Just blend all the ingredients
for the Coconut Peanut Butter cottage cheese blend together.
Not exact matches
TIP: This recipe calls
for coconut butter (not oil), and although I know that many people don't like
coconut, I promise, the chocolate and
peanut butter totally covers up the
coconut flavor.
If you peek at the recipe
for our No - Bake Chocolate -
Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-
coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut-
peanut-
butter-bars/),
for example, we use a little
coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the
coconut oil is optional if you're willing to put in just a little more effort to do the spr
coconut oil is optional if you're willing to put in just a little more effort to do the spreading.
Host movie night with a delicious snack like Salted
Peanut Butter Popcorn, or indulge in Chocolate
Coconut Cream Puffs
for dessert.
(very professional looking) I had to make a couple of substitutions based on what I had on hand (I used
peanut butter instead of almond
butter, unsweetendd flake
coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!
For the frosting, combine the
coconut cream, maple syrup,
peanut butter, and vanilla extract in a large mixing bowl, mixing until smooth.
I used natural
peanut butter and subbed
coconut sugar
for the sweetener.
This batch of Thai
peanut cauliflower wings is a task
for three or more people — they're quite filling and rich thanks to the
coconut milk and
peanut butter in the batter and the ample breadcrumbs in the coating.
I almost named them Caramel
Coconut Butter Peanut Butter Energy Bars (peanut free) or Nut Free Homemade Peanut Butter Protein Bars but go figure I don't think people would ever search for that on G
Peanut Butter Energy Bars (
peanut free) or Nut Free Homemade Peanut Butter Protein Bars but go figure I don't think people would ever search for that on G
peanut free) or Nut Free Homemade
Peanut Butter Protein Bars but go figure I don't think people would ever search for that on G
Peanut Butter Protein Bars but go figure I don't think people would ever search
for that on Google.
Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate
Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by
Peanut Blossom Fruity Dessert Pizza with
Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by
For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
INGREDIENTS 1/2 cup creamy
peanut butter (I used Pumpkin Spice Wild Friends) 1/4 cup local honey 1/3 cup vanilla protein (I used Tone It Up protein) + more
for rolling 1/3 cup
coconut flour 1/4 tsp.
For the Pumpkin Caramel, in a small pan whisk together the maple syrup,
peanut butter,
coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.
MaraNatha brand, a leader in nut
butter innovation for over 30 years, is unveiling single serve packets offered in six varieties including Creamy Almond Butter, No Sugar or Salt Added Almond Butter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond B
butter innovation
for over 30 years, is unveiling single serve packets offered in six varieties including Creamy Almond
Butter, No Sugar or Salt Added Almond Butter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond B
Butter, No Sugar or Salt Added Almond
Butter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond B
Butter, Organic
Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond B
Butter,
Coconut Almond
Butter, Dark Chocolate Almond Butter and Caramel Almond B
Butter, Dark Chocolate Almond
Butter and Caramel Almond B
Butter and Caramel Almond
ButterButter.
I make something similar to this smoothie and LOVE it
for breakfast or lunch... i use chocolate almond milk or chocolate
coconut milk, bananas,
peanut butter, a tbsp of ground almonds or hazelnuts and a tbsp of oat bran!!!
You know I go absolutely nutty
for chocolate -
peanut butter, but I think lemon -
coconut - pistachio is right up there!
In a small bowl, mix
peanut butter and
coconut oil and place in microwave
for 30 seconds, or until melted.
While you're waiting
for the cake to cool, prepare the Chocolate Topping by combining chocolate chips,
coconut oil, and
peanut butter in a microwave safe dish.
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml)
coconut oil 1/2 cup raw honey or maple syrup,
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth
peanut butter
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional)
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy
peanut or almond
butter 1 teaspoon maple syrup Optional garnishes
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
for dip: fresh apple slices, chopped
peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved
coconut, chia seed
Just swap the melted
butter out for melted coconut oil, and the Nutella out for a vegan nut butter — I suggest Justin's Chocolate Hazelnut Butter or Peanut Butter & Co.'s Dark Chocolate D
butter out
for melted
coconut oil, and the Nutella out
for a vegan nut
butter — I suggest Justin's Chocolate Hazelnut Butter or Peanut Butter & Co.'s Dark Chocolate D
butter — I suggest Justin's Chocolate Hazelnut
Butter or Peanut Butter & Co.'s Dark Chocolate D
Butter or
Peanut Butter & Co.'s Dark Chocolate D
Butter & Co.'s Dark Chocolate Dreams!
Whole grain toasted oat cereal, chopped nuts,
peanut butter,
coconut oil, and honey combine
for no - bake breakfast bars that also make a tasty snack!
For the blossom cookies we used a
peanut butter that had a hint of
coconut and it was so good!
1 very ripe banana 1/2 cup of fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond
butter (
peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
GF rolled oats by bobs red mill Almond /
coconut breeze unsweetened Banana
for sweetness Unsweetened cocoa powder Skippy natural
peanut butter
2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane sugar and 1 tablespoon
for sprinkling on top (or
coconut palm sugar) 1 cup
peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips
The flavorful marinade is then cooked with
peanut butter and
coconut milk to make a delicious sauce
for this low - carb noodle bowl.
