Espresso Nib PB Truffle Bites

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These beauties straddle the line of being a decadent sweet treat and a healthy indulgence. Whichever mood your in, these will hit the spot and you may need double the recipe as it makes about 10 bites. Of course these can be customized in many ways so go wild or try the original first and go from there. Photo and recipe courtesy of our friend kp-ingitsimple.


  • 1/3 cup coconut flour(or flour of your choice)

  • 1/4 cup coconut sugar(or sugar of your choice)

  • 1/3 cup Espresso Nib Peanut Butter

Chocolate Coating

  • 1 tsp coconut oil

  • 1/3 cup dark chocolate chips

  • Garnishes: sea salt, ground espresso, chopped almonds, cacao powder

Mix all ingredients for each flavor of nut butter bite in their own bowls. Scoop 2″ portions of mixture out of bowl and roll into ball. Place on plate. Repeat for remaining mixture. Place plate in freezer for 15 minutes. While bites are chilling, melt coconut oil and chocolate chips on a double boiler. Remove bites from freezer and coat in chocolate mixture. Place on plate and sprinkle with garnishes of choice. Return to freezer to chill for another 5-10 minutes. Enjoy!

Honey Chipotle PB Chicken Slaw Bowl

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Whether you’re firing up the grill or wanting to bake some chicken in the oven, this is one satisfying bowl of goodness. Its filled with protein and veggies to power you through the day or make an easier dinner to throw together after work.


2 lbs Boneless Chicken Breast

1/2 cup Honey Chipotle Peanut Butter

2 tbsp Lime juice(fresh squeezed is best!)

Warm water to thin to creamy consistency(1 tablespoon at a time)

Bag of pre-shredded slaw or crunchy greens from store

2 tbsp Chopped Peanuts(optional garnish)

Preheat oven to 350. Whisk peanut butter with lime juice, and then gradually add warm water little by little until its almost loose enough to pour. Season chicken breasts with salt and then pour about half the Honey Chipotle PB sauce on top the chicken, tossing the chicken to make sure its coated. Bake in the oven for about 20-30 minutes until juices run clear(165 degrees). While the chicken is baking put slaw mix in bowl, toss with creamy PB sauce until coated. Serve slaw in a bowl, top with sliced chicken breast and chopped peanuts and eat!

Spicy Thai Peanut Butter Grilled Chicken Skewers

Spicy Thai Grilled Chicken Skewers.jpg

Grilling season is in effect and this tasty plate of food can be yours for enjoying in no time flat. Fire up the grill, get your favorite rice cooking on the stove or Instant pot, get your chicken breast cut and skewered and prep your shishito peppers or your fave grilled veg. Then before you grill make this quick sauce with our Spicy Thai PB to your dinner over the top. Photo by KP_INGSIMPLE and recipe inspired by her as well.


1/3 cup Spicy Thai Peanut Butter

2 cloves garlic minced

1 tsp grated ginger

Juice of 1 lime(approximately 1 tbsp)

1 tbsp soy sauce


Combine all ingredients into a small mixing bowl. Whisk together. Start adding warm water to thin it out a couple tablespoons at a time to get it to thinner more desirable consistency. Once your happy with the consistency, taste, optional to add a little sweetener, and then your all set. Grill chicken and veggies, serve with rice and drizzle the PB sauce with as much as you like. Then dig in and enjoy!

Espresso Nib Peanut Butter Cookies

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Peanut Butter cookies get a bit of a boost with the addition of our Espresso Nib Peanut Butter. This minor twist adds a little something extra to your typical peanut butter cookie. Of course we’ve heard eating cookie dough is a thing and there’s PB in there aka protein aka its healthy? Either way its an easy treat you’re sure to enjoy!


¾ c butter (softened)

¾ c brown sugar

¾ c sugar

¾ c Espresso Nib Peanut Butter

1 egg

1 tsp vanilla

1 ¾ c flour

½ tsp salt

½ tsp baking soda


Combine dry ingredients. Cream butter and sugars. Add peanut butter, eggs, and vanilla and mix until just uniform. Gradually mix in dry ingredients until combined. Place onto cookie sheet and bake at 350 for 10-12 minutes. Let cool, eat and enjoy!

