Mocha Peanut Butter

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz
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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.

Mocha Peanut Butter

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

Mocha Peanut Butter

Mocha Peanut Butter

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: snack breakfast dessert peanuts chocolate

Mocha Peanut Butter

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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