Not exact matches
Ingredients: 2
tablespoons hemp protein
powder 1 teaspoon maca
powder 2
tablespoons peanut butter 1 cup almond milk or milk 1 cup ice 1 teaspoon honey
Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2
tablespoons natural
peanut butter 3
tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa
Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
Ingredients 1 1/4 cup finely chopped salted
peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso
powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted
butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted
peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
2 cups of all - purpose flour 1/2 cup of sugar 2.5 teaspoons of baking
powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy
peanut butter 1/4 cup of creamy
peanut butter 1 cup of almond milk 2
tablespoons of
butter 2 eggs 1/2 cup dark chocolate chips (optional)
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
Vegan
Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut
Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut
Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2
tablespoons cocoa
powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate
peanut peanut butterbutter
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
Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a heaping
tablespoon more
peanut butter and a little more than a cup more
powdered sugar and that did the trick for me!
I removed one cookie from the crust mix, and added 2.5
tablespoons of
peanut powder, and added one
tablespoon of
butter.
2 cups old - fashioned oats 1 cup
peanut butter (I used Justin's chocolate
peanut butter) 1/2 cup brown sugar 2 small bananas, mashed 1
tablespoon pure vanilla extract 1/2
tablespoon baking
powder 1 cup bittersweet chocolate mini chunks
4
tablespoons unsalted
butter 1 package (10 ounces) mini marshmallows 1/4 cup malted milk
powder (like Carnation) 1/2 teaspoon kosher salt 3/4 cup
peanut butter 5 1/2 cups puffed rice cereal (like Rice Krispies) 1/4 cup
peanuts
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
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.
Ingredients: 2 (3 - ounce each) packages cream cheese, softened 1/2 cup
peanut butter 2 1/4 cups granulated sugar - divided use 4 large eggs 2
tablespoons milk 1 cup
butter or margarine 2 teaspoons vanilla extract 3/4 cup cocoa 1 1/4 cups all - purpose flour 1/2 teaspoon baking
powder 1/4 teaspoon salt 1 cup milk chocolate chips
Sweet
Peanut Butter Bread Ingredients 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup salted butter, room temperature 1/2 cup sugar 1/4 cup packed brown sugar 1 cup creamy peanut butter 1 egg 1 teaspoon vanilla extract 1 cu
Peanut Butter Bread Ingredients 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup salted butter, room temperature 1/2 cup sugar 1/4 cup packed brown sugar 1 cup creamy peanut butter 1 egg 1 teaspoon vanilla extract 1 cu
Butter Bread Ingredients 2 cups all purpose flour 1
tablespoon baking
powder 1/2 teaspoon salt 1/4 cup salted
butter, room temperature 1/2 cup sugar 1/4 cup packed brown sugar 1 cup creamy peanut butter 1 egg 1 teaspoon vanilla extract 1 cu
butter, room temperature 1/2 cup sugar 1/4 cup packed brown sugar 1 cup creamy
peanut butter 1 egg 1 teaspoon vanilla extract 1 cu
peanut butter 1 egg 1 teaspoon vanilla extract 1 cu
butter 1 egg 1 teaspoon vanilla extract 1 cup milk
1 medium onion, chopped 4 cloves garlic, minced 1
tablespoon olive oil 1 cup hot water 1/2 teaspoon curry
powder 1
tablespoon fresh ginger, grated 1 cup natural
peanut butter (or other nut
butter; try cashew!)
