Homemade Chocolate Peanut Butter (aka Peanutella)

This recipe is easily made as long as you have a moderately capable blender, and is very tweakable – you may need more or less oil depending on the quality of the peanuts you buy, and you may want to add more or less cocoa, sugar, or salt. It’s yours now, so go nuts!

Adapted from Smitten Kitchen

• 2.5 cups roasted peanuts (no skin – I found some ready roasted in Tesco, picture below – if you can’t find ready roasted, you’ll need to roast them in a hot oven for about ten minutes)
• 1/2 cup cocoa powder
• 1 cup icing sugar
• 8 tablespoons sunflower oil
• 1/2 tsp salt

Drop the peanuts into your blender / food processor and turn it onto the highest setting for 5-7 minutes, stopping every minute or so to stir. This is not a good activity for days when you have a headache. Your peanuts, however improbable it sounds, will turn into crumbles, then a paste, and finally something resembling peanut butter! Not matter how many times I make nutella/peanut butter, it always takes me by surprise that this actually happens!

Add the remaining ingredients and blend blend blend and taste, adding more cocoa/sugar/salt or oil if you’re not happy. Decant to a clean jar and try not to eat within the day. I did say try. It tastes delicious on or near all foods, and also by itself.

So we’ve established by now that you can make your own nutella, and also chocolate peanut butter. So GO NUTS, – chocolate cashew butter, vanilla almond butter, the worlds your oyster!

x Kerry

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