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Homemade Chocolate Peanut Butter
4.6 from 63 votes

Homemade Chocolate Peanut Butter

Homemade Chocolate Peanut Butter combines smooth roasted peanut butter with melted semi-sweet chocolate and vanilla extract. The recipe uses a food processor to turn peanuts into creamy peanut butter before blending in chocolate chips for sweetness and chocolate flavor. The result is a rich, smooth chocolate-flavored peanut butter spreadable for various uses. A pinch of salt may be added for taste balance.

Prep Time
10 mins
Total Time
10 mins
Servings: 3
Calories: 1444 kcal
Course: Condiments

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 1444

% 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.