Recipes

  Ingredients 1/3 cup Mamba’s Original Spicy Peanut Butter 1/3 cup maple syrup 2 tbsp melted coconut oil 1 medium egg 1 tsp vanilla extract ½ tsp baking powder ¼ tsp salt ¾ cup oat flour ¾ cup old fashioned oats ½ cup chocolate chips ¼ cup crushed candy canes Steps Preheat oven to 350ºF. Line a baking sheet with parchment paper, set aside. In a large bowl, combine peanut butter, maple syrup, melted coconut oil, egg and vanilla extract. Whisk until homogeneous. Add baking powder, salt, oat flour and oats. Using a spatula, mix well. Fold in chocolate chips. Using a tablespoon, scoop the batter and drop onto the prepared baking sheet. Sprinkle with crushed candy canes. Bake for 10-12 minutes or until the bottom of the cookies is golden.

  Ingredients 1 tbsp vegetable oil 1 medium onion, chopped 4 garlic cloves, finely minced 2 tbsp finely minced ginger 1 medium sweet potato, cut into 1 cm cubes 1 tsp cumin 3/4 Mamba’s Crunchy Spicy Peanut Butter 1 156 ml can of tomato paste 900ml no sodium added vegetable broth 1 cup water 1/2 tsp salt 4-5 collard green leaves, cut into strips Toppings (optional) Crushed peanuts Fresh cilantro Steps In a large saucepan, heat vegetable oil on medium heat. Add onion and sauté until transluscent. Add garlic and ginger and cook until fragrant. Add sweet potatoes and cumin and cook for 5 minutes, stirring occasionally. Add peanut butter, tomato paste, vegetable broth, water and salt. Increase heat to high and stir until the peanut butter has melted completely. Cover and bring to a boil. When the stew is boiling, decrease heat to simmer and drop collard greens. Simmer for 15 minutes or until the sweet potato is cooked through. Taste and adjust seasonings. Top with crushed peanuts and fresh coriander. Serve with brown rice or quinoa.  

  Ingredients 1/2 cup Mamba’s Original Spicy Peanut Butter ¼ cup medjool dates 2 tbsp molasses 1 tsp vanilla extract 1 tsp cinnamon 1/4 tsp ginger A pinch of ground cloves 1 cup old fashioned oats   Steps To a food processor, add all ingredients except oats. Process until you the dates are turned into a paste. Add oats and pulse until incorporated. If you prefer denser bars, add more oats. Line a 8”x6” baking dish with parchment paper and transfer the mixture to it. Using your hands, press it down until flat. Transfer to the freezer until set. Cut into bars and keep in the fridge or freezer.

  Ingredients 3/4 cup Mamba’s Original Spicy Peanut Butter 1/8 cup coconut oil 1/8 cup honey Roughly chopped dry roasted peanuts (optional) Steps To a small saucepan, add peanut butter, coconut oil and honey. Melt on medium-low, stirring occasionally. In the meantime, line a square baking dish with plastic wrap. When the mixture is homogeneous, transfer the mixture to the prepared pan. Sprinkle with chopped peanuts and transfer to the freezer until solid. When completely set, remove from the pan and take off the plastic wrap. Cut into squares. Store in the freezer.   Note: You can double the recipe by simply doubling all the ingredients.

  Ingredients 2 bananas 2 cups old fashioned oats 1/4 cup maple syrup 1/8 cup cacao powder 1/4 cup + 4 tbsp Mamba’s Original Spicy Peanut Butter, divided 1 tsp baking soda 1/2 baking powder Pinch of salt Chocolate chips, to taste   Steps Preheat oven to 190ºC and line a loaf pan with parchment paper. Set aside. To a blender, add all ingredients except the additional 4 tablespoons of peanut butter and chocolate chips. Blend until fully combined. Pour into prepared loaf pan. Smooth out with a spatula and spoon 4 tablespoon of peanut butter on top of the batter. Using a knife, swirl the peanut butter into the batter. Top with chocolate chips and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Serve by itself or top each slice with more Mamba peanut butter.  

  Ingredients 1 cup unsweetened almond milk 1 tbsp Mamba’s Original Spicy Peanut Butter, plus more for topping ½ tsp vanilla extract 1 tsp maple syrup 2 tbsp chia seeds 3-4 tbsp of no sugar added strawberry jam Fresh berries (optional) Steps In a blender, add almond milk, peanut butter, vanilla extract and maple syrup. Blend until the peanut butter is well incorporated. Transfer to a mason jar. To the mason jar, add chia seeds and whisk. Let sit for 10 minutes and whisk once again. Cover and chill in the fridge for at least 3 hours or overnight. To serve, add jam to a bowl or a serving cup, top with chia pudding, more peanut butter and berries if desired.

  Ingredients Patties 1 1/3 cup chickpeas, rinsed, drained and mashed 1 tsp grated ginger 1 tbsp rice vinegar 1 tsp sesame oil 1 tbsp + 1 tsp soy sauce 3/4 cup oat flour ¼ cup peanuts, chopped 1/3 cup Mamba’s Crunchy Spicy Peanut Butter 1/4 cup green onions, chopped 1 tsp grated garlic 3/4 cup sweet potato puree Pepper, to taste Sweet and Salty Spicy Peanut Butter Sauce 2 tbsp Mamba’s Original Spicy Peanut Butter 1 tsp maple syrup 1 1/4 tsp rice vinegar 1/2 tsp sesame oil 1/4 tsp garlic powder 2 tbsp water Pepper, to taste   Steps Preheat oven to 200ºC and line a baking sheet with parchment paper. To a large bowl, add all ingredients of the patties. Using a spatula fold until well incorporated. Taste and adjust seasonings by adding more soy sauce for saltiness, rice vinegar for acidity or garlic for a little kick. If the mixture is too wet, add some oat flour, one tablespoon at a time, mixing well between each addition. Shape the mixture into 4-6 patties, packing each tightly between your hands so it does not crumble. Place each patty on the prepared baking sheet. Bake for 15 minutes. Flip the patties and bake for an additional 15 minutes. In the meantime, prepare the sauce. In a small bowl, add all ingredients of the sauce and using a fork, whisk until fully combined and homogeneous. Taste and adjust seasonings by adding more peanut butter for a stronger peanut flavor, more maple syrup for sweetness, and rice vinegar for acidity. If the sauce is too thick to your liking, add a bit of water, ½ teaspoon at a time, mixing well between each addition. Serve the patties in a burger bun along with the sweet and salty peanut butter sauce and your favorite toppings (such as arugula, tomato, cucumber, parsley and green onions…).

  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.