Make your own chocolate peanut butter at home in less than 10 minutes is something I think everyone should do, it really does taste a lot better than the storebought stuff. This can be made with both lightly-salted roasted peanuts or honey roasted peanut, the honey rosted peanuts make a slightly sweeter version than the lightly-salted ones which I prefer. You could also use almonds or cashews to make an equally as nice butter.
- 16 ounces (450g) honey roasted peanuts
- 1 tablespoon vanilla extract
- 2 cups (340g) semi-sweet chocolate chips*
- pinch of salt, optional and to taste
*Note you may wish to start with 1 cup (170g) chocolate and work up from there if you don't want as much chocolate intensity
Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the food processor if necessary. However, the less scraping and interruptions, the better.
The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point of which the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
Add the vanilla, chocolate chips, optional salt (I do not add salt; the salt from the peanuts is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. Consider adding coconut flakes, coconut extract, coffee extract, espresso powder, or even a splash or bourbon or rum. I add the vanilla and chocolate chips through the feed tube with the machine running.
Transfer your peanut butter into a glass jar or other container with a lid. Store the peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some, but stays soft. In the refrigerator, because of the chocolate it hardens and solidifies, but softens up after ten minutes at room temperature.