by Anne Bennett on January 28, 2011

Peanut butter is one of the 30 most healthful foods, according to an article in the latest issue of Real Simple Magazine. And we all know that dark chocolate has its own heart-healthy benefits.

So, when I saw the following recipe on the smitten kitchen blog, it was easy for me to put two-and-two together and conclude that this must be health food!

Right out of the fridge, smeared on a graham cracker

It’s a less decadent, peanutty version of Nutella, the wildly delicious but ultra-rich hazelnut-chocolate spread that I don’t keep in the house for fear that I’ll overindulge.

How is this healthier than Nutella? Well, let me see (in other words, give me a few seconds to come up with a believable excuse). Just kidding.

Here goes: it’s made of just five simple, real ingredients: roasted peanuts, cocoa powder, powdered sugar, a bit of salt and a splash of peanut oil. I like to think of it as grown-up peanut butter.

I’ve been spreading a tablespoon on a graham cracker for an afternoon snack; you can also put it on a banana. How virtuous is that?

Warning: for my money, this stuff is better than a Reese’s Peanut Butter Cup. If they’re your Achilles heel, you’d better forego making this. But remember, it’s a good idea to treat yourself in moderation every now and then, and if you like peanut butter and chocolate, I can’t think of a better treat!

The original recipe calls for raw peanuts which you roast in a 400 degree oven until browned, but I took the easy route and used dry roasted, unsalted peanuts.

Two cups dry roasted, unsalted peanuts
1/2 cup unsweetened cocoa powder (use the best quality you can find)
1 1/4 cups powdered sugar
1/4 teaspoon salt plus additional to taste
2 tablespoons peanut oil

Process peanuts in a food processor for several minutes. At first they’ll turn to a paste but eventually they’ll become almost liquid. Stop and add cocoa, powdered sugar, salt and peanut oil. Continue to process about one minute longer, or until the mixture is smooth. You can add another tablespoon of peanut oil if the mixture is too thick.

Makes a bit less than 2 cups

This is fairly runny when you first make it, but it sets up in the refrigerator, where it will keep for at least a week.

per Tablespoon

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{ 1 comment… read it below or add one }

Joan February 2, 2011 at 11:04 am

I would like to try this with almond butter instead. What do you think?

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