Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 3-5 minutes.
Meanwhile, place the chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly.
If you’re looking for a drippy consistency, start with adding just 1/8 tsp canola oil- with the motor of the food processor running, stream in the oil and process until a smooth butter forms. Add an additional 1/8-1/4 tsp if desired.
Spoon in the melted chocolate, and process until combined.
Add in the cocoa powder, salt, espresso powder, evaporated cane juice, and vanilla extract, and puree until well-combined.
Nutritional Information per 2 Tbsp serving (if using 1/2 tsp canola oil)-
211.7 calories, 16.5 grams fat, 3.5 grams saturated fat, 3 grams fiber, 7.8 grams sugar, 7.2 grams protein
Spread this luscious espresso-laced chocolate peanut butter on a warm muffin, stir it into hot stovetop oatmeal, drizzle it over creamy Greek yogurt, blend it into a smoothie, or eat it right off the spoon!