Chocolate Peanut Butter

Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.

The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.

Add the vanilla, chocolate chips*, optional salt (I do not add salt; the salt from the peanuts I buy is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla and chocolate chips all at once through the feed tube with the machine running, but if using a weaker or older food processor, sprinkling them in more slowly may prevent your machine from struggling.

Transfer peanut butter into a glass jar or other container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some, but stays soft. In the refrigerator, because of the chocolate it hardens and solidifies, but softens up after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the refrigerator will far exceed your willpower; making longterm storage issues moot.

The recipe is vegan and gluten-free provided that the brands of peanuts and chocolate used are vegan and gluten-free. Always read the labels to make sure products are suitable for your dietary needs.

Optionally, at the same time in the recipe that you'd add the chocolate chips, add: Handful of coconut flakes, coconut extract, coffee extract, espresso powder, a splash of bourbon or rum.