A big batch of these recipes would make fantastic, and delicious, party food options when you know nut allergies are not a problem with any of your guests.

Peanut Butter & Choc Chip Cookies

Makes: 10 cookies

Time: 30 minutes 

Ingredients

  • 2 cups almond meal
  • 3/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 3/4 cup dark chocolate chips
  • 1/2 cup Mayver’s Crunchy Peanut Butter

Method

  1. Preheat oven to 190 degrees celsius fan-forced and line a baking tray with baking paper.
  2. Combine all ingredients and mix well until the egg and coconut sugar is fully incorporated.
  3. Place large dollops of cookie dough onto tray using a spoon, ensuring 2cm between cookies.
  4. Bake cookies for 13 minutes or until golden brown on the top.
  5. Remove from oven and enjoy hot or cold!

PB & J Banana Bread Muffins

Time: 60 minutes | Serves: 6

Gluten Free / Dairy Free / Vegetarian / Sugar Free

Ingredients

Wet Ingredients

  • 1 ½ cups ripe smashed bananas 
  • 1/3 cup plant based milk (almond, coconut, soy)
  • ½ cup Mayver’s Skin On Peanut Butter
  • 1 flax egg (1.5tbsp flax powder mixed with 3 tbsp water)

Dry Ingredients

  • 1 ½ cups spelt flour
  • 1 ¼ cups + 2 tbsp coconut/cane sugar
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup raspberries (fresh/frozen/dried)

Toppings

  • Raspberry chia jam
  • Extra Mayver’s Skin On Peanut Butter 

Method

  1. Pre heat oven to 180C.
  2. Smash the bananas in a bowl until smooth. Add in all the wet ingredients together and stir to combine.
  3. In a separate bowl, mix the dry ingredients together. Add the dry ingredients to the bowl with the wet ingredients and mix to combine.
  4. Fold in the raspberries to the mixture.
  5. Evenly separate mixture into each muffin tin tray and bake muffins in the oven for 45-50 minutes (check to see if ready by poking knife/skewer through the centre and if it comes out clean, it’s ready).
  6. When finished baking, transfer muffins to cooling rack and let them cool completely to room temperature.
  7. Once cooled, top each muffin with a teaspoon of the raspberry chia jam and extra peanut butter.

This recipe was provided by @growthegrin

Immunity Hot Chocolate

Time: 15 minutes | Serves: 1

Dairy Free/Gluten Free/Egg Free

Ingredients

  • 1.5 tbsp Mayver’s Omega-3 Super Peanut Butter
  • 1.5 tbsp cocoa powder
  • 1 tsp honey
  • 2 tbsp boiling water
  • 1 cup skim milk
  • 15g 70% cocoa dark chocolate, grated (optional)

Method

  1. Combine the cocoa powder, honey and boiling water in a small saucepan over medium heat. Whisk to combine. 
  2. Add in peanut butter and whisk rapidly to form a thick consistency.
  3. Gradually pour in milk and continue to whisk over medium heat for a further two minutes.
  4. Pour hot chocolate mixture into a mug and top with grated dark chocolate (if desired). Serve immediately. 

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