Peanut Butter Recipes

• Put the chia seeds in a small bowl and stir in 3 tbsp water. Leave to soak for 5-10 mins until gloopy. Meanwhile put the flour into a large mixing bowl and rub in the coconut oil until it’s almost disappeared into the flour. Stir in the spices.

• In another bowl mix together the sugar, maple syrup, chia mixture and 2 tbsp water until smooth then pour over the flour. Stir until well combined then knead together to make a soft dough. Wrap in cling film until ready to use.

• Heat oven to 180C/160C fan/gas 6. Roll out the dough on a lightly floured surface then cut into gingerbread people (or whatever shape you like) and bake for 10-12 mins on baking sheets lined with baking parchment until just starting to darken at the edges. Let them cool for a couple of minutes on the tray then transfer to a wire rack to cool. While the gingerbread cools whip the water in a bowl using electric beaters until really foamy. Add 3/4 of the icing sugar and whisk until smooth and thick, then whisk in the rest of the icing sugar and the lemon juice. Whisk again until the mixture forms stiff peaks. Transfer to a piping bag until ready to use. Snip a little off the end of the piping bag and use to create designs and faces on your gingerbread

Enjoy!

1. Place the kale and banana in a blender, then add the hemp seeds and peanut butter. To avoid them sticking to the sides of the blender, aim the hemp seeds and peanut butter toward the centre.

2. Add the ice & liquids and blend briefly until ingredients are combined.

3. Add powders, aiming for the centre, and turn the blender up slowly so that the powders blend instead of flying everywhere. Once combined, blend at high speed until smooth.

4. Pour into glasses and serve.

Enjoy!

1. Prepare your fruit by cutting the tops off the strawberries and washing the raspberries.

2. Cut the fruit as small as possible whilst maintaining texture.

3. Lightly toast your bread.

4. Spread an even amount of peanut butter onto one side of your bread.

5. Add two table spoons of your berry mixture on top.

6. Add a pinch of salt for taste.

7. Sandwich the slices of bread together and cut in half.

Enjoy!

1. Roll out the pastry while still cool to your required thickness on a lightly floured surface, once rolled out cut into sections and roll into “cone” shapes.

2. After rolling out, allow to stand for a few minutes before using.

3. Bake in a preheated oven for 18-20 minutes (until golden brown) at 220°C (200°C for fan assisted ovens)/Gas Mark 7.

Once you have removed your Pastry, allow to cool. Whilst your pastry is cooling prepare the “bounty” cream.

1. Remove the cream from the tin of coconut cream, avoiding any water to add to the cream.

2. Add two table spoons of Chocolate Peanut Hottie Peanut Butter Powder.

3. Whisk until stiff peaks are formed

Once the pastry has cooled, pipe inyour Chocolate Peanut Coconut Cream.

Enjoy!

1. Preheat the oven to 350 degrees. Line two baking trays with baking paper.

2. In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk.

3. Next, add the flour and mix to combine. The dough will start to stiffen and be tough to stir, use your hands to finish mixing it together. Scoop out the dough and roll into balls.

4. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.

5. Place the balls of dough about 2 1/2 inches apart on a baking sheet Using the back of a fork, flatten in a crisscross pattern and round the top like a heart. Optionally, sprinkle with sugar or coarse salt.

6. Bake, on the centre rack, for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside).

Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Makes about 20 - 24 cookies.

Enjoy!

• Whisk all ingredients together until smooth in a medium bowl.

• Spray waffle iron with coconut oil non stick spray.

• Pour batter evenly across waffle iron.

• Cook until golden brown.

Serve with fresh fruit or

Coconut yoghurt.

Enjoy!

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper.

2. Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl.

3. Measure the almond milk into a jug, add the cider vinegar and mix to combine - the milk will thicken. Add the oil and vanilla extract.

4. Make a well in the middle of the dry ingredients, pour in the oil and milk mixture, add the peanut butter and whisk to combine. Continue mixing until smooth.

5. Divide the cake mixture evenly between the prepared tins and level with the back of a spoon.

6. Bake for 25–30 minutes, or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean.

7. Leave the cakes to cool in the tins for 3 - 4 minutes and then carefully turn out onto a wire rack and leave until cold.

8. Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth.

9. Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top, spreading it smoothly with a palette knife.

10. Scatter with roughly chopped peanuts and dark chocolate shavings to serve.

Enjoy!