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Chocolate Peanut Butter
Rich and creamy, with the texture of Nutella, this Chocolate Peanut Butter will satisfy all of your cravings!
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This recipe is low carb, sugar free, low fat, dairy free, and a Trim Healthy Mama FP!
Several weeks ago the idea came to me for a chocolate and peanut butter spread. I jotted the idea down in the back of my βmasterβ notebook (my notebook for everything!), and kept right on going. I actually forgot about it!
This week I was doing some recipe testing, and I happened to see this at the back of my notebook, on my recipe ideas page.
I figured it should be something fairly simple, so I set to work. It took me a couple of tries to get it to the exact taste I wanted.
But when I finally did, WOW! I can hardly believe that this is a Fuel Pull for Trim Healthy Mamas! (This simply means it is low in both carbs and fats.)
I slathered some on a piece of sprouted toast for my photos, fully intending to eat it for breakfast. But alas, my three year old got to it before me! Ha!
When my other two children (ages 10 and 9) saw what their little sister had, they decided they needed some as well. So you can rest assured that this recipe is family friendly!
Even my husband was excited about this chocolate peanut butter! He was very thrilled to think that he could possibly slather some on sprouted toast with a few small slices of banana. (Yes, I think he was even giddy. Ok, well maybe that is an exaggeration, but he was excited about all the possibilities!)
The texture of this chocolate peanut butter is so rich and smooth – almost like velvet. The texture actually reminded me of the texture of Nutella. (Though this does not taste like Nutella since there are no hazelnuts. See below for Nutella options!)
Using Chocolate Peanut Butter
You may be wondering, how exactly can I use this Chocolate Peanut Butter?
Well, there are a variety of options.
Iβve already mentioned that my children enjoyed it on toast this morning for breakfast. If you spread it on while your toast is still warm, it gets melty and is just perfect! (I use sprouted toast.)
You can also use it as a dip for fruit! Cut half a banana into small slices and use them for dipping! You could also dip apple slices, strawberries, raspberries, or other berries. The options are endless!
And probably my favorite way – eat it with a spoon! I kept finding myself sneaking over to the jar for just another little spoonful!
This chocolate peanut butter is so thick, I think it would work great as a frosting, too. I mean, who wouldnβt want to eat cake topped with chocolate and peanut butter?
A Healthy Snack
Iβm telling you, this stuff could be addictive. I told my husband that I just wanted to eat it with a spoon. His response, βWell, it canβt be THAT healthy!β
Well actually, it can be! There is a good bit of protein from the peanut flour, and the cocoa has fiber. The other ingredients are harmless as well! This is a snack you can feel good about!
One of my blogging friends has a similar recipe, Nutty Chocolate Spread, but she gives instructions in her post about how to make it taste like Nutella! Oh wow, can you imagine sugar-free, healthy Nutella?
She also uses a few super food ingredients, such as collagen and MCT oil. Be sure to check out her Nutty Chocolate Spread! (She even tweaked it a bit to make Nutty Caramel Sauce, which looks absolutely amazing!
If you like Chocolate and Peanut Butter, you may enjoy some of these other recipes!
Low Carb Peanut Butter Swirl Brownies
Peanut Butter Chocolate Chip Cookies
2 Minute Peanut Butter Chocolate Chip Cookie
What do you need for this Chocolate Peanut Butter?
1 Cup Peanut Flour
2 Tablespoons Cocoa Powder
Β½ Teaspoon Salt
6 Tablespoons Gentle Sweet or my Low Carb Powdered Sugar (or your favorite powdered sweetener)
2 Teaspoons Vanilla Extract
Β½ Cup Unsweetened Almond Milk
This recipe makes approximately 1 cup. If you want to try it before you make that much, it is easy to cut the ingredients in half and only make half a recipe.
But I will warn you, I made a full cup today, and it is already GONE! My 10 year old asked me to βplease make a gallon of that stuff.β (I think itβs safe to say this recipe is a hit around my house!)
