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, peanut buttery, coconutty, chocolaty, and tastes a lot like a peanut butter cup with a twist. Not only that, but it’s also WAY better than 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

Servings: 4–5
Preparation Time: 3 minutes

Ingredients:

• 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

Directions:

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, 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 than you would for sugar. Brown sugar may be used.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Servings: 8
Preparation Time: 20 minutes

Ingredients:

Roast Chicken:

• 1 whole chicken
• salt and 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)

Directions:

Preheat oven to 425 degrees F.

Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9 x 13-inch glass baking pan and pat all over with paper towels 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:

Ingredients:

• 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

Directions:

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 of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Yogurt Energy Drink

Servings: 2

Ingredients:

• 1/2 cup plain yogurt (preferably whole milk organic, can be flavored, like vanilla)
• 1 banana, cut into 2 pieces
• 2 eggs*, raw – See Note below.
• 2 tablespoons Virgin Coconut Oil, melted
• 2 tablespoons flax seeds, ground
• crushed ice (optional)

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Put yogurt, banana, egg yolk, flax seeds, and coconut oil in a blender. Blend it at medium speed. Put crushed ice in and blend again. Good for 2 servings.

Comments:

1. You can substitute flax seeds with almonds, sesame seeds, sunflower seeds and other healthy nuts and seeds that you prefer.

2. You can also freeze this and eat it as frozen yogurt.

3. This drink is good as a quick, digestive, breakfast food and gives you a lot of energy in the morning that lasts until lunch.