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Get the Scoop on the Best Gourmet Peanut Butter We’ve Tried

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Have you ever wanted to try a gourmet, artisan peanut butter, but just not sure if it’s worth the money? We tried three BNutty Peanut Butter flavors and you’ll be surprised at what we found.

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Our BNutty Peanut Butter Taste Test

Before we get into our reviews, here’s a little background info about BNutty Peanut Butter. The company was established in 2014 and is based in Indiana. Their peanut butter is made using freshly ground honey roasted peanuts as opposed to common lightly salted blanched peanuts. They have 10 mouth-watering, artisan flavors and some rotating seasonal flavors that are packed with mix-ins like chocolates, berries, oats, honey and even marshmallows and pretzels.

We received three flavors directly from BNutty Peanut Butter to sample. The flavors we put to the test are Totally Toffee, Irresistible Pretzel and Blissful Blueberry.

Without further ado, let’s get to the reviews. Spoiler alert: YUM!

First up is …

Irresistible Pretzel Gourmet Peanut Butter

The Irresistible Pretzel peanut butter flavor is honey roasted nuts blended with pretzels and white chocolate. I was most excited to try this flavor because I love pretzels and white chocolate. It did not disappoint. It is packed with big pretzel chunks and tons of white chocolate chips.

It’s actually hard to take a bite without getting some pretzel or white chocolate! The texture of the peanut butter is creamy, but grainy (in a good way). The pretzels add a great crunch – yep, they stay really crunchy even though they are covered in peanut butter! The white chocolate adds a nice pop of color, another interesting texture and a hint of sweetness.

Two big peanut buttery thumbs up on this one. Loved it! If you think this flavor sounds awesome (which it is!), you can get it here on Amazon – BNutty Irresistible Pretzel Peanut Butter.

Totally Toffee Gourmet Peanut Butter

The Totally Toffee peanut butter flavor is honey roasted peanuts ground into a crunchy nut butter then mixed with toffee bits and milk chocolate. The first thing that struck me about this flavor is the texture. It doesn’t have big pieces of mix-ins like the Irresistible Pretzel flavor. Instead, the entire peanut butter is just all texture. It’s a chunky, crunchy peanut butter with small bits of toffee and almonds that add tons more texture. The chocolate is soft and creamy which adds another textural delight for your mouth.

All of the flavors work together so well. There isn’t a single flavor note that really stands out. It’s just a beautiful blend of sweetness and crunch. It really is like eating a candy bar on a spoon.

This is the most versatile of the flavors I sampled. You could easily substitute this Totally Toffee flavor for any recipe that calls for peanut butter. It is equally good on a piece of toast or right from the jar.

I am majorly impressed with this flavor and highly recommend it. Can’t wait to try it too? You can get it here on Amazon – Totally Toffee Peanut Butter.

Blissful Blueberry Gourmet Peanut Butter

The Blissful Blueberry peanut butter flavor is honey roasted nuts blended with blueberries and milk chocolate. To be honest, I wasn’t too sure about trying this one. I don’t even really like blueberries. And blueberries with peanut butter? That’s just weird, right?

But for the sake of research, I knew I what I had to do. First I tried just a little bit of the peanut butter. To my surprise and delight, I liked it! I thought the mighty peanut butter would overpower the delicate blueberry, but boy, was I wrong. The blueberry was the star of the show and the peanut butter complemented it nicely.

I was also surprised to find that the blueberries are whole and covered in chocolate. As you can see in the above photo, there is a whole blueberry near the center that some of the chocolate came off of. In the lower right, you can see two more huge blueberries totally enrobed in chocolate.

If you love blueberries or just trying interesting new foods, this Blissful Blueberry peanut butter is for you. You can order it here on Amazon – BNutty Blissful Peanut Butter.

RELATED READING: The Best of Reese’s Peanut Butter in 2019

If you like what you’ve heard so far, keep reading. B Nutty has lots of other flavors too. If they are anything like the flavors we tried, they will be delicious.

S’more Dreams Gourmet Peanut Butter

The S’more Dreams peanut butter flavor is honey roasted nuts blended with graham crackers, milk chocolate, and marshmallows. Order S’more Dreams here on Amazon.

Coco-Nutty Gourmet Peanut Butter

The Coco-Nutty peanut butter flavor is honey roasted nuts blended with roasted coconut flakes, dark chocolate, and almond slivers. Order Coco-Nutty here on Amazon.

Simply Salted Caramel Gourmet Peanut Butter

The Simply Salted Caramel peanut butter flavor is crunchy ground honey roasted peanuts mixed with a caramel ribbon and pink Himalayan sea salt. Order Simply Salted Caramel here on Amazon.

Skinny Dip Gourmet Peanut Butter

The Skinny Dip peanut butter flavor is honey roasted peanuts ground, granola, raisins, dried cranberries, almonds and honey combine for a unique crunchy peanut butter treat! Order Skinny Dip here on Amazon.

Joyful Cranberry Gourmet Peanut Butter

The Joyful Cranberry peanut butter flavor is honey roasted nuts blended with cranberries, white chocolate, and dark chocolate. Order Joyful Cranberry here on Amazon.

Peacefully Plain Creamy Gourmet Peanut Butter

The Peacefully Plain Creamy peanut butter is honey roasted nuts in a creamy texture. Order Peacefully Plain Creamy here on Amazon.

Peacefully Plain Crunchy Gourmet Peanut Butter

The Peacefully Plain Crunch peanut butter is honey roasted nuts in a crunchy texture. Order Peacefully Plain Crunch here on Amazon.

Be sure to save your favorite BNutty Peanut Butter flavor to your ‘MUST HAVE’ board on Pinterest or share with your friends on Facebook, Instagram or Twitter.

If you’ve already tried BNutty or are looking forward to trying it for the first time, leave us a comment below. We can’t wait to hear if you like BNutty as much as we do!

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Product Reviews / Main Nibbles / Jams, Jellies, Nut & Fruit Butters

Gourmet Peanut Butter: It’s Not Just Creamy & Chunky Anymore

When we were growing up, there were two kinds of peanut butter: creamy and chunky. Then one day, chocolate-ribbon peanut butter appeared as a specialty item: a hallmark occasion. Today, chocolate seems so old-hat: White Chocolate Raspberry is our favorite sweet flavor, when we’re not reveling in Onion Parsley or Thai Ginger & Red Pepper.

