Chocolate & Peanut Butter Addiction…..
After a week of reposting recipes on my Facebook page from the past year, a long weekend looking at houses in North Carolina, and getting ready for my little man’s first day of Kindergarten tomorrow I wasn’t really sure what I wanted to post today. I know that I promised a single serve cinnamon roll recipe over a week ago, but I decided it needed a few more tweaks before I send it out into the Foodie universe. 🙂 I figured I would make something for my son since this would be the last weekday morning he’d be home for a while. He is really a pretty picky kid so finding something he likes is a trick in itself. I’m proud to say that I found a winner!
As I was stirring the ingredients together I realized that I might actually need a 12 step program for peanut butter and chocolate addicts. 😉 I have lost count of the amount of peanut butter and chocolate recipes that I have put together, but there are so many variations, and combinations. And let’s be honest, can you ever really have to many recipes that combine chocolate and peanut butter? I would have to say,” No… no you cannot”. I have to say that this recipe is completely different than any other peanut butter and chocolate recipe that I have made. Usually it is some form of candy, or cookie, but this is bread, kind of like a peanut butter pound cake with dark chocolate chunks. Ahhhh, now I have your attention.
Just like I have in the past, I must issue a warning, this bread/cake is addictive. I won’t lie, I had sliced some up and it was sitting on the cutting board while I was editing pictures to post and somehow four slices just disappeared. Yes, it is that good! I used all natural peanut butter and the only ingredients was peanuts. No salt, no sugar, no extra anything. So you may want to reduce, or even omit, the salt if you are using salted peanut butter, and possibly reduce the Truvia if your peanut butter has any added sugar in it. I broke up a couple of pieces of dark chocolate and folded them in before pouring it into the pan. Mine was only 78%, but the darker, the better. I used whole milk, but I’m sure you could use a lower fat percentage, or even use a nut milk, but I can’t guarantee that it will be as moist.
The weather is terrible right now so I cut the bread while it was fairly warm so I could take some pictures with some decent light, which even still proved to be a challenge. Once the bread cooled it sliced so much smoother, but then it didn’t have the gooey chocolate bits that dripped out when bitten into. I suppose if you were looking for that gooeyness you could always reheat a piece for about 10 seconds. No matter whether you eat it fresh, cooled, or reheated I think you will be pleasantly surprised at this combination in bread/ pound cake form. Throw a loaf together, sit back, relax, and enjoy!
What is your favorite peanut butter chocolate combination?
Peanut Butter Pound Cake with Dark Chocolate Chunks
By Angie Gouchenour
1/4 cup + 2 Tablespoons Sugar 2.0
1 flax egg (1 Tablespoon flax meal + 2 Tablespoons of water) or 2 Tablespoons of applesauce
½ cup plant based milk
1/8 teaspoon sea salt
½ cup natural chunky peanut butter
1 teaspoon vanilla flavoring
¾ cup wheat flour – measured correctly
2 teaspoons baking powder
2 pieces’ dark chocolate – broken into pieces
Preheat the oven to 350’f
Grease the bottom of 8 x 5 a pan with a little bit of butter (I didn’t use a loaf pan)
In a medium bowl combine the Sugar 2.0, flax egg or apple sauce, milk, salt, and vanilla
Cream the peanut butter into the milk mixture
Mix the flour and baking powder together and fold into the peanut butter mixture until fully combined
Fold the dark chocolate pieces into the dough
Pour the batter into the prepared pan and place in the oven for 20-30 minutes, until a toothpick can be removed with only a few moist crumbs
Remove from the oven and turn onto a cooling rack allowing to cool
2 slices = 170 calories
Modified from She Wears Many Hats