When the chocolate craving hits, this little jar comes in handy.
When I was little, all my favorite candies contained chocolate and peanut butter. There’s something so satisfying about this dynamic duo, and although it’s hard to describe, it’s easy to enjoy—especially now that I can craft chocolate peanut butter from scratch. Having a jar of this chocolaty concoction on hand will save time, money, and energy in the long run. And the best part is—it works well in both desserts and brunches.
Consider the rich, robust flavors of cocoa and peanuts with a sweet hint of honey and sugar. I like to keep a small spatula handy to scrape the inside of the food processor to ensure everything gets smoother faster. Within a few minutes, your simple ingredients are transformed into one of the sweetest and most luscious spreads I’ve ever tasted. After it reaches creamy perfection, it will be hard to resist licking the spoon. But I won’t blame you if you do. Chocolate peanut butter is so irresistible that you might even want to hide it from your family when you’re finished—just so they don’t eat it all in one day!
Cocoa powder vs. cacao powder
I’ve spent a good portion of my culinary life comparing cocoa powder and cacao powder side-by-side, and here’s what I’ve learned. Firstly, I prefer cacao powder because it’s less processed. Cacao powder has a lighter color, and because it’s made from raw beans, it tends to have higher levels of antioxidants. The flavor is bolder and more intense. Cocoa powder is darker in color and made from roasted beans. The flavor is milder and sweeter.
This recipe calls for cocoa powder because it’s a classic baking ingredient that’s easy to get at the grocery store. Not all stores have cacao powder, and sometimes it can be more expensive. Despite the slight differences, both will work well in this recipe. Try them out for yourself and see which you prefer to jazz up your peanut butter.
How do I store leftovers?
In an airtight jar, store your chocolate peanut butter at room temperature for up to 1 week or in the fridge for up to 1 month. It’s best to serve it cold or at room temperature, but once in a while I’ll warm it up in the microwave for about a minute so it gets a little runny. That way, I can drizzle it over ice cream. Yum!
Serving suggestions
I know you might not need any suggestions, seeing as one spoonful of homemade chocolate peanut butter is basically a dessert itself, but here are some of my favorites to get you started on your chocolaty and nutty journey. For breakfast, I recommend spreading this on French Toast Waffles, High-Protein Banana Bread, or between light layers of Norwegian Pancakes. If you’d like to work it into a dessert instead, try frosting it onto Brownie Cupcakes or adding it to No-Bake Keto Chocolate Peanut Butter Fat Bombs. Or use it as a dip for a dazzling Fruit Christmas Tree this winter!
Homemade Chocolate Peanut Butter
Ingredients
- 2 cups roasted unsalted peanuts
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons powdered sugar
- 1 1/2 teaspoons honey
- Kosher salt to taste
- 1 teaspoon peanut oil or as needed
Instructions
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Place the peanuts in a food processor. Blend for 2-3 minutes until they start forming a coarse paste.
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Add unsweetened cocoa powder, powdered sugar, honey, kosher salt, and peanut oil. Blend for an additional 1-2 minutes until the mixture becomes smooth and shiny.
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Taste and modify the sweetness and texture as necessary by adding additional powdered sugar or oil.
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Transfer the chocolate peanut butter into an airtight jar. It can be stored at room temperature or in the refrigerator.
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Enjoy this versatile spread on toast, fruit, or as a dip.
Nutrition
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