Today’s gourmet flavored peanut butters make exciting sandwiches—and also hors d’oeuvres, pasta sauces and a myriad of other dishes we never imagined when dishing up those sandwiches with strawberry preserves or grape jelly.

To show you what’s happening in the world of gourmet peanut butter, we’ve highlighted the lines of three prominent artisan producers. All have recipes on their websites, for everything from the expected (smoothies, shakes, sandwiches and desserts) to the unconventional (breakfast dishes, appetizers, soups, salads and main dishes).

P.B. Loco

P.B. Loco produces peanut butters with a very smooth and creamy style, using a small amount of partially hydrogenated oil as a stabilizer to prevent oil separation. They point out that “the amount of trans fat in our products is approximately 150 times less than what is needed to reach the FDA’s 0 grams trans fat cut-off.” Plain flavors are $5.95, specialty flavors, $6.95 per 16-ounce recyclable plastic jar. Read our full review of P.B. Loco, a NIBBLE Top Pick Of The Week.

Classic & Savory Flavors

  • Asian Curry Spice
  • Dreamy Creamy
  • Munchy Crunchy

Sweet Flavors

  • Dark Chocolate Duo
  • CocoaBanana (Chocolate Banana)
  • Jungle Banana
  • Raspberry White Chocolate
  • Sumatra Cinnamon and Raisin

Sunland Flavor Infused Peanut Butter

Formerly known as “Peanut Better,” this company was acquired by Sunland Foods, which still makes the same exciting flavors—coarser, rustic-style “natural” peanut butters (which means that they are made without hydrogenated oils or preservatives). They’ll keep for at least three months if stored in a cool, dry place; there’s no need to refrigerate. If the oil starts to separate, just stir it back in. All are excellent, but the savory flavors, rather unexpected in peanut butters, are dynamite! Certified USDA Organic, and certified kosher by Orthodox Union. $5.00 per 10-ounce glass jar (organic flavors), $4.00 per 16-ounce jar for natural flavors. Read our full review of Peanut Better/Sunland, a NIBBLE Top Pick Of The Week.

Savory Flavors

  • Hickory Smoked*
  • Onion Parsley*
  • Spicy Southwestern*
  • Thai Ginger and Red Pepper*

*Asterisked flavors are organic; the others are all natural.

Sweet Flavors

  • Banana Peanut Butter Spread
  • Caramel Peanut Butter Spread
  • Cinnamon Peanut Butter Spread
  • Dark Chocolate*
  • Dark Chocolate Peanut Butter Spread
  • Vanilla Cranberry*

Peanut Butter & Co.

This brand grew from a Greenwich Village café of the same name, with a menu consisting entirely of peanut butter creations. Since 1998, PB fans have made pilgrimage to dine there, and it even spawned a cookbook with a foreword by Jerry Seinfeld, obviously a fan.

Standard & Savory Flavors

  • Crunch Time
  • The Heat Is On
  • Old Fashioned Crunchy
  • Old Fashioned Smooth
  • Smooth Operator

Sweet Flavors

  • The Bee’s Knees
  • Cinnamon Raisin Swirl
  • Dark Chocolate Dreams
  • Mighty Maple
  • White Chocolate Wonderful

Standard flavors, $5.00, specialty flavors, $6.00 per 16-ounce recyclable plastic jar. ILovePeanutButter.com.

You can purchase the cookbook on Amazon. Then you can start making the 80 recipes—everything from PB cakes and cookies, to baked apples with PB, to PB BLTs, to pad thai.

Prices and flavor availability are verified at publication but are subject to change.

Shipped off to boarding school in England during the Great Depression, the twelve-year-old William F. Buckley, Jr., was sustained by regular care packages from his father. The biweekly deliveries contained a case of grapefruit and a large jar of peanut butter. In a 1981 essay titled “In the Thrall of an Addiction,” Buckley recalled that his British schoolmates “grabbed instinctively for the grapefruit—but one after another actually spit out the peanut butter.” No wonder, he sneered, “they needed help to win the war.”

Half a century later, when I left Washington, D.C., for school in Northern Ireland, I packed my bags with jars of Skippy. Not much had changed. “Mashed peanuts on bread?” my friends in Belfast asked, incredulously—as if peanuts were synonymous with maggots. The American love of peanut butter is as mystifying to many Britons as the British love of Marmite (yeast extract on toast?) is to me, but, as Jon Krampner writes in “Creamy & Crunchy,” his enjoyable and informative new history of peanut butter, there are plenty of other countries that adore the crushed goober pea. Canadians eat it for breakfast; Haitians call it mamba and buy it, freshly pulverized, from street vendors; it is popular in the Netherlands, where it is known as pindakaas, or peanut cheese. Peanut butter is also increasingly found in the Saudi Arabian diet, thanks, in part, to expatriate oil workers. Nevertheless, it remains, in Krampner’s phrase, an “all-American food.”

Like other all-American foods such as the hamburger, the hot dog, and the ice-cream cone, peanut butter first emerged as a retail item at the end of the nineteenth century. With the assistance of corporations like ConAgra and Procter & Gamble, it was transformed into a billion-dollar business in the middle of the twentieth century. Peanut-butter sales, which dipped in the nineteen-eighties and nineties, because of health concerns, have steadily risen in recent years, particularly since the start of the recession. Cheap and nutritious, it’s the perfect food for hard times. The twenty-first century has also seen the increasing popularity and availability of alternatives to peanut butter’s Big Three: Jif, Skippy, and Peter Pan. Artisanal and organic varieties are easier than ever to find as food entrepreneurs try to do to peanut butter what Starbucks did to coffee.

Peanut butter, the everyman staple, which contains neither butter nor nuts (peanuts are legumes), originated as a health food of the upper classes. First created for sanitariums like John Harvey Kellogg’s Western Health Reform Institute, it satisfied the need for a protein-rich food that did not have to be chewed. Wealthy guests at those institutions popularized it among the well-heeled. But there were economic pressures to expand peanut-butter consumption more democratically. Once the boll weevil devastated cotton cultivation at the turn of the century, Southern farmers were encouraged by George Washington Carver and others to adopt the peanut as a replacement crop. A burgeoning market for peanut butter substantially increased demand for their harvests. While both Kellogg and Carver have been touted as “the father of peanut butter,” Krampner makes a case for George Bayle, a St. Louis businessman who, in 1894, became the first to produce and sell it as a snack food. Peanut butter was featured in the 1904 World’s Fair in St. Louis and soon thereafter Beech-Nut and Heinz introduced it nationally. By 1907, thirty-four million pounds of peanut butter were produced, up from two million in 1899.

