Cappuccino Peanut Butter

Calling all cappuccino lovers! This Cappuccino Peanut Butter is for you! It’s smooth and creamy and so easy to make at home!

Some of my favorite things include peanut butter. Peanut butter cookies, pb&j sandwiches, pies, candies, obviously my Peanut Butter and Jelly Bars from a few weeks back, smoothie bowls, chicken satay with peanut sauce, energy bites. You name it, I’ve tried it.

If you’re a regular follower here at the BHK, I think you may also know my love for coffee, espresso and cappuccino.

So when I sampled a cappuccino peanut butter this summer from a local peanut butter shop in Cape May, and fell in love with the flavor, I knew I’d have to create a recipe at home and share it with you folks.

If you’ve yet to make peanut butter or any kind of nut butter at home, it’s a total cinch. I’ve also shared a Cinnamon Raisin Almond Butter here on the blog, and it’s incredibly delish, if I say so myself.

It takes minutes to make and it’s perfect for your every day sammie, to add to your morning smoothie or smoothie bowl or energy bites.

The hints of espresso, cocoa and cinnamon elevate the flavor of this simple creamy peanut butter to super star status!

Just add your dry roasted nuts to your food processor and let it do all the work. You’ll see the peanuts go from small crumbs to a large clump/ball, then to a smooth creamy dreamy peanut butter.

So if you’re a cappuccino lover, this Cappuccino Peanut Butter will be your new favorite flavor. It’s a delicious way to take your plain ole PB&J up a notch. Guaranteed! Enjoy!

Cappuccino Peanut Butter

Author: MaryAnn Dwyer

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Calling all cappuccino lovers! This Cappuccino Peanut Butter is for you!

Ingredients  

• 2 cups dry roasted nuts, plus 1/2 cup extra if you want a chunkier peanut butter
• 2-3 Tbsp. honey
• 1 Tbsp. cocoa powder, sifted
• 1 Tbsp. espresso powder
• 1 tsp. ground cinnamon
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• 2 Tbsp. canola oil

Instructions 

• Add peanuts, 2 tablespoons honey, cocoa powder, espresso powder, cinnamon, salt and vanilla extract to the bowl of a food processor. Process for 3 minutes. Scrape down the sides of the bowl. Put the lid back on and continue to process for 2 minutes while slowly adding the oil. Add another tablespoon of honey if you'd like it sweeter.

  If you want chunkier peanut butter, add another 1/2 cup nuts and pulse a few times. Place the peanut butter in an airtight container in the refrigerator.

Cuisine: American

Course: Snacks