It pretty much tastes like a melted peanut butter cup. That you can eat for breakfast drizzled over fruit and yogurt, indulge in for dessert spooned over vanilla ice cream… or enjoy at any time of day straight from the spoon.
If you’re not already making homemade nut butters, I hope this recipe serves as motivation to start! It really couldn’t be easier.
Toss some roasted peanuts into your food processor and let it whirl until the nuts form a grainy paste.
Just a touch of canola oil smoothes out the peanut butter, giving it a silky texture that is perfect for drizzling.
Next into the processor goes melted chocolate, which – I caution you – you will be tempted to devour before it even makes contact with the freshly made peanut butter. Maybe just make some extra so you can sneak a few finger swipes ;).
The remaining ingredients are processed into the chocolate peanut butter, and you’re done!
Have I convinced you to make this chocolate peanut butter yet?
I used semi-sweet chocolate chips + cocoa powder for depth of chocolaty flavor, but you could certainly use your chocolate of choice. I didn’t have any dark chocolate on hand, but I think it would be amazing in this recipe.
Regardless of what type of chocolate you use, the peanut butter will be delicious in a stick-to-the-roof-of-your-mouth, I-need-a-glass-of-milk-to-wash-this-down kind of way.
I think I’m going to go steal a spoonful right now!
Any suggestions/requests for my next homemade peanut butter recipe?
Dark Chocolate Peanut Butter
yield: about 1 cup (eight 2 Tbsp servings)
- 1 1/2 cup dry roasted, unsalted peanuts, preferably organic
- 1/4 cup + 1 Tbsp semi-sweet chocolate chips
- 1/2 tsp canola oil
- 1 Tbsp + 1 tsp cocoa powder
- scant 1/4 tsp Kosher salt
- 2 tsp evaporated cane juice OR granulated sugar
- 1/2 tsp pure vanilla extract
- 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.
- With the motor of the food processor running, stream in the oil and process until a smooth butter forms.
- Spoon in the melted chocolate, and process until combined.
- Add in the cocoa powder, salt, evaporated cane juice, and vanilla extract, and puree until well-combined.
Nutritional Information per 2 Tbsp serving:
211.7 calories, 16.5 grams fat, 3.5 grams saturated fat, 3 grams fiber, 7.8 grams sugar, 7.2 grams protein