Chocolate Peanut Butter

Do you think chocolate and peanut butter were always meant to be together?
Most of us can’t resist the magical combination of sweet, velvety chocolate and rich, nutty peanut butter. But have you ever wondered if you could whip up a jar of chocolate peanut butter at home—one that’s even creamier and more delicious than what you find in stores? The truth is: you absolutely can! And it’s way easier than you might think.

Today, I’m going to walk you through exactly how to make homemade chocolate peanut butter from scratch. You’ll end up with a spread so smooth, chocolaty, and nutty that you’ll want to smear it on everything—or just eat it straight from the jar with a spoon!

Why You’ll Love This Chocolate Peanut Butter Recipe

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This recipe is special because it lets you control every ingredient—no preservatives, no mystery oils, no unnecessary sugar. You’ll create a healthier, fresher, and far tastier version of your favorite chocolate peanut butter spread. Even better?

• It takes just 15 minutes from start to finish.
• You only need one appliance: a food processor or blender.
• It’s beginner-friendly—if you can measure and blend, you can make this!
• It’s versatile: enjoy it as a spread, drizzle it on oatmeal or pancakes, or swirl it into brownie batter.

This chocolate peanut butter makes a perfect gift, lunchbox treat, or midnight snack. And it’s way cheaper than the fancy chocolate nut butters at the store.

Essential Ingredients

You’ll need a handful of simple ingredients to get started:

Base Ingredients

• 2 cups roasted unsalted peanuts – Or use pre-made unsalted natural peanut butter if you don’t want to roast and blend peanuts.
• 2–4 tablespoons unsweetened cocoa powder – Adjust depending on how intense you like your chocolate.
• 2–4 tablespoons honey or maple syrup – For natural sweetness.
• 2 tablespoons coconut oil or neutral oil – For a creamy, spreadable texture.
• 1 teaspoon vanilla extract – Adds warmth and depth.
• Pinch of salt – Enhances both the chocolate and peanut flavors.

Optional Add-ins

• Mini chocolate chips for texture.
• A pinch of cinnamon for a hint of spice.
• Espresso powder for a mocha flavor twist.

Substitutions and Variations

• Nut allergies? Use sunflower seeds or roasted soybeans instead of peanuts.
• No honey? Swap with agave or date syrup.
• Want it richer? Add 2 tablespoons melted dark chocolate for a silkier spread.
• Low-sugar version? Omit the sweetener and rely on the peanuts’ natural sweetness.

Step-by-Step Instructions

This recipe is quick, easy, and fun to make. Here’s how:

Step 1: Prepare the Peanuts

If you’re using raw peanuts, roast them first. Spread the peanuts in a single layer on a baking sheet and roast at 350°F (175°C) for 10–15 minutes until they’re golden brown and fragrant. Cool completely.

Step 2: Blend the Peanuts

Add roasted peanuts to your food processor or blender. Process for about 2–4 minutes. It will start as chunky, then form a thick paste, and finally become a smooth, glossy peanut butter.

Step 3: Add the Chocolate

Add cocoa powder, honey or maple syrup, coconut oil, vanilla extract, and a pinch of salt. Blend again for 1–2 minutes until fully incorporated and creamy.

Step 4: Taste and Adjust

Taste your chocolate peanut butter. If you like it sweeter or more chocolaty, add an extra spoon of honey or cocoa and blend again.

Step 5: Optional Mix-ins

If you want texture, pulse in mini chocolate chips or chopped nuts until just combined.

Assembly and Presentation Tips

Once your chocolate peanut butter is ready:

• Pour it into clean, airtight glass jars.
• Use a butter knife or skewer to create pretty swirls on top for a decorative finish.
• Label the jars if giving as gifts, and tie a ribbon around the lid for a homemade touch.

Serving ideas:

• Spread on toast, waffles, or pancakes.
• Swirl into oatmeal or yogurt.
• Use as a dip for apples, pretzels, or graham crackers.
• Add a dollop to warm brownies or ice cream.

Storage and Make-Ahead Tips

• Store your homemade chocolate peanut butter in a sealed jar in the refrigerator for up to 3 weeks.
• Stir before using if the oil separates (natural peanut butter will do this).
• If you prefer a softer spread, let it sit at room temperature for 5–10 minutes before serving.
• For longer storage, freeze it in airtight containers for up to 3 months; thaw in the fridge overnight.

Creative Recipe Variations

Want to mix things up? Try these ideas:

• Spicy Chocolate Peanut Butter: Add 1/4 teaspoon cayenne or chili powder.
• Double Chocolate Peanut Butter: Melt 1/4 cup of dark chocolate chips and blend it in for an extra chocolate kick.
• Nutella-Style Spread: Replace half of the peanuts with roasted hazelnuts for a chocolate hazelnut peanut butter hybrid.
• Protein Boost: Blend in 2 tablespoons of your favorite unflavored or chocolate protein powder.

Conclusion

Homemade chocolate peanut butter is one of the simplest, most satisfying DIY recipes you can make. It’s a guaranteed crowd-pleaser—whether you’re spreading it on morning toast or sneaking spoonfuls as a late-night treat. Plus, you can adjust the sweetness, chocolate intensity, and texture to suit your tastes perfectly.

So go ahead—grab some peanuts, cocoa, and a blender, and start creating your own creamy, dreamy chocolate peanut butter today. You’ll never want the store-bought stuff again!

Frequently Asked Questions (FAQs)

Can I make this without a food processor?
Yes, you can use a high-speed blender, but you may need to stop frequently to scrape the sides. A regular blender can work if it’s powerful enough, but it might take longer to reach a smooth texture.

Is homemade chocolate peanut butter healthier than store-bought?
Generally, yes! You control the ingredients and avoid preservatives, hydrogenated oils, and excess sugar found in many commercial versions.

What can I do if my chocolate peanut butter is too thick?
Blend in an extra tablespoon of oil or warm it slightly to loosen it up.

Can I make this sugar-free?
Absolutely. Simply skip the honey or maple syrup, or use a sugar substitute like monk fruit or stevia.

Does it need to be refrigerated?
Because it has no preservatives, it’s safest to store homemade chocolate peanut butter in the fridge.

How can I use chocolate peanut butter in baking?
Use it in cookies, brownies, or swirl it into cheesecake batter for an indulgent twist.