White Chocolate Espresso Peanut Butter
White Chocolate Espresso Peanut Butter might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free and dairy free recipe has 829 calories, 124g of protein, and 28g of fat per serving. This recipe serves 8. For $6.61 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 3054 people were glad they tried this recipe. It is brought to you by Bakerita. From preparation to the plate, this recipe takes about 45 minutes. A mixture of chocolate covered espresso beans, roasted pork, white chocolate, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 100%, this dish is awesome. White Chocolate Chip Bar with Brown Butter & Espresso, Chocolate and Espresso Layer Cake with Peanut Butter Icing, and White Chocolate Espresso Mousse with Easy Espresso Caramel Drizzle are very similar to this recipe.
Servings: 8
Ingredients:
¼ cup espresso beans
2 cups roasted, unsalted peanuts
4 oz. high quality white chocolate, melted
Equipment:
food processor
bowl
Cooking instruction summary:
Place the peanuts in the food processor for about 5-7 minutes or until the mixture is completely smooth (it will go through stages, such as powdery, paste-y, and then turn into a big ball. Don't worry, as the oils are released it will continue to break down until it gets creamy and delicious! Just let the processor do it's thing). Scrape down the sides of the food processor bowl every 2-3 minutes or as necessary.Once the mixture is at the right consistency, add in the melted chocolate. Process until combined. Add the espresso beans and pulse a few times to break up the beans just slightly. Place in sterilized jars and refrigerate for up to 2 months, or keep at room temperature for up to 2 weeks in an airtight container.
Step by step:
1. Place the peanuts in the food processor for about 5-7 minutes or until the mixture is completely smooth (it will go through stages, such as powdery, paste-y, and then turn into a big ball. Don't worry, as the oils are released it will continue to break down until it gets creamy and delicious! Just let the processor do it's thing). Scrape down the sides of the food processor bowl every 2-3 minutes or as necessary.Once the mixture is at the right consistency, add in the melted chocolate. Process until combined.
2. Add the espresso beans and pulse a few times to break up the beans just slightly.
3. Place in sterilized jars and refrigerate for up to 2 months, or keep at room temperature for up to 2 weeks in an airtight container.
Nutrition Information:
covered percent of daily need
