Wow… Just wow. Chocolate and peanut butter are meant for each another. Here, they’re presented in perfect harmony with some toasted nuts on top for crunchiness!
- 3½ oz. 100 g dark chocolate with a minimum of 70% cocoa solids
- 4 tablespoons 4 tablespoons butter or coconut oil
- 1 pinch 1 pinch salt
- 4 tablespoons 60 ml peanut butter
- ½ teaspoon ½ teaspoon vanilla extract
- 1 teaspoon 1 teaspoon licorice powder or ground cinnamon or ground cardamom (green)
- 4 tablespoons 60 ml chopped salted peanuts, for decoration
- Melt chocolate and butter or coconut oil in the microwave oven or in a double boiler. If you don't have a double boiler you can put a glass bowl on top of a pot of steaming water. Make sure that the water doesn't reach the bowl. The chocolate will melt from the heat of the steam. Mix in all other ingredients and pour the batter into a small greased baking dish lined with parchment paper (no bigger than 4 x 6 inches).
- Let cool for a while and top with finely chopped peanuts or other creative toppings. Refrigerate.
- When the batter is set, cut into small squares with a sharp knife. Remember, keep these and all treats small—no more than a 1 x 1 inch square. Store in the refrigerator of freezer.
Almond or hazelnut butter work, too. And try different toppings: toasted (and coarsely chopped) almonds or hazelnuts, roasted sesame seeds with unsweetened coconut flakes, or even tahini. Mmmmm…