Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4
cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
8 Ounces Organic Semi Sweet Chocolate Chips 2 Ounces Organic Fair Trade Cocoa Butter 1 Cup Organic Peanut Powder 1/2 Cup Raw Honey 1/2
Cup Unsweetened Peanut Butter (use your preference of smooth or chunky) 1/4 Teaspoon Salt
Not exact matches
Dixie Crystals Granulated and Powdered Sugar,
Peanut Butter, brown sugar, egg, shortening, vanilla, flour, baking soda, salt, mini Peanut Butter cups, candy eyes, unsweetened cocoa powder, cream.Cream Dixie Crystals granulated sugar, shortening, peanut butter, egg, brown sugar, vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and
Peanut Butter, brown sugar, egg, shortening, vanilla, flour, baking soda, salt, mini
Peanut Butter cups, candy eyes, unsweetened cocoa powder, cream.Cream Dixie Crystals granulated sugar, shortening, peanut butter, egg, brown sugar, vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and
Peanut Butter
cups, candy eyes,
unsweetened cocoa powder, cream.Cream Dixie Crystals granulated sugar, shortening,
peanut butter, egg, brown sugar, vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and
peanut butter, egg, brown sugar, vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and salt.
3/4
cup unsalted
peanut butter 3/4
cup maple syrup 1 teaspoon fine - grain sea salt 2 1/2 teaspoons agar agar flakes (available at a health foods stores) 4
cups unsweetened (or lightly sweetened) crisp brown rice cereal 3/4
cup pistachios, toasted and chopped
As usual, this was 1 frozen banana, 1
cup of
unsweetened almond milk, 1 tbsp
peanut butter, 1/2 scoop of vanilla protein powder, a handful of spinach and a handful of ice.
Add 1
cup dried fruit (raisins, cranberries, blueberries, papaya, or mango, chopped as needed); 1/2
cup nuts (such as
peanuts, cashews, almonds, or pistachios), salted or not; 1/4
cup pumpkin seed kernels; and 1/4
cup unsweetened dried coconut flakes.
1/2
cup butter (just slightly cooler than room temperature) 1
cup brown sugar 1
cup white sugar 1
cup all natural
peanut butter (
unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2
cup all purpose flour 2 tsp baking soda A pinch of salt 4
cups large flake oats 1 1/2
cups M&M s (Or other candy - coated chocolate of your choice.
4 ounces
unsweetened chocolate 1/2
cup butter, melted 1/2
cup creamy
peanut butter 2
cups light brown sugar 4 large eggs 2 teaspoons vanilla extract 1
cup all - purpose flour 16 -LRB-.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)
approx: 1/2
cup vanilla
unsweetened almond milk 3 small ice cubes 1 large hand full of spinach 2 tbsp
peanut butter 1 frozen banana (super ripe)
I used 1/3
cup GF rolled oats, 1/3
cup or maybe a bit more of
unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered
peanut butter, 1/2 tbls of maple syrup.
2 tablespoons (24g) unrefined coconut oil 1/4
cup (55g) Califia Farms
unsweetened almondmilk 3/4
cup (170g) brown sugar 1
cup (220g) homemade smooth + creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4
cups (175g) unbleached flour (see notes for a GF option)
Since these babies use a full 3/4
cup of
peanut butter, instead of adding the extra coconut oil that my blondies have, I opted for
unsweetened applesauce.
1/2
cup quick rolled oats 2 tablespoons natural
peanut butter 1 1/4
cups frozen strawberries 1 medium ripe banana Pinch of fine sea salt 1 1/2
cups unsweetened vanilla almondmilk
What's in them: 1
cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4
cup creamy natural
peanut butter 1 ripe banana Optional: 1 - 2 tablespoons agave or honey (if you're using
unsweetened, natural
peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans
Chocolate Power Protein Smoothie 1 - 2
cups unsweetened almond or coconut milk 1 - 2 scoops Vega Choc - o - lot Protein Powder 2 tbs raw cacao powder 1 tbs maca root powder 1 tbs nut - butter or PB2 (powdered
peanut butter) Ice Top with raw cacao nibs
peanut butter • 1/3
cup blueberries • 1
cup unsweetened almond milk
1 (112g) extra ripe banana, mashed 1/2
cup (142g) natural
peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4
cups (78g) pure maple syrup 1/4
cup (55g) Califia Farms original almondmilk 1 1/4
cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1
cup (98g) thick rolled oats 1/4
cup unsweetened banana chip meal (see notes above) 1/4
cup dry roasted
peanuts, roughly chopped 2 ounces good quality dark chocolate, roughly chopped
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds because I don't have those -
unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp
peanut butter with mayo (love
peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.
