Vegan Chocolate Peanut Butter Spread from Scratch

5 from 4 votes

Indulge in the heavenly combination of rich velvety chocolate & peanuts in this homemade vegan chocolate peanut butter spread.

Prep Time5

Cook Time1

Total Time6

Course: dip, spread

Cuisine: American, vegan

Servings: servings

Calories: 151kcal

Add the nuts to a food processor or blender and blend. It will take a few minutes so be patient. First, it will be crumbly then the oils in the nuts with start to be released and it will become soft and creamy.
Now add the maple syrup and keep blending.
Chocolate now! Melt the chocolate in a bowl in the microwave or in a bain marie.
Once it is melted, add to the peanut butter and blend again.
Spoon into a clean jar with a tight lid (I like to run it through the dishwasher and add the chocolate spread while the jar is still warm, the same way I would sterilise a jar for jam).
Serve and enjoy!

Homemade peanut butter is best kept at room temperature in a store cupboard. Keeping it in the fridge would harden it. Keep it in an airtight jar in a cupboard for up to 2 weeks.
This recipe makes a thick chocolate peanut butter, but you can make this a thinner and smoother spread. Just add a splosh of either mild olive oil or some oat milk (or your regular milk) while you are blending it. However, if you add milk, it will need to be kept in the fridge. Add oil instead and it can be kept in a jar in your store cupboard for a few days.
Spread it on pancakes, toast, sandwiches or rice cakes.