Ingredient to Try: Freshly Ground Chocolate-Peanut Butter

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While in the process of procuring some freshly ground peanut butter for this week's food face-off, I inadvertently filled a container with what I thought was black and white peanut butter. You see, it was late at night and I was tired, and in my world, black peanuts not only existed but seemed like an excellent idea.

The next morning I decided I wanted a PB&J sandwich for breakfast, so I busted out my new container of blackened PB, which was starting to sound a bit off-putting. Upon opening it and inspecting it in the light, it dawned on me that this had been made from peanuts and chocolate chips, not black peanuts! Processing the two ingredients had turned the mixture a deep brown color. It was very soft, but highly texturized. I decided to try it out.

Jelly and chocolate seemed like clashing sugar overload, so I switched out the J for some B (bananas) and added a bit of honey. Yes, this clearly contradicts my previous statement about too much sugar, but it just seemed like a great idea. I toasted up some whole-grain white bread, spread on the peanut butter-chocolate mixture, topped it with the sliced bananas, and drizzled a touch of honey on top. This breakfast was an instant success. Yes, the caloric and sugar content make it something to save as only an occasional treat, but I implore you to try it at least once.

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