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
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 h
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 h
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
Coconut Peanut Butter Cups» and pop the pan into the freezer for just a few minutes so they can h
Peanut Butter Cups» and pop the pan into the freezer for just a few minutes so they can h
Butter Cups» and pop the pan into the freezer
for just a few minutes so they can harden.
Microwave
peanut butter and
coconut oil
for about 45 seconds and stir until
peanut butter has melted
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)
* Side note: I substituted crumbled cookies (that were dairy - free and gluten - free but not completely vegan)
for the chocolate shavings on top of the whipped topping and I used powdered
peanut butter in the So Delicious
Coconut Whip Cream on top to give it a hint Reese's when you take a bite and it's divine.
I now have an excuse to hit up the bulk bins
for coconut & more
peanuts for makin»
peanut butter.
Soak
for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of
coconut oil, melted 3 tablespoons of softened
peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth
peanut butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or
coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or
peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
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.
Chocolate
Peanut Butter Coconut Flour Mug Cake is a long name
for a cake I know but that is exactly what I was searching
for o...
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or
coconut milk
for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth
peanut butter 1/4 cup of melted
coconut oil 1/4 cup of maple syrup A pinch of sea salt
2 tablespoon maple syrup 2 tablespoon melted
coconut oil 2 tablespoon
peanut butter (or almond
butter for paleo) 1/2 teaspoon vanilla extract pinch of sea salt
I used 1/4 cup
coconut oil & 1/4 cup crunchy
peanut butter as the «fat»
for the recipe & they were fantastic... the best chocolate chip cookie recipe ever.
Desserts Soft and Chewy Oatmeal
Coconut Chocolate Chip Cookies from Averie of Averie Cooks Glazed Dulce de Leche Pound Cake from Meagan of Scarletta Bakes Mississippi Mud Pie Brownie Ice Cream from Megan of Take a Megabite Buttermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups 4 - Ingredient
Peanut Butter Chocolate Cookies from Ali of Gim me Some Oven Sweet Potato Creme Brulee from Brian of A Thought
for Food Whole Wheat Double Chocolate Mint Cookies from Aimée of Simple Bites Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The Beeroness Red Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook Queen Double Chocolate Panini from Kathy of Panini Happy
I tweaked a bit to make Vegan Choc Chip
Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4
coconut oil 1/2 cup
coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla
coconut milk A dash extra vanilla extract 3/4 regular jar of creamy
peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked
for 11 min at 350
for the perfectly delicious healthy light fluffy cookie!!
I'm all
for the homemade
peanut butter cups but has anyone tried substituting
coconut oil
for the vegetable shortening.
Ingredients
for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1tbsp
peanut butter (I used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave syrup small pinch sea salt 2 tbsp
coconut flour 10 drops toffee flavdrops (optional)
From a range of three,
Peanut Butter, Almond
Butter and
Coconut Almond
Butter, the nut
butters are designed to be enjoyed at any time, not just
for breakfast.
The Lemon Bowl: Chocolate
Peanut Butter Dipped Shortbread Creative Culinary: Old Fashioned Date Nut Bars Napa Farmhouse 1885: Almond - Sugar Cookies With Pepitas & Apricot Red or Green: Kahlua - Spice Brownies TasteBook: Peppermint Chocolate Sandwich Cookies The Wimpy Vegetarian: Figgy Cardamom Snickerdoodles The Mom 100: The Best No - Bake Haystack Cookies Elephants and the
Coconut Trees: Almond and Apricot Cookies Healthy Eats: 5 Ideas
for a Healthier Holiday Cookie Swap FN Dish: 5 Fan - Favorite Holiday Cookies Worth Preheating Your Oven
for a Healthier Holiday Cookie Swap FN Dish: 5 Fan - Favorite Holiday Cookies Worth Preheating Your Oven
ForFor
Ingredients
for the batter: 1/2 cup soaked cashews (soak in water
for a couple of hours) Juice of 1 lemon 1/8 cup melted
coconut oil 1/4 cup
coconut milk 1/8 cup maple syrup 1tbsp
peanut butter 2tbsp powdered
peanut butter 4 tbsp
peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
The Lemon Bowl: Dark Chocolate Cupcakes with
Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with
Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate
Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the
Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate -
Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food
for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast
The new
coconut cashew,
peanut butter cinnamon, chocolate sea salt and banana nut bars will be sold in the nutritional bar set and retail
for $ 2.29 each.
The granola I wish I could share a recipe
for because it was dynamite but they were just tossing amounts on the cutting board and I really don't know the measurements but the ingredients that went in were steal cut oats, organic
peanut butter,
coconut sugar, cacoa and crushed cashews.
I love either a delicious green smoothie
for those «get up and go» mornings or toast with almond /
peanut butter, banana, shaved
coconut and hemp seeds.
Ingredients 1 1/2 cups rolled oats 1/4 cup flaxseed meal 1/4 cup sunflower seeds 1/3 cup pumpkin seeds 1/2 cup cashews 1/2 cup macadamia nuts 1/8 cup shredded
coconut 1/2 cup raw honey (or swap with
coconut nectar, maple syrup, or brown rice syrup
for vegan version) 1 cup natural
peanut butter 1/2 cup chocolate chips