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Peanut Butter

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 Vegan and Gluten Free Peanut Butter Curry

By | Peanut Butter, Recipes | No Comments


1 large onion
3 cloves garlic
1 large sweet potato
3 large carrots
1 large red pepper
3 tbsp vegetable oil
3 tbsp Thai red curry paste
½ jar Handsome Carver’s Natural Style Peanut Butter (or more depending on taste)
1 can coconut milk (14 oz)
32 oz vegetable broth
1 cup rice
Salt and pepper to taste

Garnish of chopped peanuts, chopped cilantro or chives

Serves 4


Peel and roughly cut onion and garlic. Put onion and garlic into a food processor and chop until almost mushy. Set aside. Cut up sweet potato, carrot and red pepper into bite size pieces. Cook sweet potato and carrot on medium heat in a deep fry pan in vegetable oil for about 5 minutes. Add the red pepper, onion and garlic and cook until sweet potato, carrot and red pepper are tender. Mix in the curry paste. Stir in Handsome Carver’s Natural Style Peanut Butter, followed by coconut milk and vegetable broth and blend. Gently simmer for about 20 minutes.

Cook the rice while the curry is simmering.

To serve, put a scoop of rice into a serving bowl and ladle in the curry, then garnish with chopped peanuts, cilantro or chives.

Handsome Carver's Classic Peanut Butter

Can I Buy This Online?


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!

Handsome Carver’s Cashew Butter Strawberry and Kiwi Green Smoothie

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


2 cups fresh kale
2 cups orange juice
2 cups strawberries
2 kiwi
½ cup plain yogurt
juice of 1 lemon
ground flax seeds
3 tbsp Handsome Carver’s Cashew Butter


Blend kale, orange juice and yogurt until smooth.
Next add the remaining fruits and the lemon juice blend again.
Mix in ground flax seeds and cashew butter and blend until combined.
Pour into 2 glasses and serve immediately.


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

  • Handsome Carver’s Almond Butter
  • Handsome Carver’s Vanilla Almond Butter
  • Handsome Carver’s Peanut Butter

Handsome Carver’s Peanut Butter Brick Treat

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


1/3 jar Handsome Carver’s Natural Style Peanut Butter
1/3 jar Handsome Carver’s Chocolate & Coffee Peanut Spread
2/3 stick butter
1/2 cup granulated sugar
2 eggs + 1 egg yolk
4 cups coffee
∾ 30 un-flavored Graham Crackers


Prepare 2 bowls with half the butter each and leave it to soften at room temperature. Mix in the sugar until foamy and add the eggs and yolk in equal parts.

In one bowl add Handsome Carver’s Natural Style Peanut Butter; in the other Handsome Carver’s Chocolate & Coffee Peanut Spread. Stir each until smooth.

Prepare a squared or rectangular flat-bottomed form. Pour an inch worth of coffee in a flat-bottomed bowl and quickly dip each Graham Cracker before placing it at the bottom of the form, adding up to a full cracker floor.

When the floor is ready, spread one of the two mixtures all over it, then cover up with a new layer of crackers, making sure their position coincides with the ones placed on the bottom layer. Spread the second mixture and cover up with one last layer of crackers.

Let it cool in the fridge for at least two hours, then serve in bricks.Handsome Carver's Chocolate & Coffee Peanut Spread Organic



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