PB Chocolate Nut Butter
Introduction
Close your eyes and imagine warm, roasted peanuts spinning into a glossy, velvet ribbon of nut butter—then the aroma of deep cocoa rising like a warm hug. This PB Chocolate Nut Butter is exactly that: rich, slightly bitter dark cocoa married to the toasty, indulgent sweetness of peanuts and a kiss of maple. Each spoonful is smooth, slightly chewy, and melts luxuriously on your tongue; the first sip or spread will pull a small, satisfied smile from even the busiest morning.
It’s perfect for cozy mornings spooned into oatmeal or spread thickly over toast, for elevating a simple snack at gatherings, or for whipping up a last-minute dessert component when guests arrive. If you like using peanut-chocolate pairings in baking, you might enjoy pairing this with a dense cake like a chocolate peanut butter ooey-gooey cake for a decadent finish. Homemade nut butter also makes a heartfelt, jarred gift during festive seasons—practical and personal.
At a Glance
- Prep Time: 10 minutes (plus roasting time if starting with raw peanuts)
- Cook Time: 8–10 minutes (only if roasting peanuts)
- Total Time: 18–20 minutes (including cooling)
- Servings: about 8 (2 tablespoons per serving)
- Difficulty Level: Easy — blender or food processor required
Nutrition Highlights
Estimated nutrition per 2-tablespoon serving (approximate; yields ~8 servings total). Values calculated using USDA FoodData Central composition values for peanuts, unsweetened cocoa powder, maple syrup, and coconut oil; these are estimates and will vary by exact ingredients used.
- Calories: ~250 kcal
- Protein: ~10 g
- Carbohydrates: ~10 g
- — Sugar: ~6.5 g
- Dietary Fiber: ~3.8 g
- Total Fat: ~20 g
- — Saturated Fat: ~7.5 g (from coconut oil + peanuts)
- Sodium: ~75 mg
Notes: This recipe is relatively high in healthy monounsaturated and polyunsaturated fats from peanuts. If you’re watching sodium, choose unsalted dry-roasted peanuts or omit added salt. For general dietary guidance, trusted references include USDA FoodData Central and guidance from organizations like the Mayo Clinic for fat and calorie context.
Why You’ll Love It
This spread hits three key pleasures at once: nostalgia, versatility, and pure flavor. The combination of warm roasted peanut notes and the bittersweet lift of cocoa triggers childhood memories of PB&J while feeling grown-up and refined. It’s quick to make—no baking required if you have roasted nuts—and versatile: spread it, swirl it, spoon it. Health-wise, it supplies satiating protein and fiber from peanuts, while using maple syrup (or honey) keeps sweeteners minimally processed compared with refined sugar.
Method & Process
Ingredients
- 2 cups dry roasted peanuts
- 3 tablespoons unsweetened cocoa powder
- 2 to 3 tablespoons maple syrup or honey (adjust to taste)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional ingredients and substitutions:
- Use almond or cashew instead of peanuts for a different nut base.
- Swap coconut oil for a neutral oil (grapeseed or sunflower) to reduce coconut flavor.
- For a lower-sugar version, use 1–2 tablespoons of allulose or a monk-fruit erythritol blend (check compatibility with your sweetener).
- Add 1 tablespoon peanut butter powder to intensify peanut flavor without extra oil.
- Add 1/2 teaspoon instant espresso powder for deeper chocolate notes.
Step-by-step Instructions
- Preheat oven to 350°F (175°C) only if roasting raw peanuts. Spread peanuts in a single layer on a baking sheet and roast 8–10 minutes until fragrant and lightly golden; allow to cool fully. (If your peanuts are already dry-roasted, you can skip this step.)
- Add the cooled peanuts to a high-powered blender or food processor. Pulse, then blend continuously. The peanuts will go from crumbly to pasty to a smooth butter; scrape down the sides as needed. This can take 2–7 minutes depending on your machine.
- Once the peanuts are creamy, add the unsweetened cocoa powder, 2 tablespoons maple syrup (or honey), coconut oil, vanilla extract, and salt. Pulse to combine, then blend until the mixture is smooth and glossy—about 30–60 seconds.
- Taste and adjust: add the remaining tablespoon of maple syrup if you prefer sweeter, or a pinch more salt to brighten flavors. If the butter is very thick, add a teaspoon of warm water or an extra 1/2 teaspoon oil to loosen.
- Transfer the nut butter to a clean glass jar. Seal and chill for at least 30 minutes if you want a firmer texture; otherwise, use immediately.
Practical tips:
- Use a powerful food processor for the creamiest result. In a weaker blender, work in short bursts and be patient—nuts release oil slowly.
- Avoid overmixing if you want a slightly textured butter—stop when you hit your preferred consistency.
- If your processor heats up, pause occasionally to prevent overheating; excessive heat can change flavor.
Serving Suggestions
- Spread on toast with banana slices and a sprinkle of flaky sea salt for contrast.
- Stir a spoonful into hot oatmeal or yogurt for chocolate-peanut richness.
