Chocolate & peanuts, unite!
Weirdly, I recently began to crave peanut butter, something which I had long ago stashed in the “childhood overload” compartment of my brain. This salted chocolate peanut butter from The KitchenMaid definitely had something to do with it. However, being my lazy, washing-of-food-processor-adverse self, I didn’t think about it until I bought some peanut butter and cocoa. Then of course I had to try them together, with a little honey to sweeten, and this happened:
It barely looks like a spread (and ok, it’s about as easy to spread as cold butter), but it is delicious. I use it so thick it’s kind of like a car ran over a truffle on my toast. However I can feel a bit more virtuous from using honey and peanut butter made with the skins on (which is freakin’ delicious btw, if you’ve never tried it before…I used Chantal Organics). The flavour of J Friend & Co.’s kamahi honey is really nice for this, but clover or pohutukawa would be lovely too.
Granted it looks nothing like the gorgeous silky creation Lucy whipped up, but oh, does it warm my lazy, chocolate-loving bones. If using more solid/creamed honey (like I did), the mixture ends up staying together pretty well, so you could easily make them into little truffles (especially also coated in melted chocolate!). Am kind of contemplating making cookies out of this mixture too. Feel free to experiment with other nut butters too – chocolate almond & honey spread would be pretty delicious for example.
Chocolate peanut (or insert-your-favourite-nut-here) butter & honey spread
Mix equal parts salted peanut butter (smooth or crunchy, up to you, I used crunchy) and honey (or less if you want it barely-sweet), and cocoa to taste, until uniform. Use a liquid honey if you want it more spreadable, or add a little neutral (or peanut) oil.