7 Amazing Things You Can Do with Peanut Butter
1/8Jessica Milan is the genius behind Lookbook Cookbook, a natural, fun, and beautiful food blog that focuses on all things gluten-free, dairy-free, and soy-free. Oh, and did we mention she also makes things incredibly easy? Jessica’s going to be delivering some of her best treats to Teen Vogue regularly, but what better way to start than with good ol’ peanut butter? Grab a jar of your favorite stuff (and a spoon, because, duh), and prepare to get crafty...we’ve got seven amazing recipes in the coming slides.
2/8Chocolate Peanut Butter Smoothie
Serves 1
Sweetness - 2/3
Difficulty - 1/31 large banana
1/4 cup full fat coconut milk + 1/2 cup purified water (or 3/4 cup vegan milk of choice)
1 tablespoon natural peanut butter
1/2 tablespoon pure maple syrup
1 teaspoon organic cacao powderMix ingredients in the blender, chill if you choose, and voila!
3/8Peanut Butter Cookie Dough Bites
Makes 10 - 15
Sweetness - 2/3
Difficulty - 1/31/2 cup natural peanut butter
1/2 cup almond meal
1/4 cup pure maple syrup
2 tablespoons extra virgin coconut oil, softened or melted
1 teaspoon pure vanilla extract, optional
1/2 cup organic dark chocolate chipsMix all the ingredients in a large bowl, except for the chocolate chips and stir with a spatula or spoon. Stir in the chocolate chips when fully mixed.
Put it in the freezer for 15 minutes to set. Remove from the freezer and take 2" pieces and roll them into small balls in the palm of your hand. Put in the freezer for at least another 30 minutes to set. Serve frozen.
4/8Peanut Butter Eggs
Makes 15
Sweetness 2/3
Difficulty 2/3DOUGH
1/2 cup natural peanut butter
1/2 cup almond meal
1/4 cup pure maple syrup
2 tablespoons extra virgin coconut oil, melted or softenedCOATING
1 1/2 cups organic dark chocolate chips or chunks
1/2 tablespoon extra virgin coconut oilAdd all of the ingredients for the dough to a medium bowl and mix with a spatula or spoon. Put it in the freezer for 15 minutes to set.
Remove from the freezer and take small pieces of dough and roll them into small balls in the palm of your hand to make 15 equal pieces. Place on a plate covered in parchment paper and put back in the freezer for at least another 20 minutes to set.
Remove from the freezer once more, and use your fingertips to shape each ball into an egg shape. Gently roll in the palm of your hands after to smooth them out. Put them back in the freezer when finished.
Melt the chocolate in a saucepan over medium low heat. Use a rubber spatula and stir constantly to make sure it does not burn. When melted, remove from heat and pour into a small bowl and allow to cool for a minute.
Remove the eggs from the freezer and gently place them one at a time into the chocolate. Use a spoon to cover them in chocolate and a fork to remove them from the chocolate, placing them back on the plate with the parchment paper after. After each egg is dipped in chocolate, place back in the freezer until the chocolate hardens. Keep in the freezer until ready to serve.
5/8Chocolate Peanut Butter Mousse
Makes 1 large or 2 small
Sweetness - 2/3
Difficulty - 1/33/4 cup full fat canned coconut milk
1/2 cup organic dark chocolate chips or chunks
1 or 2 tablespoons pure maple syrup
1/2 cup natural smooth peanut butterMake sure to use peanut butter that isn't too dry, and if it's oily, give it a good stir first. Shake the can of coconut milk before opening.
In a medium saucepan, add chocolate chips, milk and maple syrup, and cook over medium low heat, stirring constantly with a rubber spatula so it does not stick.
Once it is all melted and fully mixed, remove from heat and stir in the peanut butter. Continue mixing until all of the peanut butter is melted.
Allow to cool for a few minutes and pour into individual glasses and refrigerate. Chill for a few hours before serving.
6/8Peanut Butter Banana Pops
Makes approx 6
Sweetness - 1/3
Difficulty - 2/3piece of parchment paper
2 bananas, not overly ripe
6 ice pop sticks
1/4 cup natural peanut butter
1 cup organic dark chocolate chips
crushed unsalted peanuts, to coat
dash of oilLine a plate with parchment paper. Cut the banana into 3" sections. Insert an ice pop stick over halfway into each one. Place on a large plate and put in the freezer for two or three hours to harden. Depending on how oily your peanut butter is, you may want to put it in the freezer for 10-30 minutes before you use it as well.
When the bananas are frozen, remove them from the freezer. Try to avoid handling them with their sticks too much. Spread a layer of peanut butter over the sides of each piece, avoiding the top and bottom. Once messily coated, you can smooth it out by holding it at the top and bottom with your thumb and forefinger. Drag the knife around the sides, while rotating the banana. Put back in freezer for 30 minutes.
Five minutes before you remove the bananas from the freezer, add the crushed peanuts to a small plate, and melt the chocolate chips in a saucepan over low heat with a dash of oil. Stir with a spatula until melted and transfer to a small bowl.
Remove the bananas from the freezer and use the spatula to cover each piece with chocolate. Allow to cool for a few moments so it isn't dripping, then roll it in the peanuts or sprinkle them on top. Allow to dry for another moment before placing them back on the plate.
Freeze for another 30 minutes to set. Keep frozen until ready to serve.
7/8Peanut Butter Banana Chocolate Chip Pancakes
Makes approx. 8 large pancakes
Sweetness - 1/3
Difficulty - 1/31 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
3/4 cup vegan milk of choice
1 tablespoon grapeseed oil, plus more for frying
1/2 teaspoon natural vanilla extract
1 banana
2 tablespoons natural peanut butter, plus more for garnish
1/4 cup dark chocolate chipsAdd pancake mix, milk, oil and and vanilla to a large bowl and mix well. Mash in the peanut butter and mix well. Mash in the banana, leaving only small chunks, and mix. Stir in the chocolate chips. Add more milk for thinner pancakes, or more flour for thicker ones.
Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Garnish with a dallop of peanut butter and maple syrup, and extra banana slices if you please.
8/8Crispy Chocolate Rice Squares
Makes approx. 9
Sweetness 2/3
Difficulty 1.5/33 cups rice puff or crispy rice cereal
1/3 cup natural peanut butter
1/3 cup pure maple syrup
1/4 cup melted coconut oil
1 cup organic dark chocolate chipsIn a saucepan over low heat, add the maple syrup, peanut butter, and coconut oil. Stir constantly with a spatula. Remove from heat when thoroughly mixed and stir in the rice cereal and mix once more.
Line an 8x8 pan or a casserole dish with parchment paper and add the rice mixture. Use a spatula to evenly distribute and flatten it. Put in the fridge to chill for 10 minutes before making the chocolate layer.
In another saucepan over low heat, add the chocolate chips and constantly stir until melted. Using a spatula, pour over the rice mixture and quickly use the spatula to spread it around evenly.
Put back in the fridge or freezer to set. When ready, use a sharp knife to cut into squares. Keep cold until ready to serve.
