peanutella and bananas on toast

peanutella and bananas on toast, originally uploaded by monpetitchoufleur.

Hi all! It’s been awhile, but the blog is back up and running*…expect vacation snapshots soon!

Here’s a little recipe to get you acclimated again:

Peanutella  (loosely based on Celine’s “Altella”)

Yield: approx. ½ cup

  • ¼ c granulated sugar**
  • ¼ c chocolate chips
  • ¼ c vanilla soymilk
  • ¼ c natural peanut butter

Mix sugar, chocolate chips, and soymilk in a medium sized microwavable bowl. Microwave about 1 min, or until chocolate and sugar are melted together, stirring occasionally. (You could also do this on the stovetop in a small saucepan.) Drizzle into the peanut butter, stirring until smooth and combined. When cool, store in the fridge for up to 2 weeks (not that it will last that long!) in an airtight container.


  • Serve on toast (with bananas!), stir into a glass of soymilk for a great chocolate pb drink, warm it up and pour on ice cream, use as frosting, filling, or whatever lights your fancy…
  • You could even make these
  • Or how about stir some into mini chocolate cupcakes? But that’s another story…
  • True to Celine’s word, this spread is usable straight out of the fridge!
  • It has a great texture—it’s silky and smooth
  • 100% vegan!


*although unfortunately, the blog may face more obstacles in the near future…but we will cross that bridge when we come to it

**or you could make your life easier and use powdered sugar, which dissolves much more quickly and smoothly


4 responses to this post.

  1. more obstacles? whaddup?


  2. Posted by numnumnum on August 14, 2010 at 10:37 am

    Hahaha! oh god no, i’m only 18….


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