chocolate plus peanut butter equals magic
🥜 2 cups (300 grams) unsalted roasted peanuts, unsalted or salted (if not roasted, spread on a baking sheet and bake 350F for 10 minutes)
🍁 1-2 tbsp maple syrup
🍫 2-3 unsweetened cacao powder
🧂 ½ tsp salt
🛢️ 1-2 tbsp neutral oil (optional)
Add peanuts to a food processor and process until smooth (it will begin to sound soupy) – approximately 3-5 minutes, scraping down sides as needed.
Add cacao powder, maple syrup, and salt. When using maple syrup, start with 1 tbsp. Adding more than that amount may cause the mixture to seize (liquid and fat don’t mix well). Process another minute to combine. If for some reason your peanut butter doesn’t get smooth, add a little neutral oil, such as peanut or avocado oil (not coconut, as it will harden).
Process another 30 seconds to combine. If for some reason your peanut butter doesn’t get smooth, add a little neutral oil, such as peanut or avocado oil (not coconut, as it will harden). Taste and adjust flavor as needed. Store leftovers at room temperature for 3-4 weeks. For longer-term storage, store in fridge for up to 2 months or more. You can make a batch of plain peanut butter and layer it with the chocolate peanut butter in the jar.