Top | Jamsa, Salsas, Sauces, Condiments

Chocolate-Peanut Spread (Peanutella)

(recipe, Katie Hickey)


Got this recipe from Smitten Kitchen, and it is phenomenal. So easy too. I'd love to try it with havelnuts too.


  1. 2 cups shelled and skinned raw peanuts (or roasted, unsalted nuts)
  2. ½ cup of your darkest, richest unsweetened cocoa powder
  3. 1¼ cups powdered sugar
  4. ¼ tsp. sea salt plus additional to taste (I used an extra ⅛ teaspoon)
  5. 3 Tbsp. peanut oil


  1. [If using raw nuts] Heat the oven to 400 degrees. Spread the peanuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly. [Skip this if using pre-roasted nuts)
  2. Transfer the peanuts to a food processor and grind them for about 5 minutes. First they’ll become a paste and will cause any toddler in your midst to have a meltdown from the ruckus. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed.
  3. Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.
  4. Store in refrigerator up to a week in a covered container. When it is full chilled, like peanut butter, it will become thick and swipe with a teaspoon will leave a telltale impression. Look, I’m just warning you, okay?