There are plenty of dubious versions of classic staple treats (we're looking at you, pea guacamole). Though there's no shame in packing extra veggies into your snacks, the bottom line is that the final product needs to taste good to truly satisfy. Nothing fits that bill more than carrot peanut butter.
Here, Red Mountain Resort's Executive Chef Chad Luethje shares his unique carrot peanut butter recipe, served at the adventure and wellness retreat in St. George, Utah. Incorporate it into your pre-workout snack, or consider it a satisfying recovery treat after a long hike. Adding carrots can cut down on the total calories without compromising the addictive taste of peanut butter you love so much. (See more: Healthy Dips, Chips, and Cracker Recipes)
Carrot Peanut Butter
Servings: 16 or 1 cup
1/3 cup organic peanut butter, smooth
2/3 cup carrot chunks, boiled
- Peel and chop the carrots.
- Boil or steam them until they're soft enough to mash with a fork, then let cool.
- Combine peanut butter and carrots in a food processor.
To change things up a bit, try substituting pumpkin purée or roasted yam for the carrots, or use cashew, almond, or sesame butter instead of peanut butter.