This almost isn’t a recipe – it’s just an idea of mixing three ingredients together… Seriously, three ingredients! (Plus salt! But who doesn’t own salt!) Just peanut butter, cacao powder and a sweetener, I use my favourite coconut sugar. But what a wonderful combination!
Delicious on toast, in smoothies, with fruit, topping porridge. Think of it as Nutella’s healthy, peanutty sister. Where Nutella can go, Choc PB can go!
I use store bought natural peanut butter. The Source Bulk Foods has a nut butter machine which makes the fluffiest peanut butter (so delicious) so I use that, but you could also make your own which is cheaper and probably the most delicious option (see recipe notes). Then again, you could go the lazy route like me, but who’s complaining? Buy it, and make it into choc peanut butter – you won’t regret it! X
Choc Peanut Butter
You can make your own peanut butter for this recipe, or take the short cut like I do here with store bought! To make your own, blend 150g of roasted peanuts in a food processor till they release their oils and make a butter – 1.5-3 min. Stop before it gets too oily or you lose all texture, then proceed with recipe. You could substitute any nut butter of your choice. This recipe works best if your peanut butter isn’t too dry, but most store bought has plenty of oil sitting at the top of the jar to stir in… The runnier the peanut butter, the better to counteract adding dry cacao. Liquid sweeteners such as maple sugar taste great but tend to seize up the texture, making it harder to spread. Still great for using in smoothies, if you go down that route.
Prep time: 2 min
Choc Peanut Butter
Combine the ingredients in a small bowl, blending well till smooth. Taste and add more cacao or season with salt, if desired, before transferring to a jar. Will keep at room temperature for up to a month – possibly longer, but not in my house.