Even then, peanut butter, which did not travel well, was mostly produced for regional markets. It was the development of hydrogenation in the nineteen-twenties that led directly to the industrialization of peanut-butter production, the rise of the Big Three national brands, and the arrival of peanut butter in America’s lunch boxes. (In raising the melting point of peanut butter so that it is solid at room temperature, hydrogenation stops the separation of peanut oil and solids in the container and extends the product’s shelf life.) By 1937—the year before the young William Buckley was shipped across the pond—it had become so common that The New Yorker published its first peanut-butter cartoon. Hydrogenated peanut butter outsold natural for the first time in 1942. Today more than eighty per cent of the market is hydrogenated.

Krampner gives brief histories of all three of the major brands, which each had their turn as the nation’s top spread. They illustrate the concentration and mechanization of the nation’s food supply. Peter Pan, introduced in 1928, was the first dominant national peanut butter. It used a partial-hydrogenation process patented by Joseph Rosefield, an entrepreneur from Lexington, Kentucky. In 1932, after Peter Pan’s parent company sought to cut his licensing fee, Rosefield ended the partnership and started making his own brand: Skippy. Inventive and obsessed with quality control, Rosefield emerges as perhaps the most important and likable figure in the history of peanut butter. By the end of his career, he held ten patents relating to the food and numerous notable innovations. He set up his own research lab and conceived a new way of churning—rather than grinding—his peanuts to produce a smoother texture. By introducing fragments of crushed peanuts into his butter, he invented crunchy—or chunky, if you prefer. He instituted the wide-mouth jar that has been standard ever since. And he paid his employees well, to boot. Five years before Reese’s created its peanut-butter cup, Rosefield brought Choc-Nut Butter to market. He seems to have been a little too far ahead of the curve in combining peanuts and chocolate: the product failed. Nevertheless, Skippy thrived, overtaking Peter Pan in the late forties and remaining the nation’s favorite until 1980. Rosefield sold his company to Best Foods (makers of Hellman’s mayonnaise) for six million dollars in 1955.

That same year, Procter & Gamble bought Big Top peanut butter from William T. Young of Kentucky and, in the ensuing years, reformulated and rebranded it to compete with Skippy and Peter Pan. P. & G. named its product Jif, used oils other than peanut oil in its hydrogenation process, and sweetened the recipe, adding sugar and molasses. These changes—many of which were emulated by Jif’s competitors—prompted a lengthy battle between the peanut-butter industry and the federal government over the standard of identity for the food. The Food and Drug Administration proposed that a minimum of ninety-five per cent peanuts were required for it to be called peanut butter. Peanut-butter makers wanted the level set at eighty-seven per cent. After a dozen years of legal wrangling, the standard of ninety per cent was established in 1971. Jif, meanwhile, had, with the assistance of Grey Advertising, come up with a new slogan— “Choosy mothers choose Jif”—which helped propel it from third to first. Now owned by Smucker’s, Jif has been the nation’s best-selling peanut butter for more than three decades.

As beloved as it is, peanut butter has not been exempt from the backlash against the industrialization of food. Krampner discusses the “dark side” of peanut butter: the recent spike in peanut allergies, the deaths from salmonella contamination at processing plants, and public-health concerns over its fat content. He also devotes a chapter to Frank Ford of Arrowhead Mills, the natural-foods pioneer who started making peanut butter in 1970. Arrowhead’s Deaf Smith brand was the first organic peanut butter and the first to use the difficult-to-grow Valencia peanut. It became the progenitor of many of the natural and gourmet varieties now available at your local Whole Foods. I myself am part of this shift in tastes, having some years ago given up my loyalty to Skippy in favor of natural peanut butters made by Smucker’s and Trader Joe’s. Krampner helpfully lists some of his favorites—and one of the unexpected pleasures of reading this book has been sampling the artisanal peanut butters made by Woodstock Foods of Providence, Rhode Island, the Krema Nut Company of Columbus, Ohio, and Koeze Cream-Nut of Grand Rapids, Michigan. The difference between the Big Three and these peanut butters is akin to the difference between Velveeta and a good aged cheddar. One can only wonder what Buckley—a Skippy man like myself—might have said.

Photograph: CN Digital Studio.

  • Chocolate Peanut Butter is sort of like a healthier, more delicious Nutella. Smear it on bread or spoon it onto ice cream. Melt 1/2 cup chopped dark chocolate or chocolate chips, let cool to room temperature, and whirl into the peanut butter.
  • Honey Peanut Butter is a sweet treat that is utterly perfect for smearing on toast at breakfast or as a snack. Add 3 tablespoons of honey to the mix for a classic flavor combination in a single jar.
  • Maple Peanut Butter gets an earthy sweetness from real maple syrup—perfect for pancakes. Start with adding 3 tablespoons of pure maple syrup, increasing the amount until the result is as sweet as you like.
  • Spicy Peanut Butter is for those who love the savory side of nut butters and want to experiment with unique sandwiches and kicky breakfasts. Add 1 tablespoon chile oil and 1/4 teaspoon cayenne to the nuts when you process them. Taste and add more until it’s as spicy as you like.
  • Almond Butter is all the rage for a reason—it tastes great and has an admirable nutritional profile. It is counterintuitive and the opposite of other nuts, but unroasted almonds make a more fully flavored and almond-like almond butter. Use blanched almonds (with the skins removed) for a more mellow effect.
  • Cashew Butter is remarkably rich and creamy. Finding unsalted roasted cashews can be a challenge, but it’s worth it.
  • Walnut Butter is a bit trickier only because walnut skins are pretty darn bitter and they aren’t super easy to get off. Luckily, there is a way. Blanch the walnuts (dunk for just a moment in boiling water, drain, and dry) and rub them to remove their skins. Then toast them, let them cool, and proceed with whirling them into butter.

