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chocolate peanut butter

vegangluten-free

chocolate peanut butter

The lovely Deb, of smittenkitchen.com, always posts great recipes but there are a couple that stand out in my mind; recipes that lured me in with just a picture, induced wild fits of drooling and spontaneous grocery store expeditions. Bread and tomatoes. The incomparable chocolate peanut butter cake. Chocolate peanut butter. Statistics point to a shared love of chocolate + peanut butter. Also common ground? Enjoyment of chocolate + nut spreads eaten with a spoon.

peanuts in the food processor

To be honest, I’ve only eaten this spread by the spoonful. Why dilute it’s pure, intense chocolately goodness with a silly piece of bread or a ridiculous cracker?

Chocolate peanut butter + spoon = dessert

The End.

the recipe

Chocolate Peanut Butter

adapted slightly from smitten kitchen

  • Preheat oven to 400°F (205°C) (I used a toaster oven)
  • 2 cups 240 g raw peanuts
  • 1/2 cup 43 g unsweetened cocoa powder
  • 3/4 cup to 1 1/4 cups 90-150 g powdered sugar
  • 1/4 teaspoon 1.5 g salt, or to taste
  • 3 tablespoons 45 mL grapeseed oil
  1. Spread the peanuts on a cookie sheet and roast for about 10 minutes, until darkened, stirring about halfway through.
  2. Transfer peanuts to a food processor and grind for about 5 minutes. They'll become a paste, then liquefy.
  3. Scrape down the sides, then add the cocoa powder, sugar, salt, and oil. Process for another minute. Taste for salt and sugar.
  4. Store up to a week in the refrigerator.
Preheat oven to 400°F (205°C) (I used a toaster oven)
2 cups 240 g raw peanuts
1/2 cup 43 g unsweetened cocoa powder
3/4 cup to 1 1/4 cups 90-150 g powdered sugar
1/4 teaspoon 1.5 g salt, or to taste
3 tablespoons 45 mL grapeseed oil
roast peanuts 10 min
grind 5 min
add cocoa, sugar, salt & oil
store

each column is one step, working left to right — hover a cell for the full instruction

Chocolate Peanut Butter
  • 2 cups 240 g raw peanuts
  • 1/2 cup 43 g unsweetened cocoa powder
  • 3/4 cup to 1 1/4 cups 90-150 g powdered sugar
  • 1/4 teaspoon 1.5 g salt, or to taste
  • 3 tablespoons 45 mL grapeseed oil

Preheat oven to 400°F (205°C) (I used a toaster oven).

Spread the peanuts on a cookie sheet and roast for about 10 minutes, until darkened, stirring about halfway through.

Transfer peanuts to a food processor and grind for about 5 minutes. They'll become a paste, then liquefy.

Scrape down the sides, then add the cocoa powder, sugar, salt, and oil. Process for another minute. Taste for salt and sugar.

Store up to a week in the refrigerator.

— adapted slightly from smitten kitchen

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