Ingredients
Method
- Combine 1 1/2 cups peanuts and 2 tablespoons cocoa powder in the bowl of a food processor fitted with the blade attachment. Turn processor for about 1-2 minutes or until peanuts are finely chopped and have gathered in a ball.
- Add 3 tablespoons oil and 1 tablespoon honey and process again until smooth. If it is not combing together, add an additional tablespoon or two of peanut oil. Add 4 crushed graham crackers and pulse until they have blended into the peanut butter but still are in crunchy crumbs.
- Transfer to a container, seal and refrigerate until ready to use. Peanut butter will keep covered in the refrigerator about 2 weeks, maybe longer, warm for a minute or two in the microwave if it gets too hard.
Nutrition
Notes
- Spice Boost: For a more pronounced "churro" profile, add 1/2 teaspoon of ground cinnamon directly into the food processor alongside the cocoa powder.
- Oil Control & Consistency: Start with 3 tablespoons of peanut oil and add additional oil 1 tablespoon at a time if you'd like it to be runnier.
- Oil Substitution: The peanut oil boosts the peanut flavor but if you don't have peanut oil on hand, any neutral high-heat oil works great (such as canola, vegetable, or avocado oil).
- Sweetener Customization: Honey adds a subtle floral sweetness, but pure maple syrup or agave nectar make excellent alternatives—and turn this recipe vegan-friendly! Add additional sweetener if you'd like to make it sweeter.