Homemade Chocolate Peanut Butter
User Reviews
4.6
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Prep Time
10 mins
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Total Time
10 mins
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Servings
3
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Calories
1444 kcal
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Course
Condiments
Homemade Chocolate Peanut Butter
Description
This recipe transforms roasted peanuts into homemade peanut butter by processing them thoroughly until creamy and smooth. The peanuts transition through multiple textures, eventually forming a runny peanut butter consistency. Vanilla extract, melted semi-sweet chocolate chips, and optional salt are incorporated after the peanut butter reaches desired smoothness. The ingredients are processed together to achieve an even blend of peanut and chocolate flavors.
The final product is a chocolate peanut butter spread with a creamy, smooth texture and balanced sweetness, suitable as a spread on bread, a dip, or an ingredient in desserts. The semi-sweet chocolate adds a richer chocolate taste compared to milk chocolate, and vanilla enhances aroma and flavor depth.
A practical tip is to start with less chocolate if a milder chocolate taste is preferred, adjusting to taste. The use of roasted peanuts ensures the base peanut flavor remains prominent.
Ingredients
- 16 ounces roasted peanuts use the later to keep vegan, honey roasted or lightly-salted
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips one standard 12-ounce bag or 12 ounces chopped chocolate
- pinch salt optional and to taste
Instructions
- Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
- The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
- Add the vanilla, chocolate chips*, optional salt (I do not add salt; the salt from the peanuts I buy is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla and chocolate chips all at once through the feed tube with the machine running, but if using a weaker or older food processor, sprinkling them in more slowly may prevent your machine from struggling.
- Transfer peanut butter into a glass jar or other container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some, but stays soft. In the refrigerator, because of the chocolate it hardens and solidifies, but softens up after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the refrigerator will far exceed your willpower; making longterm storage issues moot.
- Recipe is vegan and gluten-free provided that the brands of peanuts and chocolate used are vegan and gluten-free. Always read the labels to make sure products are suitable for your dietary needs.
- Optionally, at the same time in the recipe that you'd add the chocolate chips, add: Handful of coconut flakes, coconut extract, coffee extract, espresso powder, splash of bourbon or rum.
- Adapted from Homemade Peanut Butter and Homemade Cookie Butter Peanut Butter
Notes
- Adjust chocolate amount starting with 1 cup and increase if a stronger chocolate flavor is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 1444 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1444kcal | 72% |
| Carbohydrates | 112g | 37% |
| Protein | 43g | 86% |
| Fat | 106g | 163% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 69g | 406% |
| Sodium | 491mg | 20% |
| Fiber | 20g | 80% |
| Sugar | 86g | 172% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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