2 Cups of Plain Flour

1/2 Cup tightly packed brown sugar

1/2 Cup of shredded coconut

1 Tablespoon baking powder

1/4 teaspoon sea salt

1/2 Cup Chunky Dave's Peanut Butter

2 Tablespoons peanut oil (or vegetable oil)

2 Eggs

3/4 Cup Milk

2 Ripe Bananas, mashed


Preheat over to 190 degrees Celsius (375F) In a large bowl , mix together the flour, brown sugar, coconut, baking powder and salt.

In a separate bowl, beat together the peanut butter, oil, eggs, milk & bananas. Stir the wet ingredients into the dry ingredients.

Spoon batter into 12 well greased muffin cups.

Bake for 20-25 minutes or until toothpick inserted into centre of a muffin comes out clean.

Makes 12 muffins

Chocolate Strawberries and Chunky Dave's Chilli Peanut Butter

This is one of my favourite Chunky Dave’s Chilli Peanut Butter combinations.

It’s really easy to make and a total brain explosion.


Strawberries - stems on

Chocolate (dark 70% Cocoa is my favourite)

Chunky Dave's Chilli Peanut Butter


Get some really good chocolate and melt it gently on the stove or in the microwave.

Wash and dry the strawberries, and then dip the ends in the melted chocolate.

Pop them on baking paper and stick them in the fridge for half an hour so they’re lovely and cold and the chocolate has set.


Place the chocolate coated strawberries on a plate.

Get a teaspoon of Chunky Dave’s Chilli Peanut butter and place a dollop on the top each strawberry.

Enjoy the magic combination of cold, sweet, chilli, chunky peanut butter chocolate taste sensation.



Ingredients - (makes 18)

150g Brown Sugar

2T Unsalted Butter

4T Chunky Dave's Original Peanut Butter

1 Egg

1t Vanilla Extract

150g Plain Flour

1t Baking Powder

100g Good Quality Chocolate (70% cocoa is best) chopped into chunks


Preheat oven to 190 degrees & line two baking trays with baking paper.

Beat sugar, peanut butter & butter with electric mixer until pale & creamy.

Add egg & vanilla. Beat until combined.

Sift together flour & baking powder then fold into the mixture.

Stir in chocolate.

Roll heaped tablespoons of the mixture into balls.

Place on trays, leaving space for spreading then flatten a bit. .

Bake for 10-12 minutes or until golden.

Cool on trays for a few minutes then place on a wire rack.

Delicious served warm but be careful...the chocolate may still be hot.🍪🍪🍪

Store in an airtight container.

Chilli Peanut Butter Chocolate Brownies

Chilli Peanut Butter Chocolate Brownies.

Made with 70% chocolate, lashings of Chunky Dave’s Chilli Peanut Butter and lots of love.


• Butter, to grease tray • 200g 70% dark chocolate, coarsely chopped • 100g butter, chopped • 1 cup caster sugar • 1/2 cup plain flour • 2 heaped tablespoons cocoa powder • 2 eggs • 1 Jar (200g) of Chunky Dave’s Chilli peanut butter


• Step 1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) pan with melted butter to grease. Line base with baking paper, allowing the sides to overhang.

• Step 2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and mixture is smooth.

• Step 3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon Chunky Dave’s Chilli peanut butter over brownie mixture and use a knife to create splodges.

• Step 4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.

Peanut Butter Protein Balls

These healthy treats are full of peanut buttery/ oatmeal energy packed into a super easy , no bake recipe.


1 Cup Rolled Oats

2/3 Cup Toasted Shredded Coconut

1/2 Cup Peanut Butter

1/2 Cup Mini Chocolate Chips (substitute with finely chopped dates for a healthier option😊)

1/3 Cup Honey

1 Tbsp. Chia Seeds

1 tsp Vanilla Extract

1 Cup Shredded Coconut (unbaked)


Combine all ingredients (except unbaked coconut) in a large bowl. Roll and compress mixture into 1 inch rounds (approx. 1 heaped tsp each). Roll in unbaked coconut . Place on baking sheet lined with baking paper. Refrigerate for a few minutes until firm. Transfer to an airtight container. Refridgerate and enjoy for up to one week.