Homemade Chocolate Peanut Butter
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 four simple ingredients! You'll never look back!
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.
Video
Notes
*For a sweeter chocolate peanut butter, feel free to use a 9-12oz bag of chocolate chips. I use Hu chocolate chips which come in a 7oz bag.
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.