I eat this by the [ XXL ] spoonful.

… every day.

and then I lick the jar clean.

You guys, it’s practically dessert. Excuse me, HEALTHY dessert and lemme just tell ya, you’re NOT going to want to share. Solution: make two and you’ll avoid any potential fights.

If not eating straight out of the, fill in the ______. [answer: mason jar], I’ll add large spoonfuls of this delicious ‘butta’ and mix it in with greek yogurt [<-- fave!], oatmeal, or even pancake mix.

Did we just go back to the question of how have I not turned orange yet?

Yeah, I’m just as shocked as you are.

[Photographed by Lisa Thiele | With Style and Grace]

FYI. . .

• NO baking/cooking required
• Takes less that 5 minutes to make
• Only 4 ingredients, which you probably already have in your pantry
• It’s FREE of gluten and dairy!

Thank you Young Married Chic for introducing me to this amazing chocolate peanut butter!

Chocolate Pumpkin Peanut Butter

Ingredients

• 1 cup pumpkin puree
• 2 [or 3] tablespoons *dark chocolate peanut butter or regular creamy peanut butter
• 1 teaspoon of cinnamon
• Little sweetness – Powdered stevia or Agave Nectar, to taste
• Optional – pinch of nutmeg

Directions

In a medium bowl, mix everything together until well combined.  That’s it.

Store in an airtight container and refrigerate. Mine doesn’t last more than a week because I eat it with in a few days.

Enjoy!

*If you don’t have the dark chocolate peanut butter, GO.  GET.  IT. You won’t regret it. BUT if you need this NOW [totally understand], mix with creamy, good quality peanut butter. Add tablespoon of cocoa powder to make it chocolaty.

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