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Mocha Peanut Butter

Coffee + chocolate + peanut butter.

If that’s not a recipe for the ultimate healthy-but-delicious breakfast (or dessert!) condiment, I don’t know what is.

Spread this luscious espresso-laced chocolate peanut butter on a warm muffin, stir it into hot stovetop oatmeal, drizzle it over creamy Greek yogurt, blend it into a smoothie, or eat it right off the spoon!

 

 

 

Mocha Peanut Butter

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: snack breakfast dessert peanuts chocolate

Ingredients 1 cup (eight 2 Tbsp Servings)

  • 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)
  • 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.

Nutritional Information per 2 Tbsp serving (if using 1/2 tsp canola oil):

211.7 calories, 16.5 grams fat, 3.5 grams saturated fat, 3 grams fiber, 7.8 grams sugar, 7.2 grams protein

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