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Epicurean Adventures | Summer Edition Recipes

Posted by Jessica Windell on

Summertime cooking is one of our favorite pastimes and something we look forward to every year. This month, we got a little adventurous with our fare and gave some of our usual recipes a twist — a Perfect Bar twist, that is.

You’ve seen it in cookies and smoothie bowls, but there are endless possibilities for Perfect Bar to take the place of peanut butter and almond butter in some savory dishes, too. The way we see it, substituting Perfect Bar not only gets you the creamy, nutty taste you’re looking for, but tons of bonus nutrition, thanks to the 20+ superfoods!

Check out these yummy, summertime recipes to make this season’s epicurean adventures absolutely perfect.

Almond Butter Hummus with Veggies



hummus ingredients


1. In a blender, crumble the Almond Butter Perfect Bar.
2. Add 2 Tbsp of olive oil and blend at low speed until mixed in.
3. Add chickpeas along with cumin, soy sauce, salt and pepper. While blending on medium speed, slowly pour in remaining olive oil.
4. Blend on medium for 2 minutes until completely smooth. More oil can be added for desired texture.

Peanut Pineapple Thai Chicken Satay


1 pound chicken (2-4 chicken breasts) chopped into bite size pieces
1/2 fresh pineapple, chopped into 1” pieces
Wooden or metal skewers (metal suggested)

Thai Peanut Pineapple Marinade (use excess for sauce):
1/2 cup pineapple juice
1/3 cup soy sauce
1/4 cup honey
2 Tbsp. lime juice
2 tsp. Sriracha/Asian hot red chili sauce
1 tsp. dry basil
1 tsp. ground garlic
1/2 tsp. ground ginger
1/4 tsp. black pepper

Sauce (added to leftover marinade):

1.5 Tbsp. olive oil
1/4 cup coconut milk (lite is fine)
1/8 tsp. whole wheat flour
1 Peanut Butter Perfect Bar

Chicken ingredients


  1. MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/4 cup of this marinade and 3 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 1 hour up to overnight (the longer the better).
  2. THAI PEANUT SAUCE: Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce/Dip should be thick but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add Sriracha, lime, honey to taste.
  3. TO GRILL: If using wooden skewers, soak skewers at least 30 minutes in water before grilling.
  4. When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers.
  5. Grill on one side for about 5 minutes or until slightly charred. Flip and grill the other side until chicken is cooked through and slightly charred.
  6. Brush grilled kebabs with sauce and use remaining sauce as a dip OR after brushing with sauce, whisk in some water to thin sauce and pour over chicken and pineapple with rice.
  7. Garnish with crushed peanuts, green onions and freshly squeezed lime juice (optional) and salt as needed.

Fruit & Almond Coconut Kebabs with Yogurt Honey Dipping Sauce



Fruit Kebabs


1. Cut up Almond Coconut Perfect Bars into 16 pieces total (8 per bar)
2. Chop fruit to match the size of the Perfect Bar bit-sized squares
3. String fruit and Perfect Bar bits onto wooden or metal skewers
4. Mix together ingredients for yogurt dipping sauce and add vanilla extract for sweetness (drizzle or dip, as desired)