Breakfast Chocolate Cream with Peanut Butter and Tahini

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine European
Servings (Default: 5)

Ingredients

  • 75 g maple syrup
  • 25 g cocoa powder
  • 80 g tahini
  • 80 g peanut butter, unsweetened, unsalted
  • 1 g salt
  • 80 ml water
Breakfast Chocolate Cream with Peanut Butter and Tahini
Breakfast Chocolate Cream with Peanut Butter and Tahini
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Instructions

  1. Put all ingredients in an empty jam jar (size approx. 350 g / 300 ml content) and stir well with a knife.
  2. Remarks:
  3. Instead of 75 g maple syrup you can also use honey or just 65 g sugar and a little more water, but I prefer maple syrup here because of the caramel note. My maple syrup has 85 g sugar per 100 g, with thinner or thicker syrup you have to adjust the recipe. How sweet you want it is of course also a matter of taste, the recipe is a little less sweet than Nutella.
  4. The cream will keep for a few days in the refrigerator; if left unrefrigerated, it will turn sour. Leaving it to stand for half a day or a whole day gives it a nice, slightly sour taste. By then at the latest, the cream really has to be in the refrigerator.
  5. Makes about 340 g, that is 5 servings of 68 g each. Although peanuts and sesame seeds are cheaper than hazelnuts, the cream is still 50% more expensive than Nutella (sugar and palm oil are really cheap ). With sugar instead of maple syrup, the price is roughly comparable to Nutella. Of course the cream is a calorie bomb, but lighter than Nutella, with less fat, because it is not made with palm oil, but with water and has less sugar and therefore not quite as sweet, but more protein, because it contains more and more protein-rich nuts. On bread, this results in a reasonably balanced nutritional balance.
  6. Nutritional values of a 68 g serving on a 70 g slice of bread:
  7. Energy / fat / carbohydrates (of which sugar) / protein
  8. 465 Kcal / 20 g / 54 g (14g) / 15g
  9. That means 41% of the calories come from fat, 46% from carbohydrates (11% from sugar) and 13% from protein.

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