Chocolate Peanut Butter
Spreads
Chocolate
Nut and Seed Butters
Ingredients:
- 300 g (2 cups) unsalted roasted peanuts
- 1–2 tbsp maple syrup
- 2–3 tbsp unsweetened cacao powder
- 3 g (½ tsp) salt
- 1–2 tbsp neutral oil (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Nutrition:
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Let the roasted peanuts cool completely before blending — warm peanuts release their oil unevenly and can make the butter separate instead of turning smooth.
Instructions:
- Roast the Peanuts (if not already roasted): Spread 300 g (2 cups) unsalted roasted peanuts on a baking sheet and bake at 175°C (350°F) for 10 minutes. Let cool completely before blending.
- Blend: Add roasted peanuts to a food processor. Process for 5–8 minutes, stopping to scrape down the sides every 1–2 minutes, until completely smooth.
- Add Flavoring: Add 1–2 tbsp maple syrup, 2–3 tbsp unsweetened cacao powder, ½ tsp salt, and optional 1–2 tbsp neutral oil. Blend for a further 1–2 minutes until fully combined and smooth.
- Store: Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks, or refrigerated for up to 2 months.
Notes: Use unsalted roasted peanuts for the most control over salt and sweetness. The roasting develops the oil that makes a smooth butter possible without added fat.
The cocoa powder will make the mixture drier at first — keep blending and it will smooth out.
Tips: Blend in stages: first process peanuts alone to a smooth butter, then add cocoa powder and sweetener. This prevents the food processor motor from overheating.
Storage: Store in an airtight jar in the refrigerator for up to 3 weeks, or at room temperature for up to 1 week. Stir before use as oil may separate.
Swaps: Peanuts can be swapped for almonds or cashews for a different flavor. Cocoa powder can be replaced with cacao powder for a more intense, less sweet result.
Every ingredient here earns its place, but a few really shape the dish. The salt sharpens and balances every other flavor in the dish. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth. The –2 tbsp neutral oil keeps the fat neutral so the other ingredients can shine.
Chocolate Peanut Butter
Ingredients:
- 300 g (2 cups) unsalted roasted peanuts
- 1–2 tbsp maple syrup
- 2–3 tbsp unsweetened cacao powder
- 3 g (½ tsp) salt
- 1–2 tbsp neutral oil (optional)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The salt sharpens and balances every other flavor in the dish. The –2 tbsp maple syrup brings natural sweetness with a hint of caramel depth. The –2 tbsp neutral oil keeps the fat neutral so the other ingredients can shine.
Prep:
Let the roasted peanuts cool completely before blending — warm peanuts release their oil unevenly and can make the butter separate instead of turning smooth.
Instructions:
- Roast the Peanuts (if not already roasted): Spread 300 g (2 cups) unsalted roasted peanuts on a baking sheet and bake at 175°C (350°F) for 10 minutes. Let cool completely before blending.
- Blend: Add roasted peanuts to a food processor. Process for 5–8 minutes, stopping to scrape down the sides every 1–2 minutes, until completely smooth.
- Add Flavoring: Add 1–2 tbsp maple syrup, 2–3 tbsp unsweetened cacao powder, ½ tsp salt, and optional 1–2 tbsp neutral oil. Blend for a further 1–2 minutes until fully combined and smooth.
- Store: Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks, or refrigerated for up to 2 months.