I have a love-hate relationship with peanut butter. I want to love it, but every time I eat it I get sick─it’s been that way ever since I was a little. Here’s the thing, I don’t have a peanut allergy, but I feel sick when I eat peanut butter because I’m sensitive to hydrogenated oils and other preservatives. To avoid feeling crummy, I make peanut butter at home, which can get boring after a while. I’ve taken to adding different flavors to my homemade peanut butter. How much more hipster can I get?

The great thing about flavored peanut butter is that─much like homemade Nutella─it lacks preservatives and other add-ins that can wreck your digestive system. A lot of the time, these flavors involve chocolate since it’s incredibly easy to incorporate into your peanut butter. Just add some chocolate as you’re making it and presto, done.

What Do You Need?

Susanna Mostaghim

Making peanut butter is actually super easy, and it’s not even remotely harder to make flavored peanut butter. All you need is a food processor or blender, peanuts, salt, and whatever flavoring agents (or sweeteners) you want.

#SpoonTip: Use a bullet or personal blender instead of a food processor. Actually just use a blender. It generally has sharper blades than a food processor and makes everything so much easier.

Start With Peanuts

Susanna Mostaghim

Fill your blender with peanuts. If you don’t have enough peanut butter, you can always add more peanuts. Sprinkle in a dash of salt if you like salted peanut butter.

Now, you may think you need to add more to your peanut butter, but you don’t. Don’t add anything to make this overly-processed and disgusting. Just turn on your affordable blender and blend until your peanuts start to release the oil that’ll bind the pulverized peanuts together.

A great thing is that you can easily choose to make chunky or creamy peanut butter. It’s just a matter of choosing when to stop blending. Once your peanut butter has warmed up (aka when it’s obviously peanut butter) it’s easy to begin adding flavors.

What Can You Add?

Susanna Mostaghim

If you want to make flavored peanut butter, then you have to make sure you use items that can melt and be easily incorporated. This includes, but is not limited to: salted caramel, chocolate, coconut, honey, and bananas.

There are a bunch of great flavor combinations like chocolate cherry, dark chocolate salted caramel, and vanilla honey, just to name a few. A personal favorite of mine is white chocolate coconut peanut butter, which you can make using a Lindt bar or using white chocolate and shredded coconut. If you add bananas, you’ll make a peanut butter inspired by Elvis.

Once you’ve blended your peanut butter to the point your flavoring is fully incorporated, transfer it to a jar and refrigerate. Remember that there are no preservatives so you have to eat your peanut butter pretty quickly. But it’s delicious, so that shouldn’t be a problem.

Homemade Chocolate Peanut Butter

Updated on January 16, 2014 by Averie Sunshine

Chocolate and peanut butter. One of the best flavor pairings on earth.

And you can make your own chocolate peanut butter at home in less than 10 minutes.

If you were ever having a bad day, PMSing, your boss was being horrid again, your hair stylist didn’t listen, you dropped your only house key down the elevator shaft, your child volunteered you to be a driver but didn’t clue you into this fact, or life has thrown you some curveballs, try a spoonful of this. Or ten. Problems solved.

Homemade Peanut Butter, including chocolate peanut butter, is like no other, and once you try it, for straight up eating (not for baking with) you’ll never want storebought again. Homemade and storebought taste vastly different, and you really can’t imagine quite how different until you try homemade. After one taste, it’ll all make sense. Not to mention, making your own is infinitely cheaper than those pricey gourmet jars you see for $11.99 and up, for a small little jar that’s gone in no time and not even as tasty as homemade.

Recently I made Homemade Cookie Butter Peanut Butter and it’s wonderful. Full of pulverized gingersnaps, a hearty dose of cinnamon, white chocolate, which come together creating a warm, rich spread. I made four batches of the stuff in two weeks right after I cracked the homemade code.

Good as it is, it’s not chocolate. Some days, I just have to have chocolate.

The peanut butter comes together in less than 10 minutes in a food processor and is basically work-free. Grab your ear plugs and get ready to blend your way into a much better mood. If chocolate and peanut butter doesn’t set you straight, nothing will.

I’ve made this with both lightly-salted roasted peanuts and honey roasted peanuts. Using honey roasted creates a spread that’s slightly sweeter than lightly salted peanuts, but either is fine. Unnroasted or unsalted peanuts are far too bland for my taste and I don’t recommend them. And I’ve had readers write in the past who’ve tried to make peanut butter with raw peanuts and it didn’t go so well.

You could substitute cashews in place of peanuts and because they’re a soft nut, they blend into butter in no time. I’ve done it accidentally when I’m making Raw Vegan Chocolate Chip Cookie Dough Balls and on purpose in Chocolate Coconut Cashew Butter.

I’m not a big almond butter fan although you can substitute almonds in place of peanuts. However, almonds are a much firmer nut and will take longer to break down. If you have an older food processor, I would work in small batches and be prepared to lose some hearing after all that blending time elapses.

Like making Homemade Peanut Butter, much of the process is the same for Chocolate Peanut Butter. Begin by adding just the peanuts and nothing else at all to the canister of food processor. No oil, no liquid; just peanuts.

Turn it on and the first initial seconds are incredibly loud as the peanuts rattle against the plastic, but it softens after just a few seconds. I always tell my family members before I make nut butter so no one jumps out of their chair with that loud blast coming out of no where before I power the machine on.

There peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:

crushed peanuts

crushed into a fine powder

a paste

a thicker paste

and a big peanut butter “dough ball” forms

Then the big ball magically breaks down.

It starts out gritty and thick but in just another minute it smooths out and liquifies.

As you keep processing, the peanut butter becomes smoother, creamier, and thins out. Keep processing until the peanut butter is very smooth and liquidy, another minute or two.

I like my peanut butter buttery smooth and allow it process for a couple minutes after it’s liquified until I’m certain that’s it’s velvety smooth. I’ve never experienced any issues with over-processing and it may seem almost too liquidy and runny but this is normal. Because it’s natural peanut butter and hasn’t been treated with hydrogenated oils like storebought, it’s going to be runnier than Jif or Skippy.

It firms up at room temperature and solidifies much more in the refrigerator. As a bonus, it doesn’t separate into a layer of oil and a solid dry mass, which is something I dislike about many storebought ‘natural’ peanut butters.

