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White Chocolate Espresso Peanut Butter

  • Yield: 2 cups 1x


  • 2 cups roasted (unsalted peanuts)
  • 4 oz. high quality white chocolate (melted)
  • 1/4 cup espresso beans


  1. 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.
  2. 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.


Recipe adapted from my White Chocolate Pretzel Peanut Butter