Chunky Choc Peanut Butter
By Amy Crawford
Here’s a nutty chocolatey treat from my A Nourishing Morning eBook to satisfy your chocolate cravings as well as fuel your body with health benefiting nutrients such as vitamin E, niacin, folate, protein and antioxidants.
Use lashings of this spread on banana bread or gluten-free toast for a great afternoon snack or post-workout fuel. Grab a teaspoon straight out of the jar (my preferred method). Try it on sliced apple or banana or even add a dollop or two to some berries for a decadent dessert. If it's a healthy chocolate treat you're looking for, this spread will do the trick!
Makes 1 ½ cups
2 cups organic peanuts
¼ cup cacao (or more!)
2-3 tablespoons macadamia oil (or almond)
2-3 tablespoons rice malt syrup (or sweetener of choice, to taste)
¼ teaspoon sea salt
Preheat oven to 180 degrees C. Line a baking tray with baking paper. Spread peanuts over the baking tray and roast for 10 minutes or until golden, checking occasionally. Remove from oven and allow to cool.
If you prefer your peanut butter crunchy, place 1/3 cup peanuts into a food processor and pulse to roughly chop. Remove from food processor.
Place the remainder of the peanuts (or the lot) into the food processor and combine on high speed until a buttery paste is formed. Scrape down the sides as required. Keep blending until the mix liquefies and the nut oils are released. Add 2 tablespoons of oil, the cacao, rice malt syrup and sea salt. Blend until well combined. If the mixture is too thick add another tablespoon of oil. Adjust more cacao or sweetener if necessary.
Once well combined add the remaining previously chopped peanuts and quickly pulse to combine. Transfer into a sterilised glass jar and store in the pantry.
Ok so if peanuts are you thing and if you're looking for some more inspiration, perhaps try these salted crunchy peanut butter banana popsicles or peanut butter cups or even my favourite, salted peanut butter and chocolate banana bites.