Spicy Thai PB Greens with Tofu

Spicy Thai Tofu Slaw Bowl.jpg

Spicy Thai PB Greens with Tofu

As usual with our PBs, the beauty is in the simplicity. With just a few ingredients you can make this delightful bowl in 10 minutes or less. Using our Spicy Thai Peanut Butter in to create a creamy dressing for crunchy packs a ton of flavor and protein into this tasty bowl. Of course you can make the main components from scratch and that will add a modest amount of prep time but you’ll have a great and tasty lunch or dinner real fast either way.


Bag of pre-shredded slaw or crunchy greens from store

1/4 cup Spicy Thai Peanut Butter

2 tbsp Lime juice(fresh squeezed is best!)

1 tbsp Rice wine vinegar(optional)

1 tsp Sugar(or you favorite sweetener though also optional)

Block of Baked Tofu from store or made ahead

2 tbsp Chopped Peanuts(optional garnish)

Whisk peanut butter with lime juice, rice wine vinegar, and sugar. Add warm water little by little until its almost loose enough to pour. Put slaw mix in bowl, toss with creamy PB until coated. Serve in a bowl, top with tofu slices, drizzle remaining dressing and chopped peanuts and eat!

Fudgy Chocolate Chili Almond Butter Brownies

Chocolate Chili Almond Butter Fudgy Brownies

Just 8 ingredients, a little effort and patience and you will have a fave new brownie recipe. And if gluten isn't your thing then these will be a welcome treat that you won't believe don't have gluten in them. Oh and to my gluten lovers out there, you will have no clue that there isn't gluten as you'll be too busy gobbling down the pan of brownies. I drizzled a little caramel sauce because YOLO and why not treat yourself if you're going for it?


½ cup Butter

2 cups semi-sweet chocolate chips

½ cup almond butter

4 eggs

¼ cup brown sugar

½ cup unsweetened cocoa powder

1 tsp vanilla extract

½ tsp salt


Preheat oven to 350. In a bowl, melt butter, chocolate chips and almond butter in microwave or over pot of water stirring frequently. Once melted, add eggs, brown sugar, cocoa powder, vanilla extract and salt. Once combined, pour into greased 8x8 baking dish. Bake for 25-30 minutes. Try not to overbake. Cool, cut and go to town!

Salty Espresso Nib PB Golden Graham S'more Treats

Want some S'mores but don't have fire or don't want to wait for that camp out? Well have no fear, just grab these few ingredients, add our Espresso Nib Peanut Butter and in less time then it would take to build a campfire you have our tasty smores!


Grease a 9x13 pan. Melt butter in medium size pot. Once melted, remove from heat add marshmallows, followed by peanut butter and stir until combined and uniform.

Pour Golden Grahams into a bowl and pour marshmallow mixture over grahams. Begin stirring and add in the chocolate chips. Reserve a small amount to sprinkle on top if you want some chocolate chunks.

Once evenly mixed, spread into greased pan. Sprinkle with salt and let cool. Once cool, cut and serve. I may have sampled a bit before it was set...and it was delicious before and after!

Double Honey Chipotle PB BBQ Chicken

3-4 lbs Chicken (Choose your fave cuts!)
1 cup Red Duck Hot Honey Chipotle BBQ sauce (or your fave sauce)
1/2 cup Honey Chipotle Peanut Butter

Whisk the peanut butter and BBQ sauce in a bowl. Place chicken into a bowl big enough to toss. Season the chicken with salt. Pour approximately 2/3 of the PB Chipotle sauce on wings.

Toss on the grill, flip, watch for sticking. Once they have good color either turn down the heat on your grill or put it in your 350 degree oven for 10-15 minutes to cook through.

Once cooked, serve up the extra sauce on the side or pour more on top!
Super simple and so tasty!

