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 (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