Amazing Homemade Chocolate Peanut Butter Spread

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5 from 15 votes

This Homemade Chocolate Peanut Butter Spread blends roasted peanuts, cocoa powder, and coconut oil into a creamy, chocolaty nut butter with a subtle savory note from fresh rosemary. Sweetened with monk fruit sweetener and touched with salt, this spread offers a rich, complex flavor that works well on toast or as a topping.

Prep Time

5 mins

Cook Time

20 mins

Additional Time

5 mins

Total Time

30 mins

Servings: 16 Servings (about 3 cups total)

Calories: 179 kcal

Course: Condiments

Cuisine: American

Ingredients

3 cups peanut 440 grams, raw, unsalted, shelled
2 prigs rosemary optional, fresh leaves
1 teaspoon olive oil optional
⅓ cup cocoa powder 45 grams, or cacao
¼ cup coconut oil 56 grams, solid
¼ cup Monk Fruit Sweetener plus 2 tablespoons, 40 grams
1 pinch salt

Instructions

Cup of Yum

Preheat the oven to 350 degrees F (or 175 °C) and cover the bottom of a large baking sheet with parchment paper.
Spread the peanuts evenly over the baking sheet in one single layer.
With a baking brush, coat the rosemary sprigs with olive oil and add them to the side onto the baking sheet.
Transfer the baking sheet to the oven.
Bake for 15 to 20 minutes or until nuts are slightly browned, and the herbs are dried. Keep an eye on the nuts to ensure that they don't burn. Take them out earlier if needed.
Remove from the oven and let them sit for a minute.
Crumble the dried rosemary leaves with your hands into bits and measure out about 1 tablespoon—store any leftovers in a small jar to flavor other dishes.
While still warm, transfer the nuts and the tablespoon of crumbled rosemary leaves to a high-speed blender or food processor.
Blend until creamy. With a high-speed blender like a Vitamix, this will only take a few minutes. You must use the tamper tool to push the nuts into the blades. Be a bit more patient with a food processor because it will take a lot longer. It will go from clumps to a bigger ball—keep scraping the sides and blending until very creamy; reserve in the blender or food processor.
While still hot, add the rest of the ingredients to the blender.
Blend and pulse again until you get a smooth and glossy chocolate spread. The heat will also melt the Monk fruit sweetener.
Taste test and blend in 2 extra tablespoons of Monk fruit if you prefer a sweeter taste. Note that once cooled, it will taste sweeter.
Transfer to glass jars or containers with a lid. Be careful because the paste is hot. Allow it to cool with the tops open.
Store in the pantry or a cool, dark place for about 4 weeks. It will maintain its smooth and spreadable consistency. Refrigerate for longer storage.

Notes

Use raw, unsalted shelled peanuts; roasting enhances flavor and ease of blending.
Watch peanuts carefully when roasting at 350°F for 15-20 minutes to avoid burning.
Roast fresh rosemary with peanuts for a fresh herbal aroma and crumble it finely before blending.
Monk fruit sweetener used here is sugar-free; adjust sweetness or substitute with sugar or syrup after blending to avoid stickiness.
The recipe allows substitutions with other nuts or addition of seeds for varied flavors.

Nutrition Information

Serving 2tablespoons Calories 179kcal (9%) Carbohydrates 7g (2%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 9g (45%) Sodium 3mg (0%) Potassium 176mg (4%) Fiber 3g (12%) Sugar 0.02g (0%) Vitamin A 4IU (0%) Vitamin C 0.1mg (0%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Servings (about 3 cups total)

Amount Per Serving

Calories 179

% Daily Value*

Serving	2tablespoons
Calories	179kcal	9%
Carbohydrates	7g	2%
Protein	5g	10%
Fat	16g	25%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Sodium	3mg	0%
Potassium	176mg	4%
Fiber	3g	12%
Sugar	0.02g	0%
Vitamin A	4IU	0%
Vitamin C	0.1mg	0%
Calcium	20mg	2%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.