Tag Archives: peanut butter

Gluten and dairy free Oreo peanut butter brownie cupcakes …

Saw them. Liked them. Made them. Chocolate cupcakes. And they’re not just chocolate cupcakes. There’s something inside them … a double stack of Oreo biscuits sandwiched together with peanut butter …


Yum! I tweaked the original recipe to make them gluten and dairy free. I used 3 different recipes to make these lovely little treats.

I’ve always said that peanut butter and chocolate is the best food combination. This recipe just takes it to a whole new level.


Let’s get baking …

Oreo and peanut butter stacks
(Recipe inspired by Picky Palate)

24 chocolate sandwich biscuits such as Oreos
1/2 cup natural peanut butter

1) Preheat oven to 180 degrees C and line a 12 muffin tin with cupcake liners.
2) Assemble the biscuit stack. The original recipe uses sandwich cookies like Oreos. I used the Woolworths Free From Creme Choc biscuits which are gluten free, dairy free, lactose free and egg free.


Stack the sandwich biscuits two by two, adding a teaspoon of peanut butter in between each and then one teaspoon on top as well until you have 12 stacks.




3) Freeze the stacked biscuits while you make the cupcake batter.

Gluten free and dairy free chocolate cupcakes
The cupcake batter is from a previous recipe that I have shared > gluten free and dairy free chocolate cupcakes.


Note: the cupcake batter recipe makes 24 cupcakes so you will have leftover batter to make extra cupcakes without the biscuits.

5) Once you’ve made the cupcake batter, divide it evenly in the muffin tin.


6) Push one cookie stack into each cupcake, peanut butter side down.


7) Bake for 15 minutes, until the cupcakes have set around the biscuits. Cool completely. 


You can top the cupcakes with a buttercream frosting or leave them as they are. I used leftover buttercream frosting [from my sister-in-law’s Oreo drip cake birthday cake made the week before].


Oreo buttercream frosting
(Recipe from Jane’s Patisserie)
300g unsalted dairy free butter, softened
650g icing sugar
154g pack Oreos (I used Woolworths Free From Creme Choc biscuits)
2 – 5 tablespoons whole milk (I used almond milk)

1) Beat the butter with an electric mixer until it is smooth and loose and then add in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
2) In a food processor, blitz the packet of biscuits to a fine crumb, and add into the buttercream.
3) Beat the buttercream again till smooth, and use the milk to loosen it to a smooth consistency.




chocolate and peanut butter slice …

This is such an easy slice to make. And with natural ingredients you can’t go wrong.


The recipe is courtesy of Wholefood Simply.

They are delicious, decadent and addictive.

Chocolate layer

1 cup crushed peanuts
1 cup desiccated coconut
3 tablespoons cacao powder or cocoa
2 tablespoons honey / rice malt syrup
1 tablespoon peanut butter
1 pinch of salt

Peanut butter layer
8 tablespoons peanut butter
1 tablespoon honey / rice malt syrup
3 tablespoons maple syrup
4 tablespoons coconut oil
2 tablespoons coconut cream
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

1) Line a square 20cm tin with baking paper overhanging the sides for easy removal.
2) Place the ingredients for the chocolate layer into your processor and at high speed until the mixture is well combined and resembles a fine, sticky crumb.





3) Press the mixture firmly into your prepared tin and set aside.


4) Place the ingredients for the peanut butter layer into your processor and blend until the mixture is smooth and well combined.





5) Pour the mixture over your base, level the top and place the slice into the fridge or freezer to set and to store.



Slice. Serve. Eat and enjoy.



I have made these slices twice now – in a week! They were a hit with family and friends! This could be my go to recipe. Someone suggested to me that you could make bliss balls with the chocolate layer. What a good idea. I must try that.

Note: if you don’t like peanuts you can substitute the peanuts in the chocolate layer with any nuts of your choice. And then you can substitute the peanut butter with almond butter, cashew butter or some other nut-free butter.


“It’s like peanut butter and chocolate. Each is great, but they’re better together.” ~ Richard Whitehead




chocolate peanut butter mousse tarts …

You honestly cannot go wrong with the chocolate and peanut butter combination. IMO it’s the best food flavour combination of all time. With that in mind, these tarts don’t disappoint.They’re raw, vegan and gluten free – that covers everyone doesn’t it? ;)


The base is crunchy  and the filling is smooth – nice. Easy to make. Absolutely delish!

This recipe is courtesy of Reveal Yourself ( on Facebook). My sister-in-law tagged me when this recipe popped up on Facebook. It was only fitting that I made them for her birthday.

1 cup pitted dates
1 cup almonds
1/2 cup buckwheat groats (you can use coconut or rolled oats)
2 tablespoons cacao powder

Mousse filling
1 cup cashew nuts
1 banana
1 tablespoon natural peanut butter
3 tablespoons cacao powder
1/3 cup coconut milk
pinch of salt
2 tablespoons coconut nectar or pure maple syrup

1) Soak the pitted dates in boiling water for 10 minutes to soften, discard water and add to your blender. Rinse your buckwheat groats under water. (I used wheat-free rolled oats.)


