Notes: These are the roasted unsalted peanuts that I use. Lightly salted roasted peanuts may be substituted, and reduce the amount of salt called for in the recipe to compensate.

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}