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Chocolate Peanut Butter
Ingredients
- 1 Cup Peanut Flour
- 2 Tablespoons Cocoa Powder
- Β½ Teaspoon Salt
- 6 Tablespoons Gentle Sweet or my Low Carb Powdered Sugar (or your favorite powdered sweetener)
- 2 Teaspoons Vanilla Extract
- Β½ Cup Unsweetened Almond Milk
Instructions
- In a medium bowl, mix all ingredients together until smooth.
- Store leftovers in the refrigerator.
Notes
Nutrition
Elaine Okupski says
June 1, 2018 at 8:21 amOh, I just made some rolls that were good fresh out of the oven, but second day they need toasting… I think I’ll make up some of these and go for that melty goodness!
Saralyn B. says
June 1, 2018 at 12:37 pmMade this just now and I tried a spoonful and it is sooo delish!! Also gave a spoonful to my grandma and she loved it also. π Canβt wait to try it with strawberries!
Wendi says
June 1, 2018 at 12:40 pmThis is amazing! You had perfect timing! I am doing a fuel pull day and it was just the sweet ending I needed to my lunch. I ate it totally plain too! π
Vickie Stevens says
June 2, 2018 at 11:16 amThis looks amazing. What kind of sprouted bread do u get and where? Thx
Sarah Hardy says
June 2, 2018 at 10:25 pmI usually buy Silver Hills Sprouted bread and I buy mine at Natural Grocers. However, I believe some Targets also sell it!
Pam Thompson says
June 3, 2018 at 3:53 pmSo, if there is some left after making it, how should it be stored and how long can it last?
Thank you!
Sarah Hardy says
June 3, 2018 at 4:21 pmIt should be good for a week or two in the fridge (but mine has never lasted that long). π
Amy H. says
April 14, 2019 at 8:13 pmMine came out really thick…should I just add more cashew milk?(I used that instead of almond milk)
Sarah Hardy says
April 18, 2019 at 7:15 pmYes, you can simply add a little more until it is the right consistency.
Sue Bohlin says
June 4, 2018 at 7:29 amSarah, you’ve outdone yourself on this one! Oh. My. GOODNESS!!
I smeared it on an on-plan Wasa light-rye cracker for the sweet and crunchy combo. And then realized your Chocolate PB is the perfect FP frosting for Sheri Graham’s chocolate or vanilla cakes! https://sherigraham.com/vanilla-cake-master-mix-thm-fp/
I’ve been looking for a chocolate FP treat and boy oh boy, did you ever deliver! Thank you!!
Tonya says
June 4, 2018 at 3:42 pmI like this, but itβs a little too salty for me. May cut back on that next time. Otherwise, Iβm excited to try this on some sprouted toast with banana in the morning!!
Sharon says
June 5, 2018 at 12:04 pmYummy! What an amazing recipe! Thanks so much!
Cindy Marquart says
June 6, 2018 at 3:24 pmThis is wonderful!! I used 1 t. Vanilla, and 1 t. Hazelnut, Aand added 1 t. MCT. Thank you so much for this!! You are fantastic.
Jayme Stuen says
April 13, 2019 at 3:31 pmI added this to vanilla 000 yogurt. It’s delicious. Thank you for a wonderful recipe!
angiesrecipes says
June 7, 2018 at 7:03 amo my..I just want to hold the whole jar and enjoy it with a big tablespoon π
Andrea says
June 14, 2018 at 5:57 pmThis was Amazing…easy and beyond perfect I mixed it in cottage cheese!!!!
Lisa says
June 24, 2018 at 12:55 pmDo you think it would work with water instead of almond milk? I am traveling and will not have access to refrigeration…Thanks!
Sarah Hardy says
July 2, 2018 at 11:19 pmI think so – the almond milk just helps to make it a bit more creamy and fudge-like.
Nicole says
June 25, 2018 at 7:19 pmI have made this spread 3xβs in the last week! Finally I doubled the recipe and I hoping it will last me a little longer. So good! When I feel a sweet craving coming on-I spread this on strawberries or a fuel pull muffin! Thank you so much for this recipe!β€οΈ
Sarah Hardy says
July 2, 2018 at 11:18 pmIt is one of my new go-to’s as well! I’m so glad you like it, Nicole!
Doreen C. says
July 6, 2018 at 10:52 amLoved it………Thanks for this creation! If I want it a little thicker do you have any suggestions?