After the peanut butter is runny and smooth, add the semi-sweet chocolate chips, along with the vanilla and optional salt. I don’t add salt because I find the peanuts to be salty enough, but salt to taste.

I have a ferociously strong food processor and add the chips at once through the feed tube with the machine running. If your machine is older or not as strong, sprinkling the chips in slowly may prevent it from struggling.

I do not melt the chips first or do anything other than simply add them whole. The power of the machine, coupled with the heat the peanut butter has taken on after 5 minutes of blending, is enough to incorporate them. Process until the chips are incorporated and the spread is smooth, another minute or two.

You may wish to start with 1 cup of chocolate chips and work up from there. I use 2 cups, one standard 12-ounce bag, and the peanut butter is robustly chocolate-flavored. If you prefer peanut butter with more of a hint of chocolate and less chocolate-in-your-face quality, use fewer chocolate chips. I like in-my-face.

Based on the chocolate used, the peanut butter really isn’t so much sweet as it is bold and chocolaty. I use semi-sweet chips and would never use milk chocolate chips, simply based on personal taste preference, but I could envision it getting a bit (too) sweet if milk chocolate was used.

Feel free to substitute with darker chocolate, such as 72% bittersweet chocolate. I’m a big fan of the Trader Joe’s 72% Pound Plus bars or use your favorite chocolate.

The darker the chocolate, the less sweet the spread will be, and not likely something most kids would go for, meaning it’s mom’s lucky day. Happy chocolate peanut butter hoarding.

Transfer the spread into a glass jar or other container with a lid. I’ve kept it in glass mason jars, large plastic yogurt containers, and old butter containers.

The batch will fill a 16-ounce jar (one pint) to the brim, plus about one-half cup, as shown in the large and small jars in the photos.

I store my spread either in the refrigerator or at room temperature. At room temperature it firms up some, but stays soft. It never becomes as thick as Jif or Skippy at room temperature and is on par with Nutella. In the refrigerator, because of the chocolate, it solidifies but softens up again after ten minutes at room temperature.

I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the fridge will likely far exceed your willpower, rendering long-term storage issues moot.

For all the chocolate and peanut butter fiends, and you know who you are, this is for you. The richness, boldness, smoothness, and utter soul-soothing nature of this stuff will make your world go round. It sure makes mine go round.

It’s great on toast, bagels, crackers, dolloped on top of hot oatmeal, used instead of syrup on pancakes and waffles, and makes for great peanut butter and jelly sandwiches, no jelly required.

But all I need is a spoon for maximum enjoyment.

Homemade Chocolate Peanut Butter (vegan, gluten-free)

Yield: About 20 ounces (two jars, as shown)

Total Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

If you believe that chocolate and peanut butter is one of the world’s best flavor combos, you have to try this easy, fast and scrumptious homemade chocolate peanut butter. It’s so easy and your scrumptious results are ready in just 10 minutes. There is nothing quite like the taste of homemade nut butter, and homemade chocolate peanut butter is no exception. This peanut butter is robustly and boldly chocolate flavored; rich yet smooth. Once you try homemade, you’ll never want storebought again.

Did you make this recipe? Leave a review “

Ingredients:

16 ounces honey roasted peanuts or lightly-salted roasted peanuts (use the later to keep vegan)
1 tablespoon vanilla extract
2 cups semi-sweet chocolate chips (one standard 12-ounce bag or 12 ounces chopped chocolate)
pinch of salt, optional and to taste

Directions:

  1. Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
  2. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
  3. Add the vanilla, chocolate chips (you may wish to start with 1 cup and work up to 2 cups chips as desired), optional salt (I do not add salt; the salt from the peanuts I buy is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla (or bourbon or rum) and chocolate chips all at once through the feed tube with the machine running, but if using a weaker or older food processor, sprinkling them in more slowly may prevent your machine from struggling.
  4. Transfer peanut butter into a glass jar or other container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some, but stays soft. In the refrigerator, because of the chocolate it hardens and solidifies, but softens up after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the refrigerator will far exceed your willpower; making longterm storage issues moot.
  5. Recipe is vegan and gluten-free provided that the brands of peanuts and chocolate used are vegan and gluten-free. Always read the labels to make sure products are suitable for your dietary needs. Note:

Adapted from Homemade Peanut Butter and Homemade Cookie Butter Peanut Butter

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Peanut Butter Brand Comparison

Homemade Peanut Butter – This is the spread that started it all. It’s one of the most pinned and most popular recipes on my site. The taste of fresh homemade peanut butter is like nothing else and there’s no comparison to storebought. Even the grind-your-own options at natural-food grocery stores are nothing like making it at home

Five minutes, a bag of nuts, a food processor, and voila

Homemade Cookie Butter Peanut Butter – A homemade spin on Cookie Butter or Biscoff Spread, made by blending peanuts with gingersnap cookies and cinnamon, which gives the spread a slightly gritty texture, similar to storebought

Chocolate Coconut Cashew Butter (vegan, GF) – A cross between coconut butter, cashew butter, and Nutella, this is so creamy, rich, and decadent

I wrote a cookbook about peanut butter, 100 recipes that all contain peanut butter – My Cookbook: Peanut Butter Comfort

Included are 25+ recipes for homemade peanut butter variations

Thanks to everyone who’s told me you’ve preordeded the book!

Have you ever made your own nut butter, spreads, or condiments of any kind?

Fan of the chocolate + peanut butter flavor combo?

Feel free to share your recipe links and favorites.

posted in All Recipes, Peanut Butter

They say the quickest way to a person’s heart is through their stomach, so I’m bringing you a list of 20 of the most exotic nut butter spreads that I could find. From savory and spicy to sweet and scrumptious, spread the love with a knife and get eating.

1. Big Spoon Chai Spice

Photo courtesy of bigspoonroasters.com

Big Spoon’s handcrafted nut butters like Chai Spice and Almond Ginger have some zing. The strong cinnamon and cardamom spices in chai make this an awesome butter to pair with anything apple, like this delicious cinnamon apple quinoa breakfast bowl.

2. Krema Hot & Spicy

Photo courtesy of krema.com

Look no further for a firey blast with your morning toast. It’ll be jalapeño face (lol). Thai food is all about the peanut sauce, so if you’re feeling up for it, whip up some thai noodles and sub the regular, boring peanut butter for this spicy version.

