Protein Peanut Butter Spread (Vegan)
Servings
32 (30g, 2 tbsp each)
Prep Time
10 minutes
Cook Time
0 minutes
Calories
70
Ingredients
¾ cup (200g) Creamy Peanut Butter
1 ¼ cups (150g) Peanut Flour
3 scoops (100g) BPN Peanut Butter Cookie Vegan Protein Powder
¼ tsp Salt (optional)
2 cups Milk or Water (I used water, milk would be fine as well)
¼ cup Sugar-Free Maple Syrup (optional but delicious!)
Directions
Add all ingredients to a large bowl. Mix well. It will be very thick and relatively difficult to mix together. Alternatively you can blend everything together in a food processor.
Once thoroughly mixed and smooth, add to a sealed tupperware container or jar. Store in the fridge for up to 2 weeks.
Add to oatmeal, pancakes, toast, or anything you’d normally enjoy peanut butter on!
Recipe Note
*DO NOT sub the Vegan protein for regular Whey Protein. The Vegan Protein absorbs much more liquid to make it a thick peanut butter consistency. If you use whey, you will need to reduce liquid.
**It will be tough to mix all together. I mixed by hand in a large bowl, but you could also mix it all together in a food processor. Heating up the peanut butter in the microwave slightly will make it mix easier.
Nutrition
Calories 70, Protein 7 grams, Carbs 3 grams, Fat 4 grams, Fiber 1 grams, Sugar 1 grams
