Creamy Chocolate Peanut Butter

Remember my last recipe for peanut butter? Well here's another!

Peanut butter is seriously my favorite food. Now over the course of this blog, I am sure I'll frequently state otherwise, saying, "mango is my favorite food", or "chocolate is my favorite food", but the truth is, I have many favorite foods, but it just so happens that peanut butter is at the top of the totem pole. In fact, this blog might have been titled "Chits and Chats and Peanut Butter", if Chocolate didn't sound better.

But, chocolate is another of my favorite foods, and it's just so wonderful that two of my favorite foods happen to be such a brilliant pair.

And now, you too can have your fill of peanutty-chocolatey goodness without the chemicals and sugar in Reese's peanut butter cups, or store-bought chocolate peanut butter!

Creamy Chocolate Peanut Butter

Makes about 1 to 1 1/2 cups

2 cups peanut butter

1 tbsp. Coconut oil

3-4 tbsp unsweetened cocoa powder

1 oz. dark chocolate 

1-2 tbsp. agave syrup (more or less depending on desired sweetness)

Grind peanuts and coconut oil in food processor until it forms a coarse paste. Add remaining ingredients and continue to process until completely smooth. The peanuts will go through phases--

1) coarse crumbs, like sand

2) a thick, coarse paste, like play doh mixed with sand (yum, right?)

3) a giant ball, mostly smooth

4) the ball will melt down into a smooth, luscious dream come true

Refridgerate in an air-tight container ~2 weeks. Use your best judgement.

~~{~@ Danielle

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