Cocoa-Raspberry Peanut Butter

>> Friday, June 25, 2010

What do you get when you mix together frozen raspberries, peanut butter, and dark cocoa powder? Something incredible -- heavenly, even. It's an easy breakfast condiment you can create in less than a minute. I made it so fast, I slathered the stuff all over two toasted wheat English muffins this morning even though I was running late (as always). Like with (most) everything else we post, it's pretty healthy, too.

I'm also thinking it would go nicely in some homemade banana "ice cream" -- huh?


What you'll need . . .
  • 2 tablespoons peanut butter
  • 1/4 cup frozen raspberries
  • 1 tablespoon dark cocoa powder (regular will do, too)
  • Honey or agave, if you'd like it sweeter

Method . . .
  1. Toss everything in your food processor and blend.
  2. No, really. That's all. Then spread onto toast.

I know I'll get the question: Do I have to use FROZEN raspberries? I think the answer is no. However, the consistency will be soggier if you use fresh. It's interesting how it turns out with the frozen -- then it melts just slightly over the warm toast. I enjoy it this way, much like how I must, must, must have cold cream cheese on a toasted bagel.

Another question I'm anticipating is: Can I use another kind of frozen fruit? I think the answer to this one is YES. I'd recommend cherries, blueberries, or blackberries. And if you try it, please let us know! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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