I made this Peanut Butter and Chocolate Spread on a gloomy rainy morning.
Then, I spread it on some toasted challah bread I had made earlier that same morning.
And to be very honest with you, I also spread some more peanut butter on top of the peanut butter and chocolate spread.
I gave it a couple of bites. It tasted wonderful. But it needed a little color and brightness since the day was already gloomy enough. So I added strawberries to it.
This was not going to be a recipe for Peanut Butter Week. (In case you don’t know, today is day 4 of Peanut Butter Week at Pies and Tacos)
But my toast was too pretty. Too delicious. I couldn’t not take a picture.
If you are wondering about the challah recipe, I will totally make a post about that.
I want to make a post that shows the steps of the braiding. I couldn’t really photograph the braiding process this time because I had way too much help at that moment.
It was Luke, my 2 year old. He was all over this challah!
He is obsessed with dough. Whenever he sees me working with dough, he rushes over and he wants to touch it, roll it, sprinkle flour over it. Thankfully he doesn’t try to destroy it and throw it on the floor like he used to. He is growing, my big boy, and he is starting to understand that dough is something sacred in this house and we treat it with care.
I used to make challah at the bakery I worked at. It was a Jewish style bakery. Their challah was very popular. I made fresh loaves every day!
And ever since, I’ve been madly in love with this bread.
It’s great for sandwiches, with spreads, just a dab of butter, or as toasts!!
Speaking of sandwiches, one of my friends from Instagram, @casterazucar (this is his wonderful blog, btw) asked me if I was making an Elvis Presley sandwich for Peanut Butter Week.
And my jaw dropped when I googled Elvis Presley sandwich. That’s why I made the challah, actually, so I could make this sandwich. Don’t judge me, I’m that type of person. The type that makes bread when they want a sandwich.
With a few alterations, lo and behold, here it is…
The Elvis Sandwich, with the chocolate spread added to it.
Now, about this peanut butter and chocolate spread.
I was making a chocolate spread recipe, for something totally different, that wasn’t going to be a part of Peanut Butter Week, like I’ve already mentioned.
But, dang, this turned out so good!
And at one point, my chocolate spread was chilling on the counter, right next to my homemade peanut butter.
The two looked at each other. And they fell in love! Or something like that. I probably just fell in love with the idea of adding peanut butter to yet another recipe.
I am seriously afraid I am going to wake up one of these days and find myself painting the walls with peanut butter! That’s how far my obsession is going to get if I don’t put a stop to it.
Gladly, it did work charmingly with my chocolate spread, though, so I am counting my blessings.
My peanut butter blessings.
If you want to check out some more peanut butter recipes from Peanut Butter Week, so far we’ve had:
Peanut Butter Chocolate Spread
- 1 cup cashews raw, or roasted
- 2 tablespoons sugar
- 4 ounces dark chocolate chopped and melted
- 1/4 cup coconut milk
- 1/2 teaspoon salt
- 2 tablespoons peanut butter
- If the cashews are raw, start by roasting them.
- Pre-heat the oven to 350F.
- Spread cashews on a baking sheet.
- Roast them for about 10 minutes until they start to get golden. Remove from the oven and let them cool. If you already have roasted cashews, you can skip this part.
- In a small blender, add roasted cashews and sugar. Grind cashews and sugar together.
- Add melted chocolate, coconut milk and salt to the blender. Blend until smooth.
- If you would like to make this a peanut butter chocolate spread, add 2 tablespoons of peanut butter to mixture. If not, you can just use it as a chocolate spread by leaving the peanut butter out.