1/3 cup of sugar 1/2 cup of
butter (I used Smart Balance) 2 eggs 1 cup of whole wheat flour (King Arthur) 1 cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3 tablespoons of powdered Peanut Butter 1 tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3 tablespoons of organic cocoa nibs (you can use chocolate
butter (I used Smart Balance) 2 eggs 1 cup of whole wheat flour (King Arthur) 1 cup of all - purpose flour (King Arthur) 1 tsp of baking soda 3
tablespoons of
powdered Peanut Butter 1 tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3 tablespoons of organic cocoa nibs (you can use chocolate
Butter 1
tablespoon of flaxseed meal 1/2 tsp of salt 2 ripe bananas 1 tsp vanilla extract 1/2 cup of vanilla Chobani (Greek yogurt) 3
tablespoons of organic cocoa nibs (you can use chocolate chips)
1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut
butter (almond,
peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1
tablespoon of protein
powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
Ingredients: For the
Peanut Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1 % low - fat milk 1 tablespoon creamy peanut butter Directions: Preheat oven to 35
Peanut Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1 % low - fat milk 1 tablespoon creamy peanut butter Directions: Preheat oven to 35
Butter Glaze: 1/3 cup
powdered sugar 1
tablespoon 1 % low - fat milk 1
tablespoon creamy
peanut butter Directions: Preheat oven to 35
peanut butter Directions: Preheat oven to 35
butter Directions: Preheat oven to 350 ° F.
6
tablespoons unsalted
butter, softened 1/2 cup natural chunky
peanut butter, salted or unsalted (I used Trader Joe's chunky salted) 1 cup sugar 1/4 cup light brown sugar, packed 2 eggs 1 teaspoon vanilla 1 cup all - purpose flour 1/4 teaspoon coarse salt (might want to add a bit more if using unsalted
peanut butter) 1 teaspoon baking
powder 1 cup semi-sweet chocolate chips
Anyway, I like to get 30 grams of protein in the morning so that means I put in 4 scoops of the Less Naked Chocolate Pea Protein and then usually a
tablespoon or two of
peanut butter powder or some other protein
powder to get us up to 30 grams of protein.
Combine the vanilla wafer crumbs, chopped
peanuts, melted
butter and 2
tablespoons of
powdered sugar.
Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2
tablespoons (16 grams) of
peanut butter powder, 1/4 cup (30 grams) of sifted cocoa
powder or shredded coconut.
Mocha oatshake — Omit the strawberries and
peanut butter, use 1 1/2 frozen bananas, add 1
tablespoon of cacao
powder, and replace 1/2 cup of the almondmilk with cold - brew coffee.
And every once in a while (like days when I've already consumed three servings of
peanut butter) I'll replace the
peanut butter with 1
tablespoon of coconut oil and 3
tablespoons of
powdered peanut butter (which is totally gross as
peanut butter but awesome in blended beverages).
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
• 7 oz (200gr) red can beans • 4.3 oz (120gr) oat bran • 1.7 oz (50gr) cocoa
powder • 5.3 oz (150gr) peeled and chopped in cubes apples • 1 oz (30gr) olive oil • 1.7 oz (50gr)
peanut butter • 8
tablespoons unrefined cane sugar • 4.3 oz (120gr) fresh dates • 4
tablespoons agave syrup • 1 teaspoon baking
powder • 3.5 oz (100gr) dry cranberries
Cookies 3 2/3 cups oats 2 1/4 cups white rice flour 2 teaspoons baking soda 1 teaspoons baking
powder 1/2 cup olive oil or vegetable shortening 1 cup
peanut butter (smooth or chunky) 1 cup brown sugar 1 cup sugar 2 teaspoons starch (corn, potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon cream of tartar 6
tablespoons water 2 teaspoons vanilla extract 3/4 cup water 3 teaspoons xanthan gum
to the top i added a
tablespoon of
powdered peanut butter (pb2) to the mix and it is wonderful.
