I looooove peanut butter, so much that I could easily eat it on its own, straight out of the jar, with a spoon, no toast necessary. I just try not to do that in front of the hubby too often as I’ll get that one raised eyebrow “babe… really?!” look on his face, only for me to justify it with a confident “at least it’s not (insert very-popular-chocolate-hazelnut-spread) babe!”. So, I win.
I remember developing a crush on peanut butter as a kid when mom would bring this jar from the supermarket that had half PB and half strawberry jam swirled inside, ready to just smear on toast. It was heavenly addictive, and bless her (and every other parent in the 70’s and 80’s) for not knowing what the heck hydrogenated oils, soy protein, high fructose corn syrup, and stabilizers really meant in most of these concoctions.
Luckily we’re more mindful of the choices we make these days, and while there are so many great varieties to choose from out there, I simply love and aim for pure, 1-2 ingredient nut butter. The more organic, the better as you won’t find any of these unnecessary ingredients lurking inside.
These peanut butter & raspberry granola bars are definitely a grown-up snack. Packed with toasted oats, pecans, flax meal, pure organic peanut butter, and naturally sweetened with dates and maple. Formed into tasty little bars, topped with fresh raspberry puree and a drizzle of dark chocolate. They go really well with a cup of coffee late afternoon when you need a bit of an energy kick.
Make a batch and keep them in the freezer as a secret stash for yourself… it’s definitely classier getting your PB fix than the spoon straight out of the jar method ;).
This recipe uses our local Organic Larder brand which simply has only one ingredient, and that’s “dry-roasted organic peanuts”. You can’t beat that preparation as it’s what will give you that creamy and nutty flavor that is not fried in extra added oil.