Food & Recipes

Peanut Butter Brandy Pound Cake with a Chocolate Drizzle

You’ll think you’ve died and gone to peanut butter heaven with this overdose of chocolate and peanut butter to the highest degree.
Cake ingredients:
  • 1 cup sugar
  • ¾ cup vegan butter
  • 1 cup vegan sour cream
  • cup creamy peanut butter
  • 2 teaspoons vanilla
  • ¼ cup brandy
  • 2 cups all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground golden flaxseeds or 3 teaspoons LSA
  • ½ teaspoon salt
  • ½ cup soy or coconut milk creamer
  • Cooking spray, for greasing
Serves 8

For the chocolate drizzle:

  • ¼ cup unsweetened almond milk
  • ½ cup, plus 1 tablespoon dark chocolate chips
  • ¼ teaspoon vanilla
  • ⅛ teaspoon salt


  1. To make the cake, preheat oven to 350 degrees. In a stand mixer, using a paddle attachment, add sugar, vegan butter, sour cream, peanut butter, vanilla, and brandy. Blend until creamy. Alternatively, use a hand mixer, but be careful not to overmix.
  2. In a separate bowl, whisk together flours, baking powder, flaxseeds, and salt. With stand mixer on low, slowly incorporate flour mixture into wet ingredients. When well mixed, add creamer, and mix until smooth and uniform, about 10 seconds.
  3. Grease a 10-to-12 cup bundt pan with cooking spray. Spread batter into pan. Bake 1 hour, rotating halfway through baking time. Bake until toothpick inserted near center of cake comes out clean. Cool in pan about 15 minutes before loosening and flipping onto cooling rack. Gently remove cake. Cool completely on wire rack.
  4. To make the chocolate drizzle, in a small pan, bring almond milk to a simmer. In a small bowl, add chocolate chips, and pour heated almond milk and vanilla over chocolate chips. Add salt, and allow mixture to rest about 30 seconds. Whisk until smooth, and drizzle over cooled cake.
  • Substitute crunchy peanut butter for the creamy peanut butter if preferred.

Almond Energy Bar

Ditch sugary, big-name energy bars in favor of a homemade Almond Energy Bar filled with almond butter, rolled oats, and cacao nibs.
In theory, store-bought energy bars sound great. They’re small enough to fit inside our bags, filling enough to get us through to our next meal, and made with plenty of energy boosting ingredients. Unfortunately, many well-known brands are also loaded with sugar, preservatives, and dairy. Because we wanted a healthier option, we bring you this on-the-go snack that combines roasted almond butter, cacao nibs, vanilla bean, and rolled oats. Packed with protein and omega-3-rich hemp and chia seeds, our bars are easy to make and can be stored in the freezer for up to a month. Make a few batches for busy mornings, afternoon pick-me-ups, or whenever you crave a nutty, decadent treat.

Almond Energy Bars Ingredients

Makes 12 bars

  • ½ cup sliced almonds or finely chopped whole almonds
  • 1½ cups rolled oats
  • 1 cup puffed rice cereal
  • 3 tablespoons chia seeds
  • 2 tablespoons hulled hemp seeds
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup brown rice syrup
  • ½ cup smooth roasted almond butter
  • 1 teaspoon vanilla
  • 1 vanilla bean, seeds removed
  • ¼ cup cacao nibs

Alternative blends

Change the flavor by swapping the almonds and almond butter for equal parts peanuts and peanut butter or hazelnut spread and roasted hazelnuts.

Add a tablespoon of maple syrup for extra flavor and sweetness.

Spice it up, experiment with different spices such as ground ginger, fresh nutmeg, cinnamon, and allspice.

Add dried fruit such as cherries, cranberries, and apricots adds a chewy texture and a subtle tartness while complementing the flavor of the toasted almonds.


