Dark Chocolate Peanut Butter Recipe

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

The third in my series of homemade peanut butters, this one is by far the most decadent.

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.

Dark Chocolate Peanut Butter

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 ;).

Dark Chocolate Peanut Butter

The remaining ingredients are processed into the chocolate peanut butter, and you’re done!

See? Easy.

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!

Dark Chocolate Peanut Butter
Name:Dark Chocolate Peanut Butter Cups
Prep Time:20 minutes
Cooking Time:0 minutes (chilling time included)
Total Time:30 minutes
Servings:Makes 12 peanut butter cups
Yield:12 peanut butter cups


  • 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.

Estimated Nutrition Per Serving

  • Calories: 150 calories per serving
  • Total Fat: 10 grams
    • Saturated Fat: 5 grams
    • Trans Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Sodium: 50 milligrams
  • Total Carbohydrates: 13 grams
    • Dietary Fiber: 2 grams
    • Sugars: 9 grams
  • Protein: 3 grams

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