Clean "Reese's" Dark Chocolate Peanut Butter
Yields: about 10.5 tablespoons
This fun version of peanut butter tastes just like the dark chocolate peanut butter cup candies! The recipe is easily doubled or tripled to make more. Store the peanut butter in a sealed jar in the refrigerator for up to a month.
  • 1 cup (150g) dry roasted unsalted peanuts
  • 2 tbsp (10g) unsweetened cocoa powder
  • ΒΌ tsp salt
  • 1-2 tsp Truvia (or other sweetener, to taste)
  1. Add the peanuts to a high-speed blender or food processor with sharp blades, and blend on low for 7-9 minutes or until creamy, scraping down the sides with a spatula as necessary. Add the cocoa powder, salt, and 1 teaspoon of Truvia, and blend until smooth. Taste, and add additional Truvia as needed. Transfer to an airtight container, and store in the refrigerator.
Notes: For the thickest consistency, let the peanut butter chill in the refrigerator for at least 8 hours before spreading.

{gluten-free, clean eating, low carb, sugar-free}
Recipe by Amy's Healthy Baking at