Gingerbread Peanut Butter

• Vegan
• Gluten free

• Produce

  • 1 tsp Ginger
  • 2 cups Peanuts, unsalted
  • 2 cups Peanuts, roasted

• Condiments

  • 1 tbsp Maple syrup
  • 1 tbsp Molasses

• Baking & Spices

  • 1/8 tsp Allspice
  • 1 tbsp Chocolate chips, mini
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1/2 tsp Coconut sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 tsp Coconut oil

Found on runningtothekitchen.com

Description

Directions

• 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.
• 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.