Move over Nutella, Chocolate Peanut Butter is here!



Chocolate Peanut Butter


I shared photos of the local Peanut fair in my last post. After visiting a place like that you can only imagine how much peanut I would have bought! As I already warned you, be prepared to be flooded with peanut recipes!


Roasted Peanuts


In India peanuts are called ‘poor man’s almonds’. Peanuts are rich in nutrients, providing over 30 essential nutrients. They are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).

I think we all agree that one of the best ways to eat peanut has to be peanut butter! A toast slathered with homemade peanut butter is a great way to get your daily dose of peanuts every morning. When I bought lots of peanuts I knew I was going to make a batch of peanut butter. And then later that day I got to know that Nutella is not suitable for vegetarians! It has calf rennet in its whey… It was quite shocking news indeed.

That’s when I thought why not make my own chocolate spread! In this case a Chocolate Peanut Butter!


Move over Nutella, Chocolate Peanut Butter is here!


This vegan chocolate peanut butter is also healthy. Next time (if you are like me) when you are eating it by spoonful, you don’t have to feel guilty! Go ahead and enjoy this low fat spread which is made out of just roasted peanuts, cocoa powder, organic dark jaggery and olive oil! Make it creamy or chunky according to your taste.  Experiment by replacing jaggery with other sweeteners of your choice.


Chocolate spread


It’s sweet, nutty and so chocolaty… I have already made two bottles of this and I just can’t resist this delicious spread. My daughter calls it chocolate jam and totally loves it. So far 5-6 people have tasted it and every single person asked for a second helping. Does that mean it’s a success?


Chocolate peanut butter


chocolate peanut butter


vegan chocolate peanut butte


vegan chocolate peanut butter



  • 1 ½ cups of roasted peeled peanuts
  • ½ cup organic black jagggery
  • ¼ cup cocoa powder
  • ¼ cup olive oil (or more if required)
  • A pinch of salt (optional)


Dry roast the peanuts with no oil. Peel the skin and keep it aside. Powder the jaggery.

Combine all the ingredients and blend it into a smooth paste. You can decide how creamy/smooth you like your spread. I have left it slightly grainy as I like it better that way. Add more olive oil if you want your spread to be more watery. Store in an airtight container and enjoy with toast.

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