Chocolate Peanut Butter Spread
Chocolate Peanut Butter Spread is a rich, creamy spread, you will be tempted to eat it by the spoonful. When you mix yummy with luscious you get chocolate peanut butter spread.
Having been used to the preservative laden hazelnut-chocolate spread sold in shops, I decided to make my own spread but with nuts and seed butters readily available locally. So peanut butter, cashew butter, coconut butter, sesame seed butter? Peanut butter and chocolate have been a match made in heaven. So Chocolate Peanut butter spread it is.
Compared to store-bought, homemade is better, richer, and way cheaper. You can control the sweetness and the type of sweetener used. Although you can use store-bought peanut butter, I prefer to make mine from scratch. See my Peanut butter recipe to help you choose the best peanut for your butter. You can also learn how to make Spicy Peanut Butter here.
There are different types of cocoa powder, some with more intense chocolate flavour than others, you might need to taste and adjust your ingredients as you mix. You can use cane sugar, honey etc. as sweeteners. In the ingredient list, you will see a few extras I add to my spread, they are totally optional.
Take time to grind your spread to the right consistency until it is smooth and light. Spread on bread, puff puff, digestive biscuits, as a doughnut filling, on banana, pancakes, waffles etc.
Everything tastes better with chocolate.
To make Chocolate Peanut Butter Spread
2 cups toasted peanuts= 1 cup peanut butter 1/2 cup cocoa powder 1/2 cup icing sugar 1/2 teaspoon salt 1/4 cup vegetable oil Extras 3 tablespoons honey 2 teaspoons instant coffee 1 tablespoon hot water
Grind your peanut butter click on the link to see how. Do not add the other ingredients.
Into the food processor, dry mill of your blender or hand grinder, put peanut butter, cocoa powder, icing sugar and salt (start with 1/4 teaspoon salt if using salted peanuts).
Grind until well mixed.
Add vegetable oil and grind until smooth and of a spreadable consistency.
If using my extra ingredients, dissolve 2 teaspoons instant coffee in 1 tablespoon hot water, pour into the butter, then add honey. Store in an airtight container.
Do you have any comments, questions or suggestions, please leave a comment below.
Subscribe to the blog for instant notifications of new recipes.
Please share this recipe using the share buttons.