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Snack recipe · from the recipe book

Mexican Chocolate Peanut Butter with Crunchy Pepitas

Creamy, deep-cocoa peanut butter warmed with cinnamon and a gentle smoky chile kick, studded with crunchy chopped pumpkin seeds.

Mexican Chocolate Peanut Butter with Crunchy Pepitas

Ingredients

  • 1¼ cups170 gDry-roasted peanuts, unsalted
  • ¼ cup30 gPumpkin seeds (pepitas)roughly chopped
  • 2½ tbsp14 gUnsweetened cocoa powdersifted
  • 1 tbsp packed16 gBrown sugarpacked
  • 1¾ tsp8 gCanola oil
  • ¾ tsp3 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ½ tsp1 gPaprika (sweet or smoked)smoked
  • ¼ tsp0.5 gCrushed red pepperfinely crushed
  • ⅛ tsp1 gSalt

Steps

  1. Before you start, roughly chop the pumpkin seeds and set them aside; they are folded in whole at the end, not blended. Sift the unsweetened cocoa powder into a small bowl to remove lumps.
  2. Put the dry-roasted peanuts in a powerful blender or food processor and blend for 1 minute until they form a crumbly meal.
  3. Keep blending the peanuts for 4 to 8 minutes, stopping every minute to scrape down the sides, until the paste turns smooth and runny. Rest the machine for a minute if the motor gets warm.
  4. Add the sifted unsweetened cocoa powder, brown sugar, cinnamon, smoked paprika, red pepper flakes and salt to the peanut paste and blend for 1 minute until evenly dark.
  5. Add the canola oil and vanilla and blend for 30 seconds more until glossy and spreadable; it will thicken slightly as it sits.
  6. Scrape the chocolate peanut butter into a bowl and stir in the chopped pumpkin seeds by hand so they stay crunchy.
  7. Spoon into a clean jar and let stand 5 minutes to set. Serve with apple slices or toast, and store covered in the fridge for up to 3 weeks.

Contains: Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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