Description
Homemade Dark Chocolate Peanut Butter is super easy to make. It’s perfect for spreading on toast, fruit, cookies, or just eating with a spoon. It would also make a great edible gift
Ingredients
Units
Scale
- 3 cups (16 ounces) roasted, unsalted peanuts
- 6 to 8 ounces dark chocolate bar (I used 66% cacao) – use dairy free for vegans
- 1/4 teaspoon salt
- Optional: 1 teaspoon cinnamon
- Optional: 1 to 2 teaspoons honey – can sub maple syrup for vegans (depending on how sweet your chocolate is)
Instructions
- To a food processor add your peanuts. Process the peanuts for 10 to 15 minutes, or until it reaches your desired consistency. Do not add any oil or water to the peanuts, even if they seem to be dry and not moving. The food processor will eventually break down all the oils already in the peanuts. (refer to picture above).
- While the nuts are processing melt your dark chocolate. Break up the chocolate into a microwave safe bowl. Microwave the chocolate for 30 second increments, stirring in between each increment. Once the chocolate is melted add it into the peanut butter and process to combine.
- Add the salt. taste and add cinnamon and/or honey (or maple syrup) if desired.
- Pour the peanut butter into mason jars or other container while it’s still warm. Allow the nut butter to cool completely in the container before putting the lid on, otherwise condensation will form. Store at room temperature for up to 1 month (maybe longer). It will solidify as it cools down but is still spreadable. To make it easier to spread submerge part of the jar in warm water for a few minutes.
- Spread onto toast, cookies, dip with fruit, or eat plain with a spoon.
Notes
Recipe adapted from my Homemade Nutella
