Happy Monday! Hope everyone had a fun weekend. Was yours restful and relaxing? Or busy nonstop? This past weekend was the first weekend since JUNE that I’ve been home…crazy! Between a long weekend trip with Chris over the 4th of July and then traveling in Europe, I wasn’t home a single weekend in July. Needless to say, July absolutely flew by and I cannot believe it’s already August!
So, one of the interesting things I discovered while traveling in Europe is that apparently peanut butter/plain nut butters are not really super popular. It definitely may have just been the smaller grocery stores we went to, but it was actually really difficult to find peanut butter! And when we did, there was literally only one brand/type there. Nothing like the nut butter aisles in my local grocery stores!
But, another thing I quickly discovered was that Nutella is QUITE popular. It’s literally in everything: from freshly baked croissants, to crepes, to gelato. Not that I’m complaining, but my cousin and I were quite literally on a desperate search for peanut butter about a week into our trip haha. We finally found some, which we ate nightly on top of various new local brands of dark chocolate.
Goodness, I need to just start writing my Europe travel posts already because I have so much to share with you! Coming soon. Anyways, back to the recipe at hand. To be completely honest with you, I much prefer this chocolate peanut butter to Nutella…Nutella is delicious but just so sweet! I need to work on a homemade hazelnut butter soon…YUM. Considering how chocolate and peanut butter and probably my top two favorite foods, it’s no surprise how much I love this recipe. Hope you enjoy it as much as I do! Let me know if you try it. ?
- 2 cups cocktail peanuts
- ¼ cup cocoa powder*
- 2-4 tablespoons sugar or sweetener**
- 1 tablespoon oil***
- 1 teaspoon vanilla
- ⅛-1/4 teaspoon sea salt
- In a food processor or Vitamix blender, process peanuts until a paste forms.
- Scrape down sides of bowl/blender with spatula and add in cocoa powder, sugar or sweetener, oil, vanilla, and salt.
- Continue to blend until a creamy nut butter forms, scraping side of food processor (or using tamper of Vitamix) as needed to blend. This only takes a few minutes in my Vitamix, but may take up to 10-15 minutes if using a food processor. Be patient!
- Store in refrigerator to keep fresher longer. Should easily last up to a month if stored covered in the fridge!
**I used 3 packets granulated Monkfruit sweetener, which is the equivalent of 2 tablespoons sugar
***I used sunflower oil, but any type of oil should work!
Always my favorite. I can remember are the cold and drab long wintry days and me sitting in the basement with the jar of peanut butter. All I can still remember are the long vacation weeks and me sitting with the favorite jar on my lap. Standing at this point of life, when I look back, it seems that it was perhaps my own way of taking refuge to my comfort food (may be).
This is definitely a good peanut butter to eat by the spoonful! Hope you enjoy it ?
Ugh this peanut butter is chocolate gooooooals. Love how ultra creamy it looks. I’d totally eat this with a spoon with no shame. LOL.
Thank you! And I most definitely ate this with a spoon too haha ?