1/4
Cup Natural Creamy Peanut Butter 1/4 Cup Coconut Oil 1 Tablespoon Braggs Liquid Aminos 1 Teaspoon Apple Cider Vinegar 4 Cups Corn or Rice Cereal Squares 1/3 Cup Toasted Coconut Shreds or Flakes 1/2 Cup Oat Flour 1/4 Cup Tapioca Starch 2 Tablespoons Nutritional Yeast
Peanut Butter Fudge layer: 1
Cup Natural Creamy Peanut Butter 1 cup Sugar - Free Chocolate Chunks or Chips 1/3 Cup Coconut Sugar 1 teaspoon Vanilla Extract 1 Tablespoon Cocoa Powder
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
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 (optional)
1 Large Ripe Avocado 1/3
cup Natural Creamy Peanut Butter 1/3 cup Agave 1/2 cup Cocoa Powder 1/4 cup Almond Milk 1 teaspoon Pure Vanilla Extract Dash of Pink Salt Optional: Liquid Stevia to taste
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1
cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
Not exact matches
Cookies: 1 1/2
cups creamy - style
peanut butter (not
natural - style) 1 1/2
cups light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons cornstarch 3/8 teaspoon baking powder
Filling 1/2
cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted
butter, softened 1/3
cup (40 grams) powdered or confectioners» sugar 1/2
cup (130 grams)
creamy peanut butter (I use Skippy but think a more
natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract
Take off stove and add 1
cup cream cheese, 1/4
cup creamy natural peanut butter, and 1 tsp vanilla.
3/4
cup plus 1 Tablespoon Kumat or Quinoa Puffs, finely crushed (I like this brand) 1/2
cup Creamy or Chunky
Natural Peanut Butter 1/4
cup Maple Syrup 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Cinnamon 1/8 teaspoon Pink Sea Salt 2 Tablespoons chopped Sugar Free Chocolate or Chocolate Chunks
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
Ingredients: Cake 3
cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1
cup creamy peanut butter (don't use
natural) 1/2
cup butter, at room temperature 3
cups granulated white sugar 6 large eggs 2 teaspoons vanilla extract 1 1/2
cups chocolate chips
2 1/2
cups whole wheat pastry flour 3/4
cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2
cups mashed ripe bananas (about 3 large) 1
cup skim milk (or almond milk) 3/4
cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks
Here is what I have: 2 1/2
cups whole wheat pastry flour = 1000 calories 3/4
cup brown sugar, packed (or more, to taste) = 625 calories 1 1/2
cups mashed ripe bananas (about 3 large) = 330 calories 1
cup skim milk = 90 calories 3/4
cup creamy natural peanut butter w / salt = 1100 1/4
cup egg substitute = 30
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)
3/4
cup Creamy Natural Peanut Butter 1/4
cup Maple Syrup 1/4
cup Almond Milk 2 teaspoons Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4
cup Vanilla Protein Powder 1/4
cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3
cup Homemade White Chocolate Chunks or Chips
1/2
cup (1 stick) unsalted
butter, melted 1/3
cup creamy - style
peanut butter (not
natural - style) 1
cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1
cup all - purpose flour pinch of Kosher or sea salt 1
cup old - fashioned oats 3/4
cup semisweet chocolate chips 1
cup M&M s candy
cinnamon 1 1/2
cups mashed ripe bananas (about 3 large or 5 small) 1
cup lactose - or dairy - free milk 3/4
cup creamy natural, salted
peanut butter 1 tsp.
1/3
cup Popcorn Kernels 3/4
cup Natural Peanut Butter (
creamy or crunchy) 4 Tablespoons Raw Honey 3 Tablespoons Grape seed Oil Dash of Sea Salt 1/2 teaspoon Pure Vanilla Extract 1/2
cup Chopped Sugar Free Dark Chocolate or Chips 1/2
cup Roughly Chopped Pretzels (we use gluten free)
Peanut Butter Cookies: 1/2
cup unsalted
Butter, at room temperature 1/2
cup Natural Creamy or Crunchy
Peanut Butter 1
cup Coconut Sugar 1/2 teaspoon Molasses 2 Large Eggs 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder 1/2 teaspoon Pink Salt Dash of Cinnamon 1/2
cup Oats 3/4
cup Whole Wheat Flour
1 (8 oz) pkg cream cheese or coconut cream, softened 1/2
cup organic
butter or coconut oil, softened 1 (18 ounce) jar
creamy NATURAL peanut butter (or almond
butter) 1 tsp vanilla extract 1
cup powdered erythritol * and 1 tsp stevia glycerite (or 1
cup Swerve)
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 tablespoon roasted
peanut oil 3 garlic cloves, minced 1
cup creamy natural peanut butter 1
cup coconut almondmilk blend 1/4
cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch of fine sea salt
1/2
cup GFCF margarine or organic shortening 1
cup creamy peanut butter (
natural, no sugar added) 3
cups powdered sugar
natural creamy peanut butter 1 whole banana (diced) 1/2
cup of water 1/2
cup non-fat Greek yogurt 1 scoop of vanilla whey protein concentrate 1 teaspoon of raw honey sprinkle some cinnamon
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