Recipes

  Ingredients 100 grams dark chocolate, chopped 1 tbsp Mamba’s Original Spicy Peanut Butter 2 tsp coconut oil Reese’s Pieces Steps Line a baking sheet or plate with parchment paper, set aside. Add 1 inch of water to a medium saucepan and bring to a simmer. Place a heat-safe bowl on top of the saucepan, making sure the water is not touching the base of the bowl. Add chocolate to the bowl and melt, stirring occasionally. In the meantime, add peanut butter and coconut oil to a microwave safe bowl and warm in the microwave until the coconut oil has melted. Stir until well incorporated. When the chocolate is melted and perfectly smooth, transfer to prepared parchment-lined dish and smooth until it is about ¼-1/2 inch thick. Drizzle with the peanut butter mixture. Run a knife or a toothpick through the chocolate and peanut butter in a circular motion to form decorative swirls. Sprinkle with Reese’s Pieces and transfer to the fridge to set completely. Break into serving size pieces. Keep in the fridge.

  Ingredients 100 grams dark chocolate, chopped 1 tbsp Mamba’s Crunchy Spicy Peanut Butter 1 tbsp pumpkin puree ½ tsp maple syrup, to taste   Steps Line one mini muffin tray with mini cupcake liners, set aside. Add 1 inch of water to a medium saucepan and bring to a simmer. Place a heat-safe bowl on top of the saucepan, making sure the water is not touching the base of the bowl. Add chocolate to the bowl and melt, stirring occasionally. In the meantime, add peanut butter, pumpkin puree and maple syrup to a small bowl and stir to combine, adjusting the sweetness if desired. When the chocolate is melted and perfectly smooth, add ½ teaspoon of melted chocolate to the prepared cupcake liners. Transfer to the freezer for 3 minutes to set. Top the hardened chocolate with ½ tsp of the peanut butter pumpkin filling and finally top with 1 teaspoon of melted chocolate. Repeat for all the cups. Refrigerate until set. Store in an airtight container in the fridge.

**Makes 14 bites Ingredients 1 heaping cup pretzels ¼ cup dry roasted peanuts 6 dates 1/3 cup D&D Mamba Original Spicy Peanut Butter 1 tbsp + ½ tsp coconut oil, divided 1/3 cup chocolate chips Steps In a food processor, pulse the pretzels and peanuts until a coarse meal is formed. Remove from the food processor and set aside. Add dates, Mamba peanut butter and 1 tablespoon of coconut oil to the food processor and mix until blended. Incorporate the pretzel and peanut meal and combine until it forms a sticky dough. Using a tablespoon, spoon out the mixture and form into balls by rolling using your hands. Refrigerate for 10 minutes. Line a large plate or baking sheet with parchment paper. Set aside. In the meantime, over a double boiler, melt chocolate along with the remaining ½ teaspoon coconut oil. Once the chocolate is melted, using a fork, drop each pretzel bite in the chocolate and coat. Tap each ball on the side of your bowl to remove the excess chocolate. Place on the prepared parchment-lined dish. Repeat until each peanut butter pretzel bite is coated. Place in the freezer for 10 minutes or until the chocolate has hardened. Remove from the freezer and keep in the fridge for up to a week.

** Makes 17 cookies ** 2.6g of protein per cookie Ingredients 1/3 cup Mamba Natural Spicy Peanut butter 1 14-ounce can of chickpeas, drained and rinsed ¼ cup honey 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt 8 tbsp spelt flour ¼ to 1/3 cup chocolate chips Steps Preheat oven to 350ºF and line a baking sheet with parchment paper. In a food processor, place all ingredients except chocolate and process until smooth and homogeneous. Transfer to a bowl and, using a spatula, fold in the chocolate chunks, adding more chocolate chips if you are looking for a more decadent cookie. Using a tablespoon, spoon out the mixture and form into balls by rolling in your hands. Place each ball on the prepared baking sheet and press gently with your hands to flatten. Bake in the oven for 10 to 12 minutes, or until the bottom of the cookies is brown.