  1. Preheat oven to 165 ° C (325 degrees °F). Onto an ungreased baking sheet, spread almonds and toast for 10 to 12 minutes, or until lightly golden. In a large bowl, stir together toasted almonds, oats, cereal, chia seeds, hemp seeds, cinnamon, and salt.
  2. In a medium saucepan over low heat, whisk together brown rice syrup and almond butter until smooth. Increase heat to medium and bring to a low simmer while stirring. Remove pot from heat after 1 to 2 minutes.
  3. Into the brown rice syrup mixture, whisk vanilla and vanilla bean seeds. Let sit for 1 minute to cool. Pour over dry ingredients, stirring with a metal spoon until well-combined. Let sit for 1 minute to cool, then stir in cacao nibs.
  4. Line a 9-inch square pan with parchment paper. Spoon mixture into prepared pan, lightly wet your hands, and gently spread into pan. Sprinkle remaining 1 tablespoon chocolate chips on top. If needed, with a pastry roller or by lightly wetting your hands again, press down on mixture until smooth and even.
  5. Place pan in freezer, uncovered, for 10 to 15 minutes or until firm. Cut into bars using a pizza slicer or serrated knife. Bars can be wrapped in plastic wrap, then placed in a zip-top bag, and stored in a sealed container in the refrigerator for up to one week or in the freezer for up to one month.

Peanut Butter Sandwich Cookies

The holidays wouldn’t be complete without cookies!
These chocolate-filled peanut butter confections are seriously addictive, the salty-sweet combo makes it pretty much impossible to eat just one.

Cookie Ingredients:

  • 2 cups smooth peanut butter
  • 4 oz. or 100 grams of coconut oil
  • 1 cup dark brown sugar
  • ½ cup of maple syrup or evaporated cane sugar or granulated sugar
  • 2 tsp. vanilla extract
  • ½ cup plant based milk
  • 3⅓ cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ⅓ cup roasted unsalted peanuts, chopped


  • ½ cup coconut creamer or soy creamer
  • 8 oz. vegan chocolate chips (1¼ cups)


  1. To make Cookies: Preheat oven to 350°F 180°C. Line two baking sheets with baking paper, or coat with oil / cooking spray.
  2. Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in milk and ¼ cup water.
  3. Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl.  Add flour mixture to peanut butter mixture, and beat just until dough forms.
  4. Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make
    crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
  5. To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand
    30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
  6. Spread 2 tsp. Filling on flat sides of 12 Cookies. Top with remaining Cookies.


  • 344 cal
  • 7 g prot
  • 18 g total fat (5 g sat fat)
  • 38 g carb
  • 0 mg chol
  • 304 mg sod
  • 3 g fiber
  • 18 g sugars

Soft Peanut Butter Fudge

Very sweet fudge, and oh so peanut buttery!

Here’s a Soft Peanut Butter Fudge recipe that’s 100% plant-based and delicious. This is so easy to make, and with the holidays coming up is an easy win if you want to share some home made gifts in the form of sweet treats.
Thanks so much to Jacquiline Dalal for sending in this nut butter recipe!​
Do you have a favorite nut butter recipe of your own? Please send it in and we’ll be glad to publish it.


  • 395gm Sweetened Condensed Coconut Milk
  • 150ml coconut milk
  • 450g coconut sugar (or demerara)
  • 115g nuttelex
  • 1 cup peanut butter

You will also need…

  • 20cm square tin lined with baking paper


  1. Place the ingredients (except peanut butter) into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
  2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To see if it’s ready, drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Alternatively, check with a sugar thermometer if you have one (the fudge should be approximately 118°C).
  3. Remove the fudge from the heat, add peanut butter and beat until it’s very thick and starting to set (this should take about 10 minutes).
  4. Pour into the prepared tin and leave to cool before cutting into squares.
  5. Enjoy and share!

Want Nut Butter Pancakes that really stack up?

Here’s a classic pancake recipe that’s 100% plant-based and delicious.
This dessert can be scaled up in quantity to feed any number of people affordably. It’s mostly healthy for a sweet treat!

For the Pancakes:

  • 1 cup Oat Flour (or normal flour)
  • 1/2 Tbsp Coconut Oil
  • 3/4 cup Water (or Almond Milk)
  • Salt to taste
  • 1/2 Tbsp Egg Replacer, such as corn starch, tapioca starch, potato starch, etc
  • 1 Tbsp LSA, (Linseed, Sesame, Almond meal)
  • 1/2 teaspoon baking soda

Be gentle, don’t overwork the gluten that’s in the batter, for light fluffy pancakes…

Let the batter rest for half an hour, then add a dob of melted coconut oil stirred in, again, be gentle

For the Nut Butter Sauce:

  • 1/2 cup almond butter
  • 1/4 cup kaffir lime maple syrup
  • Juice of 1 small Lime
  • 1/4 cup Warm Water

To make kaffir lime maple syrup, put maple syrup in a pan with lime leaves and simmer, then set aside to steep for 30 minutes.

A simpler sauce is just Nut Butter with Maple Syrup or Jam.

