Amazing, nutty, rich, chocolaty goodness.
I found this recipe while I was scrolling through new recipes for the house: Chocolate Peanut Spread.
Sweetheart, you had me at 'chocolate.' And 'peanut,' (But mostly just chocolate).
However, we didn't have any peanuts in the house, but there was a bag of cashews just sitting in the pantry, staring me in the face, silently begging me to use them. So I obliged. I whipped these up in a most hurried manner for our fika (Swedish tea time) today, and it was a huge hit! It was spread on everything-apple slices, pear slices, digestives (a biscuit in the UK that kinda resembles a round graham cracker), a finger, a spoon . . . the possibilities are endless. We started with a pretty good sized bowl, and we were left with a scant amount, just enough to spread on a couple biscuits (hence the lack of photo business over there). So here it is, folks, and be warned: you will want to eat the entire thing. When smitten kitchen posted this recipe, she kept going on about how much she wanted to eat the whole thing, and I thought, "Aw sheesh, I can have self control with a little bit o' spread; no big thang." Mrs. Smitten Kitchen? You are absolutely right; my apologies. You changed my life a little bit today.
Here is the cashew version of the chocolate peanut spread.
Chocolate Cashew Spread
serves 1-12 people
2 cups roasted salted cashews
1/2 cup dark cocoa powder, sifted
1 cup powdered sugar, sifted
3-4 Tablespoons canola oil (depending on the consistency)
pinch of sea salt (if necessary-adjust to taste)
Heat the oven to 400 degrees. Spread the cashews evenly over a cookie sheet and roast until they darken, about 6-7 minutes, rattling them around a bit halfway through to they toast evenly (this deepens their flavor a bit).
Transfer the cashews to a food processor and grind them for about 5 minutes. First they’ll become a paste, then they'll keep on being all pastey, then finally, they’ll liquefy. Scrape down the sides as needed.
Add the cocoa, sugar, salt (if using) and two-three tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.
Store in refrigerator up to a week in a covered container.
It won't last that long. But I think I said that already. Source: adapted from Smitten Kitchen, originally from the LA Times