May Contain Nuts


Chunky Dave’s Peanut Butter will be new to the Handmade Market on 17 & 18 March. All of Dave Hemming’s product is handmade in Sydney and he only uses Australian peanuts grown in Kingaroy, Queensland. The peanuts are roasted, salted, and ground to make three varieties – smooth, chunky and chilli. Dave started making peanut butter about 3 years ago when he realised how much rubbish was in the brands he was buying at the supermarket and the rest is history. He’s excited to be coming to Handmade in March because “Handmade sums up all the things Chunky Dave stands for. Honesty, integrity and a love for the finest ingredients that all combine to make a great product. In a world of valueless, volumes of mass produced “stuff” Handmade seems like a mecca for those that value the true artisan spirit of products hand made with creativity, authenticity passion & love.”

He’s also looking forward to meeting hundreds of passionate foodies and sharing something that not only tastes great but is good for you. “Waiting a few seconds for that huge smile when they taste my chilli PB is totally awesome every time”.

With no preservatives or artificial ingredients, Dave’s product is great straight out of the jar. However, it is the perfect ingredient for a number of recipes, two of which can be found here. Head to Dave’s recipe page for these and more ideas.


  • 3 Ripe Bananas, mashed
  • 3/4 Cup Chunky Daves Original Peanut Butter
  • 3 Eggs @ room temperature
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon of melted coconut oil (cooled)
  • 1 Teaspoon vanilla extract
  • 1/2 Cup Coconut Flour
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/3 Cup Banana Chips
  • 80G 70% Cocoa Chocolate, chopped into rough chunks
  • 1 Tablespoon Toasted Peanuts (optional)


  1. Preheat oven to 175 degrees Celcius
  2. Line a 24cm x 10cm Loaf tin with baking paper
  3. Mix mixing bowl, blend together eggs, bananas, peanut butter,maple syrup, coconut oil & vanilla
  4. When smooth(ish) , add in coconut flour, baking powder & spices and mix on medium speed for a minute or two until smooth
  5. Pour into tin and bake for 20 mins
  6. Remove from oven and scatter top with banana chips, chocolate & peanuts
  7. Return to oven & bake for another 20 mins
  8. Eat whilst warm (if you can’t wait) or cool in the tin before serving
  9. Can be stored in fridge for around 5 days (if it lasts that long!)


  • 700g Chicken Tenderloins
  • 1 jar Chunky Dave’s chilli peanut butter
  • 4 Tablespoons soy sauce
  • 2 tablespoon Worcestershire sauce
  • 1/2 cup peanut oil
  • 4 cloves garlic, crushed
  • 2 tablespoons of sugar
  • Optional to serve – mixed lettuce , chopped coriander, limes, shaved cucumber & chopped peanuts.


  1. Mix together all ingredients except chicken
  2. Reserve half the mixture to use as a sauce
  3. Add the chicken to the other half of the mixture , cover well and refrigerate for 30-60 mins
  4. In the meantime, warm reserved marinade in a pan on medium temperature for 2-3 minutes
  5. Barbecue or grill the chicken
  6. Serve on a bed of greens with lime wedges. Top with sauce, coriander and chopped peanuts and wash down with one of Australia’s incredible hand crafted beers or a cold soda with lime.