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
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.