Calling all peanut fans! March is National Peanut Month, a time to celebrate all the wonderful peanut recipes to savor our taste buds. Peanuts are a great plant-based protein source filled with fiber and antioxidants, according to the Harvard T.H. Chan School of Public Health. They make a quick and easy snack and are also great to add to any meals. To celebrate this power-packed, nutritious food, we rounded up some of our favorite peanut recipes. Each of these delicious recipes will melt in your mouth and satisfy all your peanut cravings, as they use creamy peanut butter. Recipes created by Lasto Foods Peanut Butter. Enjoy!
Peanut Butter Protein Bites
Ingredients:
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1 cup peanut butter
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1 scoop vanilla protein powder
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⅓ cup puffed quinoa or amaranth (option to omit)
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½ cup almond flour
Directions:
Mix everything in a bowl. Roll out mixture into ten balls by hand. Refrigerate and enjoy!
Peanut Butter Chocolate Layer Raw Cheesecake
Ingredients:
Base Ingredients:
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1 ½ cup dates, soaked
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1 ½ cup roasted salted peanuts
Chocolate Layer Filling Ingredients:
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1 cup roasted, unsalted cashews, soaked
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6 tbsp. maple syrup (optional)
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¼ cup melted coconut oil
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1 cup unsweetened chocolate or semi-sweet chocolate chips, melted
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¼ tsp. salt
Peanut Butter Filling Ingredients:
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1 cup roasted, unsalted cashews, soaked
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6 tbsp. maple syrup
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¼ cup melted coconut oil
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1 cup peanut butter
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¼ tsp. salt
Toppings:
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½ cup roasted peanuts, chopped
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¼ cup cacao nibs
Directions:
Pulse base ingredients in a food process until it forms a thick paste. Press dough on the bottom of the pan with your fingers until flat. Place in the freezer and begin to prepare chocolate and peanut butter layers. Blend chocolate layer ingredients together until smooth. Pour over base and freeze until set. Blend peanut butter layer ingredients until smooth. Pour over chocolate filling and freeze until set. Take out of the freezer 20 minutes prior to serving and top with peanuts, cacao nibs and additional Lasto Foods Peanut Butter drizzle.
Keto Red Velvet Chocolate Chip Cookies
Ingredients:
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1 cup fine almond flour
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¼ cup coconut flour
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3 tbsp. erythritol or monk fruit
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¼ tsp. salt
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½ cup peanut butter
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⅓ cup sugar-free maple syrup
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¼ cup vegan or regular butter, room temperature
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1 tsp. baking soda
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1 egg
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1 tsp. maple extract
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½ cup sugar-free chocolate chips
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½ tsp. natural red food coloring (option to omit)
Directions:
Preheat the oven to 375°F. In a large bowl, combine almond flour, coconut flour, salt and baking soda. In a medium bowl, combine butter, maple syrup, maple syrup, maple extract, egg and red food coloring. Pour the wet ingredients into the dry ingredients and mix until well incorporated. Fold in the chocolate chips. Line a baking sheet with parchment paper and form cookies into medium sized balls. Bake for 8-10 minutes until slightly golden on the top. Let cool for 10 minutes and enjoy with your loved one! Cookies will keep in an airtight container for five days.
