This recipe for homemade White Chocolate Espresso Peanut Butter makes the perfect spread for your toast, or to eat off a spoon when a sugar craving hits!
Ever since I made my White Chocolate Pretzel Peanut Butter, I’ve been dreaming up tons of extravagant indulgent peanut butters and almond butters that I want to make. I’ve already said before on the blog how much I love making my own nut butters – but if your new here and you’ve never done it, just know – it’s so rewarding, and so much easier than you would think!
You can add whatever crazy flavors you want, use whatever nuts you want, do mixes of nuts – anything goes!
Clearly, I like making chocolatey peanut butters, as evidenced by the aforementioned White Chocolate Pretzel Peanut Butter and the classic Chocolate Peanut Butter. I’ve dreamt up tons of other flavors as well…they just haven’t been made yet.
But, considering my love for peanut butter, they will be. I try to eat healthy-ish, so these nut butters are somewhat of an indulgence for me to eat for breakfast, but a quick spoonful also makes a wonderful lazy dessert. So good! Be careful though – it’s wildly addicting, and far too easy to just keep eating spoonfuls!
You may think this sounds weird. White chocolate, peanut butter, and espresso aren’t things you think would go together, and you definitely wouldn’t think of eating whole espresso beans. But guess what? It totally works. The sweetness of the white chocolate masks the bitterness of the espresso beans, so you get pure coffee flavors along with the crunch the beans provide. It’s wonderful!
Oh, and this spread was just begging to be spread on a waffle for breakfast. If I can get my caffeine hit in a peanut butter, I’m going to do it: killing two birds with one delicious stone!
- 2 cups roasted (unsalted peanuts)
- 4 oz. high quality white chocolate (melted)
- 1/4 cup espresso beans
- 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.
Recipe adapted from my White Chocolate Pretzel Peanut Butter