You’d better believe that I eat a peanut butter and jelly sandwich every week day!  Because it’s so tasty, easy to make and filling, I pack it in my lunch and take it to work with me.  I am committed to peanut butter in a real way.  There are so many awesome things about it.  It’s packed with protein which fills you up and keeps you feeling full longer.  It is also a rich source of Vitamin E which controls inflammation in the body.

I think a lot of us fail to realize how easy and quick it is to make homemade peanut butter.  This recipe makes thick, smooth, creamy peanut butter with a hint of sweetness created by adding medjool dates.  This peanut and date butter is versatile too.  The pb fun doesn’t have stop at a good old pb&j sandwich.  You can add it to a smoothie, eat it with celery or as I prefer just straight up with a spoon.  The list is endless.

Ingredients
3 cups of blanched, roasted, unsalted peanuts
3 medjool dates, pitted (If you tend to like sweeter peanut butter you can add more)
1 tbsp. grape seed oil

Method
1.  Add peanuts to a food processor and process on medium to high until the peanuts are ground.
2.  Once they are ground, process on high for 3 minutes.
3.  Slowly add the oil as the food processor is running.
4.  Add the medjool dates (one at a time) as the food processor continues on high.  Stop occasionally to scrape down the sides of food processor.
5.  Continue to process on high until you have reached a smooth and/or desired consistency.  If you’d like a         smoother consistency, add a little more oil.
6.  Transfer to a bowl or jar.

Now go on and “spread” the love.