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Peanutella

Course Snack

Ingredients

  • 2 C raw peanuts , shelled and skinned
  • ½ C dark , rich, unsweetened cocoa powder
  • 1 ¼ C Powdered Sugar
  • ¼ t salt , plus more to taste
  • 3 T peanut oil

Instructions

  • Heat oven to 400°. Spread peanuts evenly on cookie sheet. Roast until they darken, about 10 minutes, rattling them around a bit half way through so they toast evenly. (If unable to find raw peanuts, roast regular ones for about 5 minutes to deepen flavor).
  • Transfer to a food processor and grind for about 5 minutes. They'll become a paste and, finally, they'll liquefy. Scrape down sides of bowl as needed.
  • Add cocoa, sugar, salt and 2 T oil to processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add remaining oil if consistency seems too thick.
  • Store in refrigerator for up to a week in a covered container. When fully chilled, it will become thick like peanut butter.

Notes

March 2014