PEANUT BUTTER S’MORES DIP

SERVES 8 PORTIONS

9 oz. (255 g) vegan chocolate chips

3/4 cup (195 g) creamy peanut butter

10 oz. (28 g) large vegan marshmallows

2 tbsp. (20 g) crushed roasted peanuts

1/2 tsp. coarse salt

8 oz. (220 g) gluten-free vegan graham crackers

NUTRITIONAL VALUES

Calories: 486kcal
Fat: 29.4g (9g S.Fat)
Carbs: 49g
Protein: 10.7g
Sugar: 28.3g
Sodium: 448mg

METHOD

Preheat the grill or oven to 400oF (200oC) and have ready an 8-inch (20 cm) cast-iron skillet.

Spread the chocolate chips in the bottom of the skillet and dollop the peanut butter on top. Cover the marshmallows with the chocolate chips and peanut butter. Grill or bake for 11 to 13 minutes, or until the marshmallow tops are golden and the chocolate is melted.

Sprinkle the top of the dip with the peanuts and salt. Serve with graham crackers while still warm.

PEANUT BUTTER PRETZEL OATMEAL

SERVES 2 PORTIONS

1 cup (235 ml) unsweetened soy- free non-dairy milk

1/3 cup (80 ml) water

1/4 cup (65 g) peanut butter

3 tbsp. (45 ml) maple syrup

1 tsp. vanilla extract

2/3 cup (53 g) rolled oats Pinch of salt

1/2 cup (30 g) peanut butter pretzels, broken into smaller pieces

Maple syrup, for serving (optional)

NUTRITIONAL VALUES

Calories: 544kcal
Fat: 28.8g (4.5g S.Fat)
Carbs: 68.6g
Protein: 18.6g
Sugar: 35.3g
Sodium: 360mg

METHOD

Over medium heat, combine the soy-free non-dairy milk, water, peanut butter, maple syrup, vanilla, and rolled oats in a small pot. Bring to a boil, then reduce to a medium- low heat and cook for 5 minutes, stirring occasionally, until the oats are fully cooked.

Divide the oatmeal between two bowls and top with 1/4 cup (15 g) crushed peanut butter pretzels and a light drizzle of maple syrup, if using.