Description
This vegan chocolate peanut butter is a healthy, nutty, and chocolaty spread perfect for breakfast or a guilt-free snack.
Ingredients
Units
Scale
- 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