Recipe: Chocolate Peanut Butter
Yield: 1 cup for 8 servings
Serving Size: 2 tablespoons
Active Time: 20 minutes
Total Time: 20 minutes
Total Time (mins): 20
To Make Ahead: Store airtight at room temperature for up to 1 month.
Turn your food processor into a nut-butter-making machine with this easy recipe for homemade chocolate peanut butter. Try it on toast, spread on a banana or for a treat right off the spoon.
- 1 1/4 cups unsalted peanuts
- 1/3 cup chopped dark chocolate or chips, melted
- 2 tablespoons pure maple syrup
- 1 tablespoon peanut or canola oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350°F.
- Spread peanuts in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes. Transfer to a food processor; add melted chocolate, maple syrup, oil, vanilla and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 8 minutes and up to 10 minutes.
Recipe Tips & Notes:
- To melt chocolate, microwave in a bowl on Medium (50%) for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
Per serving: 200 calories; 15 g fat (3 g sat, 7 g mono); 0 mg cholesterol; 12 g carbohydrate; 6 g added sugars; 8 g total sugars; 6 g protein; 2 g fiber; 76 mg sodium; 200 mg potassium.
© Meredith Corporation. All rights reserved. Used with permission.
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