This chocolate peanut butter spread only requires a few ingredients and minutes to make! It’s also naturally gluten-free, vegan and dairy-free.
My favorite not-so-unhealthy thing for breakfast is an English muffin with homemade peanut butter. To make homemade peanut butter, all you do is process peanuts in a food processor. It’s ridiculously simple.
Then I got to thinking… is there some way to involve chocolate in this breakfast fun? It’s hard to beat chocolate + peanut butter, isn’t it?
I tried doing it the healthy way. I added cocoa powder and honey to my peanut butter. This didn’t work. It wasn’t creamy but crumbly and not chocolaty enough.
I won’t sacrifice on taste. It has to be both healthy and tasty for a recipe to get posted!
So what we have here is basically peanut butter + melted chocolate chips and a little extra cocoa powder for extra chocolate goodness. I mean, if you use dark chocolate, with all the antioxidants and all, this is basically health food. ;)
Look. WebMD agrees with me.
“Dark chocolate — but not milk chocolate or dark chocolate eaten with milk — is a potent antioxidant… Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.”
Antioxidants are gobblers! I love the word gobble.
If you use dairy-free / vegan chocolate (which most semi-sweet brands seem to be – at least over here in Germany), this chocolate peanut butter spread is dairy-free and vegan.
To make this recipe, you first make peanut butter and then add chocolate and cocoa powder. If you don’t have a food processor or a high-speed blender, you can use store-bought peanut butter.
Just make sure to use natural peanut butter without any added fat or sugar.
Substitution questions about this chocolate peanut butter?
- Can I use something instead of peanuts?
Any other type of nut / seed would probably work but you might need to add a bit of sweetener. When using sunflower seed butter instead of peanut butter in other recipes, I find that I need to add a bit of sugar.
Definitely use a granulated sugar! I’d recommend coconut sugar. If you add a liquid one, it’ll likely make the nut / seed butter seize.
You’d also need to roast, slightly cool and process the nuts longer, depending on what type of nut you use. Here’s how to make almond butter.
- Can I use something instead of semi-sweet / dark chocolate?
I thought that this recipe had the perfect amount of sweetness using semi-sweet chocolate but for people who like things darker, dark chocolate works. I think milk chocolate would be too sweet. I have no idea about white chocolate but I also think it’s a bit too sweet (you’d also want to omit the cocoa powder then).
- Do I have to use cocoa powder?
I didn’t think it was chocolaty enough without it. You can add the chocolate, stir, taste and then add the cocoa powder. You could also use cacao powder.
Chocolate Peanut Butter Spread (vegan, gluten-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: about 1 1/3 cups
- 1/2 cup (90) semi-sweet chocolate chips (make sure to use dairy-free / vegan, if needed)
- 2 cups (400 grams) roasted and salted peanuts or 1 1/2 cups + 1 tablespoon (400 grams) roasted and salted natural peanut butter (the kind with no added fat or sugar)
- 2 tablespoons Dutch-process cocoa powder (regular cocoa powder also works but I prefer the more chocolaty taste of Dutch-process)
- a pinch of salt if your peanuts aren't already salted
- Using the s-blade of your food processor, process the peanuts until creamy. At first there'll be ground peanuts, and then it'll start to come together in a ball, then it'll actually be a ball, and then the ball will break down and be super creamy.
- Melt the chocolate chips in a microwave safe bowl at half power, in 30 second increments, stirring after each 30 seconds. Add the cocoa powder and salt, if using, and pulse.
- Then add the melted chocolate and pulse a few times until it's thoroughly combined.
- I store this at room temperature so that it'll remain nice and creamy. You could store it in the fridge if you like but it will harden quite a bit, making it difficult to spread.
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