Espresso Nib Peanut Butter Ice Cream


- 1 cup peanut butter
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sugar
- Pinch of kosher or fine sea salt
- 2 cups half-and-half
- 1 cup heavy whipping cream

Using a mixer (I use a stand mixer), put the peanut butter, extract, sugar and salt in a bowl and slowly cream together (I used the scraper paddle attachment) until smooth. Then, add 1 cup of the half-and-half (and I switched to the whisk attachment) and beat on low speed until well mixed. Lastly add the rest of the half-and-half and heavy cream and whisk at medium speed (just slower than "splatter everywhere" speed) for 3-5 minutes, until the liquid starts to thicken a little.

Pour the mixture into whatever ice cream maker you use and process for 25-30 minutes (or whatever the manufacturer's directions are).

It will be soft but edible when done. Let it sit in the freezer overnight to harden up.


Recipe is courtesy of Mick Dean Jones


Harissa Cashew Butter Nachos

Harissa Cashew Butter Cheese? That's nacho cheese or is it? With our super easy recipe you can have fancy nachos that can be vegan friendly if that's your thing. Our version used dairy products that can either be omitted or substituted with dairy-free alternatives.


Tortilla Chips(the sturdier the better!)

1 cup black beans

Salsa(local is best and we love Portland's own Hot Mama Salsa)

Small can sliced black olives

Small can sliced or whole pickled jalapenos

2 cups shredded monterey jack cheese (optional)

1/4 cup sour cream (optional)

1-2 Avocados(sliced or made into guacamole)

1/4 cup finely diced white onion



1-2 Limes

1/4 cup Harissa Cashew Butter

Preheat oven to 350. Arrange chips on sheet tray and cover with shredded cheese. While oven is heating prepare simple guacamole combining avocados, onion, chopped cilantro, salt and juice of one lime. Mash all the ingredients together and add more lime juice, salt or cilantro as desired.

Once oven heated, place chips in oven and bake for 5-7 minutes until cheese melted or until chips warmed if omitting cheese. Take a small saucepan and scoop in cashew butter with juice of half a lime, adding the rest of the lime if needed. Warm on low heating combining lime juice with cashew butter until it has thinned out and has a texture reminiscent of nacho cheese. Once the cashew butter has been warmed through and has that velvety nacho cheese feel, turn off heat and leave on stove to stay warm.

Remove tray of chips from the oven and let the assembly begin! We started with the nacho Harissa Cashew Butter cheese, especially if not using shredded cheese, and then added layer after layer of ingredients. Our finished nachos are in the picture and video below. Customize nachos as you please and enjoy immediately!

Harissa Cashew Butter Chicken Saute

Harissa Cashew Chicken

1 Red & 1 Green Bell Pepper (Sliced)

1 Yellow Onion Sliced

1 lb skinless/boneless Chicken breast (sliced)

1/4 cup Harissa Cashew Butter 

Salt to taste

Pour about a tbsp of vegetable oil in a saute pan on medium-high heat. When oil warm, add onions and saute for a couple minutes. Add bell peppers stirring occasionally to soften but not to get color. Add a pinch of salt to each step. Once the vegetables are not quite cooked but getting soft (about 3-5 minutes), add the chicken breast.

Continue stirring and cooking until chicken appears to be mostly cooked through. Add the Harissa Cashew Butter. There should be some liquid in the bottom of the pan from the saute, if not add a little water to thin . Cook until the chicken is cooked through and sauce has just slightly thickened. Serve over rice or couscous and enjoy immediately!

Dark Chocolate Spicy Thai Peanut Butter Cups

Dark Chocolate and Spicy Thai PB....

Dark Chocolate and Spicy Thai PB....


½ cup Spicy Thai Peanut Butter

1 tsp Butter, softened

¼ cup Powdered Sugar

200g(~2 cups) Dark Chocolate chunks or chips

¼ tsp Salt

Melt Chocolate in a glass bowl over a double boiler or in a microwave until just melted. In a separate small bowl mix ¼ cup Spicy Thai Peanut Butter with the powdered sugar, salt and butter until uniformly mixed. Add the rest of the Spicy Thai Peanut Butter, a ¼ cup, to the melted dark chocolate bowl. Set 12 small paper muffin cups into a mini-muffin tray or on a small tray. Pour 1 tsp of the dark chocolate into each muffin cup. Place 1 tsp of the peanut butter mixture into the center of the chocolate filled muffin cups. Finally spoon 1 tsp of the dark chocolate to cover the peanut butter and chocolate. Place cups in the refrigerator to completely cool and set for approximately 45 minutes. Once cool, pop them out and enjoy!


