Cinnamon Chocolate Peanut Butter
1/2 cup natural crunchy peanut butter
1/4 cup plain soymilk
1 teaspoon ground cinnamon
3 tablespoons raw sugar
1 tablespoon canola oil
2 tablespoons vegan chocolate syrup
pinch of salt
Stir the soymilk into the peanut butter (the warmer each is, the quicker it will stir in).
Add the cinnamon, sugar, canola oil, and chocolate syrup, and stir well.
If you find it too runny, you can add more peanut butter.
You only need to add salt if your peanut butter is unsalted. Just taste-test and see if you like it.
Store in a glass jar with a lid, and store in the fridge. I'm not sure how long this would keep, but it's tasty and versatile so it will probably not last long anyway.
This is meant for putting on toast (or licking straight off the spoon), but I'd like to hear if people come up with other creative applications.
I made this because when I was younger I ate a lot of Nutella, and since then I'm craving the nut-chocolate combination. I love the crunch of the peanuts and the sugar crystals in this! I'm sure this would taste wonderful with hazelnut butter instead of peanut butter, but it's more expensive and not always readily available.
Don't eat too much at a time! It's very sweet and might give you a headache ;)