Immunity Hot chocolate
Written by Susie Barrel
Time: 15 minutes Served: 1
Dairy-free / Gluten-free / Eggs-free
Ingredients
1.5 tablespoons of Mayver’s omega-3 super peanut butter
1.5 tbsp. cocoa powder
1 teaspoon honey
2 tablespoons boiling water
1 cup skim milk
15 g dark chocolate 70% cocoa, grated (optional)
Method
- Mix cocoa powder, honey and boiling water in a small saucepan over medium heat. Whisk until combined.
- Add the peanut butter and whisk quickly to form a thick consistency.
- Gradually pour in the milk and continue to beat over medium heat for another two minutes.
- Pour the hot chocolate mixture into a mug and top with grated dark chocolate (optional). Serve immediately.
Peanut Butter Chicken Coconut Bark
From Maver
Time: 45 minutes Serving: 3-4
Dairy-free / Gluten-free / Eggs-free
Ingredients
1 brown onion
2/3 cup peanut butter Mayver’s Crunchy
1 fresh red chili pepper
2 tsp coconut oil
1x 400 ml jar of coconut cream
1 tablespoon red curry paste
1 cup chicken or vegetable broth
500 g chopped chicken breast
1 pack of cherry tomatoes
1/4 cup cashews
100 g of green beans
Coriander for serving
Crushed peanuts for serving
Method
- Heat a large deep skillet over medium heat.
- Finely chop the onion into 1 cm cubes and the fresh chili peppers thinly.
- Add the coconut oil to the preheated pan and then the onions, stirring for about 2 minutes or until the onions are soft. Make sure the onion is not browned.
- Add the coconut cream to the pan, then the red curry paste and fresh chili peppers, stirring constantly for at least 1 minute.
- Mix the broth and peanut butter.
- Add the chicken, cashews, tomatoes and green beans to the pan and stir in the curry.
- Reduce heat to medium to bring the curry to a boil, stirring occasionally for 8-10 minutes or until the chicken is thoroughly cooked.
- Once the curry is ready, serve it in a bowl and sprinkle with chopped peanuts and coriander to serve!
Hazelnut porridge bowl
From Maver
Time: 15 minutes Served: 1
Dairy-free / Gluten-free / Eggs-free
Ingredients
2 tablespoons hazelnuts, cashews and Mayver’s cocoa spread
1/2 cup oatmeal
1 cup almond milk
1 tsp chia seeds
1 tsp cocoa nibs
1 tsp cocoa powder
Fresh berries and banana slices to serve
Method
- In a small saucepan, place the almond milk, cocoa powder and oatmeal over medium heat.
- Stirring constantly, heat until the oats are soft and the mixture thickens, about 5-7 minutes.
- Remove from heat and mix with hazelnuts, cashews and cocoa, chia seeds and cocoa nibs.
- Pour into a bowl and top with a share of Mayver’s spreads of your choice and garnish with fresh berries.
- Serve hot and enjoy!

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https://shesociety.com.au/food-drink/winter-recipes-to-support-your-immune-system/