Honey Chipotle Peanut Butter Caramels

Honey Chipotle Peanut Butter Caramels

Whoa...sweet and spicy....

Whoa...sweet and spicy....



½ cup Honey Chipotle Peanut Butter

½ cup Brown Sugar

1 14oz can Sweetened Condensed Milk

Line a loaf pan with parchment paper. In a medium sized sauce pan combine all ingredients over medium-high heat. Gently whisk ingredients until combined and uniform. Keep stirring the mixtures until bubbles start to form on sides.

Once there are bubbles turn down the heat to medium and set a timer for eight minutes. Continue stirring and after eight minutes immediately remove from heat. Stirring will help avoid the bottom scorching and sticking the sides, don’t scrape anything that might have scorched.

Once removed from the heat pour into your loaf pan lined with parchment. Let cool completely. Placing it in the fridge will accelerate the chilling process to 30-45mins. Once cool cut into squares or desired size and optionally wrap in wax or parchment paper. If making ahead they will last longer in the fridge but will dry out there if unwrapped.

HCPBBBJRJ or the best PBJ ever!

Honey Chipotle Peanut Butter Bacon Banana Jalapeno Raspberry Jam Sandwich

So many layers of deliciousness...

So many layers of deliciousness...


2-4 Slices of Bread

2-4 Slices of Bacon

1 Jalapeno Thinly Sliced

1 Banana Thinly Sliced

Raspberry Jam

Honey Chipotle Peanut Butter


Assemble as follows. On one piece of bread spread a generous amount of Honey Chipotle Peanut Butter. On this piece add banana slices followed by jalapeno slices and finally the bacon. On another piece of bread spread with raspberry jam(or whatever flavor you prefer) and place on top of the other half. If you can wait cut in half and enjoy!


Date Pecan Garam Masala Peanut Butter Balls

Date Pecan Garam Masala Peanut Butter Balls

Each Date Pecan Garam Masala Peanut Butter Ball has about 2.5 grams of protein!

Each Date Pecan Garam Masala Peanut Butter Ball has about 2.5 grams of protein!


1 cup Pecans plus ½ cup for coating outside

1 cup Pitted Dates

½ cup Garam Masala Peanut Butter

Measure all ingredients into a food processor. Blend, pausing to scrape sides, until dates are chopped and ingredients are combined to an almost paste like consistency. Divide into about 16 tablespoon sized balls. Roll the portions between the palms of your hands into smooth balls and place on plate or baking pan. Crush the remaining pecans and roll the balls until coated. Eat immediately or let set in the refrigerator where they should be stored. Each ball has about 2.5 grams of protein!


Asian Steak Lettuce Wraps with Spicy Thai Peanut Butter Vinaigrette

Asian Steak Lettuce Wraps with Spicy Thai Peanut Butter Vinaigrette

Asian Steak Lettuce Wraps with Spicy Thai Peanut Butter Vinaigrette. Better fire up the grill...

Asian Steak Lettuce Wraps with Spicy Thai Peanut Butter Vinaigrette. Better fire up the grill...


1 lb Skirt Steak or Flat Iron Steak

8-12 leaves Romaine or Butter Lettuce

1-2 Bell Peppers, thinly julienned

1 small Shallot thinly sliced(Red Onion is fine as well)

2 cups Mung Bean Sprouts

¼ cup Peanuts, Chopped

Spicy Thai Peanut Butter Vinaigrette(Recipe Below)


Preheat grill or pan. Prepare vinaigrette. Season steak with some oil and salt. Grill to desired doneness(Medium Rare-Medium suggested). Let rest as you as assemble wrap ingredients. Slice bell peppers and shallots. Clean and prepare lettuce. Chop peanuts. Thinly slice steak and assemble wraps. Place two to three strips of steak to each piece of lettuce and layer peppers, mung bean sprouts and shallots. Drizzle vinaigrette over wraps and finish with some chopped peanuts. Nothing left to do but dig in!


