Cinnamon and cardamom peanut butter

Cinnamon and cardamom peanut butter

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 589 kcal
, Fat: 45 g
, Carbohydrate: 16 g
, Protein: 26 g

In the run-up to Christmas, I love any kind of baked treat, granola or biscuits with cinnamon and cardamom in. So, I figured why not try making a peanut butter with these two festive spices! This peanut butter tastes amazing with zopf or as a filling in big, soft Medjool dates!


350 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

350 g salted peanuts
2 tsp cinnamon
½ tsp ground cardamom
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3 preserving jars, each approx 1½ dl, rinsed with hot water

How it's done

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Mix the nuts, cinnamon and cardamom, puree in batches in a food processor until the mixture is creamy (approx. 5 mins. each). Transfer the peanut butter to the clean, warm jars.

Good to know
Tip: Mix in 1 tbsp of cocoa powder.
Shelf life: Seal tightly and keep in the fridge for approx. 2 months.

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