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Breakfast recipe · from the recipe book

Creamy Cinnamon Date Peanut Butter with Flax

A soft, caramel-sweet peanut butter where blended Medjool dates replace sugar, with warm cinnamon, a pinch of nutmeg and a nutty flax finish.

Creamy Cinnamon Date Peanut Butter with Flax

Ingredients

  • 1 cup130 gDry-roasted peanuts, unsalted
  • 60 gMedjool dates, pittedchopped
  • 1½ tbsp20 gWaterroom temperature
  • 1½ tbsp10 gGround flaxseed
  • 1½ tsp4 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Put the chopped dates in a small bowl, pour the room-temperature water over them and let them soak 10 minutes to soften.
  2. Meanwhile, put the dry-roasted peanuts in a powerful blender or food processor. Blend 1 minute, scrape down the sides, then keep blending in 1-minute bursts, scraping each time, until the peanuts turn from crumbly to a glossy, flowing butter, about 5 to 8 minutes.
  3. Add the soaked dates along with their soaking water, then add the ground flaxseed, cinnamon, nutmeg, vanilla and salt.
  4. Blend 2 to 3 minutes, scraping down once or twice, until the dates disappear and the butter is thick, creamy and evenly speckled.
  5. Scrape the peanut butter into a clean jar. Spread it on toast, swirl it into oatmeal or yogurt, or serve with apple slices. Store covered in the fridge up to 1 week; it firms when cold, so let it sit 10 minutes before spreading.

Contains: Peanuts.

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

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