Chocolate Peanut Butter

I have a confession. I enjoy grocery shopping. Especially at Whole Foods (which, given the fact that the nearest store is 100 miles away, I don’t get to very often). I could spend hours comparing products and analyzing ingredient labels. Sometimes I like to look at some of the new processed foods on the market just so I can start ranting about all the junk that gets put into these products. I then feel challenged to come up with a healthier alternative. Case in point: Hershey’s Chocolate Peanut Butter. I totally nailed this one! Look how pretty it is. And its looks don’t even touch its taste!

A picture is worth a thousand words.
Labels also tell a story. This one reads like a horror story.


I knew I could make a healthier version!
You should give this a whirl! 😉 Plain old peanuts in action.
Getting all crumbly!
A big peanut BALL!
I love this part…all of sudden the ball flattens out!
A few more minutes and it’s noticeably creamier…
…and creamier…
Add in cacao powder, salt and coconut oil!
I’m exercising a great deal of patience here!
Messy, but oh, so worth it!
A work of art!
If chocolate peanut butter could take a selfie, it would look like this!



Chocolate Peanut Butter

2 c. raw organic peanuts

2 T. liquid sweetener of choice (I have used maple syrup and agave)

1 1/2  T. cacao powder

1-2 T. coconut oil

1/2- 1  t. salt

Place peanuts in food processor. Process until smooth, scraping down sides of bowl as needed. Add remaining ingredients. Start with the smaller amounts of coconut oil and salt. Add as needed. Process until blended.

I find this recipe pairs quite nicely with my index finger. (Saves on spoons, which are my second favorite way of eating it.)

What’s your favorite peanut butter combination? When I was pregnant with my second born, I dipped Milwaukee Baby Dills in it!!

2 thoughts on “Chocolate Peanut Butter

  1. When I make regular nut butters I don’t add any sweeteners…just the nuts and sea salt. And I love dark chocolate, but, my tastebuds needed a little something to cut the through the cacao powder. I much prefer maple syrup to the agave in taste comparatively. Give it a shot without, and then add IF you feel you need it! Thanks for reading!


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