Preparation for Virtual Back to School
Although back to school is very different this year, it is helpful to plan out snack breaks and lunches. Meal prep so that school at home is smoother! Many of our Back to school favorites are on sale 8/21-8/23 for owners!
Back to Schoool Essentials
Meli Wraps are a ziplock and plastic wrap alternative. These beeswax wraps cling to bowls and work great for holding trail mix!
Stasher bags are ziplock 2.0. They are freezer, microwave, and dishwasher safe! These silicon master bags are great for snacks, soups, sandwiches, and more! Make soup in advance, portion out in these bags, and keep in the freezer. When you are ready to eat, place them in a pot of boiling water until thawed or throw in the microwave.
Be prepared with All Good hand sanitizer and sunscreen.
Love Bags makes tote bags, lunch boxes, and more. Best of all their fabric is 100% recycled plastics. Cleaning up the oceans with style!
Kleen Kanteen is a long-time favorite. We got in various sizes to ensure you can stay hydrated! They are insulated and will keep your water cool during this heatwave!
U-Konserve is great for meal prepping. We carry various sizes of these sustainable metal and silicone containers. Prep for the week and these containers stack nicely in the fridge!
Dip or Build
- Bell Peppers and Albacore Salad
- Taco Build (Sweet Potato or Mushroom)
- Pizza Build, use Naan, or make mini pizza dough!
Layered Peanut Butter Freezer Fudge
Stuck at home and looking for a fun and delicious recipe that the whole family will love? We have just what you need, easy layered peanut butter freezer fudge! This simple yet hands-on recipe makes for the perfect sweet treat while also being dairy-free, gluten-free, and vegan!
This recipe is also an opportunity to try out some of the Fair Trade products that we have in our store! Coconut Oil and Chocolate are products that traditionally have not always fairly compensated the farmers that produce them. Buying Fair Trade versions of these products makes a positive impact on the lives of these farmers and makes the cultivation of these products more sustainable as well. For this recipe, we suggest using Dr. Bronner’s coconut oil and Equal Exchange chocolate chips, but we have many more Fair Trade options in our store for you to choose from! You can find some of our staff’s favorite Fair Trade items in another of our blog posts.
What You’ll Need:
- 8×8 inch Baking Dish
- Parchment Paper
- Small Saucepan
- Small Mixing Bowls
- Measuring Spoons/Cups
- Rubber Spatula
- Baking Sheet
- Ziplock Bag (optional)
- 1 + ½ cup Peanut Butter
- 6-8 tbsp Maple Syrup
- 1 ½ cup Oat Flour (Divided)
- ¼ cup Cocoa Powder
- 1 cup Coconut Milk (Divided)
- 2-3 tbsp Coconut Oil
- 2 cups Chocolate Chips
Makes 12+ servings!
- Begin by heating the small saucepan over low heat and adding in 1 cup of the peanut butter and all of the maple syrup.
- Mix together the peanut butter and maple syrup, stirring constantly for about one minute or until smooth.
- Remove the peanut butter mixture from the heat and evenly divide into two mixing bowls.
- To one of the mixing bowls add in half of the oat flour (¾ cup), half of the coconut milk (½ cup), and all of the cocoa powder. Mix until smooth and thick to form the chocolate layer.
- To the other mixing bowl add in the remaining oat flour (¾ cup), remaining coconut milk (½ cup), and remaining peanut butter (½ cup). Mix until smooth and creamy to form the peanut butter layer.
- Line an 8×8 inch baking pan with parchment paper and using clean hands or a rubber spatula press the chocolate mixture into the bottom of the pan to form an even layer.
- Scoop the peanut butter mixture on top of the chocolate layer and press into an even layer on top.
- Place in the freezer overnight or for at least 3 hours to set.
- Once fully set remove the layered freezer fudge from the parchment and cut into 2-inch cubes.
- Melt the chocolate chips and coconut oil together in a small saucepan or double boiler over medium-low heat until smooth and creamy, being careful to not burn the chocolate by stirring constantly.
- Line a baking sheet with parchment paper.
- Using a fork or slotted spoon, dip each fudge chunk into the melted chocolate sauce, drain off extra chocolate by gently tapping the side of the bowl and then set on the parchment paper-lined baking sheet.
- Place into the freezer for a minimum of 30 minutes to allow the chocolate sauce to harden.
- *Optional – For an extra touch scoop a tablespoon or two of peanut butter into a small ziplock bag. Using scissors cut off the tip of one of the bottom corners of the bag and use it as a frosting piper to drizzle peanut butter on top of each fudge chunk!
Store in the fridge for up to a week or the freezer for up to a month.
- Peanut butter can be substituted with almond or cashew butter.
- Coconut milk can be substituted with any plant-based milk.
- If your peanut butter is extra thick add a splash of extra coconut milk to help with mixing and if your peanut butter is thin and drippy add an extra ½ tbsp of oat flour to thicken it up.
- To make your own oat flour simply pour whole rolled oats into a food processor, high-powered blender, or clean coffee grinder.
Recipe developed by our staff member, Rheanna Smith. Rheanna has a background in nutrition and food science, and along with working in many departments here at the Davis Food Co-op she actively runs a food blog containing healthy recipes and nutrition tips. Keep an eye on our Co-op blog to see some of her recipes and give her Instagram account a follow for additional health tips and ideas, @rheannnabanana.