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4.9 from 36 votes

Chocolate Peanut Butter Spread

Homemade chocolate peanut butter spread, this is a decadent yet healthy chocolate nut butter.

Prep Time
10 mins
Total Time
10 mins
Servings: 1 jar
Calories: 2190 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 cup peanut or mixed nut butter 9 oz/ 250 g, Notes 1, 2
  • scant ½ cup dark chocolate chopped, 3 oz/ 80 g, 70 % cocoa
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • sweetener of choice and to taste, Note 3
  • a pinch of salt if the nut butter is unsalted

Instructions

Melt the chocolate
    Cup of Yum
  1. Chop the chocolate and melt it in a double boiler or bain-marie. Find a pan that fits this bowl and fill it with some water, ensuring the water doesn't touch the bottom of the bowl. Place the chopped chocolate in a heat-proof bowl. Fit the bowl on top of the pan, heat the water on medium-low heat, and let the chocolate melt while stirring occasionally. Don't let the water start to boil, if it does, turn off the heat and stir the chocolate until completely melted.scant ½ cup dark chocolate/ 80 g
Combine:
  1. Add the coconut oil and stir until incorporated.1 tablespoon coconut oil
  2. Add the peanut butter, vanilla extract, salt, and sweetener to taste. Mix very thoroughly.1 cup peanut or mixed nut butter/ 250 g + 1 teaspoon vanilla extract + sweetener of choice + a pinch of salt
  3. Pour the chocolate peanut spread into a jar and let it cool, and set for several hours before serving.
  4. Store at room temperature. Keeping the spread in the fridge will cause it to harden, so let it come to room temperature before serving (Note 4).

Notes

  • Consistency: The chocolate peanut butter has a runnier consistency than bought chocolate nut butter. That is the way it is supposed to be; don't assume that the recipe went wrong. It is still set enough for you to spread it but also runny enough to use as a dip.
  • The nutrition is calculated for the whole jar.
  • Nut butter: You can make the spread with pure peanut butter or mixed nut butter.
  • The best is homemade peanut or nut butter; see the blog post for instructions on how to make homemade nut butter. Alternatively, use bought pure nut butter with no sugar in it.
  • Sweetener: I used both stevia and xylitol over the years; both are perfect. Use to taste, not too much; the chocolate nut spread should not be too sweet. Icing sugar can be used instead. Don't use granulated sugar, as it will not dissolve, and the spread will be grainy.
  • Consistency: The chocolate peanut butter has a runnier consistency than bought chocolate nut butter. That is the way it is supposed to be; don't assume that the recipe went wrong. It is still set enough for you to spread it but also runny enough to use as a dip.
  • The nutrition is calculated for the whole jar.

Nutrition Information

Serving 1jar Calories 2190kcal (110%) Carbohydrates 102g (34%) Protein 54g (108%) Fat 185g (285%) Saturated Fat 55g (275%) Polyunsaturated Fat 121g Trans Fat 1g Cholesterol 37mg (12%) Sodium 926mg (39%) Fiber 23g (92%) Sugar 49g (98%)

Nutrition Facts

Serving: 1jar

Amount Per Serving

Calories 2190

% Daily Value*

Serving 1jar
Calories 2190kcal 110%
Carbohydrates 102g 34%
Protein 54g 108%
Fat 185g 285%
Saturated Fat 55g 275%
Polyunsaturated Fat 121g 712%
Trans Fat 1g 50%
Cholesterol 37mg 12%
Sodium 926mg 39%
Fiber 23g 92%
Sugar 49g 98%

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