- Dollop on warm pancakes or waffles.
- Use as a dip for apple slices, pear wedges, or celery sticks.
- Swirl into homemade brownies or fold into frosting for extra depth—try pairing with a chocolate bundt for special occasions and explore pairing ideas like this chocolate donut bundt cake.
- Stuff dates with a teaspoon of the butter and chill for a simple, elegant bite.
Keeping it Fresh
- Room temperature: If kept in a cool, dark place in an airtight jar, the nut butter is fine for 1–2 days. Because it contains no preservatives and includes coconut oil, refrigeration is generally recommended for longer freshness.
- Refrigeration: Up to 4 weeks. The butter will firm up when chilled; bring to room temperature or stir before use if needed.
- Freezer: Up to 3 months. Freeze in a small airtight container or jar (leave headspace), then thaw overnight in the fridge.
Insider Secrets
- Texture control: For ultra-creamy butter, blend until the mixture becomes glossy and begins to pull away from the sides—this signals enough oil release. For a chunkier style, reserve 1/4 cup chopped peanuts and fold them in at the end.
- Flavor amplification: Bloom the cocoa by whisking it with the warm coconut oil before adding to the processor—this unlocks a deeper chocolate aroma.
- Cooling trick: If freshly processed butter seems oily on top, stir and chill; separation is natural and will re-emulsify when stirred.
- Equipment: A 10–14 cup food processor handles the job best; a high-powered blender will work but stop to scrape frequently.
- Salt selection: Use fine sea salt or flaky Maldon for finishing—tiny salt crystals elevate the chocolate-peanut contrast.
Delicious Variations
- Double Chocolate Crunch: Stir in 1/4 cup chopped dark chocolate or chocolate nibs at the end for textural contrast.
- Honey-Maple Swirl (Vegan option if using maple): Replace maple syrup with honey for a deeper floral sweetness (not vegan), or keep maple for vegan-friendly.
- Spiced Cocoa: Add 1/4 teaspoon cinnamon and a pinch of cayenne for warmth and a slight kick—great in winter.
- Nut Swap: Use equal parts roasted almonds and peanuts for a balanced nut flavor.
- Protein Boost: Blend in 1–2 tablespoons of unflavored protein powder to make a higher-protein spread for post-workout toast.
Frequently Asked Questions
Q: Can I use raw peanuts?
A: Yes—roast them at 350°F for 8–10 minutes and cool before blending for the best flavor.
Q: Why is my nut butter grainy?
A: Graininess usually means the nuts haven’t released enough oil. Continue blending; consider slightly warming the coconut oil to help loosen the mixture and encourage emulsion.
Q: How can I make this less sweet?
A: Reduce maple syrup to 1 tablespoon or replace with a sugar-free sweetener that measures like sugar (adjust to taste).
Q: Is this safe for those with nut allergies?
A: No—this recipe contains peanuts. For tree-nut allergies, you can make a seed butter using roasted sunflower or pumpkin seeds instead.
Q: Can I omit the coconut oil?
A: Yes—omitting coconut oil will make a thicker, denser butter. You can add a neutral oil (1–2 teaspoons) if you need a smoother texture.
Conclusion
This PB Chocolate Nut Butter is an effortless, deeply satisfying homemade spread that elevates breakfasts, snacks, and desserts alike. Packaged in a pretty jar, it also makes a thoughtful, homemade gift. If you’re inspired to explore similar chocolate-peanut pairings, check out tasting notes from Peanut Butter Dark Chocolate | KIND Snacks US for commercial flavor context, or try a small, elegant treat like Dark Chocolate Peanut Butter Stuffed Dates (aka Damn Good Dates) to see another creative way to pair chocolate and peanut butter.
Give this recipe a try, share your tweaks and photos, and join the conversation—your jarred creations and tasting notes are always welcome here.
Print
PB Chocolate Nut Butter
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A rich and creamy homemade peanut butter spread infused with chocolate and a hint of maple syrup, perfect for breakfast or snacks.
Ingredients
- 2 cups dry roasted peanuts
- 3 tablespoons unsweetened cocoa powder
- 2 to 3 tablespoons maple syrup or honey (adjust to taste)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) if roasting raw peanuts. Spread peanuts on a baking sheet and roast for 8–10 minutes until fragrant; let cool.
- Add cooled peanuts to a high-powered blender or food processor. Blend continuously until they turn into a smooth butter, scraping down sides as needed (about 2–7 minutes).
- Add cocoa powder, 2 tablespoons maple syrup (or honey), coconut oil, vanilla extract, and salt. Blend until smooth and glossy (30–60 seconds).
- Taste and adjust sweetness or salt as desired. If too thick, add a teaspoon of warm water or a bit more oil to loosen.
- Transfer nut butter to a clean glass jar. Seal and chill for at least 30 minutes for a firmer texture or use immediately.
Notes
Refrigerate for up to 4 weeks. The texture may firm up in the fridge; stir before use if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 250
- Sugar: 6.5g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 7.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3.8g
- Protein: 10g
- Cholesterol: 0mg