1
cup whole wheat pastry flour 1 1/2 tsp baking powder 1/3
cup sugar 1/2 tsp salt 1/2
cup unsweetened applesauce 1/2
cup soymilk (vanilla or plain) 1/2
cup creamy
peanut butter 2 tsp nut oil (optional) 3/4
cup chocolate chips 1/3
cup chopped
peanuts
SUBSTITUTION OPTIONS: - Almond butter:
peanut butter or cashew butter - Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4
cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder:
unsweetened cocoa powder or carob powder
1
cup rolled oats 2/3
cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2
cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2
cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2
cup peanut butter 1/4
cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
Coconut
Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
Peanut Sauce Makes about 1/2
cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1
cup low - fat coconut milk 3 tablespoons smooth
peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
peanut butter, preferably
unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a lime
CHOCOLATE
PEANUT BUTTER CAKE: 1 1/4 cups Coconut Sugar 1/2 cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's unsweetened Extra Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
PEANUT BUTTER CAKE: 1 1/4
cups Coconut Sugar 1/2
cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey's
unsweetened Extra Dark) 1/2 cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4 cup Natural Creamy Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips
unsweetened Extra Dark) 1/2
cup plus 1 tablespoon Coconut Flour 3/4 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Pink Salt 1/4
cup Natural Creamy
Peanut Butter 3/4 cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips (opt
Peanut Butter 3/4
cup Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2 cup sugar - free Chocolate Chips
Unsweetened Vanilla Almond Milk 7 Large Organic Eggs 2 teaspoons Vanilla Extract 1 1/2 teaspoons Stevia Extract 1/2
cup sugar - free Chocolate Chips (optional)
1/2
cup creamy, natural
peanut butter 1/2
cup pure maple syrup 1/4
cup raw cacao powder 1/4
cup plain,
unsweetened soy milk (or almond milk)
4 frozen bananas (about 4
cups sliced) 1/3
cup (80 ml)
unsweetened almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons
peanut butter, plus extra for serving pinch of sea salt fresh berries, for serving
Serves 9 1
Cup Almond Milk (
unsweetened) 1/3
Cup Peanut Butter 1 tsp Cinnamon 1 TBSP Stevia Powder 1 Small Ripe Banana 2 Cups Puffed Wheat 1/4
Cup Old Fashioned Oats 2 Scoops Chocolate Protein Powder 1/4
Cup Almond Meal 1/2
Cup Cacao Nibs (
unsweetened) 1/4
Cup Chopped Dates
1/2
cup Natural Creamy
Peanut Butter (I used Trader Joe's no - stir) 2 Tablespoons Almond Milk 2 Tablespoons Maple Syrup 1/2 teaspoon Vanilla Stevia + 1/2 teaspoon Vanilla Extract 3/4
cup Oats 1/2
cup unsweetened Shredded Coconut 1/4
cup Chopped Peanuts 1/4
cup Cacao Nibs or Mini Dark Chocolate Chips
That's why I've put together my favorite dark chocolate
peanut butter
cups, using
unsweetened chocolate, a little honey and stevia and some good ol' natural
peanut butter.
1 tablespoon
unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3
cups unsalted nuts (
peanuts, pecan halves, walnut halves, slivered almonds and or / cashews) 1/2
cup pepitas 2 tablespoons white sesame seeds 2 tablespoons unsalted butter
1
cup oats (see note on oats) 1/4
cup shredded coconut,
unsweetened 1/2
cup crispy rice cereal (use a gluten free brand if needed) 1/4
cup ground flax seeds 1/3
cup honey 1/2
cup cashew butter (almond,
peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4
cup peanut butter powder ~ 1/2
cup water, stock or
unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2
cup bell peppers of choice (I used four mini sweet bell peppers)
Vanilla Powdered
Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1
cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural,
unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.
