Growing up, my mother instructed me that peanut butter was a food group that they just forgot to put on the food pyramid. We always had plenty of peanut butter around the house at all time. It’s good for sandwiches, fruit, and just eating out of the jar! But as I started to get older, I looked at the peanut butter and saw that the ingredients contained a lot more than just peanuts.
I wanted to make a better version of the peanut butter I’ve always loved, so I created a simple recipe with only four ingredients; peanuts, chocolate, coconut oil and a pinch of salt. Now I suppose you don’t NEED the chocolate in there…but I’ve always thought of that as another forgotten food group!
For this recipe, I used 2 cups of peanuts, 1/2 cup of dark chocolate morsels, and 1/2 tbsp of coconut oil. You’ll also need a pinch of salt add at the end.
Here’s an action shot, it’s looking good already! It doesn’t take that long to make this peanut butter. I’d look at lots of recipes, and they all said it took about 15 minutes, but I found that it took somewhere closer to about 8 minutes.
The peanut butter will start to form a ball, and get a little hard to process, but don’t worry, that’s completely normal. Keep blending! Make sure to stop every now and then and scrape the peanuts/peanut butter from the sides of the food processor, so it can all blend evenly.
mmmmm now that’s what a like to see! A nice creamy peanut butter! Once it gets to the stage where it looks smooth, you can start to prepare the chocolate.
Then you add your chocolate on top of the peanut butter in the food processor, and blend until it is all mixed together. This doesn’t take very long because both substances are now smooth, and will easily mix together.
Then take your Homemade Dark Chocolate Peanut Butter out of the food processor and store it. I used a small tupperware container, but you could use a mason jar too. That’s it! So simple!!
I like to spread it on a toasted slice of Trader Joe’s Cracked Wheat Sourdough Bread! It’s lovely for a chocolate-y start to the day for breakfast. It’s also rich enough to do for desserts. The possibilities are endless!
So delicious. So simple. Go give it a try! It’s cheaper than regular peanut butter, and much better for you because it doesn’t have all the additives normal peanut butter does. I keep mine in the fridge, and it gets nice and firm (which I find spreads well over hot toast), but you can store it at room temperature too, and it will be very creamy.
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