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Breakfast recipe · from the recipe book

Chunky Vanilla Date Peanut-Almond Butter

A thick, chunky spread of roasted peanuts and almonds sweetened with caramel-like dates and plenty of vanilla, with crunchy peanut bits throughout.

Chunky Vanilla Date Peanut-Almond Butter

Ingredients

  • ¾ cup110 gDry-roasted peanuts, unsalteddivided: 85 g for blending, 25 g coarsely chopped
  • ⅓ cup whole50 gAlmonds
  • 30 gMedjool dates, pittedchopped
  • 1 tbsp15 gWaterwarm from the tap
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.8 gSalt

Steps

  1. Prepare first: set aside 25 g of the peanuts and coarsely chop them for the chunky bits; keep the remaining 85 g of peanuts whole for blending.
  2. Soak the chopped dates in the warm tap water for 10 minutes to soften.
  3. Add the 85 g of whole peanuts and the almonds to a powerful blender or food processor and blend for 1 minute until crumbly, scraping down the sides.
  4. Keep blending the peanuts and almonds in 1-minute bursts, scraping down as needed, for 6 to 8 minutes, until smooth and runny.
  5. Add the softened dates with their soaking water, the vanilla and the salt, and blend 1 to 2 minutes until the dates disappear and the butter is thick and creamy.
  6. Add the chopped peanuts and pulse 2 or 3 times so they stay in crunchy pieces.
  7. Scrape the nut butter into a clean jar and spread it on toast, oatmeal or apple slices. Because of the dates and water, store it covered in the fridge and use within 1 week.

Contains: Tree nuts, Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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