1 medium - sized Idaho ® potato 1/2 teaspoon table salt 1/2
cup unsweetened creamy
peanut butter 1 tablespoon brown sugar 1/2
cup shelled sunflower seeds Coarse salt, to taste
3/4
cup of smooth nut or seed butter (almond, hazelnut, sunflower, or
peanut butter) 1/4
cup + 2 tablespoons of maple syrup 3/4
cup of
unsweetened apple sauce 2 teaspoons of vanilla extract 1/2
cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of
unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
2 scoops DailyBurn Fuel - 6 chocolate protein powder 1
cup unsweetened almond milk, soy milk or skim milk 1 banana 2 tablespoons
peanut butter 3 - 5 ice cubes
Peanut butter chocolate pudding — add an extra 1/4 cup of unsweetened almondmilk and stir in 1/4 cup (64g) of creamy natural peanut butter when adding the dark choc
Peanut butter chocolate pudding — add an extra 1/4
cup of
unsweetened almondmilk and stir in 1/4
cup (64g) of creamy natural
peanut butter when adding the dark choc
peanut butter when adding the dark chocolate.
1/2
cup natural
unsweetened peanut butter (the only ingredients should be
peanuts and salt), preferably organic, well - stirred
Ingredients: 1
cup Medjool dates, pits removed (here's how) 2 tablespoons natural almond or
peanut butter Sea salt 1
cup unsweetened coconut flakes (I toasted mine b / c I'm bananas for toasted coconut)
6 (75g) square 1 ″ ice cubes (see notes above) 1 1/2 (180g) medium ripe bananas, sliced and frozen 2 tablespoons powdered
peanut butter 1/2 -2 / 3
cup Califia Farms
unsweetened vanilla almondmilk 1/2 ounce good quality dark chocolate, roughly chopped
1/2
cup margarine, softened 1 large banana, mashed 3/4
cup brown sugar 1/2
cup (100 g)
unsweetened peanut butter 1 teaspoon cinnamon 1
cup whole wheat flour 2 teaspoons baking soda 2
cups oatmeal
2/3
cup shredded toasted coconut,
unsweetened 1
cup whole rolled oats 1/2
cup natural
peanut butter (or your fave nut butter) 3 tbsp.
Sorry for the delay in posting this awesome recipe... This recipe is adapted from my absolute favorite cupcake cookbook, Gluten Free Cupcakes by Elana Amsterdam Chocolate
Peanut Butter Cupcakes Cupcakes: 1/2
cup blanched almond flour 1/4
cup coconut flour 1/4
cup unsweetened cocoa powder 1/4 tsp.
Take 3 3 tablespoons (36g) unrefined coconut oil 1/4
cup (55g) Califia Farms
unsweetened almondmilk 3/4
cup (170g) light brown sugar 1
cup (220g) homemade smooth + creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4
cups (175g) unbleached flour
Take 1 3 tablespoons (36g) unrefined coconut oil 1/4
cup (55g) Califia Farms
unsweetened almondmilk 3/4
cup (170g) light brown sugar 1
cup (220g) creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1
cup (140g) white spelt flour
1
cup unsweetened almond milk (or plant - based milk of choice) 2 scoops Less Naked Chocolate Pea Protein Powder 1 Tablespoon
peanut butter (or nut butter of choice) 1 ripe frozen banana 1/2
cup ice cubes Optional: sprinkle of cinnamon
Handful of baby spinach leaves (or kale, romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4
cup powdered
peanut butter, optional 1/4
cup Califia Farms
Unsweetened Almondmilk Creamer 3/4
cup Califia Farms
Unsweetened Almondmilk Handful of ice cubes Pinch of sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)
• 30 single spinach leaves, fresh, cleaned and dried • 3/4
cup coconut flakes,
unsweetened, toasted • 1 tablespoon lime, whole, fresh, diced • 1 tablespoon shallot, diced • 1 tablespoon garlic, diced • 1 tablespoon ginger root, peeled and diced • 1/2
cup peanuts, fresh roasted • 1/2 tablespoon Thai chile pepper, fresh, diced • 4 ounces Satay Thai Roasted Coconut Salsa
Ingredients: 3/4
cup peanut butter 4 tbsp coconut oil (divided) 4 tbsp honey 1/2
cup unsweetened cocoa powder Sea salt to taste
In a food processor, blend 11/2
cups chickpeas, 6 tablespoons brown sugar, 1/4
cup peanut butter (we used a natural,
unsweetened variety), 3 tablespoons oats, 1 tablespoon milk, 2 teaspoons vanilla, and 1/8 teaspoon each salt and baking soda.
1 1/2
cups unsweetened almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon
peanut butter (or other nut butter of your choice) 1/2
cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)