If you love peanut butter and coffee, you’ll love this recipe! I created it after I went vegan and couldn’t find a flavored protein peanut butter spread anywhere. I used to buy Nuts-N-More all the time but the only vegan flavor they have available is plain peanut butter. I played around in the kitchen and created this delicious coffee meets chocolate meets peanut butter spread. It’s so good, you’ll find yourself eating it straight from the jar! And with added protein and flaxseed, you’ll get even more nutrients than regular peanut butter.
Roasted peanuts – I prefer to buy my peanuts already roasted but you can also roast them yourself. I buy the unsalted, roasted peanuts from Target (pictured below) and I find they work great.
Pea protein – make sure the only ingredient is pea protein. You may be able to use protein powder but this will change the flavor of the spread and you may need to add less sweetener if your protein powder already contains that. I like to buy my pea protein from nuts.com or Whole Foods.
Monk fruit sweetener – I prefer to use monk fruit sweetener but you can also use coconut sugar or a similar sweetener. I use Lakanto golden monk fruit sweetener.
Coffee extract – I recommend using a quality coffee extract. I made this using a lower quality coffee extract and the flavor was not nearly as good. I love using Watkins brand.
Chocolate chips – you can’t forget one of the main ingredients! I usually use Enjoy Life mini chocolate chips but there are a few other vegan options as well which would all work great.
Step By Step Instructions
First, you’ll need to blend the peanuts to make peanut butter. Pour the peanuts into the food processor and blend for a few minutes at a time, giving the motor a break and scraping down the sides. The peanuts will turn into a flour, then a dough and then finally peanut butter, about 8-10 mins.
Once the peanuts are blended and you’ve made peanut butter, you’ll need to add in the rest of the ingredients except the chocolate chips. Blend until combined.
Once the peanut spread is blended together, transfer into a bowl and fold in chocolate chips. If the dough is still warm from blending, you may need to wait a few minutes before you add the chocolate chips so they don’t melt.
That’s it! Now you can transfer into containers to store for several weeks and enjoy.
This spreads stores great on the counter for several weeks or in the fridge for 2-3 months. It will harden slightly when stored in the fridge so you may need to take it out for several minutes before using for optimal spreadability.
I like to store these in mason jars or these containers pictured here. I bought them off Amazon and they’re great to use for giving to people as gifts. I generally try to limit my use of plastic when possible but I bought these years ago and am using them up.
Vegan Espresso Chip Peanut Butter Spread
- 16 oz peanuts, roasted
- 2 scoops pea protein (56g)
- 1 tbsp flaxseed meal (7g)
- 3 tsp coffee extract
- 2 tsp monkfruit sweetener (8g)
- 1/2 tsp salt
- 2 tbsp chocolate chips, vegan
- Blend peanuts in food processor until creamy. You will need to stop your food processor and scrape the sides every once in awhile. It will take ~8-10 mins to get creamy peanut butter.
- Add in the pea protein, flaxseed, sweetener, coffee extract, and salt and blend until combined.
- Pour mixture into a bowl and fold in chocolate chips.
- Store in air tight container on the counter for several weeks or in the fridge for several months.