Recently I discovered my love for blueberries and peanut butter. Really, I love anything with peanut butter, especially chocolate, but the combination of blueberries and peanut butter is taking a new place in my heart.
One of my favorite snacks is a cup of fresh juicy blueberries topped with a spoonful of peanut butter. Sometimes I warm it up so the blueberries burst and the peanut butter melts all over them. Think it sounds weird? Try it. The other thing I like to do is top toast with peanut butter and blueberries. This is so much better than peanut butter and jelly!
Unfortunately, until summer starts, it is hard to find good fresh blueberries that don’t cost a gazillion dollars. To satisfy my cravings, I made a batch of Blueberry Peanut Butter.
This peanut butter is healthy but creamy and delicious with a wonderful blueberry flavor. You could put it on a sandwich but I have to admit I’ve been eating it by the spoonful straight out of the jar.
Blueberry Peanut Butter
Yield: Makes 1 1/3 cup peanut butter or ~21 tablespoons
- 2 cups honey roasted peanuts
- 2/3 cup dried blueberries (unsweetened)
- 2 tablespoons chia seeds
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- up to 1/2 teaspoon salt
- Combine all ingredients in a food processor for about 5 minutes; scrape the sides every minute or two, until mixture is smooth and creamy
- Taste and add salt if needed; run food processor for another 30 seconds
- Store in a leftover nut butter jar or tupperware container at room temperature for up to a month
What do you like to combine with peanut butter?