3. Eliot’s Adult Nut Butter Honey Chipotle

Photo courtesy of eliotsadultnutbutters.com

A little bit of smoke and spice with a hint of sweetness would be perfect for grilling. Use it as a dip with chicken wings, slather it on some barbecue ribs, or spread it on these dank sliders.

4. Better Off Spread Sweet Child of Lime

Photo courtesy of betteroffspread.com

Coconut key lime pie in spreadable form. Drizzle it on top of some chocolate coconut macaroons for some bite-sized coconut bliss.

5. Monkey Butter Maple Bacon

Photo courtesy of monkeybutterpb.com

Won’t go bacon your heart. Start your day off right and spread this on some toast with extra bacon on top.

6. Kalot Blueberry Vanilla Chia

Photo courtesy of thinkolat.com

Kalot adds a blend of fruit, nuts, and spices to their butters for more antioxidants, minerals, phytonutrients, and (of course) delicious taste. This would go great with blueberry muffins or in a blueberry breakfast smoothie.

7. The Peanut Principle 24 Carrot Gold

Photo courtesy of @eathealthytrainhard on Instagram

Morning oatmeal turned carrot cake? Check.

8. Manna Organic Fig and Nut

Photo courtesy of mannaorganicbakery.com

Getting figgy with it. Take your basic PB&J to the next level and pair this nut butter with some homemade fig jam or dollop some on top of a yogurt parfait with granola and honey.

9. JEM Superberry Maqui

Photo courtesy of jemraw.com

Superfoods just reached a whole new level. Boost up the antioxidants in your açai bowl by adding the superberry almond butter.

10. My Coconut Kitchen Eat Your Oatmeal

Photo courtesy of mycoconutkitchen.com

Now you can eat oatmeal cookies ten times faster. Or, if you’re like me, just eat it by the spoonful.

11. Sweet Spreads Cinnamon Roll

Photo courtesy of @sweetspreads on instagram

With flavors like Cinnamon Roll, Chocolate Glazed Doughut, and Caramel French Toast, you’ll always satisfy your sweet tooth with Sweet Spreads.

12. Nikki’s Mint Chocolate Chip

Photo courtesy of nikkiscoconutbutter.com

Thin mint fans, rejoice. Double the flavor of your favorite cookie by adding some coconut butter on top.

13. Wild Friends Sesame Cranberry

Photo courtesy of indiegogo.com

This would go hand in hand with KIND cranberry almond bars, but don’t forget about the sweeter seasonal flavors like Sugar Cookie, Gingerbread, and Pumpkin Spice.

14. Barney Butter Vanilla Bean and Espresso

Photo courtesy of barneybutter.com

Toasty and bold espresso flavor with the sweetness of vanilla would match perfectly with this espresso chocolate chip muffin for an early morning pick-me-up.

15. Nuts ‘N More Toffee Crunch

Photo courtesy of nuts-n-more.com

Can we just call this candy butter? Make your own caramel peanut butter bars that taste like a mix between a Butterfinger, Reese’s, and chocolate chip cookies.

16. Rejuvenative Pecan Pie Butter

Photo courtesy of rejuvenative.com

Put Pecan Pie Butter on your pecan pie for an immediate food coma. If you’re looking for something lighter, try it on top of these pecan pie muffins.

17. Buffbake Red Velvet

Photo courtesy of buffbake.com

Have your cake and eat it too… and then make gainz.

18. D’s Naturals Tuscan Tiramisu Fluffbutter

Photo courtesy of dnaturals.com

Fluffing up those muscles! Tiramisu is a popular coffee and cocoa-flavored Italian dessert, so pair this with some coffee cake or blend it into a pre-workout smoothie.

19. P28 Apple Crisp

Photo courtesy of p28foods.com

Apple pie never tasted so healthy. Dip some homemade apple chips in this stuff for a sweet and satisfying snack.

20. PB Crave Coco Bananas

Photo courtesy of thegreenhead.com

Smother this on banana bread and it’ll have you going ape.

Trust me, after getting lost in the internet for hours on end, I can tell you that any nut butter flavor you can imagine exists. Weird, spicy, rich, sweet, spunky, you name it, it’s there. Don’t be a boring plain, creamy, or crunchy nut, be a bold and adventurous nut.

15 Extreme Peanut Butter Flavors You Won’t Believe Are Real

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November is National Peanut Butter Lovers Month, so to celebrate we’ve dug up 15 extreme peanut butter flavors that sound too good to be true — but are true anyway. If your mouth doesn’t water over at least one of these, then seek help because there’s something very wrong.

We recommend trying these peanut butter variants only if you’re a daring foodie who takes your peanut butter love very seriously. Peanut butter amateurs need not apply.

All prices listed are for products only and do not include shipping or tax.

Maple Bacon Peanut Butter

As everyone knows, there is no food that can’t be made better with bacon. The folks at Bettern’n Peanut Butter know this too, which is why they created a peanut butter with bacon in it, and they put in a little maple for good measure.

16 oz. jar: $5.13

Cinnamon Raisin Peanut Butter

Wild Friends concocts this holy union of peanut butter, cinnamon and raisins, and they use all-natural ingredients to do it. That means there’s no gluten and no dairy.

16 oz. jar: $6.99

Spicy Peanut Butter

The official name of this fiery peanut butter is “The Heat Is On.” (And now that song is stuck in my head.) That name tells you all you need to know, doesn’t it? It’s from the famous Peanut Butter & Co. in New York City.

16 oz. jar: $6.00

Crème Brûlée Almond Butter

No, your eyes are not deceiving you. Squirrel Brand came up with this sinfully delicious fusion of almond butter and crème brûlée in what we have to assume was some sort of kiln with dark incantations chanted in unison.

12 oz. jar: $12.99

Pumpkin Butter

This one foregoes the peanuts altogether in favor of a similar texture that uses real pumpkins as part of a time-honored, slow-cooked recipe. Trader Joe’s sells this one — but only in their retail stores. We suggest calling ahead to check availability.

10 oz. jar: $2.29 (in stores only)

Honey Pretzel Peanut Butter

Wild Friends claims this sweet-and-salty creation is just as good eaten by the spoonful as it is spread on the snack of your choice.

