Part of eating paleo means saying adiós to legumes. Believe it or not, this includes peanut butter! Why? Well, peanuts are deceitful little characters and are actually not nuts at all–they are legumes. Lo siento, amigos. I don’t make up the rules, this is just life. No need to fret, though! Most people find that they can use almond butter as an excellent substitute for peanut butter. That is all good and dandy, however, I have found something that might work even better: tahini. Tahini is a paste made from ground up sesame seeds and oil, and it both looks and tastes remarkably close to peanut butter. When I say remarkably close, I mean it might not be peanut butter’s identical twin, but it could pass as a fraternal twin. Victory! No more sobbing over empty peanut butter cupboards!
It’s quite easy to make your own tahini if you’re feeling adventurous, or you can pick it up from Amazon. I’ve been loving trying out tahini in recipes where I would normally use peanut butter back in the day, and so far, so good! I use it as the base for this recipe and combine it with spices, lemon zest, sweetener, and a splash of coconut milk. It takes less than five minutes to make, and the final product is this deliciously spiced spread to accompany your baked paleo goods. Try it with some blueberry muffin bites this weekend!
- Combine all ingredients in a small bowl and mix well.
- Serve as a spread on breads, muffins, etc.
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