With the festive season coming up, we are surrounded by festive delicacies that are tempting yet quite unhealthy. So we have come up with a few sweet recipes for you and your guests to make this festive season as healthy as it can get. All you need is 10 mins to make this simple, tasty, and tummy-filling recipe. So, get your hands at work and start making these delectable dishes with Alpino Peanut Butter.

1. Chocolate and peanut butter cups


1 cup chocolate

¼ cup vegetable oil/ butter

1 tsp vanilla extract

½ cup Alpino Natural smooth peanut butter

¼ cup honey

2 tbsp vegetable oil


In a bowl, add chocolate and vegetable oil/ butter and Melt in microwave. To the melted mixture add vanilla extract and mix well. Place cupcake liners in cupcake moulds. Pour a layer of the melted chocolate mixture in the cupcake liner moulds and Freeze.

In a Bowl, add Alpino Natural smooth peanut butter, honey and vegetable oil. Melt the mixture in the microwave and let it cool. Pour the mixture over the set chocolate and freeze. Once set, add the remaining chocolate and freeze again.

Remove the chocolate peanut butter cups from the cupcake liners and serve.

2. Peanut butter kalakand


2 litres of milk

200gms sugar

2 tbsp ghee

1 tbsp lemon juice

1 cup Alpino crunch peanut butter

1 tsp ground cardamom


In a large pot, boil 1 litre of milk on low to medium heat and reduce it to half. Stir continuously. Add lemon juice and stir well. The granules of paneer will start forming. Once ready, Strain the mixture to extract the paneer. Rinse the paneer with water to remove the sour taste of lemon.

In a separate pot,In a large pot, boil the remaining 1 litre of milk on low to medium heat and reduce it to half. Stir continuously. Keep scraping the bottom and sides of the pan to avoid the milk from sticking to the pan. Once the milk has thickened, add the paneer to the milk and still till the paneer had completely absorbed the milk. Mix well.

Add sugar, Alpino crunch peanut butter and ground cardamom and stir well.

Grease a square pan with ghee and add the mixture to set. Garnish with dry fruits and once set, cut it into squares.

3. Peanut butter fudge


2 cups Alpino Natural smooth peanut butter (unsweetened)

6 tbsps vegetable oil

⅓ cup honey

¼ cup crushed toasted peanuts


In a bowl, take  Alpino Natural smooth peanut butter (unsweetened), vegetable oil and honey and Mix well until combined. Place a sheet of parchment paper in a square (8 inch) baking pan. Add the mixture to it and spread evenly. Add crushed toasted peanuts on top for garnishing. Freeze the pan for at least 2-3hours or until set. Once set, remove the fudge and cut into squared

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