PLANT BASED PEANUT BUTTER RECIPES

Steps:

• Preheat oven to 350 degrees
• In a medium to large mixing bowl Combine flour and peanut butter 
• Use your hands to mix and mold until thoroughly combined 
• Add cacao nibs (or chocolate chips) and mold and mix again until thoroughly combined.
• Manually Separate into 12 equal portions and roll them into balls.
• Lay out on baking pan lined with parchment paper.
• Use a fork or similar utensil to flatten each cookie ball.
• Bake for 10 minutes.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a large cookie sheet with coconut oil and set aside. Heat a small saucepot on the stove over medium heat and combine peanut butter, maple syrup, coconut oil, and vanilla extract. Melt mixture together until smooth and creamy. Remove from heat and set aside. In a large bowl combine cinnamon, sea salt, oats, amaranth, quinoa, and peanuts. Pour in creamy peanut butter mixture and stir until well combined. Spread granola mixture on prepared cookie sheet. Use your hands to ball up pieces of granola into clumps, if you want a crunchier texture. Bake in oven for 30-40 minutes, or until granola is lightly browned, stirring the granola once gently half way through. Remove from oven and let sit until completely cooled – at least another 25-30 minutes. Once cooled, break granola apart and devour. Leftover granola will keep in an airtight container for five days.