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Recipe: Chocolate Peanut Butter

Chocolate Peanut Butter

I went through a bit of a peanut butter phase recently. I am not sure why. I was gripped by a mania and wanted to roast / peel / shell all types of nuts and whizz them in my magimix, adjust the oil contents, play with salts, and see what I got. It was a lot of fun and made for great toast at breakfast.

There was plain peanut butter which was a joy, pistachio and almond butter a disturbing green but really delicious and my favourite of all an oozing chocolate peanut butter.

Roasted peanuts

Getting this right was quite the task. I wanted chocolate in there but getting the consistency right was difficult. I wanted the butter to drip indecently off the end of my knife. I wanted it to taste of peanut and chocolate in equal measure and to have a flavour so big that it would bounce off my slice of toast. After several versions, I found out that the best result was not with chocolate but with a good cocoa powder, giving it a richness and depth without actually affecting the texture much at all.

Making homemade nut butter is incredibly easy. All you do is shell them (if required), lightly roast them, blitz them for up to five minutes until the oils come out and they form a paste. The add enough groundnut oil or similar – if required at all – to get it to the consistency that you desire.

If you want it chunky, blitz some more nuts separately, until you get the size you want, and add it to your paste. It is really fun to play around with different nut combinations to get something new and striking all of your own too.

Simple really isn’t it? Really delicious too. Plus you can console yourself that it doesn’t have lots of crap in it, like lots do in the shops.

Note on the recipe: This really is easiest with a fierce food processor like a magimix, but to test I also did this in a blender (as per the pic). If using a blender you will need to occasionally manually push the ingredients back down with a spatula and it may take a little longer – depends on your blender really.

Recipe: Chocolate Peanut Butter


200g peanuts (with skin on and no shell)
1 tsp salt
100ml groundnut oil
125g cocoa (I used Green & Blacks, widely available in supermarkets)
50g icing sugar

sterilised jar or glass to store


Roast the peanuts in their skins spread out on a large roasting tray on greaseproof paper at 180 deg C for about 10 minutes until starting to darken.

Allow to cool then remove the skins. The quickest way to do this is to rub them in a clean tea towel until the skins come off and then remove them by spinning them in a salad spinner or by using a small fan to blow the skins into a rubbish bag (tips from twitter followers!). You can do it manually too but it is slow.

Whizz them in a magimix or blender for approx 5 minutes until you get a paste.

Add the other ingredients and whizz again.

Taste and adjust if necessary. Store in a sterilized jar or glass.



Filed under: Cooking


Cooking and travelling, and sharing it all with you.


  1. Freerangegirl says

    Niamh – I love your food! But how do you do it and still look great? One whiff of peanut butter and my buttons start popping off! I’m going to have to join the gym if I’m to keep reading!

    • Heya! Well I did put on quite a bit of weight but am losing it now. I am still eating the same food but am trying not to snack and try to walk quite often, but never often enough ;)

      Enjoy – just had it for breakfast and I love it.

  2. Leena says

    This is awesome! I make Peanut butter and Nutella sandwich’s all the time. One quick question – The cocoa that you are using…Is it sweet? Basically does it have any sugar added? I want to gauge what kind of cocoa I should use here in the US. Thanks!

    • No sugar added – hence adding the icing sugar, which I believe you call confectioners sugar :) Enjoy!

  3. Meister @ The Nervous Cook says

    Arrgh — this frustrates me so much, since I have peanut-butter-stock peanuts and chocolate right here at my disposal, but I managed to melt my food processor a few weeks ago (don’t ask) and am rendered nut-butter-less as a result. WHY G-D WHY!?!

  4. Gudrun says

    Sounds wonderful, gonna try it.
    I am interested in the pistacchio and almond version – can you give me a hint about the measurements?
    Thanks a lot!

  5. Can’t wait to give this a try, although I suspect my waist will suffer as a result.
    I’d be very keen to see the pistachio and almond version, too. Pistachio paste costs the earth here in Australia – when it can be found.

    • Well it isn’t cheap to make either as they are expensive, but it is delicious and worth it. Commercial pistachio paste usually has lots of random stuff in there too.

  6. I am not a massive fan of peanut butter but this looks pretty damn good Niamh, think the kids will goes…..wait for it…….nuts for this recipe too *badoom-tish*

    • Danny, this is a proper grown up peanut butter. You will love it, and the kids will too :) Let me know if you try it.

  7. I don’t normally go in for peanut butter but this looks delicious Niamh. And I reckon the kids will go….wait for it……nuts for this too *badoom-tish*

  8. Val says

    Hey! I tried this recipe out (though I tweaked it a bit) and I have to say, it turned out AMAZING! Though it’s hard to get good icing sugar here in India…
    How long will it keep, d’you think? My mom says maybe a couple weeks but I wanted to make sure. Please reply!

    • Hi Val! Sorry, I wasn’t ignoring your comment. I was travelling a lot and it was difficult to keep on top of things. It will keep for absolutely ages. I have had a jar for over a month now.

  9. I just tried this recipe. Everything worked fine, also with a blender. It was only a bit work to remove the shell from the nuts. After the first whizzing, oil was definitely necessary, but I didn’t have groundnut oil handy, so I used sesame oil. Tastes fine as well!

  10. bishcake says

    Oh I need this! Also I feel this in a toasted sandwich with mashed banana or sandwiching two banana cakes together would be divine

  11. Iris says

    That looks insanely delicious. I can’t have that in my house ’cause I’d probably kill it within 2 days haha

  12. This recipe looks lovely, Niamh. I’ve been experimenting with soaking the nuts beforehand to enable them to be whizzed up more easily, but think it may be a waste of time… question: how necessary is the icing sugar, do you think? I’d like to avoid adding sugar, if I can. Keep up all the amazing work :)

    • Niamh says

      Oh dear! Just seeing your comment, so sorry. It isn’t essential although this comment is far too late for you, it might be useful for others.

Over to you! Your comments - I would love to hear from you :)