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Tout simplement D&D Mamba moyen et confiture au framboise sur pain. Bon appétit !  // Simply D&D Mamba medium and raspberry jam on bread. Enjoy!

Tout simplement D&D Mamba moyen et confiture au framboise sur pain. Bon appétit !  // Simply D&D Mamba medium and raspberry jam on bread. Enjoy!





1/4 cup tamari or gluten-free soy sauce
2 tablespoons D&D Mamba peanut butter
1 tablespoon gluten-free white miso
1 tablespoon honey
2 teaspoons rice wine vinegar
1 clove of garlic, minced
2 teaspoons toasted sesame oil
1 teaspoon sriracha


2 tablespoons olive oil
1 small yellow onion, diced small
1 red bell pepper, diced small
1 large portabella mushroom cap, stem and gills removed, diced small
2 teaspoons minced ginger
1/2 cup hoisin sauce
1 (8-ounce) can water chestnuts, drained and diced small
3 green onions, thinly sliced
1/3 cup chopped raw walnuts


1 head of bibb, butter, or iceberg lettuce, leaves removed, washed, and thoroughly dried
Cooked sushi rice (optional)
3 large carrots cut into ribbons with a vegetable peeler
1/2 cup fresh cilantro leaves or cilantro sprouts
2-3 tablespoons black sesame seeds


1. Gluten-Free Hoisin Sauce

Combine all of the sauce ingredients in a food processor fitted with the S-blade or a high-powered blender. Process until all of the ingredients are combined, but the sauce still has visible chunks of peanut in it. Set aside.

2. Filling

Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the onion, bell pepper, and mushroom to the pan; stir to combine and spread the filling out in an even layer so the veggies sauté instead of steam. Cook for 7-8 minutes, stirring once or twice and spreading the filling back out evenly each time. Add the minced ginger and hoisin sauce; stir to combine and cook for 1 minute longer. Stir in the water chestnuts, green onions, and raw walnuts to the pan and cook until the green onions begin to wilt, about 1 minute. Remove from the heat.

3. Assemble the Wraps

Layer lettuce leaves with sushi rice (if using), a heaping spoon full of filling and top with carrot ribbons, cilantro, and a sprinkle of sesame seeds.


(Version française DISPONIBLE bientôt!)

Maffé is a traditional West African dish made with a peanut base and a combination of delicious spices. Use D&D Mamba peanut butter for a Haitian twist on this West African classic. Trust us, you won’t regret it!



1          kg of chicken (with skin and bones)
1          tsp. salt
2          cloves of garlic
1          tbsp. vegetable oil


1          tbsp. veg oil
1          clove garlic
1          small yellow or white onion
1          small sweet potato
1          small yellow potato
1          large carrot
1          chicken bouillon cube
¾         jar of D&D Mamba 25
½         cup of coconut milk
2          tbsp. tomato paste
1          tsp. salt
¾         inch slice of ginger
2-3      tbsp. brown sugar (depending on taste)
1-1.25 L of water (depending on the consistency you want)


1.    Mix together chicken, salt, oil and garlic in a bowl. Make sure to coat the chicken pieces. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium high. Add the chicken in batches and brown on all sides, and then place them on a plate for later. 

2.    In a large pot, add 1 tablespoon of vegetable oil, garlic and onion. Cook until tender, about 4 minutes. Add the potatoes and carrot, cook for another 5-7 minutes. 

3.    Add the water and bouillon cube and simmer about 15 minutes uncovered. Reduce the heat to medium-low, and stir in the Mamba, coconut milk, tomato paste, salt, ginger, brown sugar and chicken pieces. Cover and let simmer for another 10-15 minutes until chicken is cooked through. Stir occasionally.  

4.    Serve with jasmine rice and enjoy!




1 tasse et ½ de flocons d’avoine à cuisson rapide
½ tasse de pépites de chocolat
3 c. à soupe de graines de lin moulues
4 c. à soupe de graines de chia


5 c. à soupe de beurre d’arachide ou d’amande
1/3 t. de miel
½ c. à thé de vanille


Préparer une plaque à biscuit recouverte de papier parchemin ou de papier ciré. Dans un bol de moyenne grosseur, mélanger tous les ingrédients secs. Ajouter les ingrédients humides au mélange sec. Mélanger. À l’aide de doigts humidifiés, former des boules. Disposer les boules sur la plaque à biscuit et mettre au réfrigérateur pour au moins 30 minutes. Les conserver au réfrigérateur.

Portions: 14 à 16 boules
Préparation: 5 à 10 minutes
Cuisson: Aucune
Réfrigération: 30 minutes

Salade de chou croquante D&D Mamba


3 c. à soupe de D&D Mamba épicé
4 c. à soupe de vinaigre de cidre
1 1/2 c. à soupe d'eau chaude
2 c. à thé de miel
¼ c. à thé de sel
¼ c. à thé de poivre noir
1 gros poivron rouge ou jaune en julienne
3 bâtonnets de céleri
1 échalote française hachée
1/2 chou rouge émincé finement au couteau
1/4 tasse d'arachides non salées hachées


1. Dans un grand bol, mélanger le beurre d'arachide, le vinaigre, l'eau chaude, le miel, le sel et le poivre à l’aide d’un fouet ou d’une fourchette.

2. Ajouter le poivron, l’échalote, le céleri, et le chou et bien mélanger avec la vinaigrette. 

3. Laissez la salade reposer quelques minutes pour permettre à toutes les saveurs de bien se marier. Saupoudrer d’arachides hachées au moment de servir.



Made in Montreal. © Dumornay Delis Inc. All rights reserved.