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Coconut Peanut Spread

Handsome Carver’s Soba Peanut Noodles with Greens

By | Coconut Peanut Spread, Peanut Butter, Recipes | No Comments


2 tbsp Handsome Carver’s Coconut Peanut Spread
1½ tbsp tamari (or soy sauce)
1 tbsp mirin (or sweet cooking rice wine)
2 cloves garlic, minced or grated
1 tbsp ginger, minced or grated
½ tbsp agave (or maple syrup)
1 tsp toasted sesame oil
Zest of 1 lime
1 tbsp sriracha to taste (or other hot sauce)


4 oz (dry) 100% buckwheat soba noodles
½ tsp toasted sesame oil
1 tbsp sunflower cooking oil (or other neutral-flavored high-heat cooking oil)
1 lb leafy cooking greens of your choice (kale, chard, bok choy or spinach) washed and patted dry
Juice of 1 lime

1 sheet toasted nori (or edible seaweed), slivered
Salt and pepper (to taste)
1 cup edamame beans shelled and thawed, if frozen


Mix and match or all of the below:

4 scallions (green parts only) chopped
1 handful fresh herbs such as basil, cilantro, or mint, -washed, patted dry and chopped finely
1 thinly sliced or slivered radish
1 handful of crushed or chopped peanuts

1 handful of crushed or chopped wasabi peas

Lime wedges
Extra sriracha

Black sesame seeds


1. In a small bowl, whisk together all the sauce ingredients and set aside.  Add a little water if the finished sauce consistency is too thick to pour.

2. Bring a pot of water to a boil and cook the soba noodles according to the package directions.  Drain then run under cold water to stop the cooking process.  Toss the noodles with ½ tsp toasted sesame oil to keep the noodles from sticking.

3. In a large skillet or wok, heat 1 tbsp cooking oil over medium-high to high-heat, then quickly cook the greens until just wilted and tender, 1 to 2 minutes, stirring and turning frequently.  Salt and pepper the greens to taste.  When done cooking, toss the greens with the lime juice and stir in the slivered nori.

4. Assemble the bowl with noodles, cooked greens, and thawed edamame, then dress with peanut sauce.  Top with any or all of the garnishes, to taste.

Yield: 2 servings

Recipe courtesy of Capri RothHandsome Carver's Coconut Peanut Spread Organic

Check how healthy this thing is


– Substitute the soba noodles with regular rice noodles, quinoa or rice

– Add in extra veggies to bulk up the bowl, or some baked tofu for extra protein

– Substitute Handsome Carver’s Coconut Peanut Spread with Handsome Carver’s Classic Peanut Butter

Handsome Carver’s Lava Cupcakes

By | Chocolate & Coffee Peanut Spread, Coconut Peanut Spread, Recipes, Vanilla Almond Butter | No Comments


1 ¼ cups chocolate
½ stick butter
½ jar of Handsome Carver’s Coconut Peanut Spread
1 cup sugar
¾ cup all-purpose flour
4 eggs
½ tsp salt

Makes 11-12 lava cupcakes.


Melt the chocolate with the butter, stir until smooth and let cool.

Pre-heat the oven to 365°F.

Mix all other ingredients together, then add chocolate mixture. Pour mixture into cupcake liners. Bake for 15 minutes.

Serve warm.

Suggested Alternatives

Substitute Handsome Carver’s Coconut Peanut Spread with:
– Handsome Carver’s Vanilla Almond Butter
– Handsome Carver’s Coffee & Chocolate Peanut ButterHandsome Carver's Coconut Peanut Spread Organic



I am...mesmerized!!

Handsome Carver’s Coconut Cashew Butter Meringue Pie

By | Almond Butter, Cashew Butter, Coconut Cashew Butter, Coconut Peanut Spread, Recipes, Vanilla Almond Butter | No Comments


1 stick + 6 tablespoons butter, room temperature
2/3 cup granulated sugar
1/3 cup + 1 tablespoon powdered sugar
Pinch of salt
1 egg + 1 egg yolk
Zest of 1 orange (optional)
2 ¾ cups all-purpose flour

In a bowl, stir butter, granulated sugar, powdered sugar, and salt together until blended.  Add egg and orange zest (optional) and mix until smooth.  Add flour a cup at a time, then add milk, if needed, by teaspoons for a consistency of pie dough.

Form the dough in a ball, wrap in plastic wrap and refrigerate for 1 hour.  Then place dough in the center of either a spring form pan or pie tin.  Using your fingers spread the dough out to cover the bottom and up the wall of the pan or tin (about 1”).  Set aside the prepared pan.


1 cup dark chocolate chips
½ c
up granulated sugar
½ Jar Handsome Carver’s Coconut Cashew Butter
4 egg whites
Pinch of salt

Preheat oven to 300°F.

In a bowl, coarsely mix together chocolate chips, sugar and Handsome Carver’s Coconut Cashew Butter.  In a separate larger bowl, beat the egg whites and pinch of salt until stiff.  Gently fold the first mixture into the eggs being careful not to undo the foam.

Pour the mixture into the prepared pan.  Bake for at least 40 minutes, checking during baking until the dough and filling are a golden brown.  Cool gradually to room temperature by leaving the pie in the oven with the door cracked, then remove from oven.

Handsome Carver's Coconut Cashew Butter

Let me look into this awesome Coconut thing...


