25 vegan peanut butter syrup Recipes

all-purpose flour, old fashioned oats, baking soda, salt, peanut butter, vegan margarine, brown sugar, maple syrup, egg substitute, vanilla extract, chocolate chips

brown sugar, salt, soy milk, light corn syrup, peanut butter, vanilla extract

flour, baking powder, oats, soymilk, egg substitute, peanut butter, maple syrup

sugar, corn syrup, peanut butter, vanilla extract, coconut flakes, corn flakes

wheat flour (you can substitute almond meal but i was out), quick-cooking rolled oats, vital wheat gluten, baking powder, baking soda, agave nectar, pure maple syrup, peanut butter, bananas (freshly smashed), vanilla, cinnamon, hemp granola cereal, dark chocolate , chip chunks

smooth peanut butter, rice wine vinegar, braggs liquid aminos (or tamari or soy sauce), brown rice syrup, sesame oil, fresh ginger, minced, red pepper flakes, crushed, napa cabbage, shredded, red bell pepper, thinly sliced, carrot, coarsely grated, green onions, thinly sliced, fresh cilantro (optional), sesame seeds, optional to garnish

flour, maple syrup (or honey if you use it), peanut butter, sunflower seeds, wheat germ (plus extra for rolling them in later), cocoa powder

crunchy peanut butter, spelt flour, baking soda, salt, maple syrup, vanilla extract, semisweet vegan chocolate chips

white sugar, white syrup or 1 cup golden syrup, crunchy peanut butter, rice krispies

corn syrup or 1 cup brown rice syrup, sugar, peanut butter, vanilla , if desired, semi-sweet chocolate chips , vegan varieties are fairly easy to find, puffed rice cereal or 6 cups corn flakes

teff flour (we use bob s red mill ), sea salt (or plain salt even), maple syrup (which can be replaced by agave nectar, if you can tsp eat syrup), canola oil (or any vegetable based), vanilla (frontier makes gluten free ), peanut butter

brown sugar, salt, soymilk, light corn syrup, peanut butter, vanilla extract

whole wheat pastry flour, oat bran, baking powder, splenda granular, sugar substitute, cocoa, applesauce, sugar-free maple syrup, maple extract, water, non-fat soymilk, vanilla, tahini, peanut butter, salt, tofu (medium firm or firm ), sugar-free maple syrup, water, splenda granular, sugar substitute, salt, vanilla, lemon juice, peanut butter, water, agar, powder, cornstarch, non-fat soymilk

all-purpose flour, unbleached (or light spelt flour, which i love!), baking powder, baking soda, sugar, salt, natural-style peanut butter (available in the natural foods section of supermarkets, or at specialty health-food stores) or 1/3-1/2 cup sunflower seed butter (available in the natural foods section of supermarkets, or at specialty health-food stores), maple syrup, molasses, vanilla extract, canola oil, water , as needed

silken tofu (7 oz), raspberries (i used defrosted ones, kathy uses banana instead), peanut butter (all natural or with a tad of salt), vanilla bean seeds (or use 1/2 ts extract), psyllium husks, virgin coconut oil (optional), maple syrup (optional)

dark chocolate (dairy free if vegan), smooth peanut butter, agave nectar or 3/4 cup maple syrup

vegan semi-sweet chocolate chips, firm silken tofu, pure maple syrup, creamy peanut butter, graham cracker pie crust, chopped chocolate-covered pretzels

coconut oil (i suppose you could substitute vegan margarine), dutch-processed cocoa powder, corn syrup, unsweetened crunchy peanut butter, shredded coconut