This homemade chocolate peanut butter is silky, rich, and perfectly chocolatey—like a healthier version of your favorite store-bought chocolate spread, but made with just three simple ingredients! You’ll never look back!
Homemade nut butter can seem a little intimidating at first if you’ve never attempted it, but i’m here to hopefully inspire you to try it! All you need is a food processor and a little patience! Once you go homemade, it’s hard to go back to store-bought (and homemade flavored nut butter won’t cost you $12 a jar ;)!
This homemade chocolate peanut butter is one of those recipes that feels like a treat but is made with super simple ingredients, no added sugar, and it tastes INSANE. It’s simple, versatile, and so delicious you’ll wonder why you didn’t start making it sooner 😉 It’s the kind of recipe that feels almost too easy, yet somehow tastes gourmet. The peanuts get roasted and blended until ultra-smooth, the chocolate melts right in, and the vanilla and salt pull everything together into a dreamy, drizzly spread that belongs on absolutely everything. Be sure to try my homemade cashew butter next!
Recipe video
Why you’ll love this homemade nut butter
- Made with only 3-4 ingredients you probably already have on hand!
- Can be made refined sugar-free, naturally sweetened by your chocolate choice
- Ultra-creamy, smooth, and chocolatey
- Vegan, dairy-free, and paleo-friendly depending on your chocolate
- More cost-effective than store-bought flavored nut butters
- No weird oils, fillers, or gums
- Tastes like Nutella’s peanut-y cousin… but better!
- Spread it, drizzle it, or spoon it (no one’s juding!)
Ingredients for Homemade Chocolate Peanut Butter
You only need a handful of pantry staples:
- Peanuts: dry roasted or raw peanuts work great, however roasted peanuts brings out that deep, classic PB flavor. Be sure to get one without any added ingredients/oils (salt is okay!). I try and use organic peanuts!
- Vanilla extract: Adds sweetness, warmth, and that cozy dessert-like aroma.
- Sea salt (optional but recommended): Just enough to balance the chocolate and bring out the nuttiness.
- Chocolate chips: Use refined sugar-free chocolate, paleo chocolate, or dairy-free chocolate; whatever fits your dietary preferences. They’ll blend seamlessly into the warm peanuts! Hu is great!
- Optional: Honey or maple syrup: If you want a sweeter butter, you can add in 2-3 tablespoons of honey, maple syrup, monk fruit, etc.
How to Make Chocolate Peanut Butter (Step-by-Step)
Scroll down to the recipe card for full measurements and detailed instructions!
1. Roast Your Peanuts (If Needed)
If your peanuts aren’t already roasted, pop them into the oven until fragrant. Warm peanuts blend faster and smoother.
2. Blend Until Creamy
Add the peanuts to a food processor and let them turn into a creamy butter. This takes a few minutes, so be patient! The oils release gradually.
3. Add the Chocolate
Pour in the chocolate chips while the peanut butter is still warm so they melt instantly. Blend until smooth and glossy.
4. Flavor It Up
Add vanilla and sea salt. Give it a taste (the best part) and adjust if needed!
5. Store & Enjoy
Transfer to a jar and keep it in the fridge. It thickens slightly as it chills but stays spreadable! You can also leave it out at room temp before using.
How to Use Your Homemade Chocolate Peanut Butter
This is where things get fun:
- Drizzle on toast, waffles, or pancakes
- Swirl into yogurt or oatmeal
- Dip fruit (bananas + apples = perfection)
- Spread on rice cakes
- Use as a dessert topping
- Add to smoothies
- Stir into warm oats for instant chocolate PB oatmeal
- Eat it straight off the spoon (we’re not judging)
Flavor Variations
Customize your homemade nut butter with:
- Collagen peanut butter: add in 3 scoops of collagen powder for protein peanut butter (not protein powder!).
- Cinnamon + Honey PB Chocolate
- Mocha Chocolate PB: Add a teaspoon of instant espresso powder.
- Crunchy Chocolate Peanut Butter: Stir in chopped peanuts before transferring to your jar.
- Chocolate cashew butter: swap cashews for peanuts!
Storing homemade chocolate peanut butter
Your jar will last:
- Up to 2 weeks in the fridge
- Up to 3 months in the freezer (yes, you can freeze nut butter!)
If it thickens, a quick stir or a few minutes at room temp brings it back to silky perfection!
FAQ’S & TIPS
- Is chocolate peanut butter dairy free, vegan, and gluten-free? This recipe can be made vegan and gluten-free provided that the brands of peanuts and chocolate used are vegan and gluten-free!
More healthy recipes to try
- Peanut butter chocolate fudge
- Healthy blueberry marshmallow fluff
- Chai whipped honey
- Frozen protein s’mores
- Strawberry whipped honey
- Peanut butter cup frozen yogurt bars
- Healthy Dilly Bars
- Healthy vegan maple fudge
- No bake peanut butter oatmeal fudge bars
- Homemade cashew butter
Homemade Chocolate Peanut Butter
Equipment
- Food Processor
Ingredients
- 1 16 oz container of peanuts (dry roasted preferably!)
- 1 tbsp vanilla extract
- 7-9 oz bag chocolate chips (typically 1 bag) *see notes
- 3/4-1 tsp sea salt, to taste
Instructions
- If your peanuts are un-roasted, we'll start by quickly roasting them! Simply preheat your oven to 350F. Lay them in a flat layer on a baking sheet and roast them for 10-15 minutes until fragrant and slightly golden.
- Place the peanuts in your food processor and let it run on high until they transform into a silky butter. This usually takes around 5-10 minutes, depending on the strength of your food processor. You may need to scrape the sides once or twice.
- As the peanuts break down, they'll go through a few stages; crumbs, powdery, a thick paste, a dough-like ball, and then finally a glossy butter!
- While the peanuts are still warm and with the machine running, add the vanilla, chocolate chips, and salt. I toss everything in through the feed tube. Continue blending for 2–3 minutes until everything is fully melted in.If for some reason your nut butter is thicker than you'd like, add in 1-2 tbsp melted coconut oil and blend again until smooth.
- Spoon the finished peanut butter into a jar or any container with a lid. Feel free to stash it in the pantry or the fridge. It stays nice and soft at room temp, though it does tighten up a little. In the fridge it gets noticeably firmer thanks to the chocolate, but it warms back to a creamy texture in roughly 10 minutes.
