Peanut butter is mostly vegan. But the hydrogenated oil used to prepare them is far from being healthy.
That’s why this homemade, sweet, chocolaty, and completely oil-free version is so perfect.
Homemade Peanut Butter > Store Bought Peanut Butter
I actually wanted to make the pure peanut butter for this blog post, but Nabin came up and suggested me a chocolate variant.
It was a great idea but I had to use every last drop of the agave syrup (I only had 1 tablespoon left). The end result was nothing but delicious.
Homemade Choco Peanut Butter
Yield 1.5 cup
This homemade, sweet, salty, chocolaty, and completely oil-free peanut butter is a perfect replacement for the unhealthy ones you find in the stores.
- 2 cups Raw Peanuts
- 1/2 teaspoon Salt
- 2 tablespoons Cacao Powder
- 1 tablespoon Maple Syrup
- Roast the raw peanuts in a skillet over medium heat until they are light brown.
- Once brown, transfer the peanuts to a kitchen towel. Fold the towel and rub it well so that the skin separates from the peanut. Sieve the peanuts and discard the skin.
- Transfer the peanuts to a food processor (or a blender). Add 1/2 teaspoon salt, 2 tablespoons cacao powder, and 1 tablespoon maple syrup.
- Process the mixture for 2 minutes or until smooth or creamy. You may have to scrape the sides and bottom of the food processor to get an even creamy texture.
- Transfer to an airtight container. You can store it for 4-5 weeks in your fridge.
Serving Size 1.5 cup
Amount Per Serving
% Daily Value
Total Fat 94.9 g
Saturated Fat 12.5 g
Sodium 22.7 mg
Total Carbohydrates 50.1 g
Dietary Fiber 16.5 g
Sugars 23.8 g
Protein 49 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.