PB&J Brownies

Ingredients:

2-1/3 cup AP flour
2-1/3 cup sugar
2/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup smooth peanut butter (divided)
1 cup almond milk
1 cup oil
2 tablespoons vanilla
2 ounces dark chocolate, cut into small chunks
3 ounces raspberries
6 tablespoons raspberry jam
2 tablespoons peanuts, chopped

Combine the dry ingredients. Add 2 tablespoons of the peanut butter, almond milk, oil, and vanilla. Fold in the dark chocolate and pour into parchment paper lined baking pan.

Mix the remaining peanut butter with a bit of flour and dollop it into the brownie. Do the same with the jam. Drag swirls through them. Top with raspberries and peanuts.

Bake for 45 minutes at 325. Allow to cool before removing from pan and cutting into squares.

African Sweet Potato Peanut Soup

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
1 medium sweet potato, diced
2 cloves garlic, minced
1-1/2 teaspoon cumin seeds
1 large tomato, diced
4 cups vegetable stock
1/2 cup tomato puree
1/3 cup basmati rice, soaked
1 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon chili powder
2 vegan andouille sausages, sliced
3/4 cup chickpeas
1 zucchini, diced
1/3 cup peanut butter
juice of 1 lime
2 tablespoons cilantro, chopped
salt, to taste
1/4 cup roasted peanuts, chopped

Cook onion and garlic in the oil and add the sweet potato. After a few minutes, add the cumin seeds. When they become aromatic, add the tomato and cook until softened. Then stir in the stock, tomato puree, rice, thyme, marjoram, and chili powder. Cover and allow to simmer until rice and potatoes are cooked through, then add the sausage, chickpeas, and zucchini. When zucchini is crisp tender, whisk in the peanut butter and lime juice. Remove from heat and add the cilantro and salt. Garnish with the peanuts.

Cinnamon Peanut Butter Oat Bites

Ingredients:

1/4 cup peanut butter
1/2 cup peanuts
1/2 cup medjool dates
6 tablespoons old fashioned oats
1 tablespoon maple syrup
1 teaspoon cinnamon
a pinch of salt
1 teaspoon vanilla
1/2 teaspoon lemon juice
flaked sea salt

Combine peanut butter, peanuts, dates, oats, maple syrup, cinnamon, salt, vanilla, and lemon juice in a food processor until it is almost dough-like.

Divide mixture into 12 balls and flatten onto waxed paper with a fork. Sprinkle with sea salt and dust with more cinnamon.

Chill for at least an hour before serving.

Vegan Chocolate Peanut Butter Pie

Ingredients:

1/2 cup almonds
1/3 cup peanuts
1/3 cup dates
1 teaspoon coconut milk

1/2 cup almond milk
1-1/4 cup cashews, soaked
1/2 cup peanut butter
1/3 cup agave
1 tablespoon vanilla
1/2 cup cacao
1/2 cup coconut oil

Combine almonds, peanuts, dates, and coconut milk in a blender and pulse until grainy and soft. Press into the bottom of springform pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Freeze for a couple of hours then refrigerate overnight before serving.

Vegan Peanut Butter Cookies

Ingredients:

1/3 cup coconut oil
2/3 cup sugar
3/4 cup peanut butter
1/3 cup nut milk
1 teaspoon vanilla bean paste
1-2/3 cup flour
1/2 teaspoon salt
1 teaspoon baking soda

Combine all ingredients and divide into balls. Place each ball onto parchment paper or silicon mat. Flatten with a fork crosshatch and sprinkle with coarse turbinado sugar.

Bake at 350 for 10-12 minutes.

**You may add chocolate chunks, banana chunks, or broken pretzel pieces to the dough before baking.

**For a maple glaze, combine 2 tablespoons coconut oil, 2 tablespoons maple syrup, 1/2 cup powdered sugar, and a pinch of cinnamon in a saucepan. Thin to desired consistency with almond milk and dip tops of cookies after they have cooled