I’m a chocoholic. I bow down to the genius that put peanut butter and chocolate together. They are a combination so inspired, meat and potatoes are jealous. This recipe takes that combination and blends them not once but thrice for a rich and flavourful dessert that will knock your socks off!
METHOD Chocolate-peanut Spread
Preheat your grill to 400°F. Spread all of the peanuts, for both recipes, evenly over a baking sheet. Season them with salt or bone dust to taste. Roast for 10 minutes or until they darken. Don’t forget to shake them around so that they bake evenly. For a little extra “Something” be prepared and use the Smoker Tube while roasting the nuts.
Divide the roasted nuts setting aside ¼ cup for later. Put 2 cups of your roasted nuts into a food processor and grind them. You want them to liquify, and this takes about 5 minutes. You may need to scrape down the sides of the blender every so often.
Add the cocoa, sugar, salt and 2 tbsp. of the peanut oil to the food processor and continue blending for 1 minute. Add more salt if needed, add another tbsp. of oil if you feel the mixture is too thick. Remember you want the consistency of peanut butter.This will keep for up to a week in the fridge in a sealed container.
Peanut Butter and Chocolate Pie
While you are roasting the peanuts on the grill, use the blender to crush up the cookies, add the cocoa, and blend until you have a very fine crumb. Add the butter and pulse a few times until everything is just blended. Press the crumb mixture on the bottom and up the sides of a spring form pan or a deep dish pie plate. Bake the crust on the grill over indirect heat for 5 to 10 minutes or until it begins to brown. Remove the crust from the grill and let it cool.
Once the crust is cool, spread your fresh chocolate-peanut spread over the crust.
Cream together the cream cheese and peanut butter until it is light and fluffy. Blend in the icing sugar a ½ cup at a time, blending well after each addition. Fold in the whipped cream.
Spoon the peanut butter mixture into the baked pie crust and refrigerate it for 3 to 4 hours, until it is firm.
Chop the remaining ¼ cup of nuts that you roasted earlier. Using a double boiler over hot water (not boiling!), melt the chocolate until it is smooth. Let it cool slightly, then stir in the créme anglaise. Pour this over the pie and sprinkle with the chopped nuts. Refrigerate an additional 30 minutes until the icing has set.
Oh my goodness this is so very good. And unless you laid it on thick, you should have some leftover peanut-chocolate spread left for homemade “nutella” sandwiches. This recipe is also easily modified to use your preferred nuts and spreads if you like. Cashews, pistachios, you name it, if they make a butter of it, you can use it in this recipe.
What did you create?