Description
A rich and creamy homemade peanut butter spread infused with chocolate and a hint of maple syrup, perfect for breakfast or snacks.
Ingredients
Scale
- 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