I thought I'd give chickpeas a chance, and while it's not peanut butter, it is a "butter" I feel good about using.
I always recommend using dried beans, not canned. They last longer, have more flavor, and less sodium. But, if you use canned beans for this recipe, cut the salt and only add to taste.
8 oz. soaked, cooked, and rinsed chickpeas
1/2 cup + 2 Tbsp. water
3-4 Tbsp. coconut oil, melted
1/2 tsp. salt
1/2-1 Tbsp. sugar free vanilla syrup (Torani)
3-4 Tbsp. Lakanto*
- Combine chickpeas, half the oil, half the Lakanto, and half the water in your food processor and puree.
- Add in the rest of the oil when it starts to get too stiff, and then and only then the water.
- Add Lakanto and vanilla syrup beyond to taste. I needed the full amount for me, but I like a sweeter peanut butter.
- Store in fridge for up to 2 weeks. Extras can be frozen for up to 3 months.
Makes 15 servings of a heaping Tbsp. at 25 calories a serving.
Lakanto is the only fake sweetener I love. But if you're not afraid of calories, you can sub it out 1 for 1 with brown or white sugar or even honey. Same for the vanilla syrup. I use these to cut calories and keep taste!