2) Add all ingredients into your blender and process until the mixture starts to come together.




3) Take a large spoonful of the mixture and press into a muffin mould, lightly greased with coconut oil. I chose to make mini tarts using silicone moulds.


4) Place in the freezer to set.

1) Soak cashew nuts in water overnight.


2) Drain and rinse your soaked cashew nuts.
3) Add all ingredients into the blender and blend for about 5 minutes until thick and smooth.





4. Remove the moulds from freezer and add the mousse to each tart case.


5. Top with cacao nibs. (I chose not to use any toppings.)
6. Place back into freezer to set.
7. Use a knife to gently work around each mould to remove from muffin tin. Enjoy while you can!

Note: I used 2 silicone trays so I made 24 mini tarts.


“Nine out of ten people like chocolate. The tenth person always lies” ~ John Q Tullius

vegan peanut butter and jam brownies …

Peanut butter and chocolate is the best food combination. Ever. I’ve said that a million times before. So what happens when you add extra ingredients and flavours? More deliciousness! :)

This recipe is courtesy of Green Press.

These brownies are a mix of textures and flavours.

Chia seeds are loaded with antioxidants and are high in protein and omega 3 fatty acids. And they are one of the few trendy ‘superfoods’ that are actually worthy of that term.

I made these for a birthday party and the guests liked them. These sweets were different to what they’re used to. I usually measure the success of my desserts by running a taste test  past my nephew 4 year old Jake. Kids can be so fussy these days. Guess what? Jake liked these brownies  – they must be alright then ;)

Chia Jam
3 cups date paste (blend 2 cups dates with 1 cup water)
3 cups mixed berries (fresh or frozen)
4 cups water
250g chia seeds

1) Blend all the ingredients together.

2) Place in a container and stir 250 grams of dry chia seeds through your mixture.

3) Allow to soak for three hours.

Brownie recipe
3 cups walnuts
1/2 cup raw cacao
1.5 cups dates (soaked in water)

Chia jam (see recipe above)
Peanut butter

1) Line a brownie tray with baking paper.
2) Blitz walnuts in a food processor until finely ground.

3) Add cacao and process again.

4) Add the dates and process until all combined.

5) Press the mixture firmly into the line pan using a spatual to smooth the mixture. Put in the fridge for an hour to firm up.

6) Remove from fridge and spread peanut butter on top. Set in fridge for further 15-20 minutes.

7) Spread chia jam on top. Set in the fridge for about 20-25 minutes.

8) Slice and serve. Enjoy!

“It’s like peanut butter and chocolate. Each is great, but they’re better together.”

triple layer chocolate and peanut butter slice …

I’ve said it a million times before and I’ll say it again – the chocolate and peanut butter combination is the best food combination. Ever. So imagine my delight when I discovered this recipe via Instagram. It was like all my Christmases had come at once :)

This recipe is courtesy of Hippie Lane.

1 cup (120g) walnuts
1 cup (80g) desiccated coconut
¼ cup (60ml) rice malt syrup (I used maple syrup)
8 Californian dates ( or Medjool dates)
½ tablespoon cacao powder
Pinch salt

2 cups (500g) peanut butter
4 ripe bananas
1 teaspoon vanilla powder (or equivalent vanilla extract)
3 tablespoon coconut oil
2 tablespoon cacao powder
1 tablespoon extra coconut oil

Chocolate Drizzle: (optional)
½ cup (90g) dark sugar free chocolate

1) Line a loaf tin with baking paper.
2) Place walnuts in the food processor and process until nuts have broken down into small pieces.

3) Add coconut, dates, syrup, cacao powder and salt and process. The mixture should begin to stick together.

4) Press base mixture into prepared loaf tin and spread evenly.

Notice how straight my baking paper is lined? I usually scrunch the paper in. I found a very helpful video which explained how to line a loaf tin.

5) Place in the freezer.

6) Blitz banana, peanut butter, vanilla and 3 tbsp coconut oil in the processor until mixture is completely smooth.

7) Remove tin from freezer. Divide the filling in half, and pour one half over the base. Place the tin back in the freezer.

8) Add cacao powder and extra 1 tbsp coconut oil to the remaining filling and process.

9) Remove the tin from the freezer and spread remaining filling evenly to complete the three layer slice. Set in freezer for at least 8 hours.

10) Remove cake from tin, and cut into slices. Place pieces on their side on a sheet of baking paper.

Chocolate drizzle (optional)
1) Place chocolate in a stainless steel bowl over a saucepan of boiling water. Once the chocolate begins to melt, reduce the heat to simmer and stir chocolate until it has fully melted. Remove from heat.

Note: I made my own chocolate using:
2 tablespoons coconut oil, softened
2 tablespoons cacao powder
1/2 teaspoon maple syrup.
In a small bowl, combine all three ingredients and mix until well combined. taste the mixture, and adjust sweetness, to taste.

2) With a spoon, drizzle each slice with melted chocolate in a zig-zag motion.

Best eaten within 30-40 minutes of removing from freezer.

