Mocha Peanut Butter

Peanut butter cups, they are a weakness. Leave me with a bag of them, and I will happily nibble my way through it in record time. I'm not sure what I was thinking when I made this recipe, I knew I'd just sit with a spoon and take little nibbles, oh just a tiny one here, and there, and.. huh... where did the jar go?? I wish this had more of a coffee flavor, perhaps next time I'll add in some more instant espresso powder than the recipe calls for, other than that. LOVE.




Mocha Peanut Butter
recipe by Healthy Food for Living
1 1/2 cup dry roasted, unsalted peanuts, preferably organic
1/4 cup + 1 Tbsp semi-sweet chocolate chips
1/8 -1/2 tsp canola oil (omit entirely for a thicker, less drizzle-able consistency) - that's what I did
1 Tbsp + 1 tsp cocoa powder
tiny pinch of Kosher salt
1 Tbsp instant espresso powder
2 tsp evaporated cane juice OR granulated sugar
1/2 tsp pure vanilla extract

Instructions
Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes.

Meanwhile, place the chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly.

If you’re looking for a drippy consistency, start with adding just 1/8 tsp canola oil: with the motor of the food processor running, stream in the oil and process until a smooth butter forms. Add an additional 1/8-1/4 tsp if desired.

Spoon in the melted chocolate, and process until combined.

Add in the cocoa powder, salt, espresso powder, evaporated cane juice, and vanilla extract, and puree until well-combined.

What's your no self control treat of choice? PB and chocolate for me all the way!

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