Holy cow. I am about to BLOW YOUR MIND. I made chocolate peanut butter. Yes, it’s true. Let me tell you something else…..so far, I haven’t shared it with anyone. No one. Not even Annie. If you make it, you won’t share it either. You’ll hide it in a deep dark corner of the fridge so that you alone can find it. I’m just warning you. I’m also warning you that if you have no self restraint, this is NOT the recipe to make. I’ll just be honest…….I dropped a little bit of this on the counter when I was scooping it into the jar. I tried to get it up with my finger……there was still some left. I licked the counter. Yes, it’s true. I, Stacy, licked the peanut butter off the counter. Is there a 12 step program for that?
The idea and original recipe for this came from Smitten Kitchen – a rocking awesome website. Man, she churns out some good stuff….especially her Sally Lunn Bread. I tweaked it a little bit to fit our new eating style. You’ll need raw peanuts (look at your bulk food store), cocoa powder, powdered sugar, salt, and oil. I used carob powder instead of cocoa powder – sucanat instead of white powdered sugar – and coconut oil.“Unlike cocoa powder and chocolate, carob is caffeine-free. Carob also contains three times as much calcium as cocoa powder.”
We’re using raw peanuts so we can roast them and get a nice, rounded out flavor – or something like that. Heat the oven to 400 degrees. Spread the nuts out in a single layer on a cookie sheet and bake them for 10 minutes, stirring them occasionally. Smitten Kitchen says you can use regular nuts and just roast them for 5 minutes to deepen the flavor. Please stir them…..otherwise, you might burn your peanuts. Or so I hear from OTHER PEOPLE.
While my nuts were toasting (chestnuts roasting on an open fire!), I made my powdered sugar. I stuck 1 cup of Sucanat down in my blender and whizzed away. It took less than 1 minute.
You know why they call it powdered sugar? Because it’s powdery…..and it will poof right into your face if you’re not careful. Or so I hear from OTHER PEOPLE. See? Homemade powdered sugar. Viola!
Your nuts should look like this…..more or less. Mine were a little, ummmmm dark.
Pour them into your food processor and start it up! Beware – it’s loud. Really loud. At first, it sounds like a hail storm. Annie was giving me some weird looks. I had to hold her for a bit. She didn’t like it. She much prefers the sound of my stand mixer. It will take a while…..you won’t think it’s going to work.
Occasionally you’ll need to stop it and scrape down the sides. The peanuts will climb the walls.
Eventually you’re looking for a peanut butter-like consistency. See? Magic! I would like to have a new food processor. A Kitchen Aid one. I’m just sayin’.
Right into the processor, pour your sugar, cocoa powder, salt, and oil. Put the lid back on (very important step) and process again. You’re looking to get it all combined. You might have to add additional oil. The recipe called for 3 tablespoons but I ended up adding more like 5.
It should look something like this. Hello beautiful. If you need to add more oil, that’s fine. You need to get it to the consistency you like. Like I said, I used 5 tablespoons of coconut oil. Smitten Kitchen only used 3.
I have no idea how this happened. Oh wait. Yes, I do. I had to taste it. I would hate for it to be bad and feed it to someone. Actually, it’s terrible. I’ll just eat it myself and save my family the misery of choking it down.
Mine fit perfectly in a pint-sized mason jar. I store it in the fridge….but I’m not telling exactly where. Now, here’s a tip – depending on how much oil you use, it can get hard in the fridge. Almost any homemade peanut butter will get hard in there. If you want it to be spreadable right out of the fridge, you need to add more oil – be warned though – it might affect the taste. When I know I want some, I’ll get it out of the fridge to soften a bit……thirty minutes or an hour. I usually know in advance when I’m going to want a snack. Or you can just chip it out of there with a jackhammer….that works too. Anything to get some of the deliciousness in your mouth. Oh baby.There’s definitely going to be more peanut butter making going on around here.
Chocolate Peanut Butter
*Original recipe from Smitten Kitchen
|This post is linked at Simple Lives Thursday on GNOWFGLINS, at Healthy 2Day Wednesday on Day2Day Joys, at Pennywise Platter on The Nourishing Gourmet, and at What’s On Your Plate on Good Cheap Eats.|
Chocolate Peanut Butter
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