OMG! Amazing! These slices were to die for. Natural and healthy. Free from all the sugar, flour and butter of the usual desserts. And no baking! The recipe is simple to follow. The slices were easy to make. And you can store them in the fridge or freezer. It’s a guilt free treat :)

“Raw food desserts are the getaway drug to healthy eating” ~ Kevin Gianni


no bake vegan peanut butter banoffee pie …

I thought the raw chocolate chunk cheesecake with peanut butter and coconut was the best raw vegan pie that existed … until this one! Those who know me know that my favourite dessert is banana caramel pie. Imagine how excited I was to find a healthy version! (Actually my mum found it on Pinterest and sent me the pin. Thanks mum!)

This recipe is courtesy of The Clean Dish.

It’s a simple recipe. No baking involved. Gluten free. Vegan. Refined sugar free. Amazing.

2 cups raw cashew nuts
2 tablespoons shredded coconut
¾ cup chopped dates (approximately)
¼ teaspoon vanilla extract
pinch of sea salt

2 cans full-fat coconut milk, refrigerated for at least 8 hours (ideally several days)
3 tablespoon maple syrup
½ teaspoon vanilla extract
3-4 medium bananas
fresh squeezed lemon juice from ½ lemon
1 cup peanut butter

1) To make the crust, add nuts to a food processor and blend until coarse.

2) Add shredded coconut, dates, vanilla extract and sea salt and process until well combined.

3) Press crust into a pie form and refrigerate. I used a 9 inch (23cm) diameter pie dish.

1) Remove coconut cans from refrigerator; be careful not to shake.

2) Scoop out cream that has accumulated at the top of both cans into a medium bowl (discard the liquid or save for a smoothie).

Note: I’ve made this pie twice and the type of coconut milk that you use along with the duration that the milk is in the refrigerator for does make a difference. With the first pie, the coconut milk contained 27% coconut extract and was stored in the refrigerator overnight. With the second pie, the coconut milk contained 82% coconut extract and was in the refrigerator for days. The coconut milk for the second pie better resembled whipped cream than the coconut milk that I used for the first pie.

3) Add maple syrup and vanilla extract and mix with a hand mixer until coconut cream stiffens and resembles regular whipped cream. May take up to 5 minutes of mixing). Refrigerate.

4) Peel and slice bananas and dip into lemon juice. Don’t let banana slices sit in lemon juice for too long, they will become mushy.
5) To assemble the pie, spread peanut butter on pie crust, cover with banana slices (about two layers), then spread whipped cream out on top. Garnish with banana chips, if desired.

6) Refrigerate for at least 2 hours, ideally over night. Enjoy!

My family loved this pie. This pie was absolutely delicious. The crust was thick, the peanut butter was gooey, the bananas soft and the coconut milk creamy – textures galore. The raw version is just as good as the original version of the banana caramel pie.

You can shamelessly enjoy this dessert without feeling guilty.

“The basic items necessary to sustain life are sunshine and coconut milk.” ~ Dustin Hoffman

raw chocolate chunk cheesecake with peanut butter and coconut …

This recipe is from One Green Planet. Drool_worthy!

This recipe does not contain any processed flours, refined sugars, eggs, dairy or gluten. It’s completely raw with no baking involved. The added bonus? The peanut butter and chocolate combination which is the best food combination. Ever.

1 cup oats (or buckwheat if you want gluten free) *
1 cup dates
* I used gluten free porridge

Cheesecake (filling)
2 or more bananas
1/4 cup melted coconut oil
2 cups cashews
1 1/2 cups dates
1/4 cup liquid sweetener, like maple syrup, if desired
Beans from one vanilla pod (or 1 teaspoon vanilla extract)
Water, as needed
1/4 cup cacao or carob powder

3 tablespoons raw chocolate
3 tablespoons raw peanut butter (or you can use regular – it’s up to you)

1) Process the oats (or buckwheat) and dates until they stick together.

* Tip – soak the pitted dates in warm water for 10 minutes then drain before adding to the food processor.

2) Press into the bottom of a spring form pan and put in the fridge.

3) Blend all ingredients – except the cacao/carob – until very smooth.


4) Add as little water as possible to keep your cheesecake creamy.
5) If you don’t want to add any water, use some liquid sweetener or another banana.
6) Now take out half the batter and put in a bowl.
7) Add the cacao/carob in the remaining batter that is still in your blender and blend until it’s incorporated.

8) Now spread the vanilla layer and the chocolate layers on your crust, alternating a few times.

9) Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!

Absolutely fabulous! Decadent even. The crunchy crust adds texture. The filling is not overly sweet. There are great flavours coming from the bananas and coconut oil. As I sampled a slice I was reminded of my all time favourite dessert – banana caramel pie. And I wasn’t the only one that was thinking that! This could be the closest thing to being a raw version of that pie.

My youngest brother said “Delightful!” and the other brother said “This is your personal best!” – always good to hear comments like that.

If you decide to make this, it will be a crowd pleaser. It looks amazing especially with the drizzled peanut butter and raw chocolate on top.

“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.” ~ Hedy Lamarr