Chocolate Coconut Peanut Butter


A while ago I posted my recipe for Vanilla Bean Coconut Peanut Butter, and today I’m sharing with you its darker, richer, more decadent, chocolate cousin.

You may be wondering why I typically photography my homemade nut butters with a spoon; the answer is simple: that’s how most of the jar is consumed. Sure, some of my peanut and almond butters make their way onto a piece of toast with banana slices or into a bowl of oatmeal; but I usually just scoop out spoonful after spoonful (after spoonful) until the jar in empty.

Which doesn’t take too long.


So grab a spoon, and let’s get to work on this jar.




Chocolate Coconut Peanut Butter

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: snack chocolate coconut peanuts


  • 1 1/2 cup roasted, unsalted peanuts, preferably organic
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup + 1 Tbsp semi-sweet chocolate chips
  • 1 Tbsp + 1 tsp unsweetened cocoa powder
  • 1/4 tsp Kosher salt
  • 2 tsp pure maple syrup
  • 1 tsp instant espresso powder


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. Add in shredded coconut and process until well-combined.

Add in the chocolate chips, cocoa powder, salt, maple syrup, and espresso powder, and process until incorporated. The heat from the food processor blade should melt the chocolate chips.

I store my nut butters at room temperature. Some oil separation may occur with this peanut butter; just give it a good stir before eating.

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