Five weird things to do with Peanut Butter…

Love peanut butter? Then you’ll love these weird, yet wonderful, peanut butter recipes!

Peanut Butter Bhajis

Serves 4

INGREDIENTS:

  • 5 medium carrots, peeled and grated
  • 50g gram flour
  • 2 large tbsp crunchy peanut butter
  • 2 tsp cumin
  • 1 tsp sea salt
  • 50ml sparkling water
  • A little veg oil for frying

DIRECTIONS:

  1. Peel and grate the carrots, pat dry with paper
  2. Mix all other ingredients together in a bowl then stir the carrot into the mix
  3. Set aside for 15 mins to allow the carrot to absorb the mixture
  4. Add a drizzle of oil to a pan – just enough to coat the base – and heat to a medium temperature
  5. Drop the mixture into the pan, using one tablespoon for each bhaji, and fry for 4-5 minutes on each side
  6. When they are crisp and golden, remove them from the pan, drain the excess oil on a paper towel, and serve with sea salt and mango chutney

Hot Chilli Choc-nut Sauce (for ice cream)

Serves 2

INGREDIENTS:

  • 1 cup icing sugar
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp cornflour / corn starch
  • 1 tsp dried chilli flakes
  • 2 tbsp non-dairy butter
  • ¾ cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 heaped tbsp peanut butter

DIRECTIONS:

  1. Sift the icing sugar and cocoa into a bowl, then mix in the cornflour and chilli flakes
  2. In a saucepan, melt the butter, then stir in the non-dairy milk. Add the vanilla extract, then stir in the peanut butter
  3. Add the dry ingredients to the wet and mix well
  4. Bring to a simmer, then immediately take off the heat
  5. Pour over vanilla ice cream and top with chopped nuts

Peanut butter and Coffee Pancakes

Makes 4

INGREDIENTS:

  • 1 cup flour  
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 heaped tbsp peanut butter
  • 4 tbsp strong coffee
  • A little vegetable oil
  • Syrup to serve – maple, golden, agave

DIRECTIONS:

  1. In a bowl, mix the flour, sugar, baking powder, and salt
  2. In a separate bowl or jug, combine the non-dairy milk, apple cider vinegar, vanilla essence, peanut butter and coffee. Mix well
  3. Add the liquid mixture to the dry mixture and whisk until smooth. Allow the batter to rest for five minutes
  4. Heat a small amount of oil (just enough to coat the pan) over a medium-high heat
  5. When hot, pour one quarter of the batter into the pan. When the top begins to bubble (around 2 minutes), flip the pancake and cook until golden
  6. Sprinkle with icing sugar, and serve with your choice of syrup, fruits or with non-dairy vanilla ice cream

Peanut Butter Martini

Per glass

INGREDIENTS:

  • 1 fluid oz vodka
  • 1.5 fluid oz coconut rum
  • 3 good tbsp non-dairy vanilla ice cream
  • 2 tbsp smooth (non-oily) peanut butter

DIRECTIONS:

  1. Blend all the ingredients together until smooth and pour into a cocktail glass. Decorate with desiccated coconut

Peanut Butter Cheesecake

Serves 8

INGREDIENTS:

  • 250g finely oat biscuits, crumbed 
  • 100g dairy-free butter, melted
  • 100g creamed coconut
  • 400g silken tofu
  • 125g peanut butter
  • 4 tbsp agave syrup
  • 4 tbsp sugar
  • ½ tsp vanilla extract
  • Pinch of salt
  • Desiccated coconut to serve

DIRECTIONS:

  1. Combine the biscuit crumbs and the melted butter well, then press the mixture into the bottom of a dish or cake tin. Place it in the fridge to cool
  2. Melt the creamed coconut gently by placing it in a heat-proof bowl over a pan of boiling water. Do not let the bowl touch the water. Set aside
  3. Drain the tofu to get as much liquid out as possible. (You can squeeze it through a tea towel.)
  4. Into a blender, put the creamed coconut, tofu, peanut butter, agave syrup, sugar, vanilla extract and salt. Blitz it until it is well combined
  5. Take the base out of the fridge and add the topping, smoothing it down with a spatula. Then place back in the fridge for 4-6 hours or until set
  6. Decorate with desiccated coconut.

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