Simple and yummy. Perfect anytime.


2 Large mushrooms.

2 Tomatoes.

2 big spoons of Chunky Dave's Chilli Peanut Butter.

Loaf of fresh bread.


Chop up the mushrooms and tomatoes.

Cook the mushrooms in a saucepan until they are soft.

Turn down the heat and add the Chilli Peanut Butter.

Add the chopped tomatoes and stir for a minute.

Serve on fresh or toasted bread.





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 Chunky Dave's Peanut Butter

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

1/3 Cup Honey or Golden Syrup

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.



Tie the knot peanut butter pie served.jpg

This recipe was suggested by Anne, who we met at the Sydney Vegan Market (she also supplied the photos). It looks and sounds delicious.

Thanks Anne!!

The recipe originally comes from Mistress Ginger's Cookbook.

Mistress Ginger is your typical quadruple threat diva: singer, dancer, actress, and vegan know-it-all. When she's not dazzling audiences with the latest Junkyard Cabaret production, she can be found cooking up tantalizing vegan meals for one or more of her many lovers.


1 cup nondairy cream cheese, softened
1 cup Chunky Dave's smooth peanut butter
1 cup sugar
1 teaspoon vanilla extract
1 can full-fat coconut milk, chilled for 6 to 8 hours
1 prepared 9-inch vegan graham cracker pie crust
⅓ cup nondairy milk
⅔ cup nondairy semisweet chocolate chips
2 tablespoons vegan buttery spread, softened


Using an electric mixer, blend the nondairy cream cheese, peanut butter, sugar, and vanilla extract in a large bowl until well combined. Rinse and dry the beaters.

Remove the coconut milk from the fridge, but do not shake the can. (When chilled, the cream from the coconut milk rises to the top.) Gently turn the can upside down and carefully remove the lid. Pour the watery liquid into a storage container and reserve for other purposes. Scoop the coconut cream from the can and put it in a large bowl. Using the electric mixer, beat the coconut cream on high until fluffy, about 5 minutes.

Fold 1 cup of the coconut cream into the peanut butter mixture. Using the electric mixer, blend on low speed until smooth. Scoop the mixture into the pie crust, smooth the top with a rubber spatula, and chill for at least 2 hours.

Heat the nondairy milk in a small saucepan over medium heat just until it begins to steam and bubble. Remove from heat and stir in the chocolate chips until melted. Add the vegan buttery spread and heat over low heat, stirring until smooth. (This chocolate sauce is not only delicious on peanut butter pie. Try spreading it on your lover . . . but wait until it cools).

Pour the chocolate sauce evenly over the peanut butter filling. Smooth the top with a rubber spatula and chill for at least 2 hours so the chocolate topping becomes firm.

Store loosely covered with plastic wrap in the refrigerator and use within 1 week.

Makes 12 servings

Peanut butter pie on table.jpg



  • 3 Ripe Bananas, mashed
  • 3/4 Cup Chunky Daves Original Peanut Butter
  • 3 Eggs @ room temperature
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon of melted coconut oil (cooled)
  • 1 Teaspoon vanilla extract
  • 1/2 Cup Coconut Flour
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg

For The Top  

  • 1/3 Cup Banana Chips
  • 80G 70% Cocoa Chocolate, chopped into rough chunks
  • 1 Tablespoon Toasted Peanuts (optional)


  1. Preheat oven to 175 degrees Celcius 
  2. Line a 24cm x 10cm Loaf tin with baking paper
  3. Mix mixing bowl, blend together eggs, bananas, peanut butter,maple syrup, coconut oil & vanilla.
  4. When smooth(ish) , add in coconut flour, baking powder & spices and mix on medium speed for a minute or two until smooth.
  5. Pour into tin and bake for 20 mins.
  6. Remove from oven and scatter top with banana chips, chocolate & peanuts.
  7. Return to oven & bake for another 20 mins.
  8. Eat whilst warm (if you can’t wait) or cool in the tin before serving.
  9. Can be stored in fridge for around 5 days (if it lasts that long!).



