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