Marathon Peanut Butter

Energizing peanut butter blended with dates, hemp hearts, chia seeds, and warm cinnamon, then swirled with dark chocolate. Thick, rich, and perfect on toast or oatmeal.

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Step 1

In a food processor or high-speed blender, combine the peanuts, dates, hemp hearts, chia seeds, coconut oil, cinnamon, and salt. Process until there are no visible chunks of nuts or dates and the mixture begins to look smooth (if using a blender, use the tamper tool to keep the ingredients moving). Stop as needed to scrape the sides and underneath the blade with a rubber spatula.

Step 2

While the peanut butter is still warm from blending, use the rubber spatula (not the processor/blender) to stir in the chocolate. You want the chocolate to melt just enough to swirl it into the peanut butter, but you don’t want to fully incorporate it.

Step 3

Divide the peanut butter between two half-pint glass jars with lids. For longer shelf life and to prevent oil separation, store in the fridge for up to 3 months. To make it easier to spread, leave it out at room temperature for 30 minutes before using.