Recipes

  Ingredients 1/4 cup ground flax seeds 2 cups old fashioned oats 1/2 cup D&D Manba’s Crunchy Spicy Peanut Butter 1/3 cup maple syrup 8 tsp jam   Steps Preheat oven to 325ºF. Line a baking sheet with parchment paper. Set aside. To a large bowl, add flax seeds and oats. Combine. Set aside. In a small sauce pan, combine peanut butter and maple syrup. Melt the peanut butter over medium-low heat, stirring frequently until completely combined with the maple syrup. Pour the peanut butter-maple syrup mixture onto the oats. Stir using a spatula or wooden spoon until the oats are well coated. Transfer mixture onto the prepared baking sheet. Flatten using the back of your spatula or spoon. Drop the 8 teaspoon of jam over the mixture and spread gently over the granola. Bake for 15 minutes. After 15 minutes, stir and bake for 7 minutes or until golden brown. Turn off the heat and leave in the oven for 5 minutes. Enjoy with yogurt, a smoothie or with some almond milk.

  Ingredients 1 tbsp dD Manba’s Creamy Spicy Peanut Butter 1 1/2 tsp chia seeds 2 tsp flax seeds 1 1/2 frozen banana 3 tbsp cacao powder 1 1/2 cup unsweetened almond or soy milk   Steps Place all ingredients into a high speed blender. Blend until homogeneous. Transfer to a glass and enjoy immediately.

  Ingredients 1 cup cooked quinoa 1 carrot, julienned 1/4 cup diced red onion 3/4 cup diced cucumber 1 cup chopped spinach 1/4 cup chopped coriander 1/4 cup dry roasted peanuts, roughly chopped Dressing 2 tbsp D&D Manba’s Original Spicy Peanut Butter Juice of half a lime 1/2 tsp fresh ginger, minces 1 tsp soy sauce 1/2 tsp maple syrup 1/2 tsp sesame oil 1 tsp rice vinegar Steps To a large bowl, add quinoa, carrot, red onion, cucumber, spinach, coriander and dry roasted peanuts. Toss to combine. Set aside. To a small mason jar, add all dressing ingredients. Close the jar and shake until the dressing is homogeneous. Taste and adjust seasonings. Add peanut butter for creaminess and heat, lime or rice vinegar for acidity, soy sauce for saltiness and maple syrup for sweetness. Pour over the salad and toss to combine.

  Ingredients 2 tbsp coconut oil 1/2 cup popcorn kernels 1/4 cup Manba’s Creamy Hot Peanut Butter 1/2 cup chocolate chips   Steps Preheat oven to 350ºF. Line a baking sheet with parchment paper. Set aside. In a large pot over medium-high heat, add 1 tablespoon of coconut oil and popcorn kernels. Cover with a lid. As the popcorn is popping, shake the pot to ensure all the popcorn pops. When the popping sound stops, remove from heat and set aside. In a small saucepan, melt the remaining 1 tablespoon of coconut oil and the peanut butter over medium-low heat, stirring regularly. Pour the mixture over the popped popcorn and stir to coat each kernel. Spread the popcorn over the prepared baking sheets. Bake for 3 minutes. In the meantime, melt the chocolate using a double broiler. Drizzle the chocolate over the popcorn and let cool completely until the chocolate is set. Transfer to an airtight container or offer as a gift to your loved ones during the holidays.

  Ingredients 32 Ritz-style crackers 16 tsp Manba’s Original Spicy Peanut Butter, softened 1 cup dark chocolate chips Golden sprinkles (optional) Fleur de sel (optional) Steps Arrange your crackers on a baking sheet or large flat plate lined with parchment paper. Spread 1 teaspoon of peanut butter on 16 of the 32 crackers and sandwich together with another cracker that is not topped with peanut butter. Transfer to the fridge for 30 minutes to harden the peanut butter. Melt the chocolate chips over a double boiler. Then, using a fork, carefully drop each sandwich into the melted chocolate and move until covered. Shake off any excess of chocolate and place back onto the parchment-lined baking sheet or plate. Repeat with the remaining sandwiches. Top with sprinkles and fleur de sel. Transfer to the fridge to set. Carefully peel from the parchment paper and serve.  

  Ingredients 1 cup original soy milk 3 tbsp semi-sweet chocolate chips 2 tbsp cacao powder 1 tbsp Mamba’s Original Spicy Peanut Butter ¼ tsp ground cinnamon pinch of salt Steps In a small saucepan, add all hot chocolate ingredients and cook on medium-low heat for 7-10 minutes, or until the peanut butter and the chocolate chips have melted. Whisk occasionally, making sure the chocolate chips are not getting stuck to the bottom of the saucepan. When the mixture homogeneous, remove from heat and pour into a cup. Top with marshmallows and chocolate shavings. Note: If you are using unsweetened soy milk, you can add maple syrup to the hot chocolate, to taste or add more chocolate chips.