Chocolate Peanut Butter is a no-cook modified version of peanut butter. It is an easy-to-make, vegan, gluten-free, and yummy spread. Additionally, it has a smooth texture with both chocolaty and nutty flavours.
If you like eating peanut butter, you will fall in love with chocolate peanut butter.😍😍 The combination of peanut butter+chocolate is a path to sheer ecstasy. The joy doubles when you know how easy it is to make this.
If you haven’t already tried this, then you are missing out. Go ahead & try. The texture resembles Nutella with the nuttiness of peanuts.
Ingredients For Chocolate Peanut Butter
This chocolate peanut butter is ready with just four ingredients. Yes, it is that easy! Let’s have a look.
They are the star ingredient. The majority of the flavour will be from them. Skinless peanuts are available in the market. Use them if you don’t want to compromise with the quality. However, peeling the skin can act as a stress buster if I say so. It is fun! Try it. I love doing it.
It is the second hero of this recipe. The chocolate flavour here is all because of this ingredient. You can replace the cocoa powder in this recipe with dark chocolate. Or add it along with the cocoa powder. Or, if you prefer, chocolate chips can be an addition to your final product.
It helps unleash a great combo of sweet & savoury taste. Besides, salt will also help balance the sweetness and release the oil in peanuts. However, it is an entirely optional ingredient. So do not use it if the peanuts are salty enough.
Of course, it is to add sweetness to this chocolate peanut butter and your day.😄 We are using powder sugar. Regular sugar is okay, but we will not recommend it. Powder sugar will be way easier to deal with.
Moreover, to make it healthy, you can add honey instead of sugar. It will also increase the shelf life and just not the sweetness. Jaggery syrup can be a substitute too.
Preparation For Chocolate Peanut Butter
Chocolate peanut butter is a straightforward recipe to make. You can make it in an instant and with no fuss. But, first, you need to roast the peanuts till medium brown for 4 minutes. I am doing it in our 22L OTG at 180° C, preheated for 5 minutes.
Do not skip using parchment paper, or the peanuts are at risk of burning. If you do not own an oven, you can do this on a flat pan on medium flame. But be careful not to let them burn.
Remove the skin from the peanuts. First, however, you should let them cool to room temperature. Only then grind them.
After that, grind the peanuts till they crumble, add salt when it is coarse. Then add other ingredients & blend them. Do not overdo the grinding, or it will become runny, the same as a liquid spread. We need it a bit thick.
I don’t mind if you prefer a little thin butter. It is entirely up to you. You can grind the peanuts coarsely if you like the chunks.
Storing Chocolate Peanut Butter
Storing is very important. Proper storage can contribute to increasing the shelf life of a food product. Hence it won’t let your hard work and resources go to waste.
Use an air-tight glass jar. Here in India, a porcelain jar is very preferred for storing murabba, pickles, or chutneys. It will be ideal if you keep peanut butter in porcelain. On the other hand, if you refrigerate it, it will stay fresh for 3-4 months.
- Peanuts with skin are okay to use but will give a bitter taste.
- Use a food processor to grind peanuts instead of a mixer.
- White chocolate and milk chocolate can be a substitute for cocoa powder. However, I recommend using dark chocolate. The rest of them are too sweet.
- If you add almond with peanuts, this will become almond peanut chocolate butter. Similarly, using different nuts and seeds will give you a wide variety of variations.
- Roasting time depends on the type & quality of nuts. Keep that in mind if you are experimenting with making butter out of nuts.