I think we all agree that one of the best ways to eat peanut has to be peanut butter. A toast slathered with homemade peanut butter is a great way to get your daily dose of peanuts every morning. When I bought lots of peanuts I knew I was going to make a batch of peanut butter. And then later that day I got to know that Nutella is not suitable for vegetarians! It has calf rennet in its whey… It was quite shocking news indeed.
That’s when I thought why not make my own chocolate spread! In this case a chocolate peanut butter!
This vegan chocolate peanut butter is also healthy. Next time (if you are like me) when you are eating it by spoonful, you don’t have to feel guilty. Go ahead and enjoy this low fat spread which is made out of just roasted peanuts, cocoa powder, organic dark jaggery and olive oil! Make it creamy or chunky according to your taste. Experiment by replacing jaggery with other sweeteners of your choice. 
I have already made two bottles of this and I just can’t resist this delicious spread. My daughter calls it chocolate jam and totally loves it. So far 5-6 people have tasted it and every single person asked for a second helping. Does that mean it’s a success?
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Move over Nutella, Chocolate Peanut Butter is here!
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
Description
This vegan chocolate peanut butter is a healthy, nutty, and chocolaty spread perfect for breakfast or a guilt-free snack.
Ingredients
- 1 1/2 cups (360 ml) roasted peeled peanuts
- 1 cup (240 ml) organic black jaggery, powdered
- 1 cup (240 ml) cocoa powder
- 1 cup (240 ml) olive oil (or more if required)
- A pinch of salt (optional)
Instructions
- Dry roast the peanuts in a pan over medium heat without any oil until they are golden and fragrant. Allow them to cool slightly, then peel off the skins.
- Powder the organic black jaggery using a food processor or blender until it becomes a fine powder.
- In a blender or food processor, combine the roasted peanuts, powdered jaggery, cocoa powder, and a pinch of salt if using.
- Gradually add olive oil while blending the mixture until you achieve a smooth paste. You can adjust the amount of olive oil to reach your desired consistency, whether creamy or chunky.
- Taste and adjust sweetness or salt as needed. Blend again to incorporate any adjustments.
- Transfer the chocolate peanut butter to a clean jar and store it in the refrigerator.
Notes
- Store the chocolate peanut butter in an airtight jar in the refrigerator to keep it fresh.
- You can experiment with different sweeteners if you don’t have jaggery.
- Adjust the consistency to your liking by adding more or less olive oil.
- This spread is perfect on toast, pancakes, or as a dip for fruits.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 10
- Sodium: 10
- Fat: 15
- Carbohydrates: 15
- Fiber: 3
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
What is organic black jaggery and can I swap it for something else?
Black jaggery is an unrefined cane sugar with a deep, molasses-like flavor. The recipe calls for 1 cup powdered in a blender. The notes say you can experiment with other sweeteners, and the article itself mentions jaggery can be replaced with “other sweeteners of your choice” — regular cane sugar, coconut sugar, or maple syrup would all work.
Why is this spread vegan when Nutella is not?
The article explains the recipe was created specifically after the author learned Nutella contains calf rennet in its whey, making it unsuitable for vegetarians. This version uses only roasted peanuts, cocoa powder, jaggery, and olive oil — no dairy ingredients at all.
How do I control whether the spread comes out creamy or chunky?
The recipe says to gradually add olive oil while blending and adjust the amount to reach your desired consistency. Start with less oil for a chunkier spread, or add more (beyond the 1 cup listed) for a smoother, more pourable result. The article encourages experimenting with the texture.
FYI no ingredient amounts appear for the ingredients after the peanuts (at least in Safari)