16 oz. jar: $6.99

White Chocolate Peanut Butter

This blissful mixture from Vermont Peanut Butter called “Avalanche” features dry roasted peanuts mixed with white chocolate bits. Yes, please.

16 oz. jar: $6.95

A fun twist on this idea comes from Naturally Nutty, a company that offers something similar but with coconut added in. It sells for $5.65 for an 8 oz. jar.

Cookie Dough Peanut Butter

PB Crave’s oh-so-sweet recipe for “Cookie Nookie” includes peanut butter, cookie dough flavor, chocolate chips and a dash of wild honey. There’s no bad there. The only downside is that it’s only sold in packs of 6 or in variety packs with 3 other PB Crave flavors.

16 oz. jar in 6-pack or variety pack: $17.47 – $34.94

Trail Mix Peanut Butter

A peanut butter/almond butter blend that Vermont Peanut Butter describes as “spreadable trail mix.” Ingredients include cranberries, honey, flax, roasted almonds and peanuts.

16 oz. jar: $8.95

Sesame Cranberry Peanut Butter

Wild Friends describes this one as “a little sweet, a little salty, and completely delicious.” Plus, cranberries are loaded with anti-oxidants, so with the sesame as well you can be assured that you’re putting very healthy stuff in your body.

16 oz. jar: $6.99

Butter Toffee Peanut Butter

Here’s one from Naturally Nutty that the kids will love. All organic ingredients go into it, and it’s gluten-free. Also comes in Chocolate Butter Toffee and Cherry Butter Toffee variants.

8 oz. jar: $5.65

Tropical Peanut Butter

No, it’s not mixed with mangos or papayas or anything like that. This PB Crave recipe combines peanuts, cocoa, bananas and wild honey into a jar labeled “CoCo Bananas.”

16 oz. jar in 3-pack, 6-pack, or variety pack: $17.47 – $34.94

Black Truffle Almond Butter

Squirrel Brand (makers of the Crème Brûlée mentioned above) is back again, this time with a decadent almond butter that’s made with “aromatic black summer truffles hand-harvested in Northern Italy and mixed with sea salt.” Yowza.

12 oz. jar: $12.99

Chocolate Cherry Peanut Butter

Naturally Nutty’s dried cherries and semi-sweet chocolate combo will satisfy that sweet tooth without the guilt, thanks to its all-natural ingredients.

8 oz. jar: $5.65

We all love a good ol’ fashioned PB&J, but with so many nut butters on the market, why settle for something you’ve been eating since fourth grade when you could have new, innovative products with a wide range of flavors? You shouldn’t, that’s why, so the next time you’re looking for a quick snack, put away the old school peanut butter and instead reach for one of these new spreads to add to your sandwich repertoire. Once you do, you’ll agree that lunch just got a whole lot more exciting.

Spiked peanut butter

Alcohol for breakfast? What? Are we back in college? For those of us who stopped boozing before noon, the only way someone will convince us to have bourbon at breakfast is by adding a scoop of Reginald’s Homemade Lite Crunch Hazelnut Amaretto Peanut Butter to our oatmeal. The alcohol flavor is not overwhelming but just enough to provide a sweet, almondy kick that balances the intensity of the dry-roasted pecans and peanuts.

Chocolate chip-cookie dough almond butter
Nobody should have to choose between salty and sweet. Thanks to RawMio’s Almond Chocolate Chip Cookie Dough, you don’t have to. A blend of almonds, vanilla bean, raw chocolate chips, and superfood maca powder, this spread is sweet but won’t make you crash after a spoonful—or three.

Sprouted nut butter
Don’t be scared that this healthy butter is green because the stone-ground pepita butter is a smooth, rich way to enjoy the most intense nut flavor. Totally raw, Dastony Raw Sprouted Pumpkin Seed Butter is a delicious swap-out for traditional sugar-laden varieties. Tip: a little goes a long way when the nut’s flavor is not masked by roasting or additional ingredients.

Hemp seed butter
Hemp is everywhere these days, including lunch boxes. Luckily, this kind won’t get your kid sent to the principal’s office as the smooth butter, which has a green tint due to a high chlorophyll content, is brimming with protein and essential fatty acids. Mix into salad dressings to help with the thickness and strong flavor profile. Hippie Butter even offers free samples of their Raw Organic Hemp Seed Butter.

Coconut butter
Coconut oil has garnered a lot of spotlight in recent years, but coconut butter, made from whole coconut flesh puréed into a thick spread, is a more filling alternative. Banana, coconut butter, and cinnamon sandwiches are as no-fuss as they are delicious. Unlike sprouted pumpkin seed butter or boozy peanut butter, numerous companies—including Artisana, Nutiva, and MaraNatha—offer coconut butter.

Coffee nut butter
Need a jolt? Wild Friends Vanilla Espresso Almond Butter is your afternoon pick-me-up and features all the flavor you crave without your co-workers passing judgment for your third trek to the drip machine. The hints of vanilla and espresso are delicate but discernable, and we appreciate that they are free of palm oil and GMO ingredients. Wild Friends’ two creators founded the company while in college, and judging by how many PB&Js we ate in undergrad, we totally trust a company inspired by dorm life nut butter consumption.

Spicy peanut butter
Peanut Butter & Co. makes a number of vegan-friendly peanut butter game-changers—White Chocolate Wonderful, anyone?—but what really gets us going is its The Heat Is On. For anyone who smothers their meals with sriracha, try this spice-infused peanut butter on crudités or, even more adventurously, in curries or with vegan buffalo wings.

Chocolate fudge cake batter
How did cake batter get on this list? D’s Naturals Fluffbutter is made from ground almonds with no added sugar, so it’s a surprisingly healthy re-envisioning of sinful batter from a jar. We think it’s best as a topping drizzled onto apple slices or even dairy-free ice cream.

Nut butter blend
NuttZo Power Fuel contains organic cashews, almonds, Brazil nuts, flax seeds, hazelnuts, chia seeds, pumpkin seeds, and a pinch of sea salt. For all the times when you’re unsure what flavor you’re in the mood for, choose the nutritional benefits of seven nuts and seeds. The NuttZo jar is designed with its lid on the bottom, so you don’t have to scrape wildly for that last tablespoon stuck where your spoon can’t reach—why can’t every nut butter company be so clever and empathetic?

