

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Chewy Gluten Free Chocolate Chip Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1-2 servings, 11 pieces

Preparation Time: 5 minutes

• 1 scoop chocolate protein powder, about .7 oz
• 2 tablespoons coconut oil, solid
• 2 teaspoons raw honey
• 1 teaspoon coconut peanut butter or other nut butter of choice
• 1/2 cup unsweetened dried coconut flakes
• 1/4 cup coconut milk*, as needed

Mix all ingredients together in a small bowl until a sticky dough like consistency has formed. Add a little more protein powder if needed.

Roll into small balls and drizzle with melted chocolate. Refrigerate or freeze until firm.

*The best coconut milk is fresh homemade coconut milk. See our recipe and video demo here.

Recipe submitted by Darlene, Enumclaw, WA

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Chewy Peanut Butter Coconut Granola Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

• 1 cup whole sugar, less to taste
• 2/3 cup peanut butter (or part or all coconut peanut butter)
• 1/2 cup honey
• 1/2 cup (1 stick) butter, melted
• 2 teaspoons vanilla extract
• 3 cups thick rolled oats
• 1/3 cup Tropical Traditions organic coconut flour
• 1/2 cup organic flaked or shredded coconut
• 1/2 cup organic sunflower seeds
• 1/2 cup organic raisins
• 2 teaspoons organic sesame seeds
• 1 cup chocolate chips, optional

Preheat oven to 350 degrees F.

Combine sugar, peanut butter, honey, butter and vanilla in a large bowl until well combined.

Stir in remaining ingredients until well combine. Mixture will be like very wet granola. Press into a Texas sheet pan* greased with palm shortening or coconut oil.

Bake 20 - 25 minutes or until edges are nicely browned. Run a thin butter knife along the edges and cut while still warm. Let cool in the pan before removing. Bars will be fragile while hot but will firm up as they cool. Enjoy!

*If you do not have a Texas sheet pan you can use a regular jelly roll pan, a 15x10 glass baking dish or use both a 9x15 and a 8x8 baking pan.

Recipe submitted by Tabitha, Springville, CA

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