Protein Peanut Butter

This recipe is a variant of this protein peanut butter recipe!

Makes 18-19 2tbl (32g) servings.

Ingredients

  • 1 level scoop (~32g) unflavored vegan protein powder
  • 15tbl (90g) powdered peanut butter
  • 8tbl (128g) natural peanut butter
  • 350ml unsweetened vanilla almond milk

Process

With a Food Processor

  • Combine all ingredients in food processor.
  • Mix slowly until smooth. Mixed product will be slightly runny.
  • Let sit in fridge overnight to thicken. Keep dish refrigerated and consume within 7-10 days.

Without Food Processor

  • Combine peanut butter and almond milk in a large container with a lid.
  • Stir in a whisking motion with mixing spoon. Stirring too vigorously will cause splashing. If needed, cover with lid and shake for better mixing.
  • Add protein powder. Repeat mixing procedure until smooth.
  • Gradually add powdered peanut butter (~5tbl/30g at a time). Repeat mixing procedure until as smooth as desired. Mixed product will be slightly runny.
  • Let sit in fridge overnight to thicken. Keep dish refrigerated and consume within 7-10 days.

Notes

  • This recipe has ~72cal and ~5.5g protein per serving.
  • For a thinner mixture, use 400ml almond milk.
  • This recipe can be mixed and matched in many ways, from using almond butter to chocolate almond milk! This blend is designed for a nuttier taste, but the original recipe uses ~60g vanilla protein and ~60g protein cookie butter powder in place of powdered peanut butter. If using non-vegan protein powder, 100-150ml almond milk is recommended.