Correction: The original version of this article called Reginald’s Homemade nut butter Bourbon Pecan Peanut Butter & Amaretto. In fact, Bourbon Pecan Peanut Butter and Hazelnut Amaretto Peanut Butter are two separate flavors.

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Flavored Peanut Butters are the Kitchen Hack You’ve Been Waiting For

What’s the last thing you want to do when you come home from a long day at the office, or long commute or workout at the gym? Put together a dozen or so ingredients for a tasty meal, right? Umm. No.

But luckily for you, there are several imaginative peanut butter brand operators who have created a convenient solution to prep time multitasking—flavored peanut butters.

Can you imagine the taste of peanut butter and chia seeds or peanut butter blended with intense hot spices? And think about it—if you’ve got a jar of peanut butter in your pantry that blends two (or more) flavors with the classic taste of peanut butter, you’re that much ahead when you start to prepare something good to eat.

As one company owner, Michael Kanter of Eliot’s Adult Nut Butters said, “as a chef, I see I can build on the idea of peanut butter as a canvas for great flavor. People who try our Spicy Thai Peanut Butter say things like, ‘This could be a short-cut for making recipes delicious. All I’d have to do is open a jar of peanut butter.’”

This type of creativity and the possibility of saving time inspired us. So, we chose four companies that think “outside the box” when it comes to new and inventive flavored peanut butters and we offer their recipe ideas for quick, convenient and delicious eating with flavored peanut butter.

From Eliot’s Adult Nut Butters
Asian Steak Lettuce Wraps with Spicy Thai Peanut Butter Vinaigrette

Spicy Thai Peanut Butter is this company’s signature flavored peanut butter. Try this grilled steak recipe or just grab a jar of this spicy peanut butter, some noodles, vegetables, protein, soy and water and you’ll have a simple and delicious meal in under 10 minutes.

From Bliss Nut-Butters
Cinnamon Chia Seed Peanut Butter Cookies

This remake of the classic peanut butter cookie uses only four ingredients with a total prep time under 15 minutes, including bake time. Daniell Bliss, owner of Bliss Nut-Butters said, “to create our Cinnamon Chia Seed Peanut Butter Bliss, we took our classic Peanut Butter Bliss and added chia seeds and Saigon cinnamon. The result is a dynamic, rich and unique flavor with a warm spice.”

From PB CRAVE
Peanut Butter and Honey Chicken Wings
PB Crave offers four natural peanut butter blends, each mixing traditional flavors with peanut butter. For instance, Razzle Dazzle blends raspberry, organic honey and white and dark chocolate; Coco Banana mixes bananas, cocoa and organic honey; Choco Choco blends semi-sweet, dark chocolate and organic honey; while Cookie Nookie mixes chocolate chips, cookie dough flavor and organic honey with peanut butter. Their wings recipe uses Cookie Nookie peanut butter.

From Peanut Butter & Co.
Grilled Peanut Butter Glazed Salmon and Cucumber Sandwiches
Peanut Butter & Co. has an array of flavored peanut butters—10 flavors in all. From peanut butters blending white and dark chocolates, to honey, cinnamon-raisin, maple, and fiery spices, as well as traditional creamy and crunchy; Peanut Butter & Co. has a surprise for every pallet. Here is a glazed salmon recipe incorporating Mighty Maple Peanut Butter in lieu of the miso for a quick Asian-inspired marinade.

Happy round up Sunday! Didn’t know it was a thing?

Every Sunday I’m going to be rounding up some amazing AK recipes with different themes just for you. Why? Because sometimes you don’t know you want something until it’s right in front of you. Like these incredible homemade nut butters.

I’ll be keeping my round-ups seasonal, unique, and perfect for making as we head into different months, holidays, etc. As you guys probably know I am the biggest nut butter lover. It might even be a slight obsession, but we’ll call it love. There’s nothing quite like the homemade, real deal stuff that has simple ingredients (no weird stuff) and delicious flavors. In this round-up I used a variety of nuts for you to mix it up and keep things interesting. Always go for peanut butter? Try cashew butter! The options are endless.

SO. Without further ado. Take a little scroll and check out my favorite homemade nut butter recipes. Enjoy!

1. Salted Vanilla Honey Peanut Butter.

Try it in my incredible 5-ingredients Flourless Peanut Butter Chocolate Skillet, or my Coconut & Chocolate Peanut Butter Protein Bars.

2. Salted Dark Chocolate Pecan Butter.

This is perfect for my Grain Free Salted Chocolate Chip Pecan Blondies!

3. Vanilla Cinnamon Raisin Almond Butter. Add this goodness to my Almond Butter Chocolate Chip Protein Cookies, or my No Bake Dark Chocolate Almond Butter Cheerio Bars with Flax.

4. Salted Dark Chocolate Almond Butter.

Get some extra chocolate in with my Flourless Paleo Chocolate Almond Butter Cookies, or my Grain Free Raspberry Almond Butter Chocolate Chip Zucchini Brownies

5. Almond Butter with Vanilla Bean, Honey & Sea Salt.

Mix this deliciousness into my Almond Butter Blueberry Paleo Waffles or my Raspberry, Almond Butter & Banana Oatmeal Muffins.

6. Chai-Spiced Almond Hazelnut Butter.

Add this amazing fall flavor to my Chocolate Chip Coconut Flour Pumpkins Bars, or my 5-Ingredient Grain Free Maple Peanut Butter Cookies.

7. Coconut Butter with Vanilla Bean.

Try it in my Healthy 4-Ingredient Reese’s Eggs for a copycat Eating Evolved coconut butter cup!

8. Cocoa Nib Almond Cashew Butter.

Bake this into my famous Flourless Chocolate Chip Chickpea Blondies, or my Peanut Butter Chocolate Chip Quinoa Banana Bread.

9. Cashew Butter with Vanilla and Sea Salt.

Delicious with my Paleo Zucchini Banana Bread Bars or mix it up in my Fluffy Coconut Flour Pancakes.

10. Salted Maple Pecan Butter.

This was made special for my Toasted Pecan Butter Oatmeal Chocolate Chip Cookies or add it to my Chewy Coconut Cashew Almond Granola Bars.

It’s Sunday, so take a break from your errands to blend up your own! Leave a comment below with your favorite, and if you’ve made any of these at home. Enjoy xo!

Spread peanut butter flavors

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