I have yet another way to feed the fruit and nut butter addicts of the world.
That would be me.
And possibly a few of you!
Aside from slathering apple butter on toast and muffins, swirling it into oatmeal, baking with it, and eating it with a bog ‘ol spoon, this recipe today takes it to a whole new level.
Apple butter and peanut butter were destined to be together, don’t you think?
Add a healthy dose of cinnamon with a touch of vanilla and maple syrup and you have one of my favourite butters of all time. It’s a little sweet and ultra creamy, with a hint of tart apple to round it all out.
I’m surprised at how little peanut butter I had to use to create such a creamy butter – 3 parts apple butter to 1 part peanut butter. As a result, we’re left with a rich butter that’s a lot lighter than traditional peanut butter.
1 year ago: Mushroom Walnut Pesto Tart
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
2-Minute Apple Cinnamon Peanut Butter
Yield
2 cups
Prep time
Cook time
0 minutes
Total time
Ingredients
- 1.5 cups Naked Apple Butter
- 1/2 cup natural smooth peanut butter (homemade or store bought)
- 1 tsp ground cinnamon
- 1/4 tsp pure vanilla extract
- pinch of fine grain sea salt
- 2 tsp pure maple syrup, or to taste
Directions
- Add apple butter and peanut butter into a food processor and process until combined.
- Now add in the rest of the ingredients and process again, scraping down the side of the bowl as necessary. Adjust to taste. Should keep for 2-4 weeks in an air-tight container in the fridge.
Nutrition Information
(click to expand)
My favourite way to enjoy this butter is paired with a sliced apple. Its my current go-to snack.
Other news:
I’d like to let you know about an interview I did with the wonderful Suzanne Gardner from Cityline. We chat about my vegan journey, blog goals, photography, and more. If you’d like to check it out, head over to the Cityline website. Thanks again to Suzanne for the feature!
Have yourself a great Tuesday.
Oh my god. It was delicious but I just realized I’ve been drinking it like it’s a breakfast shake. and that’s not what it is. It functioned well in that capacity (a little thick maybe) but I’m going to grab a piece of toast next time I take it out of the fridge. I’ll read the titles better in the future.
hah!! best comment ever
That looks delicious! You create some wonderful food, I love your recipes!
This is the best recipe ever! I just got done making it and tasting it, yum! I actually made the apple butter in a pan in the stove (couldn’t wait 4 hrs, way to impatient) it worked out great, and my first time making it. Love that there isn’t any sugar in it at all, nor does it need it! Can’t wait to have some on a piece of toast, after it cools. Thanks for the great recipe!
yum! I made pumpkin butter today….and then I found this recipe, so now we have pumpkin peanut butter. It is wonderful! Thank you!
Can’t keep it in stock! Made it with almond butter for those who have allergies and I can’t keep it stocked in my fridge. I’m going to have to put the finished product in a mayonnaise jar or something! Thanks for all of the wonderful recipes.
Looks great!!! What type of food processor do you use? I’m looking to buy one – cant wait to make these yummy nut butters
I have a 12 or 14 cup cuisinart :)
Great, thank you!! Xx
Has anyone tried using just applesauce mixed with the peanut butter, instead of apple butter?
Many thanks for the fantastic recipe! I had a surplus of apples and a few small jars of various nut butters from a healthy food store sitting around. I made naked apple butter following your recipe, – with peel, no sugar, in a slow cooker, – and put it in a blender with nut butter and two spoons of maple syrup. I made several batches, – with cashew, almond, and peanut butter. All three came out delicious. I filled glass jars with twist caps up to the brim while still hot, twisted on the caps, and they nicely popped in when cooling.
This is such a versatile spread. I used the apple-almond spread instead of the usual cream-cheese icing on a carrot cake. Next time will try in a Swiss roll. And great on a rice cake for a snack!
Thanks for the recipe, sounds so delicious and yummy.