3/4 cup Natural
Peanut Butter 1 can 15 - ounce Garbanzo Beans or Chickpeas, rinsed VERY WELL and drained 2/3 cup Coconut Sugar 1
Tablespoon Flax Seeds 1
Tablespoon Nutritional Yeast 1
Tablespoon Vanilla Extract 1/4 cup Almond Milk 1/4 teaspoon Baking Soda and Baking
Powder heaping 1/2 cup Chocolate Chips or Chunks 3
Tablespoons Oats
Ingredients 2 1/2 cups granulated sugar 1/4 cup cocoa
powder 1 cup evaporated milk (from a can) 1
tablespoon light corn syrup 1/2 cup unsalted
butter, divided 1/2 cup
peanut butter 2 tsp vanilla extract
Raw Chocolate Chunk Cheesecake with
Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob
powder Topping 3
tablespoons raw chocolate3
tablespoons raw
peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
Dressing 2
Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry powder 1/8 teaspoon mustard powder, op
butter (if allergic to
peanuts use Sesame
Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry powder 1/8 teaspoon mustard powder, op
Butter, Tahini) 2
Tablespoons agave, optional 1
Tablespoon Tamari or Soy Sauce, optional 1
Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry
powder 1/8 teaspoon mustard
powder, optional
The other half I made with chocolate extract, chocolate liquid stevia, a couple
tablespoons of
peanut butter powder and 2 Tbs.
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 (opt
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 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
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)
Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8
tablespoons (1 stick) unsalted
butter, cut into chunks 4
tablespoons dutch process cocoa
powder 1 1/2
tablespoons instant espresso
powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy
peanut butter 1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.
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
Servings: 4 Preparation Time: 5 minutes 1/2 cup natural
peanut butter (or any nut / seed
butter) 1/4 cup coconut oil3
tablespoons cocoa
powder (or cacao) 2
tablespoons honey (optional to taste) 1/2 teaspoon vanilla extractpinch salt (only if using unsalted
peanut butter) Add all ingredients to food processor and process until just combined.
1 (9» x 9») pan of regular chocolate brownies 1 (9» x 9») pan of
peanut butter brownies 1 (3 - ounce) package chocolate pudding mix 1 cup milk 1/4 cup
peanut butter 1/4 cup
butter 1/4 cup brown sugar 1/4 cup
peanut butter 3/4 cup heavy whipping cream 2
tablespoons powdered sugar 1 cup chocolate fudge ice cream topping 12 ounces miniature
peanut butter cup candies
Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter Fudge Frosting 2/3 cup Natural Salted
Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter 3
Tablespoons Earth Balance
Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar,
powdered 1/4 cup Flour of choice 3 - 6
Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your
peanut butt
peanut butterbutter is)
My favorite way to make this shake a hearty breakfast: use 1 cup vanilla soy milk (100 calories), 1 scoop chocolate protein
powder (120 calories), 1 cup frozen berries (80 calories), 1
tablespoon cocoa
powder (10 calories), and 2
tablespoons peanut butter (190 calories).
4 cups prepared sticky rice 2
tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup
peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or
powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2
tablespoons cornstarch 1 cup roasted
peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish
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
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 nondairy milk 1 block (14 to 16 ounces) firm regular tofu, drained and cubed 3 heaping
tablespoons smooth
peanut butter 1/4 cup vegan
powdered sugar 1/2 cup vegan dark chocolate chips
~ 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)
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
In a small bowl, mix together the
peanut butter,
powdered sugar, and 1
tablespoon of
butter until smooth.
ingredients SUPER-SASSY SEASONING: 2
tablespoons onion
powder 2
tablespoons garlic
powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1
tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard
powder 1 teaspoon sea salt, plus more to taste 1
tablespoon smooth natural no - sugar - added -
peanut butter 1
tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
For the Brownies 10
tablespoons Butter 4 ounces Semisweet or Milk Chocolate Chips, divided 1 cup Sugar 2 teaspoons Vanilla Extract 2 Eggs 1/2 cup Cocoa
Powder 1/2 cup Flour 1/4 teaspoon Salt 1/2 cup Creamy
Peanut Butter 1
tablespoon Butter, softened 1
tablespoon Powdered Sugar
Peanut Butter Cups, chopped (about 15 - 20 miniature size)