Substitute Handsome Carver’s Coconut Cashew Butter with:
Handsome Carver’s Vanilla Almond Butter
– Handsome Carver’s Almond Butter
– Handsome Carver’s Cashew Butter
– Handsome Carver’s Coconut Peanut Spread


Handsome Carver’s Peanut Butter Cake

By | Chocolate & Coffee Peanut Spread, Chocolate Peanut Spread, Cinnamon & Honey Peanut Spread, Coconut Peanut Spread, Peanut Butter, Recipes | No Comments


½ lb. + 2 tbsp. unsalted butter, softened
3 c all-purpose flour
2 ¼ c sugar – 1 tbsp. baking powder
1 jar Handsome Carver’s Peanut Butter
¾ tsp. baking soda
3 eggs
¾ tsp. salt
1 tbsp. vanilla extract
2 ¼ c whole milk, warmed

Preheat oven to 350F. Butter the insides of two 9” round cake pans and line the bottoms with parchment paper. In a bowl cream butter and sugar until light. Add the peanut butter and vanilla and beat on medium-low mixer speed until smooth. Add the eggs, one at a time, beating until smooth after each egg.

In a separate bowl, whisk together the dry ingredients until well blended. Add to creamed mixture alternately with warm milk, scraping the bottom of the mixer bowl frequently. Beat until thoroughly blended.

Pour batter into the two prepared pans and smooth tops if necessary. Bake 25-30 minutes, until tops of cake spring back lightly when gently pressed. Cool in pans 5 minutes then turn out to cool completely.

While the cake is cooling, make the frosting.


2 jars Handsome Carver’s Peanut Butter
Pinch of salt
12 tbsp. unsalted butter, softened
5-6 tbsp. whole milk
4 c confectioner’s sugar
½ c roasted unsalted peanuts
2 tsp. vanilla extract


In a large bowl beat together the peanut butter and butter until smooth. Stir in sugar one cup at a time, adding vanilla and salt as you go. Add milk as needed to make a spreadable consistency.

Place 1 cake layer onto a serving plate and spread with some of the frosting. Place the other layer on top and spread the top and sides with remaining frosting to cover cake completely. Garnish the top of the cake with coarsely chopped peanuts.

Handsome Carver's Classic Peanut Butter

Oh my, can I get this online?


Substitute Handsome Carver’s Natural Style Peanut Butter with either of the following:

  • Handsome Carver’s Chocolate Peanut Spread
  • Handsome Carver’s Coconut Peanut Spread
  • Handsome Carver’s Pumpkin Pie Peanut Spread
  • Handsome Carver’s Chocolate & Coffee Peanut Spread

Lemon and Blackberry Cheesecake with Handsome Carver’s Cashew Butter Crust

By | Almond Butter, Cashew Butter, Coconut Cashew Butter, Coconut Peanut Spread, Peanut Butter, Recipes, Vanilla Almond Butter | No Comments


  • 16 Graham Crackers 
  • 2/3 stick butter, room temperature
  • 1/3 cup Handsome Carver’s Cashew Butter

Crumble the Graham Crackers finely, then mix well with butter and Cashew Butter. Distribute at the bottom of a spring pan, and 1/2 inch up the walls. Press until compact, then put in the freezer  for a half hour.


  • 3 cups cream cheese
  • 2 eggs plus 1 egg-yolk
  • 1/2 cup sour cream 
  • 2 tbsp flour or cornstarch
  • 1/2 cup granulated sugar
  • juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • 2 pinches salt

Preheat oven to 350°.

Mix together eggs, vanilla extract and sugar. In a separate bowl, blend the cream cheese until creamy with no clumps, then add it to the mix. Add lemon juice and zest, flour, salt and sour cream.

Take the spring pan out of the freezer, and pour the cake mix onto the crust.

Prepare the spring pan for a water bath, or use whatever preferred method to ensure a moist environment in the oven. Put the cake in the oven for 30 minutes, then lower the temperature to 320° and keep baking for 30-40 minutes more.

At baking completion, turn oven off and leave the cake in the oven for 30 minutes with the oven door cracked slightly.  Remove from oven once cake is room temperature.


  • 1 1/4 cups blackberries
  • 2 tbsp granulated sugar
  • 1 tbsp flour or cornstarch

Handsome Carver's Cashew Butter Crust Lemon and Blackberry CheesecakePour all ingredients in a pot.  At low heat stir ingredients often to prevent sticking to the bottom.  Continue stirring on low heat until the mixture turns into a chunky jam.

Once the cheesecake is at room temperature, spread the blackberry topping, then refrigerate for at least 4 hours before serving .  More time in the refrigerator will lead to a better consistency.


Substitute Handsome Carver’s Cashew Butter with any of the following:

  • Handsome Carver’s Natural Style Peanut Butter
  • Handsome Carver’s Coconut Peanut Spread
  • Handsome Carver’s Coconut Cashew Butter
  • Handsome Carver’s Almond Butter
  • Handsome Carver’s Vanilla Almond Butter

Handsome Carver's Cashew Butter

I want this NOW!

Peach Strawberry Smoothie with Handsome Carver’s Coconut Cashew Butter

By | Coconut Cashew Butter, Coconut Peanut Spread, Recipes | No Comments


1 large peach
1/2 cup strawberries (fresh or frozen)
¾ cup almond milk or reduced fat milk
½ cup plain fat-free yogurt
3 tablespoons of Handsome Carver’s Coconut Cashew Butter
1 tablespoon ground flax seeds


Peal and slice the peach, then mix with strawberries and milk. Progressively add yogurt, coconut cashew butter and ground flax seeds.

Pour into 2 glasses and serve immediately


Substitute Handsome Carver’s Coconut Cashew Butter with Handsome Carver’s Coconut Peanut Butter.