This creamy gingerbread peanut butter is made with molasses roasted peanuts, holiday spices and optional chocolate chips. Enjoy it this holiday season!
Preheat oven to 350 degrees. Toss peanuts with the molasses, cinnamon and coconut sugar. Bake for 15 minutes, tossing once half way through. Remove from oven and let cool for a few minutes.
For the gingerbread peanut butter:
Add the roasted peanuts to a food processor and process for 1-2 minutes until flour-like consistency.
Add the coconut oil and continue processing until smooth, scraping down sides as needed. This process will vary depending on your food processor but usually 5-10 minutes is standard.
Once creamy, add the remaining ingredients (except chocolate chips if using) and process for another minute.
If using, add the chocolate chips and pulse for a couple of seconds to combine with the peanut butter. The chocolate chips will melt from the heat created by the food processor creating a subtle chocolate swirl in the peanut butter.
Transfer to a jar or storage container and keep refrigerated.