There is something decadently delicious about eating dark chocolate with a piece of farmer’s bread. Sometimes I indulge by spreading a little butter (real butter) on toast and enjoy it with a small piece of a dark chocolate bar—have I said too much? I get the same mouthwatering reaction when I make my homemade cacao peanut butter. Combining these two flavors with cinnamon powder and vanilla extract makes this spread irresistible.
This nut butter is so simple to make that I only make each time a small batch, enough for the family to enjoy during one week. It easily stays fresh and super creamy when stored in an airtight container at room-temperature for probably up to one week—maybe even two weeks, but we never seem to be able to keep it that long when I make it. You can store it longer in the fridge, but I have to admit that this nut butter becomes less creamy and hardens a little, although the flavor is still delicious. We enjoy it on toast or a slice of fresh bread, or I even use it sometimes in my Nice chocolate cream dessert—I have to share this recipe with you soon. But it is a great spread to offer during a Sunday brunch, and it tastes delicious on your favorite pancakes or waffles.
You can easily omit the raw agave and only sweeten it with Stevia or add some sweet dates to the blender instead. I love using the flavored Stevia from Now BetterStevia, which gives this spread an extra dark chocolate flavor.
Enjoy! Made with Love xxx