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?
PrintMove 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 roasted peeled peanuts
- 1 cup organic black jaggery, powdered
- 1 cup cocoa powder
- 1 cup 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
FYI no ingredient amounts appear for the ingredients after the peanuts (at least in Safari)