John Myers
Ingredients for 5 servings:
- 75 g maple syrup
- 25 g cocoa powder
- 80 g tahini
- 80 g peanut butter, unsweetened, unsalted
- 1 g salt
- 80 ml water
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Combine all ingredients in an empty jam jar (approximately 350g/300ml capacity) and mix well with a knife. Notes: Instead of 75g maple syrup, you can also use honey, or simply 65g sugar and a little more water, but I prefer maple syrup here because of its caramel flavor. My maple syrup has 85g sugar per 100g; if you need a thinner or thicker syrup, you’ll have to adjust the recipe. How sweet you want it is a matter of taste, of course; the recipe is slightly less sweet than Nutella. The spread will keep for a few days in the fridge; if unrefrigerated, it will turn sour. However, leaving it unrefrigerated for half a day or a whole day will give it a nice, slightly sour flavor. By then, the spread really needs to go in the fridge. Yields about 340g, which is 5 servings of 68g each. Although peanut and sesame are cheaper than hazelnuts, the spread is still 50% more expensive than Nutella (sugar and palm oil are quite cheap, after all…). With sugar instead of maple syrup, the price is roughly comparable to Nutella. Of course, the spread is a calorie bomb, but lighter than Nutella, with less fat because it’s diluted with water rather than palm oil, and less sugar, making it not quite as sweet. It also has more protein, as it contains more and more protein-rich “nuts.” On bread, this results in a reasonably balanced nutritional balance. Nutritional values of a 68g serving on a 70g slice of bread: Energy / Fat / Carbohydrates (of which sugars) / Protein 465 kcal / 20g / 54g (14g) / 15g. This means that 41% of the calories come from fat, 46% from carbohydrates (11% from sugar), and 13% from protein.
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