Type what you have

Ingredients

• ✓ powdered peanut butter
• banana
• flax seed
• chia seed
• vanilla protein powder
• mini chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mash banana in a bowl with an electric mixer until creamy. Blend in flax seeds and chia seeds. Mix in protein powder and powdered peanut butter. Fold in chocolate chips using a spatula.
3. 3 Drop 6 cookies onto the baking sheet using an ice cream scoop. Flatten each cookie with the palm of your hand.
4. 4 Bake in the preheated oven until cookies are firm in the center and edges are browned, 8 to 9 minutes. Transfer to a wire rack; cool for 10 minutes.

By Megan Olson

Ingredients

• ✓ powdered peanut butter
• ricotta cheese
• peanut butter
• peanut butter flavored syrup
• cocoa powder
• honey
• vanilla extract
• salt

Instructions

1. 1 Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.

By Yoly

Ingredients

• ✓ powdered peanut butter
• heavy cream
• semisweet chocolate
• bittersweet chocolate
• butter
• vanilla extract
• sea salt
• strawberry
• peppermint candy
• cocoa powder

Instructions

1. 1 Heat cream in a small saucepan over medium until steaming, about 5 minutes.
2. 2 Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
3. 3 Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
4. 4 Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
5. 5 Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
6. 6 Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.

By TheOtherJuliaGulia

Ingredients

• ✓ powdered peanut butter
• sugar
• butter
• all-purpose flour
• egg
• salt
• peanut butter flavor
• baking powder
• milk chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine powdered peanut butter, sugar, butter, flour, egg, salt, peanut butter flavor, and baking powder in a bowl. Fold in mini M&Ms®.
3. 3 Drop dough by spoonfuls onto the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are lightly browned, about 12 minutes.

By thedailygourmet

Ingredients

• ✓ powdered peanut butter
• almond milk
• vegan chocolate chip
• whipped cream

Instructions

1. 1 Combine almond milk, chocolate chips, and powdered peanut butter in a saucepan. Bring to a simmer over medium heat, stirring constantly until chocolate chips are melted and peanut butter powder is incorporated.
2. 2 Pour into a mug and top with fat-free whipped cream if desired.

By Yoly

Ingredients

• ✓ powdered peanut butter
• rolled oat
• coconut milk
• banana
• agave nectar

Instructions

1. 1 Place oats in a blender and blend until a fine powder forms; add coconut milk beverage, banana, powdered peanut butter, and agave nectar. Blend until smooth.

By Yoly

Ingredients

• ✓ powdered peanut butter
• white chocolate syrup
• almond milk
• stevia sweetener
• coffee

Instructions

1. 1 Pour white chocolate syrup into a mug.
2. 2 Heat almond milk, peanut butter powder, and sweetener in a saucepan over medium heat until simmering. Remove from heat and froth with an immersion blender. Pour milk into the mug, holding foam back with the back of a spoon. Add coffee and top with foam.

By Yoly

Ingredients

• ✓ powdered peanut butter
• protein chocolate pea almond cashewmilk
• rolled oat
• chia seed

Instructions

1. 1 Combine chocolate protein milk, oats, peanut butter powder, and chia seeds in a 1/2 pint jar with lid. Cover jar with lid.
2. 2 Refrigerate oatmeal for 8 hours or overnight.

By Chef Mo

Ingredients

• ✓ powdered peanut butter
• soy milk
• ice
• banana
• peanut butter flavored syrup

Instructions

1. 1 Combine soy milk, ice, banana, peanut butter syrup, and PB powder in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ powdered peanut butter
• ice
• coffee
• almond milk
• peanut butter flavored syrup

Instructions

1. 1 Combine ice, coffee, almond milk, peanut butter syrup, and peanut butter powder in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ powdered peanut butter
• almond milk
• raspberry
• rolled oat
• chia seed
• sugar

Instructions

1. 1 Mix almond milk, raspberries, rolled oats, powdered peanut butter, chia seeds, and sugar together in a container. Cover and refrigerate until oats are soft, 8 hours to overnight.

By BathtubNinja

Ingredients

• ✓ powdered peanut butter
• chocolate almond milk
• cacao powder
• black bean
• ice

Instructions

1. 1 Combine chocolate almond milk, peanut butter powder, and cacao powder in a high-speed blender (such as Vitamix®). Add black beans and ice. Secure lid into place. Blend on speed variable 1, slowly moving up to the top speed. Blend for 1 minute until ice is incorporated.
2. 2 Pour milkshake into a tall glass.

By thedailygourmet

Ingredients

• ✓ powdered peanut butter
• chicken thigh
• salt
• black pepper
• water
• hot honey
• soy sauce
• garlic powder

Instructions

1. 1 Season chicken thighs on both sides with salt and pepper.
2. 2 Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Transfer chicken thighs to an oven-proof dish.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ powdered peanut butter
• cocoa powder
• ice cube
• vodka
• frangelico liqueur
• peanut butter whiskey
• milk
• chocolate syrup

Instructions

1. 1 Rim an old fashioned glass with peanut butter powder and cocoa powder. Fill with ice. Pour in vodka, Frangelico liqueur, and whiskey. Top with milk and garnish with chocolate syrup.

By thedailygourmet

Ingredients

• ✓ powdered peanut butter
• milk
• peanut butter flavored syrup
• ice
• water
• instant coffee granules
• sugar

Instructions

1. 1 Mix milk, peanut butter powder, and peanut butter syrup in a bowl, stirring until peanut butter powder is dissolved. Fill a large glass with ice. Pour in the milk mixture.
2. 2 Combine boiling water, coffee granules, and sugar in a tall container. Whip with an immersion blender or a hand mixer until foamy, about 2 minutes. Pour coffee foam over the milk mixture.

By Yoly

Ingredients

• ✓ powdered peanut butter
• all-purpose flour
• baking powder
• salt
• peanut butter
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Whisk flour, powdered peanut butter, baking powder, and salt together in a bowl.
3. 3 Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated. Spread batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.

By Ben

Ingredients

• ✓ powdered peanut butter
• rice noodle
• peanut
• freeze-dried vegetable
• chicken bouillon
• cilantro
• chia seed
• salt
• garlic powder
• ginger
• garlic powder
• black pepper
• cayenne pepper
• water

Instructions

1. 1 Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.
2. 2 Reconstitute rice noodle mixture by pouring in 1 cup boiling water; mix well. Let sit until noodles and vegetables are tender, about 10 minutes.

By ttkat

Ingredients

• ✓ powdered peanut butter
• water
• almond
• salt
• cooking spray
• all-purpose flour
• chocolate chip
• olive oil
• chia seed
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Combine 2 cup water, almonds, and 1 pinch salt together in a bowl; let sit for 8 hours to overnight. Drain and rinse 2 times.
2. 2 Blend drained almonds and 2 cups water together in a blender until smooth, about 2 minutes. Transfer to a large bowl.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Spray an 11x15-inch baking dish with cooking spray.
4. 4 Mix flour, chocolate chips, olive oil, chia seeds, honey, powdered peanut butter, cinnamon, vanilla extract, and 2 teaspoons salt into almond mixture until dough is evenly combined. Transfer dough to the prepared baking dish, leveling dough with a fork or spatula.
5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 40 minutes. Allow to cool for 10 minutes before cutting into bars.

By David Brieck Jr