November is National Peanut Butter Lover’s Month
This recipe has been wandering through my mind for over a year now. It would peek in unannounced, reside for a day or two, and disappear for a few weeks, only to return when I least expected it. The combination is so unconventional that I feared giving the recipe a life outside my brain. What if it doesn’t taste as good as I have imagined?
I envisioned the recipe as a geometric if-then statement.
The more I thought about the combination, the braver I felt. My courage soared when I learned that Jif sold a mint chocolate peanut butter a few years ago.
So I finally gave life to my idea, and it tastes just as good as I had imagined! If you link mint chocolate, and you like chocolate with peanut butter, be sure to try this recipe!
- 1 cup dry roasted, unsalted peanuts
- 1 tbs cocoa powder
- 10 drops mint extract
- 1 teaspoon – 1 tablespoon honey (or other sweetender, to taste)
- 1 tbs melted coconut oil
- 2 tbs water
Blend all ingredients in food processor until it reaches your desired consistency. I left my peanut butter course, like a Blind Spot Nutbutter blend, but you could definitely make it smoother by leaving it in the food processor for longer.