You’re going to want to spread this chocolate-y homemade peanut butter over everything! Like Nutella only even more amazing and better for you!
Holy to the peanut butter MOLY!!
There is a slightly-overwhelming amount of homemade peanut butter ridiculousness building up here today…can you feel the excitement??
This is HAPPENING, guys. 😍😍😍
Those of you still hanging out in green smoothie and kale salad land had better just walk away fast. Many diets were seriously injured in the making of this post.
To those of you still hanging with me: Guys, can we all just hit pause for a second in respect for the single greatest homemade peanut butter to ever meet a spoon?
Okay, or your face if you want be reaaaally accurate.
No judgy-McJudgy-ness, please, friends. This has been a long first week back to school reality. I’ve come to realize that coffee is now just a way of life.
Going down today: How to lose all progress of January dieting in the space of 10 minutes and one spoon. ↓↓
Well, that was almost frighteningly easy…
So let’s discuss your new frenemy. The peanut butter that you’re going to despise and heart at the same time. The one that’s gonna bring out that bipolar peanut butter side of everyone.
The one that absolutely tastes like Nutella and peanut butter had a baby.
I kid you not. Your life is complete as of now.
Dark chocolate. Snickerdoodle-y spices. All the silky, fudgy, oh-my-freaking-gosh-STOP textures.
I have a problem, and it’s called I’m obsessed. Somebody seriously needs to hide all the spoons around here. It’s either that or join me so I don’t feel the peanut butter shame anymore…
Truth: I really can’t even keep my spoon out of this peanut butter and I don’t intend to be stopping anytime soon.
Can peanut butter serve as breakfast minus the actual toast or bagel? Just wondering.
It’s for a legit peanut butter poll I’m conducting. Promise.
- 2 cups roasted peanuts
- 1/2 cup dark chocolate chips, finely chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons agave nectar
- Place roasted peanuts in a food processor. Process on high speed 1-2 minutes until peanuts break down into a creamy peanut butter.
- Add finely chopped dark chocolate, spices, vanilla, and agave nectar. Process peanut butter an additional 1-2 minutes until chocolate is melted and peanut butter is smooth and creamy. Store peanut butter in a mason jar. Enjoy!
Welcome to my peanut butter palooza. 😀