PB2 Recipes | This morning I opened the cabinet to discover I was out of Nutella. Maybe you know this pain.
So, I experimented a little and made this peanut butter and chocolate spread made with PB2 Powdered Peanut Butter and organic cocoa powder from Saco Conscious Kitchen, sweetened with Mountain Ridge organic honey. It didn’t have the hazelnut, but I didn’t miss it. Not a bit.
I like dark chocolate. So I kept a slight bitter bite to it. You can sweeten it to taste by adding additional honey or a sweetener of your choice.
- 4 tbsp PB2 Powdered Peanut Butter
- 1 tbsp organic cocoa powder from Saco Conscious Kitchen
- 1 tbsp Mountain Ridge organic honey
- 1 tsp vanilla extract
- dash of salt
Mix all the ingredients until smooth. Resist the urge to add additional liquid at this time. It’s easy to add too much. Stir, stir, stir. Give it a taste. If you want it sweeter, and sometimes I do, add additional honey at this time (or sweetener of your choice.)
Once you feel it’s incorporated well, this is when you’ll add the liquid in slowly. To drizzle, add 1 tsp water at a time, stirring to incorporate until you reach your preferred drizzling consistency. (For my Ooey Gooey Peanut Butter Syrup, I used almond milk and it was delicious.)
I topped my French toast with this and toasted oats. Delicious and with less preservatives and no palm oil! (Toasted oats are easy and delicious. I toast mine on the stove top and it not only keeps for up to 2 weeks, they are awesome on ice cream and in smoothies. Also, it makes my kitchen smell amazing.)
I need to go find more PB2 recipes… If you have a favorite, tell me about it!
Update: I added an Ooey Gooey Peanut Butter Syrup (Pourable peanut butter)