This chocolate peanut butter, aka healthier Snickers spread, can be eaten on a slice of bread, as dollop on a bowl of porridge to add a sweet touch, as post-training snack, or just if you’re craving some sugar but not too much. Like every peanut butter – even more when chocolate peanut butter -, my recipe is nutritious, but ingredients are simple, sane and can be count on the fingers of one hand. You almost don’t need to make any effort to make the recipe, only about 10 minutes of your time as well as a good high-speed blender or food processor.
For those who are following my blog or my social channels, you might know that I’m a huge everything nut butter lover. People still tend to judge quickly that kind of foods, which are very calorific, but actually rich in good fats that are mainly unsaturated, and low in sugar – I’m talking about natural nut butters, indeed. Not the ones that are full of sh*t and available in every supermarket. I started to eat peanut butter on a more regular basis when I spent a semester in Finland. It’s actually the first country in which I realised the gap there is when it comes to organic food and intolerance-friendly alternatives as gluten-free or lactose-free foods, compared to France – which is in my opinion still pretty late for that. There, I took the habit to buy and try a ton of new products from a little bulk chain, which is selling everything nuts, dried fruits, seeds, grains, as well as all the organic or non-organic natural products that you could dream about – to be honest until the end, my bank account was dreaming a bit less when I was leaving the shop with 2 or 3 full bags. Oospie!. That’s also where I first discovered my all-time favorite peanut butter from Meridian Foods, which also has a super tasty range of kind of nut butters.
As the brand is hard to be found in France – see, when I was talking about gap… – and Germany, I got used to order my beloved peanut butter in 1 kilo packs – I know, it may sound gross written like this! -, until I got too lazy at some point to pursue my peanut butter dream. A few months ago, I made my first attempt of homemade almond butter, but the final texture was still too thick due to my crappy blender – the part of the story I’ve never mentioned: I actually burned my blender when I made this butter -. After months gazing on it, I finally cracked my pants – that may sound weirdo in English, but well this is my fav’ expression in French..Sorry! – last month and bought this Philips food processor; you got it, the first motivation for this guilty pleasure was actually to be able to make nut butter on my own… I agree that it’s a little investment, but a juicer is also included and everything work slike a charm! – plus: you’ll save a lot of time if like me, you don’t want to spend your 3 next hours grating your veggies and losing one arm for this salad…-.
You got it, having a good food processor or blender is the best if you want to make a proper nut butter – I also recommend you to choose one that has above 800W of power if you want to keep it alive -, as well as choosing quality products and let magic happen! When I buy nuts or seeds, I try as much as I can to take them organic, so that I can enjoy their benefits without eating one kilo of chemicals in the same time – and also because here in Germany, even a sh*tty freelancer salary can be enough to eat organic! -. My chocolate peanut butter is, in spite of its name, pretty low in sugar. You just need to choose some dark chocolate made from 70% cacao minimum. The sugar that is inside is in my opinion already sufficient to properly sweeten the chocolate peanut butter. For those who would like something even less sweet, just go for a stronger chocolate. You can eventually add some coconut sugar to the preparation, as its glycemic index is pretty low. I absolutely didn’t think one second about Snickers chocolate bars when I created this recipe, but the association of ingredients tastes so much like it that I had to mention it, indeed! For chocolate lovers, you may want to come back in a couple of days as I also prepared an insane Easter recipe, including this chocolate peanut butter in the ingredient list ;)
- 200g peanuts
- 70g dark chocolate (>70% cacao)
- 2tbsp unsweetened cacao
- 1/2tsp fleur de sel (sea salt flakes)
- 1. Take off the peanut shells as we as their skins, then put peanuts in the bowl of a food processor. Mix on high speed for 5 to 10 minutes. Peanuts will first turn into flour, then into a compact bowl. Keep mixing, the texture will get more and more souple.
- 2. When the peanut butter starts to get souple, add cacao, fleur de sel and shredded dark chocolate while food processor is still mixing.
- 3. Keep mixing for 1 or 2 additional minutes. The chocolate peanut butter is ready when its texture is almost liquid. Pour in a airtight container. You can store it for a few weeks at room temperature. The texture might get a bit thicker after a few days, that's normal.