Tag Archives: peanut butter

Vegan Cupcakes 2-ways

Ingredients – Peanut Butter Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 8 oz. Apple 
  • 90 g Peanut Butter Chips
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Strawberry Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 5 oz. Apple 
  • 3 oz. Strawberries
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting:

  • 1 Cup Vegetable Shortening 
  • 1½ Cups Cane Sugar, powdered
  • ¼ Cup Coconut Water, as needed
  • ½ teaspoon Butter Extract
  • Sprinkles, for decoration


Preheat your oven for 350F. In a big bowl, whisk the dry ingredients together. In another bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and mix just until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes. Pour into a silicone mold and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden.

To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes. Top with sprinkles for decoration.

Adapted from: The best vegan cupcakes


Kabocha Balls



5 oz Roasted Kabocha
4T Fresh Ground Peanut Butter
4T Coconut Flour
4T (28g) Just Like Sugar – Brown Sugar
1t Pumpkin Pie Spice


In a large bowl mix 4T coconut flour, 4T (28g) Just Like Sugar – Brown Sugar, and 1t pumpkin pie spice. Then add 5 oz roasted kabocha and 4T fresh ground peanut butter and mush well until thoroughly mixed. Spoon out 12 portions and roll into balls. Store in the freezer.

Makes: 12 Balls

Serving Size: 1 Ball


“Pumpkin Pie” Pancakes



2 carrots
3 Large egg whites
1 tbsp Creamy Peanut Butter
1/2 tsp Pumpkin Pie Spice
1 tsp Pure Vanilla Extract
1/8 cup Dried Cranberries


I modified a recipe I found on The Detoxinista‘s blog called Flourless Pumpkin Pancakes that don’t use pumpkin at all.
In a VitaMix, blend 2 carrots, 3 large egg whites (instead of 2 whole eggs), (added) 1T peanut butter, 1/8C (2T) dried cranberries (instead of stevia), 1/2t pumpkin pie spice, and 1t vanilla until smooth. “This batter won’t look like traditional runny pancake batter– it’s thick, more like a pumpkin puree. Scoop the batter onto the parchment-lined baking sheet, forming about 4 uniform-sized pancakes. Bake at 350F for 15 minutes then flip with a spatula and bake for another 5 minutes. (They flip easily using this method, pan-frying is much more difficult with this moist batter.)”. I only got about 3 pancakes from this batter and found that these were very, very dense but I liked them. If it makes sense they were moist but dry at the same time so have syrup handy! I might try making some more modifications to see what I can come up with.

Makes: ~3 pancakes

Serving Size: ~3 pancakes


Elvis Truffles



1 Small Banana
13-14 Pitted Dates
1T Bacos Bacon Flavor Bits
1/2C (8T) Peanut Flour
Special Dark Cocoa Powder, for rolling


In a food processor, blend 1 small banana and 13-14 pitted dates. Transfer to a large bowl and stir in 1T Bacos Bacon Flavor Bits and 1/2C (8T) Peanut Flour. Roll into 10 balls and coat with Special Dark Cocoa Powder. I stored mine in the freezer.

Makes: 10 balls

Serving Size: 1 ball


Reunion Cupcakes



1C Old Fashioned Oats
1/2C Hershey’s Cocoa – Natural Unsweetened Powder
24t (1/2C) Xylosweet – Plant Sourced Sweetener
1t Baking Soda
1t Baking Powder
5 Small Bananas
3 Large Eggs
1/2C Sweetened Fancy Flake Coconut
12t (1/4C) Xylosweet – Plant Sourced Sweetener
1T Hershey’s – Unsweetened Cocoa Powder
4T Peanut Butter
5 oz Sweet Potato


In a VitaMix, grind 1C old fashioned oats into a flour and pulse in 1/2C cocoa powder, 24t (1/2C) xylosweet, 1t baking soda, 1t baking powder and pour into a large bowl. Then, blend 5 small bananas and 3 large eggs. Slowly mix into flour with 1/2C sweetened coconut flakes. Line cupcake tins with 14 cupcake liners. Pour in batter and bake at 350 for 35 minutes.
For the frosting, blend together 12t (1/4C) xylosweet, 1T cocoa powder, 4T peanut butter and 5 oz sweet potato. Allow cupcakes to cool completely and apply frosting.

Makes: 14 cupcakes

Serving Size: 1 cupcake (w/frosting)


Sweet Potato Mugcake


1T Casein of Choice
1T Coconut Flour
1T Truvia
2T Lite Coconut Milk (can)
2T Roasted Sweet Potato
1 Egg White
1/2t Baking Powder
A dash of Nutmeg
Coconut Oil Spray
1T Peanut & Coconut Spread
1-2T Water
A dash of nutmeg


In a large bowl, mix 1T casein of choice, 1T coconut flour, 1T truvia, 2T coconut milk, 2T slow roasted/mashed sweet potato, 1 egg white, 1/2t baking powder and a dash of nutmeg. Spray a mug with coconut oil and pour in batter. Microwave for 2 minutes and flip onto a plate. Topping is 1T smart balance peanut & coconut spread mixed w/ 1-2T water and a dash of nutmeg.

Makes: 1 mugcake

Serving Size: 1 mugcake (w/topping)


Sweet Potato Protein Bars



2C Old Fashioned Oats
2C Roasted Peanuts (shelled)
2 Scoops Whey of Choice
2 Scoops Casein of Choice
1/4C Whole Wheat Flour (or flour of choice)
1T Ground Flax Seeds
1 1/2C Roasted Sweet Potato (diced)
1/4C Honey (or sweetener of choice)


Preheat oven to 350F and toast 2C old fashioned oats. In a food processor, grind 2C of peanuts into a butter. Allow oats to cool and mix with 2 scoops whey of choice (I used Cellucor – Cinnamon Swirl), 2 scoops casein of choice (I used Bodytech – Vanilla), 1T ground flax seeds, 1/4C whole wheat flour (or flour of choice) and the peanut butter. In the food processor, blend 1 1/2C diced, roasted sweet potato with 1/4c honey (or sweetener of choice). Add to the batter and mix well. Line a baking dish with parchment paper and press the batter in evenly. Bake at 350F for about 20 minutes. Allow to cool and slice into bars.

Makes: 12 bars

Serving Size: 1 bar