Once upon a time, there were two ingredients that belonged together. Chocolate and Peanut Butter. They spent many days far apart until they were finally brought together into a delicious spread I am in love with…
If you’re like me, and think chocolate and nuts belong together, this is a recipe for you. Chocolate-peanut nut butter (sort of like it’s chocolate-hazelnut counterpart but with a different flavor component).
So I realize that this is not the best thing for you in the world but it’s delicious (and, like everything, ok in moderation)!
1 cup shelled salted peanuts
1/8 cup unsweetened cocoa
3/4 cup powdered sugar
2 1/2 tablespoons canola oil
Roast the peanuts on a cookie sheet in a 400 degree oven for 4 to 5 minutes – until they are slightly browned and very fragant. Watch closely, you don’t want to burn these – it will give the spread a very roasted taste.
Then get the peanuts in the food processor with a tiny drizzle of oil, this will get the peanuts grinding more easily. This should turn into a peanut buttery paste (esentially you are making peanut butter with some pizazz!). It will evenutally turn into creamy PB consistency (you can process it less for a crunchier peanutella).
Once the peanuts are ground, add in the cocoa and powdered sugar, with a little bit of oil at a time until it is at the desired consistency. You can adjust the amount of sugar and cocoa to your taste – sweeter or less sweet/chocolately or less chocolately. Put in a jar and store in the fridge! Then you must put it on everything.
I think you could use any type of nut that suits your fancy. Almonds would be heavenly, cashews would be to die for, brazil nuts would be…interesting! This is great in your morning oatmeal for a touch of sweetness, on toast, on any breakfast food (like waffle, pancakes, or scones!), and perfect to satisfy a sweet tooth after dinner.
– Katie @ BloomEveryday
“Let’s do life together”
Will you make some Peanutella? What is your favorite food combination?