Spicy Thai Peanut Butter Vinaigrette

¼ cup Shallot minced

¼ cup Vegetable Oil(canola or safflower)

¼ cup Rice Wine Vinegar

¼ cup Spicy Thai Peanut Butter

Juice of 1 Lime ~2 Tbsp

1 tsp Brown Sugar

Pour ingredients into a small bowl and whisk together until combined.


Honey Chipotle Peanut Butter Wings



1.5 lbs Chicken Wings

1 generous cup Honey Chipotle Peanut Butter

¼ cup fresh squeezed Lime juice

½ cup warm water(more or less if you want thicker or thinner sauce)

Preheat oven to 350. Whisk peanut butter, lime juice and water to desired consistency. Place wings on sheet tray or baking dish. Toss with a little bit of salt. Pour sauce over each piece and then toss or rub pieces to cover. You can also put all the pieces into a zip lock bag, add salt and sauce, shaking to coat and then pour into baking dishes. Bake for about 20-30 minutes until cooked through. Serve immediately with some napkins nearby. (The messier your hands the better the wings right?) If you prefer your wings fried, get your fryer or pot ready, fry wings until done, toss in bowl with peanut sauce and enjoy!


Honey Chipotle Peanut Butter Sliders with Bacon and Pickles

Honey Chipotle Peanut Butter Sliders with Bacon and Pickles

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1 lb Ground Beef

¼ lb Bacon sliced

1 Small Red Onion thinly sliced

3-5 leaves of Green Leaf Lettuce

½ cup Pickle slices (or as much as you like)

6-8 slider buns (depending how thick you make the burgers

½ cup Honey Chipotle Peanut Butter Sauce (Recipe Below)

Salt and Pepper

Preheat oven to 350. Start cooking bacon in oven proof skillet on medium heat. Once oven is hot place bacon in the oven and cook for about 10 minutes, flipping at least once until it reaches desired doneness. While the bacon is cooking season ground beef with salt and pepper and form into patties and let sit. Slice and prepare onions, lettuce and pickles. Once bacon is cooked, let rest and drain on paper towels. Using the same skillet as the bacon, heat pan and add patties one by one. Cook until desired doneness, placing into oven if patties are thick. Now its time to assemble. Spread Honey Chipotle Peanut Butter sauce on both sides of bun. Put lettuce and red onion on bottom bun. Put burger patty on bun and then place bacon and pickles. Cover with top bun and bring to desired eating area if you can wait that long and enjoy!


Honey Chipotle Peanut Butter Sauce  

½ cup Honey Chipotle Peanut Butter

⅛ cup fresh squeezed Lime juice

¼ cup warm water(more or less if you want thicker or thinner sauce)

Whisk ingredients together and you have a delicious sauce.

Pineapple Spicy Thai Peanut Noodles with Shrimp

Pineapple Spicy Thai Peanut Butter Noodles with Oregon Bay Shrimp

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Add some spice and tropical flavor to warm up this winter! Great cold for lunch or dinner!


16 oz Rice Noodles

1 cup Spicy Thai Peanut Butter

5 Tbsp Soy Sauce

4 tsp Brown Sugar

½ cup warm water(add to desired thickness)

2 cups Pineapple Chunks(canned or fresh)

1 Red Bell Pepper thinly sliced

1 Yellow Bell Pepper thinly Sliced

1 Bunch scallions diced(some for garnish)

1 lb cooked Oregon Bay Shrimp(or any other variety cooked and shelled)

Garnish options: Chopped Peanuts, Toasted Sesame Seeds, Scallions, Cilantro or lime wedge

Cook noodles to desired consistency. Rinse and let cool. Whisk sauce ingredients together until you have a smooth sauce. Adjust soy, sugar and water to desired flavor. Slice peppers and scallions. Combine noodles, sauce, vegetables and shrimp. Tossed until evenly coated. Serve with as many garnishes as you desire. Dig in!