About a month ago, my neighbor mentioned that her three-year-old daughter had started going through a phase where she only ate chocolate. She occasionally ate broccoli and poultry and fruits, but she almost always asked for chocolate first.
My neighbor also explained that when presented with chocolate chip granola bars or muffins, her daughter usually picked out the chocolate morsels and left the rest of the baked good untouched. Definitely a girl after my own heart—and my mom’s too!
With that information in mind, I began brainstorming different extra chocolaty breakfast and snack recipes to make for the cute little girl. I baked these as my first attempt, and when my neighbor texted me that her daughter had tried to eat the whole plate shortly after I dropped them off, I felt so excited and relieved. They were a huge hit!
I also thought about creating some sort of chocolate spread that my neighbor could slather across bread or crackers. I pulled out my blender, threw in a couple of ingredients, and…
I brought them a jar of this Healthy Easy Blender Dark Chocolate Peanut Butter! It tastes really rich and chocolaty, basically like not-so-sweet Reese’s peanut butter cups, and is so smooth and creamy. Plus you just need 3 ingredients and 5 minutes to make it!
Let’s quickly go over how to make this healthy homemade dark chocolate peanut butter!
Like I mentioned, you just need 3 ingredients: roasted unsalted peanuts, unsweetened cocoa powder, and salt. I prefer to buy roasted unsalted peanuts so I can control the amount of salt in my healthy homemade dark chocolate peanut butter, and I’ve seen them at just about every grocery store! If yours doesn’t carry them for some reason, then roasted salted peanuts are fine—just reduce the amount of salt you add!
This is the cocoa powder that I use. I love how it tastes even stronger and richer than Dutched or special dark cocoa powder! I always keep at least two or three of the jumbo-sized containers in my pantry because… I’m just as big of a chocoholic as my cute little neighbor!
To make your healthy homemade dark chocolate peanut butter, you’ll also need a blender or food processor. This is my blender! It has really sharp blades and a strong motor, and that combination makes the smoothest and creamiest peanut butter. My blender is worth every penny!
Note: When I’ve used my food processor to make this healthy homemade dark chocolate peanut butter, it hasn’t turned out quite as smooth because those blades aren’t as sharp. If that happens to you, you may need to add a small amount of neutral-tasting oil to help get that extra smooth and creamy consistency.
Now for the fun part! Add your peanuts to the blender, watch as they turn into a smooth nut butter (basically with the same consistency as honey or maple syrup!), sprinkle in the cocoa powder and salt, blend again, and…
Would you blame me if I said my favorite way to eat this was with a spoon? ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy homemade dark chocolate peanut butter!
| Healthy Easy Blender Dark Chocolate Peanut Butter | | Print |
- 2 cups (280g) roasted unsalted peanuts (see Notes!)
- ¼ cup (20g) unsweetened cocoa powder (measured like this)
- ¼ tsp salt (or adjusted to taste… I often use more!)
- Add the peanut to a high-powered blender, and blend the peanuts until smooth and creamy, with a texture similar to thick honey, stopping to scrape down the sides as needed. Add the cocoa powder and salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
This is the cocoa powder that I use. I love how it tastes even stronger and richer than Dutched or special dark cocoa powder!
I prefer my dark chocolate peanut butter without any sweeteners, but you’re welcome to add some if you prefer! My favorite is ¼ to ½ teaspoon of vanilla stevia (I buy it online here because that’s the cheapest price I’ve found!). Pure maple syrup, honey, and agave also work. I typically avoid granular sweeteners because they don’t always evenly distribute throughout the peanut butter.
You’ll want to use a blender (or food processor!) with very sharp blades and a strong motor. This ensures that the peanut butter turns out smooth and creamy without overworking your machine. This is the blender that I own, and I absolutely love it! It’s worth every single penny, and I use it every day. (And if you check out my blog post here, you’ll see lots more recipes of mine you can make with it!) See the text of this blog post above for more information about the best blenders!
If your blender or food processor doesn’t have very sharp blades, then you’ll probably need to add a bit of neutral-tasting oil to make sure the peanut butter turns out really smooth and creamy (instead of gritty). Any oil should work except for coconut oil.
For the thickest consistency, wait at least 12 hours after refrigerating before using.
{gluten-free, clean eating, vegan, low carb, sugar free}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Easy Blender Dark Chocolate Almond Butter
♡ Healthy Easy Blender Pumpkin Spice Peanut Butter
♡ Healthy Easy Blender Almond Joy Almond Butter
♡ Healthy Easy Blender Cinnamon Roll Almond Butter
♡ Healthy Easy Blender Vanilla Bean Almond Butter
♡ Healthy Easy Blender Crunchy Peanut Butter
♡ Healthy Easy Blender Cashew Butter
Perfect treat that you shared with your neighbor; and it just happens to be my favorite indulgent peanut butter flavor/variety 🙂 Well, right behind white chocolate peanut butter, of course.
I’ve never had white chocolate peanut butter! I think that needs to change… 😉 Great minds must think alike though Liz!!
How nice of you to do that! (Although I’m not sure why a mom would agree with a 3 year old that only wants chocolate …lol…….umm.the word No comes to mind) Anyways…I may try this…I only have a nutribullet…I wonder if it would work. May have to add a bit of oil tho.
She’s actually a personal trainer and a really great health-oriented mom, so her daughter doesn’t always get chocolate when she asks! It’s just the first thing the little girl asks for when she’s hungry. 😉 I don’t have any experience with a nutribullet, but I’d love to hear how this peanut butter turns out if you try that Colleen!
Hi Amy.
Thank you for all your wonderful recipes ??.
May I know why the coconut oil is not suitable to smoothen the peanut butter?
For your information, currently I am making my own peanut butter with it. ?
It’s my pleasure Nisha! I recommend against using it because coconut oil is a solid at room temperature. Since I recommend storing my creamy peanut butter in the refrigerator, it’s definitely a solid at that cold temperature, which means it wouldn’t actually help add liquid volume to make the peanut butter more creamy. 🙂
Wooww..
Thank you Amy for your prompt respond & explanation.
?
Amy, could you suggest me a suitable oil which is low calorie and we can use it to smoothen the almond chocolate butter as well?
Just about all oils are around 100-120 calories per tablespoon, so there aren’t any that are considered “low calorie.” See the Notes section for which oils are suitable! 🙂
It’s my pleasure Nisha! Always happy to help! 🙂
Hi Amy, Nisha again ?.
Lets say we want to add some homemade freeze dried banana into our peanut butter;
1. How long we should freeze the banana?
2. Is the banana added butter can be kept at room temperature?
3. If can, how long it will last?
4. In case it must be kept in the refrigerator, then how long it can last?
Sorry for asking a list of questions..but I prefer ask the expert right ?
I’m honored that you’d ask Nisha! 🙂 I want to clarify — do you want to add frozen bananas or freeze dried bananas to this peanut butter? There’s a big difference between the two, which definitely affects my answers to your questions!
Frozen bananas..
I m frm Malaysia. Its not easy to get the freeze dried bananas here. But if its easy to do it on our own, please guide me how to go about it.
Thanks for clarifying Nisha! I’m not sure that I’d recommend using frozen bananas. This peanut butter would turn out more like a smoothie with them! 😉