Recipes
Vegan Chocolate Peanut Butter Tofu Pie
This delicious dairy-free recipe is generously provided
by the chocolate peanut butter addicts at Deep Roots Market Greensboro, North Carolina.
1 1/2 cups MaranathaŽ Peanut Butter (or adjust more/less to your taste)
2 cups Tropical SourceŽ Semi Sweet Chocolate Chips (approx. 1 1/2 packages)
8 oz Mori-Nu silken tofu (approx. 3/4 box)
1 cup soymilk (as needed)
1 graham cracker crust
1 banana (optional)
In either a blender or in a bowl with a hand mixer, blend tofu and
peanut butter together to make a thick paste. Melt chocolate chips in a double boiler.
Add to the tofu/peanut butter paste. Mix well.
Thin mixture with soymilk to the consistency of pudding; use more or
less if needed. Thoroughly blend all ingredients and pour into pie shell.
Place in fridge for about two hours. You can freeze the pie for one hour
to get a fudge-like texture; the refrigerator will make it a little
softer. Top with sliced banana before serving.
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Double Peanut Butter Cookies
These deliciously nutty cookies use a higher than normal amount of
peanut butter and feature SunspireŽ Peanut Butter Baking Chips which
were developed with MaranathaŽ Peanut Butter for the best flavor.
Follow this recipe to the letter and we guarantee they'll be a hit
with anyone who likes peanuts.
3/4 cup MaranathaŽ - Organic Peanut Butter (Creamy or Crunchy)
8 oz stick - organic unsalted butter, softened to room temperature
1/2 cup (packed) organic brown sugar
1/2 cup organic raw sugar
1 large egg
1 1/2 tsp pure vanilla extract
1 1/4 cup organic All Purpose Flour
1/2 tsp kosher salt
1 tsp baking soda
1/2 cup SunspireŽ Peanut Butter Baking Chips
In a medium bowl combine, peanut butter, butter, sugar and vanilla.
Add egg and mix thoroughly.
Combine flour, salt and baking soda. Add dry mixture into wet
mixture and stir together. (Note: this dough will be crumbly)
Preheat oven to 375°. Scoop 2 tsp of dough and gently shape into
a disk. Place on a cookie sheet, leaving a minimum of one inch
between each cookie.
Bake for 7-9 minutes until very pale golden brown. This will
produce a lovely, light cookie that holds togther perfectly.
Longer baking times will produce a darker and much more crumbly
cookie because of the high peanut butter content. Allow cookies
to cool for 10 minutes and transfer to a wire rack for additional
cooling. Makes 3-4 dozen cookies.
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Peanut Butter Chocolate Chip Muffins
These delicious peanut flavored muffins feature Maranatha Peanut Butter and
Sunspire Chocolate Chips. They make a perfect afternoon treat.
2/3 cup MaranathaŽ - Organic Peanut Butter (Creamy or Crunchy)
2 tbls. butter; melted
3/4 cup brown sugar
2 eggs
1 1/2 tsp. vanilla extract
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup milk or milk substitute
6 oz SunspireŽ Chocolate Chips
Preheat oven to 350° F. In a large mixing bowl, combine peanut butter and
melted butter; stir until well blended. Mix in brown sugar, eggs, and
vanilla. Combine flour with baking powder and baking soda. Add to peanut
butter mixture along with milk and chocolate chips. Stir just until combined.
Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins.
Bake 20 to 25 mins, or until muffins spring back when lightly
touched in center. Serve warm or at room temperature.
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Spicy Asian Cashew Sauce
Creamy MaranathaŽ Cashew Butter is the base for this easy,
Asian-inspired sauce. LorivaŽ 5 Pepper Oil adds a spicy kick.
Serve over rice, grilled chicken or pork, or steamed vegetables.
1/2 cup MaranathaŽ Cashew Butter
3/4 cup coconut milk
1-5 tsp LorivaŽ 5 Pepper Oil (to taste)
1-3 tsp teaspoon freshly chopped ginger (to taste)
Salt to taste
Optional: minced garlic, curry powder, cayenne pepper or other favorite seasonings
Whisk butter, milk, oil and ginger together in a medium saucepan
over medium heat. Taste and add salt, if desired. Heat until sauce
is warmed through.
Serve over grilled chicken, pork, or rice. Cool remaining sauce and
store in refrigerator promptly. Makes approximately 1 to 1 1/2 cups.
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Nut Butter Smoothie
MaranathaŽ Almond Butter and Peanut Butter can bring delicious
nutty flavors to smoothies, as well as heart healthy nutritional too.
Try this basic smoothie recipe and add optional ingredients that
appeal to you.
1-3 tbsp. MaranathaŽ Almond Butter or Peanut Butter
1 cup favorite juice, tea or milk (rice, soy or dairy)
1 banana (frozen works best)
1 cup fresh or frozen fruit or berries
Optional Ingredients:
1 tsp. pure vanilla
2 tbsp. soft silken tofu
2 tsp. figs or fig paste
Two Classic Combinations:
Rice/Soy Milk, Maranatha Almond Butter, Fig Paste or Apricots and Pure Vanilla
Orange Juice, Banana, Peanut Butter, Pineapple or Mango
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