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    Clean Chocolate Peanut Butter

    Published: June 13, 2016. Last Updated: May 2, 2021 by: Ginny McMeans

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    Clean Chocolate Peanut Butter is a guilt free treat. Only 4 ingredients and a food processor. It's literally a very few minutes and your work is done.

    Clean Chocolate Peanut Butter is a guilt free treat. Only 4 ingredients and a food processor. It's literally a very few minutes and your work is done.

    Chocolate spread in a green bowl with peanuts behind.

    Ever since I saw Justin’s Chocolate Hazelnut Butter I have been wanting to tackle Chocolate Peanut Butter. Sweeten it with maple syrup and you have a winner.

    There are so many options for usability. Spread it on toast, dab it on appetizers like a nice vegan puff pastry disc, put it on vegan ice cream and, of course, a spoonful is always nice.

    You must realize by now that I am a mapleholic. My sweetener go-to. You don’t need much to turn recipes into the perfect healthier sweet.

    Granola recipe not just right? Add a little maple syrup. Perfect. A tequila drink that is a little too strong? Add a little maple syrup. Whoa! I’m all over the map.

    Then there's the chocolate. Need I say more? If someone tells me they don't really like chocolate (one person in my life so far) all I can think of to say is "That's cute." My mind is blank and that's all that comes out.

    Ingredients

    • Dry roasted peanuts have so much flavor and the roasting adds a lot of rich depth.
    • Unsweetened cocoa powder because it is a pure form of chocolate and the maple syrup sweetens it up.
    • Maple syrup makes spread a treat.
    • Salt but omit this if you used salted peanuts.
    Chocolate Peanut Butter is tilted forward in a green bowl.

    Well, what do you think? Not bad, heh? I understand your happiness.

    Hints and tips

    I use a Ninja food processor and it creams peanuts in no time at all. I suspect there are others that work as hard so have no fear on tackling Clean Chocolate Peanut Butter with whatever you have.

    This recipe is left a bit chunkier because I like it like that. Of course, feel free to process two or three minutes longer for an extra creamy smooth peanut butter.

    More homemade spreads

    • Maple Peanut Butter is so easy to make and it has a touch of sweetness to enhance your morning toast.
    • Homemade Cashew Butter is so much less expensive than buying it and the flavor is a taste you don't want to miss.
    Square photo of chocolate spread filling a green bowl.
    Square photo of chocolate spread filling a green bowl.

    Clean Chocolate Peanut Butter

    Ginny McMeans
    Clean Chocolate Peanut Butter is a guilt free treat.
    5 from 3 votes
    Print Save Saved
    Prep Time 10 mins
    Total Time 10 mins
    Course Sauces, Dressings, Condiments
    Cuisine Nut Butters
    Servings 20 Ounces
    Calories 145 kcal

    Ingredients
      

    • 16 ounces dry roasted peanuts (raw, salted or unsalted - if you use salted please omit the sea salt in the recipe), 2 cups
    • ¼ cup unsweetened cocoa powder
    • 4 tablespoons maple syrup
    • ¼ teaspoon sea salt

    Instructions
     

    • Use a food processor. It works so much more easily that a blender. If you have a strong food processor it will even go more quickly.
    • Pour your peanuts into a food processor.
    • First you will get chunky crumbs.
    • Then it will start to stick together and to the sides of the processor. Turn off the processor and use a spatula to scrape down the sides.
    • Process for another 15 seconds and scrap again. Do this about 3-4 times.
    • Now process a little longer in between when you scrap down the sides and the peanuts will start to heat up and release it's oil which helps make it become a peanut butter.
    • In no time it will be creamy. I left mine a little chunky because I like it like this - sometimes. Go a little longer if you'd like creamy smooth. You are actually making peanut butter at this point.
    • Add the unsweetened cocoa powder, maple syrup and sea salt.
    • Process until all is incorporated completely.
    • Scoop into a jar with a tight fighting lid and eat whenever you want - like right now.

    Nutrition

    Serving: 2TablespoonsCalories: 145kcalCarbohydrates: 8gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 183mgPotassium: 174mgFiber: 2gSugar: 3gCalcium: 18mgIron: 0.7mg
    Tried this recipe?Let us know how it was!
    « Black Forest Cherry Muffins
    Vegan Sausage Ragu with Orecchiette Pasta »

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      Recipe Rating




    1. Ginny McMeans

      August 31, 2017 at 7:44 am

      I only had it about a week. I used restraint 🙂 It will keep, easily, for a month.

    2. Jessica Robinson

      April 29, 2018 at 2:06 pm

      Chocolate and peanut butter is always a winning combination! These cookie bars look great!

    « Older Comments

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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