  • ¾ cup rolled oats
  • ½ cup brown sugar
  • ½ cup  raw sugar
  • 1 teaspoon baking powder
  • 1 cup Chunky Dave's peanut butter
  • 2  eggs 
  • 1 teaspoon vanilla bean paste
  • 200g 70% cocoa dark chocolate
  • 2 teaspoons coarse sea salt


  1. Mix oats,  sugars, baking powder and peanut butter together in a food processor. 
  2. Add the eggs and vanilla paste. Mix a minute or more. If dough looks a little dry add a few drops of water until it holds together. Be careful not to add too much.
  3. Once the dough is glossy and forms a ball, roll it up in baking paper and chill in the fridge for 1-2 hours.
  4. Preheat oven to 150°C. Line 3 baking trays with baking paper.
  5. Roll the dough into balls - about 1 tablespoon in size & flatten slightly. 
  6. Bake for about 10 – 12 minutes. Remove cookies from oven and cool on baking sheets. 
  7. After 5-10 minutes, move to a cooling rack until completely cooled.
  8. Break chocolate into pieces and put in a bowl . Microwave until melted.
  9. Dip cooled cookies into the chocolate to cover half way. Sprinkle with sea salt and place the chocolate dipped cookies into the fridge to set for 10 minutes. Makes 24 cookies.


(Serves 4)


  • 700g Chicken Tenderloins
  • 1 jar Chunky Dave's chilli peanut butter
  • 4 Tablespoons soy sauce
  • 2 tablespoon Worcestershire sauce
  • 1/2 cup peanut oil
  • 4 cloves garlic , crushed
  • 2 tablespoons of sugar
  • Optional to serve - mixed lettuce , chopped coriander, limes, shaved cucumber & chopped peanuts. 


  1. Mix together all ingredients except chicken.
  2. Reserve half the mixture to use as a sauce .
  3. Add the chicken to the other half of the mixture , cover well and refrigerate for 30-60 mins.
  4. In the mean time , warm reserved marinade in a pan on medium temperature for 2-3 minutes.
  5. Barbecue or grill the chicken
  6. And serve an a bed of greens with lime wedges . Top with sauce, coriander and chopped peanuts. 


Marshmallow ingredients

  • 3/4 Cups caster sugar
  • 1 Tablespoon gelatine
  • 1/2 Teaspoon vanilla extract
  • 1 large baking tray @ least 2cm deep
  • Baking paper
  • A round cookie cutter (the same one used for cookies)

METHOD for marshmallow

  1. Grease baking tray & line with baking paper.
  2. Combine sugar & 1/3 cup water in a saucepan over medium heat. Stir for 3 minutes until sugar is dissolved & mixture is clear.
  3. Using a fork, combine gelatine & 1/3 cup cold water in a jug. Pour into hot syrup . Cook for 2-3 mins until gelatine has dissolved & mixture is clear
  4. Pour into bowl of an electric mixer.
  5. Set aside to cool to room temp - about 30mins
  6. Beat with electric mixer on high until very thick (6-8 mins). Add vanilla & beat for 1 min
  7. Spread into prepared pan, smoothing the top & working quickly (it can start to set!)
  8. Refrigerate until set (about an hour)

ingredients for biscuit

  • 150g plain flour
  • 150g self raising
  • 185g butter (softened)
  • 1 egg
  • 170g caster sugar
  • 1 splash vanilla extract
  • 1 jar Chunky Dave's Original Peanut Butter
  • 1/2 C jam of choice
  • 400g chocolate (Chunky prefers 70% cocoa)

Other things you'll need.... .

  • 2 large cookie trays
  • Baking paper
  • A round cookie cutter (about 6-8cm works well)

METHOD for biscuit

  • Preheat oven to 180 c
  • Line large flat baking sheets with baking paper
  • Mix the flours, sugar & butter together to make a crumbly dough (you can do this in a food processor). Add vanilla & egg and mix to form dough.
  • Roll teaspoons of the mixture into balls then place on cookie trays ,flattening them out , well spaced. Bake for 10mins until golden. Cool on trays .
  • When cooled, lay biscuits out, top side down, spreading a teaspoon of Chunky Dave's Peanut Butter on half the biscuits & a teaspoon of jam on the other half. 
  • Cut circles of your marshmallow using the cookie cutter (dipped in water to make cutting easier. You will have to slide a knife under marshmallow to get it off the baking paper).
  • Place a round of marshmallow on top of each jammy biscuit then add the peanut buttery side on top, PB side down.
  • Melt chocolate in a bowl in microwave.
  • Spoon melted chocolate over the stack (best to do this on baking paper or a wire rack over plate). -
  • Refrigerate.
  • When set, flip the stack & spoon chocolate over the other side. Refrigerate until set.
  • Enjoy!