  Ingredients 350 g extra firm tofu ¼ cup dD Mamba Original Spicy Peanut Butter 1 tsp. sesame oil 3 tbsp. tamari or soy sauce 1 tbsp. maple syrup 2 tbsp. rice vinegar 1 tbsp. water Steps Wrap the tofu block in a clean and absorbent kitchen towel and place under a heavy pan for 30 minutes to remove the moisture. In the meantime, combine Mamba peanut butter, sesame oil, tamari, maple syrup, rice vinegar and water until you obtain a thick sauce. Cut up the tofu into 1 cm cubes and transfer to a large bowl. Measure ¼ cup of sauce and pour on the tofu. Toss until coated. Let the tofu marinate for 30 minutes. After 30 minutes, preheat oven to 400ºF and line a baking sheet with parchment paper. Arrange the tofu cubes on the baking sheet and bake for 12 minutes. After 12 minutes, flip the cubes and brush with the rest of the sauce. Return to the oven for 13 minutes. Let cool slightly and eat with a vegetable stir fry or in tacos with your favorite garnishes.

  Ingredients 1 ½ cups of quick cooking oats ¼ cup of unsweetened shredded coconut ¼ cup of seeds of choice (e.g.: sesame, chia, sunflower…) ½ tsp of cinnamon a pinch of salt ¼ cup + 1 tbsp of maple syrup ¼ cup of Mamba’s Original Spicy Peanut Butter Steps Preheat oven to 165ºC. Cover a large baking sheet with parchment paper. Set aside. In a large bowl, mix oats, coconut, seeds, cinnamon, and salt using a spatula. In a small saucepan over medium low heat, warm maple syrup and peanut butter. Whisk until homogeneous. Pour the maple syrup and peanut butter mixture over the dry ingredients. Mix well. Arrange on the prepared baking sheet and spread onto an even layer, gently pressing the mixture down using a spatula. Bake for 20 minutes, gently stirring the granola halfway through. The granola is ready when it is lightly browned. Remove from the oven and let cool. Enjoy as a cereal, on yogurt, and as a topping on smoothie bowls.

  Ingredients 1 cup of coconut milk ¼ cup of Mamba’s Natural Spicy Peanut Butter 2 tbsp of maple syrup Pinch of salt Chocolate and Peanut Butter Drizzles 2 squares of dark chocolate (about 20 grams) 2 tsp of coconut oil, divided 1 tbsp of Mamba’s Natural Spicy Peanut Butter Crushed peanuts (optional) Steps In a blender, place coconut milk, Mamba’s Spicy Peanut Butter, maple syrup and salt. Blend until well combined and homogeneous. Pour into popsicle molds and freeze. After they have spent about half hour in the freezer, add the popsicle sticks to ensure they stay upright. Return to the freezer until completely set. When ready to drizzle, line a plate or baking sheet with parchment paper. In the microwave, melt the dark chocolate with 1 teaspoon of coconut oil, set aside. Also in the microwave, melt the peanut butter with the remaining 1 teaspoon of coconut oil. Mix until well combined, set aside. Remove the popsicles form the molds and place each popsicle on the prepared plate or baking sheet. Drizzle the melted chocolate and peanut butter over popsicles. Sprinkle with crushed peanuts, if using. Return to the freezer for a few minutes until the drizzle has hardened.

  Ingredients 1/2 cup of Mamba’s Original Spicy Peanut Butter 8 squares of chocolate (about 80 grams) 2 tsp of maple syrup 1 tbsp of cacao powder Steps Place Mamba’s Spicy Peanut Butter, chocolate and maple syrup in a microwave safe bowl and microwave until the chocolate has melted, stirring every 30 seconds. Mix until perfectly smooth. Once the chocolate has melted, stir in the cacao powder. Keep in the fridge. The spread might harden in the fridge; to soften it, microwave it for a few seconds before spreading it on your favorite toasts.

  Ingredients 1 ½ peach 1 cup of almond milk 1 tbsp of Mamba’s Natural Spicy Peanut Butter 1 tbsp of hemp hearts 1 tsp of maca powder 1 date 3 ice cubes Steps Place all ingredients into a high speed blender and blend until homogeneous. Drink immediately.