Let me start off this review post by mentioning that I am a bit of a nut butter snob. Although Reginald’s Homemade sent me two of their peanut butters for this review, my opinions are all my own.
Coming from a girl who eats peanut butter at least once a day (usually in the form of peanut flour), I figured this review would be perfectly suitable for me. When I began to read about Reginald’s, my fondness grew even stronger… see, they’re peanut butter lovers too… so we already had something in common
They use only the finest ingredients…and very few of them. Most of the jars contain just a handful of ingredients… sometimes less! Virginia peanuts were the original stars of the show, but they’ve expanded their horizons to making Cashew Butter, too! In fact, the Cashew Nilla Cashew Butter sounds absolutely divine…
Anyway, I got to try out the Double Chocolate Chunk Peanut Butter
Ingredients: Roasted Unsalted Peanuts, Semi-sweet Chocolate, Dark Chocolate, Peanut Oil
*side note: do you see that dark chunk on the right side of the jar? Yeah… that’s a melty chocolate chip!! *
Ingredients: Roasted Unsalted Peanuts, Macadamia Nuts, White Chocolate, Macadamia Nut Oil, Peanut Oil
Both of these peanut butters were labeled “lite crunch“. It was mostly smooth in texture with little bits of peanut “grit” in the batter. If you didn’t notice in the ingredients list, neither of them contain salt… actually NONE of the flavors do. Even in the fruity varieties like Apple Sin & Honey Nana, you’ll only find real fruit and natural extracts. No added salt. No preservatives. Ever.
I liked that the flavors weren’t SUPER sweet, either. There was no additionally added sugar, which allowed the white chocolate and dark chocolate to really shine. I’ll admit, I missed the salt, though. My favorite way to eat both of the peanut butters was probably on oat bran graham crackers or baby carrots.
I also whipped up a batch of 4-Ingredient Chocolate Peanut Butter Cookies for Jarid! Usually I make these with Nutella, so I was curious about swapping it out for some Reginald’s
They’re super easy… all you need is:
- 1 egg
- 1 C. whole wheat flour
- 1 C. Reginald’s Homemade Double Chocolate Chunk Peanut Butter
- 1/2 C. Splenda zero calorie sweetener
- Mix all ingredients together in a bowl
- Use a tablespoon to form balls
- Spray a non-stick baking sheet with non-stick cooking spray
- Flatten the balls with a glass or your fingers
- Bake at 350 degrees for about 8-10 minutes
- Try not to burn your tongue eating them straight from the oven
Usually, I don’t add Splenda, and they’re only 3-ingredient cookies, but since these nut butters don’t have salt or sugar, I figured I better add a bit. Out of the entire batch I made, I think there may be 3 left in the container at home. Needless to say, they were a success, aka, husband approved!
If you’d like to try out Reginald’s Homemade nut butters for yourself, you can order them right from the website! They’ve even got flat rate shipping now! You might also be able to find them in stores if you’re a Virginia dweller. Here are the locations!
Thanks so much to the folks at Reginald’s Homemade for sending me these delicious peanut butters for my review!