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.
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.
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.
Clean Chocolate Peanut Butter
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.
Ginny McMeans
I only had it about a week. I used restraint 🙂 It will keep, easily, for a month.
Jessica Robinson
Chocolate and peanut butter is always a winning combination! These cookie bars look great!