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.
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.
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Chocolate Peanut Butter (adapted slightly from smitten kitchen)
2 cups raw peanuts
1/2 cup unsweetened cocoa powder
3/4 cup powdered sugar, up to 1 1/4 cups
1/4 teaspoon salt, or to taste
3 tablespoons grapeseed oil
Preheat oven to 400 (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.
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