3 Delicious Vegan Powdered Peanut Butter Recipes

There are so many delicious reasons why you should start using powdered peanut butter in your next recipe.

If you’re a fan of the creamy, rich peanut butter flavour, but also looking to lose some weight, then making a swap for Powdered Peanut Butter is the way to go.

You see, Powdered Peanut Butter is simply powdered peanut butter. The natural oils have been stripped from the peanuts to give us a lower calorie, high protein, and high fibre delicious versions.

Before you jump to any conclusions, natural organic peanut butter is fantastic, but in moderation. And if you’re anything like me and already consume enough healthy fats from fresh avocados, coconut oil, nuts, eggs, and seeds then switching to Powdered Peanut Butter for some balance is great for healthy weight loss, while getting the flavour you love so much.

Below I have 3 of the best Powdered Peanut Butter recipes for you to whip up at home in very little time, and also little mess:

Powdered Peanut Butter Cups

Makes 12 cups

Chocolate Layer Ingredients:

• ¼ cup unsweetened. Almond milk
• ¼ cup mashed avocado (or coconut yoghurt)
• ¼ cup Unsweetened cocoa powder
• Pinch of salt
• 2 tbsp. granulated stevia

Pb2 Layer Ingredients:

• ¼ cup powdered peanut butter
• ¼ cup + 1 tbsp. water
• Pinch of sea salt
• 3 tbsp. granulated stevia

Directions:

1. Combine all chocolate layer ingredients into a smaller bowl, and combine well
2. Combine all peanut butter layer ingredients into a separate smaller bowl, and combine well
3. Line shallow baking tray with peanut butter layer, followed by chocolate layer
4. Place mixture into freezer for 2 hours
5. Before you enjoy, wait 10 minutes so the cups can soften before enjoying!

 

Powdered Peanut Butter Cheesecake

Makes 12

Crust Ingredients:

• 10 ounces (285g) coconut flour
• 1 tsp. vanilla
• ¼ tsp. salt
• ¼ cup granulated Stevia
• ¼ cup water
• 2 ½ tbsp. coconut oil, melted

Filling Ingredients:

• 5 cups raw cashews, soaked in water for 4-6 hours prior
• ¼ cup fresh lemon juice
• ⅓ cup melted coconut oil
• ½ cup + 2tbsp. full fat coconut cream
• ½ cup granulated stevia
• ⅓ cup powdered peanut butter
• ⅓ cup water

Chocolate Topping:

• ¼ cup cocoa powder
• ½ cup coconut oil
• 3 tbsp. granulated stevia

Directions:

1. Preheat oven to 350 F or 175 C
2. Toast coconut flour on low-medium heat until light brown
3. Combine toasted coconut flour and the remaining “crust” ingredients into a bowl and mix well
4. Place parchment paper in 12 muffin tins
5. Add crust mixture into the muffin tins, while holding one side at a time
6. Use a small glass to stamp the mixture firmly down
7. Bake for 5 mins, then remove and set aside
8. In a small bowl combine powdered peanut butter, water, and granulated stevia, and mix really well
9. Blend soaked cashews, lemon juice, coconut oil, coconut cream, and powdered peanut butter mixture with a handheld blender until smooth and creamy (3-4 minutes)
10. Pour mixture evenly in the muffin tins, remove all air bubbles
11. Combine all chocolate topping ingredients into a small bowl, and then pour evenly over the cheesecake.
12. Use a toothpick to move the chocolate sauce around nicely
13. Freeze mixture for 3-4 hours
14. Lift parchment paper to easily get cheesecake out of the tins, and allow 10-15 minutes for the cheesecake to soften before enjoying it!

 

East Powdered Peanut Butter Balls

Serves 10

Ingredients:

• 30g Rice protein powder
• ¼ cup (30g) ground chia seeds (you can use any ground nuts or seeds you like though)
• ⅔ cup (140g) powdered peanut butter
• 3 tbsp. granulated stevia
• ¼ cup water

Directions:

1. Combine all ingredients into a bowl and mix well
2. Make 10 balls with your hands
3. Refrigerate for 60 minutes before enjoying them!