Gingerbread Peanut Butter
This creamy gingerbread peanut butter is made with molasses roasted peanuts, holiday spices and optional chocolate chips. Enjoy it this holiday season!
Servings: 16 servings
Ingredients
For the roasted peanuts:
- 2 cups unsalted peanuts
- 1 tablespoon molasses
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coconut sugar
For the gingerbread peanut butter:
- 2 cups roasted peanuts
- 1/2 teaspoon coconut oil
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1 tablespoon maple syrup
- 1-2 tablespoons mini chocolate chips optional
Instructions
For the roasted peanuts:
- 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.
Nutrition
Serving: 1SERVING | Calories: 231kcal | Carbohydrates: 11g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Sodium: 110mg | Fiber: 3g | Sugar: 4g