White Chocolate Espresso Peanut Butter

This homemade White Chocolate Espresso Peanut Butter recipe makes the perfect spread for toast or to eat off a spoon when a sugar craving hits!

Ever since I made my White Chocolate Pretzel Peanut Butter, I’ve been dreaming up tons of extravagant, indulgent peanut butters and almond butters that I want to make. I’ve already said before on the blog how much I love making my own nut butters, but if you’re new here and you’ve never done it, just know—it’s so rewarding and so much easier than you would think!

You can add whatever wild flavors you want, use whatever nuts you want, or mix nuts—anything goes!

Clearly, I like making chocolatey peanut butters, as evidenced by the aforementioned White Chocolate Pretzel Peanut Butter and the classic Chocolate Peanut Butter. I’ve dreamed up tons of other flavors as well, but they just haven’t been made yet.

But, considering my love for peanut butter, they will be. I try to eat healthy-ish, so these nut butters are somewhat of an indulgence for me to eat for breakfast. But a quick spoonful also makes a wonderful lazy dessert. So good! Be careful, though – it’s wildly addictive, and far too easy to keep eating spoonfuls!

You may think this sounds weird. White chocolate, peanut butter, and espresso aren’t things you think would go together. You likely wouldn’t think of eating whole espresso beans. But guess what? It totally works. The sweetness of the white chocolate masks the bitterness of the espresso beans, so you get pure coffee flavors along with the crunch the beans provide. It’s wonderful!

Oh, and this spread was just begging to be spread on a waffle for breakfast. Enjoy!

Rachel Conners

White Chocolate Espresso Peanut Butter

5 from 1 review

This easy homemade White Chocolate Espresso Peanut Butter recipe makes the perfect spread for toast or to eat off a spoon!

Print Recipe Pin Recipe

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 2 cups

Ingredients

 

½x1x2x

• ▢ 2 cups roasted unsalted peanuts
• ▢ 4 oz. high-quality white chocolate, melted
• ▢ 1/4 cup espresso beans

Instructions

 

• Place the peanuts in the food processor for about 5-7 minutes or until the mixture is completely smooth (it will go through stages, such as powdery, paste-y, and then turn into a big ball. Don’t worry, as the oils are released it will continue to break down until it gets creamy and delicious! Just let the processor do it’s thing). Scrape down the sides of the food processor bowl every 2-3 minutes or as necessary.
• Once the mixture is at the right consistency, add in the melted chocolate. Process until combined. Add the espresso beans and pulse a few times to break up the beans just slightly. Place in sterilized jars and refrigerate for up to 2 months, or keep at room temperature for up to 2 weeks in an airtight container.

Notes

Recipe adapted from my White Chocolate Pretzel Peanut Butter

Did you make this recipe?Please consider Leaving a star rating and review!