1 tbsp. servings
- 2 cups peanuts skinned or roast and skin them about 300 gm.
- ½ cup Hershey’s cocoa powder or any unsweetened cocoa powder
- ¼ to ½ cup sugar or honey or Erythritol for low carb
- 1 tsp. honey or brown sugar
- 1 pinch sea salt optional
- 1 tsp. peanut or olive oil
Skillet roasting peanuts
Roast peanuts on a skillet.
Air frying peanuts
Preheat the Air fryer to 390 F or 200 C for 4 minutes. Spread the nuts on the basket.
Air fry for about 6-8 minutes shaking the basket once or twice during air frying. Take them out when they look darker. Be careful as they can burn very quickly.
Make peanut butter
Now if they are not skinned, then you need to take the skin off by rubbing them in between your palms. This could take a good 10 minutes.
Buying skinned roasted peanuts or skinned peanuts definitely saves time.
Salted roasted peanuts also work for this recipe.
In a food processor or blender, blend the peanuts for about 2 minutes. The peanuts go from getting crushed to a powder, then paste, a thicker paste then a ball of peanut.
When the peanut butter looks pasty and shiny add 1 tsp. honey and 1 tsp. olive or peanut oil and blend more to form shiny peanut butter.
You can add more oil if you want your peanut butter to be runnier and more spreadable. I prefer to use less added oil.
You can choose to use this plain peanut butter. It is really delicious. Store in an air tight jar on the counter or in the fridge.
Instructions to make Chocolate Peanut Butter
Add ½ cup unsweetened cocoa with ¼ to ½ cup powdered sugar. The quantity you use will depend upon how sweet you like your chocolate peanut butter. I prefer mine less sweet.
Blend morel till you see the peanut butter get all shiny and liquid. You can vary the quantity of sugar depending upon your taste. You can also use honey or maple syrup in its place. Add more oil if the peanut butter looks too dry and blend some more.
Overall I took just about 3-4 minutes of blending for my chocolate peanut butter to be ready.
Do watch the video to get a better understanding of the process. I have also shared step-by-step process pictures.
- For an intense chocolate taste, use dark chocolate chips or bar in place of cocoa powder. Also remember to accordingly adjust the added sugar.
- You can use salted peanuts in this recipe or even honey roasted peanuts. Makes your work much easier. Do skip the salt in the recipe in case you use salted ones. I prefer raw ones because I can control the salt I consume but yes that makes the process a bit longer.
- Store in air tight jars on your table.
- You can also refrigerate this peanut butter and it gets a bit thicker yet spreadable on cooling. Mine has lasted two weeks on the kitchen table so it is pretty stable and does not separate.
- In case you find the oil separating from the butter just mix it again.
- Enjoy your delightful chocolate peanut butter. You can use it in sandwiches, smoothies, cookies, shakes and so on.
- For vegan version, ensure that your chocolate chips, bar or cocoa are vegan.
- You can make the recipe low carb by substituting sugar with powdered erythritol. Just remember that erythritol is 70% as sweet as sugar so accordingly adjust the quantity if using.
- You can use brown sugar, honey or maple syrup as per your liking.
Calories: 101kcalCarbohydrates: 6gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 6mgPotassium: 142mgFiber: 2gSugar: 3gVitamin C: 1mgCalcium: 18mgIron: 1mg