This chocolate peanut butter is healthy and delicious. This recipe is made from scratch by using raw peanuts that are roasted in air fryer.
I normally make peanut butter at home. It is so easy that it literally is done in no time. Adding chocolate to it makes it even better in taste.
Peanuts are a heart healthy nut. As per American Heart Association they are loaded with healthy plant proteins, 30 vitamins and minerals, fibre and healthy fats.
Including peanut in your daily diet is a definite plus. One favourite way to consume peanuts is by spreading it on bread and having a quick and easy peanut butter sandwich.
This peanut butter is so easy to make that it is done in under 5 minutes if you have roasted skinned peanuts at hand.
If not, you just need to roast the peanuts, skin them and then just blitz them in your blender.
I don’t have a food processor so it’s perfectly alright if you don’t have one.
Benefits of making your own peanut butter
1. Taste: Yes, the taste is really different from the store-bought stuff and in a good way.
Perhaps it is all the additives or sugar they add, but the homemade stuff tastes so much nicer.
2. Control the sugar: Peanut butter is super healthy. But the excessive added sugar not only makes the taste worse but is not good for you either.
This way you control the sugar you add.
3. Easy: If there is one recipe that anyone can make, it is this.
It literally is just blending roasted nuts with a few addons and you have a creamy, smooth delectable peanut butter at home.
4. Economical: Have you seen how expensive peanut butter is when you buy it?
Compare that to buying your nuts and making it in under 10 minutes at home! Win-win, right!
5. Flavours: I personally love both the plain as well as the chocolate version. You can also do combos like almond and peanuts 50 percent each.
Even cashew tastes really good here. So go get creative and try out various combos and make your own nut butter.
Here is my super easy recipe:
Homemade Chocolate Peanut Butter
- 2 cups peanuts skinned or roast and skin them about 300 gm.
- ½ cup Hershey’s cocoa powder or any unsweetened cocoa powder
- ¼ to ½ cup sugar or honey or Erythritol for low carb
- 1 tsp. honey or brown sugar
- 1 pinch sea salt optional
- 1 tsp. peanut or olive oil
Skillet roasting peanuts
- Roast peanuts on a skillet.
Air frying peanuts
- Preheat the Air fryer to 390 F or 200 C for 4 minutes. Spread the nuts on the basket.
- Air fry for about 6-8 minutes shaking the basket once or twice during air frying. Take them out when they look darker. Be careful as they can burn very quickly.
Make peanut butter
- Now if they are not skinned, then you need to take the skin off by rubbing them in between your palms. This could take a good 10 minutes.
- Buying skinned roasted peanuts or skinned peanuts definitely saves time.
- Salted roasted peanuts also work for this recipe.
- In a food processor or blender, blend the peanuts for about 2 minutes. The peanuts go from getting crushed to a powder, then paste, a thicker paste then a ball of peanut.
- When the peanut butter looks pasty and shiny add 1 tsp. honey and 1 tsp. olive or peanut oil and blend more to form shiny peanut butter.
- You can add more oil if you want your peanut butter to be runnier and more spreadable. I prefer to use less added oil.
- You can choose to use this plain peanut butter. It is really delicious. Store in an air tight jar on the counter or in the fridge.
Instructions to make Chocolate Peanut Butter
- Add ½ cup unsweetened cocoa with ¼ to ½ cup powdered sugar. The quantity you use will depend upon how sweet you like your chocolate peanut butter. I prefer mine less sweet.
- Blend morel till you see the peanut butter get all shiny and liquid. You can vary the quantity of sugar depending upon your taste. You can also use honey or maple syrup in its place. Add more oil if the peanut butter looks too dry and blend some more.
- Overall I took just about 3-4 minutes of blending for my chocolate peanut butter to be ready.
- Do watch the video to get a better understanding of the process. I have also shared step-by-step process pictures.
- For an intense chocolate taste, use dark chocolate chips or bar in place of cocoa powder. Also remember to accordingly adjust the added sugar.
- You can use salted peanuts in this recipe or even honey roasted peanuts. Makes your work much easier. Do skip the salt in the recipe in case you use salted ones. I prefer raw ones because I can control the salt I consume but yes that makes the process a bit longer.
- Store in air tight jars on your table.
- You can also refrigerate this peanut butter and it gets a bit thicker yet spreadable on cooling. Mine has lasted two weeks on the kitchen table so it is pretty stable and does not separate.
- In case you find the oil separating from the butter just mix it again.
- Enjoy your delightful chocolate peanut butter. You can use it in sandwiches, smoothies, cookies, shakes and so on.
- For vegan version, ensure that your chocolate chips, bar or cocoa are vegan.
- You can make the recipe low carb by substituting sugar with powdered erythritol. Just remember that erythritol is 70% as sweet as sugar so accordingly adjust the quantity if using.
- You can use brown sugar, honey or maple syrup as per your liking.
Roast peanuts in a skillet or in the Air fryer at 200 C or 390 F for about 6-8 minutes after preheating the Air fryer for 5 minutes.
Skin the peanuts and start blending in a strong blender or food processor
Turns crumbly after 1 minute of blending.
When the peanut butter looks pasty and shiny add 1 tsp. honey and 1 tsp. olive or peanut oil and blend more to form shiny peanut butter.
Add ½ cup unsweetened cocoa with ¼ to ½ cup powdered sugar. The quantity you use will depend upon how sweet you like your chocolate peanut butter.
You could skip the cocoa powder and use lightly sweet dark chocolate chips or bars in its place. This has a more intense chocolate taste.
Do skip or reduce the added sugar based on how much sugar your chocolate chips or bar have. I use dark chocolate.
Blend more till it gets this shiny liquid peanut butter form.
Add more oil if it looks dry. Mine didn't need.
Gorgeous silky smooth chocolate peanut butter is ready to devour. Now store in airtight jars on the kitchen table or in the fridge.
It is nice and runny and very spreadable. Perhaps not as thick as the one you get in the store, but really delicious. Such an easy recipe too!
Do make it at home and let me know how it turned out.
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