Rum and Manba Pop Tarts
Perfect as a snack or a dessert, these pop tarts are exactly what you need in your life… right now!
Recipes
Simple Berry & Manba Overnight Oats
Today is #WorldPlantMilkDay & what better way to highlight this occasion than by sharing a recipe of our all-time favorite overnight oats recipe? It is made with protein rich soy milk, our very own #deliciouslyspicy peanut butter and served with gorgeous figs and juicy local berries.
Spicy Peanut Butter Pancakes
It is a pancake kind of morning. For this recipe, we not only drizzled our stack with creamy, spicy Manba, but we also incorporated it in the batter, ’cause you know, there is no such thing as too much Manba!
Double Chocolate Waffles with Spicy Peanut Butter Chocolate Sauce
Ingredients Waffles 3/4 cup oat flour 1/4 cup buckwheat flour 3 tbsp cornstarch 1/4 cup unsweetened natural cocoa powder 2 tsp baking powder 1/4 tsp salt 1 cup light canned coconut milk 4 tbsp maple syrup 1 tsp vanilla extract 4 tbsp Manba’s Original Spicy Peanut Butter 1/4 cup chocolate chips (optional) Chocolate Sauce 1/3 cup + 1 tbsp light coconut milk 1 tbsp unsweetened cocoa powdered 2 tbsp Manba’s Original Spicy Peanut Butter 1/8 cup maple syrup 1 tsp vanilla extract Toppings (Optional) Chocolate shavings Fresh raspberries Steps Waffles Preheat oven to 200ºF and line a baking sheet with parchment paper. Set aside. To a large bowl, add oat flour, buckwheat flour, cornstarch, cocoa powder, baking powder and salt. Mix and set aside. To a small bowl, add coconut milk, maple syrup, vanilla extract and peanut butter. Whisk until the peanut butter is well incorporated. Pour on to the dry ingredients and mix until just combined. Fold in the chocolate chips, if using. Let the batter sit while your waffle iron preheats. Once preheated, spray with some non-stick spray the top and bottom plates. Add roughly 1/3 cup of batter to the waffle iron and close. Cook for about 4 minutes or until slightly crispy around the edges. Remove the cooked waffle from the iron and place on prepared baking sheet, transfer to the oven to keep warm. Repeat the process with the rest of the batter – if it thickens, add a dash of coconut milk to thin the batter out. The recipe yield about 5 small waffles or 2 large ones. Serve with some fresh raspberries, chocolate shavings and lots of chocolate sauce. Chocolate Sauce In a small sauce pan, add all the sauce ingredients and warm over medium heat. Whisk until homogeneous and silky. If you want the sauce to be thinner, add more coconut milk.  Note: * No oat flour? Make it yourself by blending regular oats in a blender until a flour like consistency is achieved. * If you do not have buckwheat powder, swap it out for more oat flour.
Croissant French Toast Spicy Peanut Butter Drizzle
Ingredients French Toast 1/2 cup milk (any works, but coconut milk is recommended for richness) 1 egg 1 tsp vanilla extract 1/4 tsp cinnamon 2 tbsp maple syrup 2 croissants, cut in half horizontally 1 tbsp coconut oil or butter Toppings Manba Spicy Peanut Butter Sliced strawberries Chopped peanuts Powdered sugar Steps In a medium-sized bowl, combine milk, egg, vanilla extract, cinnamon and maple syrup. Whisk to combine. Dip croissant halves into the egg mixture coating well. Melt coconut oil or butter in a large pan over medium heat. Add the croissant halves and cook for about 2 minutes on each side or until golden brown. Spread some peanut butter on two halves. Top with strawberries and the other 2 croissant halves. Drizzle with more peanut butter. Sprinkle with chopped peanuts and powdered sugar.
Spicy Peanut Butter and Quinoa Brittle
Ingredients 1 cup uncooked white quinoa ½ cup old fashioned oats ¼ cup unsalted roasted peanuts, roughly chopped ¼ cup sesame seeds 1 tbsp chia seeds or ground flax seeds 1/2 tsp ground cinnamon 1/4 tsp salt ¼ cup Manba’s Original Spicy Peanut Butter 2 tbsp coconut oil 3 tbsp maple syrup or honey Steps Preheat oven to 350ºF. Line a large baking sheet with parchment paper. Set aside. To a large bowl, add quinoa, oats, peanuts, sesame seeds, chia seeds, cinnamon and salt. Stir. In a small saucepan and over medium heat, add peanut butter, coconut oil and maple syrup. Stir until the peanut butter and coconut oil have melted and until the mixture is homogeneous. Pour over the quinoa and oat mixture. Using a rubber or wooden spatula, stir until the dry ingredients are well coated. Transfer the mix to the prepared baking sheet and using your spatula, pack the mixture down and spread evenly. Bake for 15-20 minutes or until the edges are starting to brown. Remove from the oven and let cool completely before breaking it into medium size pieces.  Note: Want to make it more indulgent? Over a double broiler, melt some dark chocolate and spread it over the cooled brittle. Refrigerate for 10-15 minutes or until the chocolate has hardened before breaking it into pieces.
Sweet Pizza with Chocolate and Spicy Peanut Butter
Ingredients 1 cup oats 1/4 cup unsweetened apple sauce 1/8 soy milk 1 tbsp chia seeds or ground flax seeds 1/4 cup dark chocolate, chopped Marshmallows 1 tbsp Manba’s Creamy Spicy Peanut Butter Roasted peanuts, chopped Steps Preheat oven to 350ºF and line a baking sheet with parchment paper. Add oats, apple sauce, soy milk and chia seeds to a food processor and process until a ball is formed. Transfer to the prepared baking sheet and using your fingers, press down to form the crust – if your fingers are sticking to the dough, dip them in a little bit of water. Bake for 15 minutes. Remove from the oven and immediately increase the oven’s temperature to 200ºF. Garnish the pizza crust with chocolate and let sit until melted. Using a spoon, spread the chocolate over the pizza. Top with marshmallows and bake for another 5 minutes. Take out of the oven and drizzle with peanut butter and sprinkle with chopped peanuts.