There are so many things that you can make using peanut butter. Often times they’re the most delicious, mouth watering desserts that you can put in your mouth. Peanut butter pie, peanut butter cookies, homemade peanut butter cups are just a few of the things that you can make. Well, I have a special treat for you here. Here are 6 peanut butter recipes that you really need to try.
6 Peanut Butter Recipes That Will Satisfy Your Peanut Butter Craving Like No Other
1) Peanut Butter Banana Cream Pie
Believe it or not this recipe happens to be vegan. So, it’s a deliciously dreamy recipe that will not expand you waistline. This recipe is courtesy of Delish Knowledge.
- 2 cups graham cracker crumbs (about 2 packages of 8 sheets worth- see notes)
- ¼ cup melted butter (for vegan version, I prefer Earth Balance baking sticks)
- ¼ tsp. salt
- 3 ripe bananas, sliced
- ¼ cup sugar
- 1 cup dates, soaked in hot water for at least 10 minutes.
- 1½ cans coconut cream (chilled overnight. I find this in the baking section of Trader Joe’s)
- ½ cup peanut butter
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the graham cracker crumbs with melted butter and salt and press into a lightly greased pie plate (or glass baking container- see note)
- Bake for 12-13 minutes until fragrant and lightly browned. Set aside to cool.
- Wipe out the graham cracker bowl and add the sliced bananas. Toss with ¼ cup sugar, trying to coat every banana slice.
- Place bananas on a silpat or parchment lined baking sheet and bake for 15-20 minutes until caramelized. Set aside to cool. Using a food processor, fork, or potato masher, mash the bananas well.
- Make the date puree! Remove dates from water and pit them. Place into the base of a food processor and puree until really smooth, adding a bit of hot water as needed until you get the consistency of sticky caramel.
- Using a stand mixer or large, clean bowl, add the coconut cream (if there is any liquid at the bottom of the can, leave it) and beat until fluffy and creamy.
- Add in the date paste and mix.
- Add in the peanut butter and well-mashed bananas and mix once more.
- Transfer to the cooled pie shell and refrigerate at least 3-4 hours!
- Enjoy as is or top! I garnished mine with finely chopped toasted peanuts and coconut whip (use the remaining ½ of the coconut cream can to make the whip. Instructions here)
This pie also makes fantastic bars! Make the crust and press into a lightly greased 9×13 glass baking dish. You could get away with not lining the sides and using less crust all around, 1.5 cups of crumbs instead of 2.
To make this 100% vegan friendly, use vegan graham crackers (traditional ones contain honey) and Earth Balance baking sticks (my favorite anyways!)
Make sure your date puree is really smooth. Don’t be afraid to let your food processor run for a few minutes. Same goes for the bananas!
- 4 slices hearty multigrain or wheat bread
- 4 tablespoons peanut butter
- 2 large bananas, sliced
- 2-3 tablespoons honey
- Small handful granola
- Toast bread
- Spread peanut butter on the bread
- Top with banana slices
- Drizzle with honey and sprinkle with granola
4) Chocolate Peanut Butter Cookies
Chocolate and peanut butter cookies. Nothing gets better than that. Recipe is courtesy of Eating Made Easy.
- 8 oz organic or pasture-raised butter at room temperature
- 1 cup dark brown sugar
- ¼ cup raw turbinado sugar
- 2 tsp vanilla extract
- 2 pasture-raised eggs (like Happy Egg Co. or Vital Farms)
- 2¼ cup whole wheat flour
- 1 tsp baking soda
- 1 cup chopped peanut butter cups (4 packages of Justin’s 2 PB cup packages)
- 1 cup chopped fair trade milk chocolate
- 1 cup chopped fair trade dark chocolate
- Pre-heat oven to 350 degrees.
- In a stand mixer, cream together the butter and sugars.
- Add vanilla and eggs, one at a time and combine until smooth.
- Scrap down the sides of the mixing bowl, then add the flour, 1/3 at a time, and mix on low until just incorporated.
- Gently stir in chocolates by hand with a spatula, mix on low until just combined, being careful not to over mix.
- Scoop spoonfuls of dough onto parchment-lined backing sheets and bake two inches apart for 9-11 minutes or until edges are just beginning to brown.
- Let cool on baking sheet for 2-3 minutes, then move to a cooling rack.
5) Peanut Butter And Berry Smoothie
What a delicious way to cool down. This recipe is courtesy of Amy Beth Campbell.
1 or 2 bananas, frozen or room temp will do! (tip: if freezing, peel and cut into pieces beforehand!)
2 cups blueberries
1 handful spinach
1 handful frozen strawberries
2 cups almond milk
2 tbsp of PB2 Powdered Peanut Butter
- Combine all of the ingredients in your blender until smooth. Then drink.
6) Ice Box Cake With Peanut Butter Cookie And Banana Cream
This will make you drool as you’re putting together all of the ingredients. This recipe is courtesy of Billy Parisi.
- 1⅔ cups Bob’s Red Mill All-Purpose Flour
- 1 tablespoon of baking powder
- 1 cup of softened unsalted butter
- 2 cups of creamy peanut butter
- 2 ½ cups of light brown sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 3 ripe bananas
- 16 ounces of mascarpone cheese
- 1 ½ cups of sugar
- 4 cups of cold heavy whipping cream
- 2 tablespoons of banana liqueur
- Cookies: Preheat the oven to 350°.
- In a large bowl mix together the flour and baking soda and set aside.
- In a standing mixer with the paddle attachment mix together the butter, peanut butter and brown sugar on high speed until light and fluffy, about 4 to 5 minutes.
- Next, add in the eggs 1 at a time until combined and then add in the vanilla.
- Slowly add the flour mixture until it’s mixed in.
- Roll 1” inch size balls with your hands and place each ball on a sheet tray lined with parchment paper. There should be 12 balls to a sheet tray totally 24 cookies.
- Bake in the oven at 350° for 12 to 14 minutes. Cool completely.
- Banana Cream: Add the bananas to a standing mixture with the whisk attachment and beat on high speed until they are broken down and smooth.
- Next, add in the mascarpone and sugar and whip until fluffy, about 4 minutes.
- Add in the cream and whip on high speed until stiff peaks are formed. Finish by whisk in the banana liqueur.
- Place 1 cookie next to another on a plate with room to add 2 cookies staked on top of each other in the center and add on some cream.
- Smooth the cream out so that it’s about 1” inches thick.
- Repeat the process until the cookies are gone. Freeze for 2 to 3 hours or overnight.
Want more? 7 Healthy Foods Dietitians Will Never Eat.