Chocolate Peanut Flax Butter

Source:   |  Category: Breakfast, Ground Flaxseed

This chocolate and flax peanut butter is our budget friendly version of Bittersweet Flax Butter.


  • 2 cups (500 mL) roasted peanut
  • 2 Tbsp (30 mL) canola oil
  • 1/4 cup (60 mL) roasted ground flax
  • 1 cup (250 mL) semi sweet chocolate chip
  • 1/4 tsp (1 mL) sea salt
  • 1 tsp (5 mL) vanilla extract
2 cups roasted peanut2 Tbsp canola oil1/4 cup roasted ground flax1 cup semi sweet chocolate chip1/4 tsp sea salt1 tsp vanilla extract


  1. Preheat oven to 350°F (180°C).  Place peanuts on a cookie sheet and roast for 8-10 minutes, stirring once.  Remove peanuts from the pan and add them to food processor bowl.
  2. Using a food processor, process peanuts on low for 5 minutes.  Add 1 Tbsp (15 mL) canola oil and continue processing for another 15 minutes, stopping every 5 minutes to scrape down the sides of the bowl.  At the end of 20 minutes the nut butter should be smooth and creamy.
  3. Add remaining canola oil, flaxseed, chocolate chips, salt and vanilla.  Blend 1 minutes to combine. 
  4. Store in an air tight container at room temperature for up to two months. It probably will not last that long!

Yield: 2 cups (500 mL).

Serving Size: 2 Tbsp (30 mL). Each serving contains 1 tsp (5 mL) of flax.

Cook's Notes:

  • For best results it is important to use raw, unsalted nuts with no skins – you can rub the roasted nuts between a tea towel or rubbing them together in your hands to remove the skins.

Nutritional Analysis

Total Fat3.5 g
Cholesterol0 mg
Carbohydrates11 g
Fiber3 g
Sugars7 g
Protein5 g
Sodium40 mg
Potassium173 mg

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