Asian Style Cashew Nut Sauce

This nutty Asian-style sauce is quite versatile

Use it as a dipping sauce for Gyoza Potstickers, Spring Rolls or veggies, toss with some noodles or whisk in some water (or extra oil and vinegar) to thin it out and use as a salad dressing.

Makes about 1 cup


½ cup cashew butter
3 Tbsp. olive oil
2 Tbsp. rice vinegar
1 Tbsp. soy sauce
Juice of 1 lime
½ tsp. red pepper flakes
¼ tsp. sea salt
½ tsp. pepper
2–3 Tbsp. water

Whisk all ingredients except water in a small bowl. Add water at the end to thin the sauce if it’s too thick.


The delicate flavor of cashews makes a tasty versatile nut butter that you don’t
want to overpower with other ingredients.

Cashews have less fat than most other nuts and most of that fat is the heart-healthy
kind found in olive oil. They are also high in copper, which aids your body in using
iron and is good for the development of both bone and connective tissue.

Almond Romesco Sauce Recipe

This Spanish sauce will have your taste buds doing a tango!

Romesco is a great dip with crusty bread or works well with grilled or baked veggies.

Serves 6–8


  • 1 large tomato, quartered
  • 1 large roasted red pepper
  • ½ cup almond butter
  • 1 slice crusty bread, toasted and cut up
  • 2 garlic cloves, smashed
  • 2 Tbsp. red wine vinegar
  • ½ tsp. smoked paprika
  • 1 tsp. salt, or more to taste
  • 2 Tbsp. Italian parsley, chopped
  • ¼ cup olive oil


Pulse all ingredients, except the olive oil, in a food processor until smooth. Continue to pulse and slowly add the olive oil until combined.

Serve room temp, or you can heat it up.

Romesco Sauce

Romesco is a nut and red pepper-based sauce from Catalonia. There are many variations created by adding roasted or raw almonds and/or hazelnuts, roasted garlic, olive or sunflower oil and chilies.  Stale bread or flour is often used as a thickener or to provide texture.

Other common ingredients include roasted tomatoes, red wine vinegar and onions.

During the springtime, salsa romesco is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called “calçotades”. During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed and the tender part of the onion may be dipped into the romesco.


Almond butter is available in most grocery stores, often right alongside peanut butter. Look for shops that provide fresh nut butter with no preservatives, such as any nut butter made with a Vince Russell Nut Butter Mill.

Almonds are great for runners, since they are particularly high in vitamin E, an antioxidant that protects against toxins, and they deliver a punch of potassium, which encourages muscle recovery.

Peanut Butter Soup Recipe

Inspired by African and Asian dishes, this version is simple to make but will still impress. (Just make sure no one has a nut allergy, since the nuts are not immediately apparent!)
Tofu and sweet potatoes with sweet and spicy Peanut Sauce, a Southeast Asian style recipe. Cubes of tofu and sweet potato are cooked until lightly brown and crisp, and served with a lively, spicy peanut sauce for dipping.

Serves 6–8


  • 1 Tbsp. canola oil
  • 1 medium onion, diced
  • ½ fennel bulb, diced
  • 3 carrots, diced
  • 1 red bell pepper, seeded and diced
  • 14.5 oz. can diced tomatoes 2 cups water
  • Salt and pepper to taste Pinch of cayenne (or more to taste)
  • 2 cups broth
  • 1 cup peanut butter
  • Juice of 1 lime
  • Lime zest
  • 3 scallions, chopped


Heat oil in soup pot over medium heat. Sauté onions, fennel and carrots till onions are translucent, about 5 minutes. Add red pepper and sauté another 5 minutes. Add tomatoes, water, salt, pepper and cayenne, and cook for 20–30 minutes, or until carrots are soft. In a small saucepan, heat broth to boiling. Turn off heat and whisk in peanut butter; pour this into a blender and add about half of the cooked soup. Blend until smooth, and pour back into soup pot. Stir to combine and add lime juice. Garnish each serving with lime zest and scallions.


Make your own Almond Milk

Almond milk is an easy dairy-free milk substitute, made with almonds and water.
It’s perfect for pouring over cereal, using it in smoothies, or even adding to your coffee!

Ingredients and method;

To make almond milk, add one tablespoon of almond nut butter with one cup of water. To make extra creamy, add 1 teaspoon of vanilla bean paste and/or a fresh-pitted date. Blend at high speed.

Experiment with other nut butters such as cashew nut butter and let us know which is your favorite plant-based milk.