Sarah Hardy says
July 6, 2018 at 11:27 amSo glad you liked it, Doreen! If you want it thicker, just use a little less almond milk.
Kim says
July 9, 2018 at 3:22 pmHoly moly! I canβt believe how good this is! I donβt know why I didnβt make it sooner. It satisfies my need for a sweet with an E meal.
Cindy Johnson says
July 15, 2018 at 9:07 pmLove it, I’ll cut back on sweetener and cocia, next time. Can’t wait to try it on sprouted toast with planar peach jelly. Thank you.
Laurel says
July 18, 2018 at 4:30 pmDo you know if almond flour would work?
Sarah Hardy says
July 18, 2018 at 5:03 pmHi Laurel! No, unfortunately almond flour would not work in this recipe. The peanut flour is what gives it the peanut butter flavor. π
Amber says
July 28, 2018 at 5:14 pmJust made this…delish!! A winner!
Chrissie says
August 10, 2018 at 5:59 amThis spread is amazing & addictive! I like to add 2 TBSP to my oatmeal…it tastes like a no bake cookie. I’ve made it several times and my Nutella loving, turned THM husband absolutely loves it! Thank you!
Courtney says
August 10, 2018 at 8:58 pmDelicious! Thereβs nothing else to say. π
Nora Nevers says
August 23, 2018 at 9:54 amCould you sub PB@ for the peanut flour. I don’t have a cup on hand.
Sarah Hardy says
August 23, 2018 at 10:08 pmYes, that should work. (Just be aware that most PB2 has sugar added.) π
Leanne says
September 8, 2018 at 3:26 amCould I use almond flour instead of peanut flour and still be in FP mode?
Sarah Hardy says
September 11, 2018 at 3:13 pmNo, I don’t believe so. And almond flour would change the texture significantly. π
Susy Somero says
October 4, 2018 at 2:03 pmWhat could I substitute for the almond milk? I have family that is allergic to almonds…. but not other nuts. Thank you!
Sarah Hardy says
October 6, 2018 at 8:52 amYou could use cashew milk.
Karen Waide says
January 6, 2019 at 6:19 amThis looks amazing. I am already imagining my e lunch with Ezekiel bread and this with banana slices. I did have one question first though. Knowing me, I will just add the Pyure straight out of the bag the first time, as that is the way I always use it no matter what sweetener is called for. However, I am now curious. What would you say is the best way to grind they Pyure. I have a blender (not the fanciest and it works best for drinks, though I have ground oats to make the THM pancakes before) and I have a food processor. I am not sure if either of those would work to grind something that is already quite fine already.
Thanks.
Ashleah says
February 10, 2019 at 7:28 pmThank you for this recipe! I started THM a week a go and have been dying for something sweet! All the other recipes I tried were huge flops to my coming off of sugar tastebuds. This one is PERFECT. Chocolate+peanut butter without the guilt. π
Sarah Hardy says
February 12, 2019 at 8:59 amI’m so glad you enjoyed it!
Loulabelle says
February 28, 2019 at 10:07 amFinally something quick easy & actually is a healthier alternative to Nutella! π
Dee Gee says
March 7, 2019 at 3:23 pmOUTSTANDING!
Naida says
April 14, 2019 at 9:52 amWhy, oh why, did I wait so long to try this recipe. I’ve read it many times. Have added to my must try list but didn’ t make it till this morning. Wow! A game changer!! Too bad I’ve already eaten or I’d be having me some toast with choc pbutter spread and some thinly sliced banana. I know what’s for brkfst tmrw π
Thank you for experimenting, creating and sharing so we can enjoy.
Blessings,
Naida
Becky says
July 25, 2019 at 12:48 pmThis is amazing. My husband and I have a nice coffee together after lunch, we used this in place of chocolate chips/sauce in the mochas today, it was perfect! He blended it hot and I stick blended it cold. Both stayed suspended and tastes great! This is going to become a staple in my house to replace e the surgery choclates
Sarah Hardy says
August 3, 2019 at 7:08 amOh wow, I would never have thought to put it in coffee! Thank you so much for sharing!